Influence of Plan Type of Buffer Space between Smoking Area and Non-smoking Area in the Café on Indoor Air Quality

Abstract

The purpose of this study was to evaluate the reduction effect of buffering space on pollutants in the indoor air environment by selecting specific cafes that have buffer space between the smoking area and non-smoking area. Furthermore, the six cafes which had buffer space were classified as closed-type, open-type or corner-type according to the floor plan. The concentrations of formaldehyde and carbon dioxide were measured, and the results showed a clear distinction between the different types of floor plan. The presence of buffer space brought better indoor air quality, enhancing indoor air comfort.