This study compared the concentrations of indoor air pollutants identified from the 5 restaurantsincluding a category A (two Korean barbecue houses) during a lunch time period and a category B(one Japanese, one Chinese, and one Italian restaurants) during a dinner time period.
Testing was performed in 9 restaurants to identify uncontrolled air flows and pressureimbalances, building and duct system airtightness, building air barrier location, pressuredifferentials, building air flow balance, and ventilation rates. All restaurants are depressurizedunder normal operating conditions, ranging from -1.0 to -43 pascals. Space depressurizationis a function of exhaust fan flow rates, missing or undersized make-up air, intermittentoutdoor air caused by the cycling of air handlers, dirty outdoor air and make-up air filters, andbuilding airtightness.
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