Indoor Air Quality Services
A large contributor to poor indoor air quality (IAQ) in restaurants is environmental tobacco smoke (ETS), also known as second-hand cigarette smoke. Generally, this is a concern mainly by nonsmokers. However, smokers have been known to complain about lingering smoke. A nonsmoker may choose one restaurant over another based on its ability to keep nonsmoking section 100% free of cigarette smoke.
Laws banning cigarette smoking in public places (e.g., restaurants) can significantly affect a restaurant owner’s customer base, if most of those customers smoke. In some cases, a restaurant owner’s customer base can be mostly smokers. Therefore, such a ban on cigarette smoking in public places can ultimately put a restaurant out of business.
How does a restaurant thrive in this environment?
Ideally, a restaurant should provide a climate in which nonsmokers and smokers can coexist comfortably. This environment may be provided by the functionality and configuration of the heating, ventilation, and air conditioning (HVAC) system for the building. Meeting proper fresh air requirements and maintaining a comfortable environment for both non-smokers and smokers requires careful design, balancing, and operation of the HVAC systems, and can be an economic benefit to the restaurant owner.
EMC provides two levels of service:
Walk-thru IAQ Audit
- Interview owner to determine existing problems.
- Determine other potential sources of indoor and outdoor air pollutants.
- Assess the type, configuration, and operating condition of the HVAC
equipment.
- Measure outside airflow into smoking and nonsmoking areas and compare to code requirements.
- Prepare a letter report describing the results and recommendations for
corrective action.
Detailed IAQ Analysis
- Conduct the walk-thru IAQ Audit described above.
- Place carbon dioxide and particle measuring equipment for a 24-hour
period (e.g., during a typical peak period operation).
- Compare measured data to standards from the EPA and ASHRAE
standard 62-1999.
- Determine actions required to meet IAQ standards by upgrading and/or adding equipment.
- Submit a report describing the analysis of the measured data, recommendations for corrective actions, and the cost of the recommended enhancements.
Walk-thru IAQ Audit
This walk-thru was performed on a restaurant/bar in the Denver area.
Interview w/ Owner
Problem: Restaurant is too smoky. An average of 85% of the total occupancy smokes cigarettes at a given time. The complaints are typically from the nonsmokers, although smokers will occasionally complain of lingering smoke. In certain instances, business is lost from potential customers due to the density of cigarette smoke encountered upon entering the restaurant.
Sources of Poor IAQ
Mainly cigarette smoke along with fumes from neighboring beauty parlor.
HVAC Assessment
The existing equipment included two rooftop units, two exhaust fan/air cleaners, and one evaporative cooler. Only one rooftop unit and one exhaust fan is operable. However, due to noise, the exhaust fans are not used during business hours. All of the return diffusers were covered with dust, and there are no installed filters in the rooftop unit.
Spot Measurements
Using an anemometer, air velocities were measured at the supply air diffusers, return air grills, the exhaust fans, and the outside air intake on the rooftop unit. For the size of this restaurant and designed occupancy, it was calculated that only 63% of the recommended outside air required by ASHRAE Standard 62-1989 was being met. There was only one supply air diffuser and two return air grills that had measurable air velocity. The other 6 supply air diffusers and 6 return air grills had no measurable air velocity.
Recommendations
The following corrective actions were recommended to increase the indoor air quality of the restaurant and bar.
- Return air grilles should be cleaned on a regular basis.
- Ductwork from the operable rooftop unit should be redesigned and modified to distribute air into all supply and return air system ducts.
- Diffusers and grilles should be replaced with an adjustable airflow type.
- Rebalance the system to restore proper airflow to all diffusers. An increase in fan speed may be required. Outside air dampers should be adjusted for required outside airflow.
- Outside air ducts should be extended to face the west direction instead of the eat to eliminate the migration of odors from the beauty parlor outside air intake.
- Air cleaners should be considered for removal of smoke during peak
occupancy times.
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A minimal investment to enhance the existing HVAC systems could be of great economic value in terms of customer and employer comfort in the restaurant and bar. Considering that more customers will either choose to dine at this restaurant or stay longer for more business, could result in payback of less than a year for the HVAC enhancement .
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