Guidance on the Control of Odour and Noise from ... - Defra

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3 Regulation of kitchen ventilation systems 3.1 Role of Council Officers There are three principal officers within the Local Authority (LA) who are involved in the regulation of commercial kitchen exhaust systems in terms of noise and odour. These are: • Planning; • Building Control; and • Environmental Health. The nature and extent of their role will depend upon the situation that has initiated the process of regulation and could be as a result of any of the following: • Planning application submitted (new build or change of use); • Noise or odour complaint has been received; or • Change of use not requiring a planning application. The following sections provide a summary of the roles of the Local Authority Officers for each of these situations, and where applicable additional explanation is provided immediately below. 3.1.1 Regulation in response to submission of a planning application Table 3.1 summarises the roles of the LA Officers in the regulation of commercial kitchens in response to submission of a planning application. This could be in relation to a new build kitchen, a change of use or an extension to an existing commercial kitchen premises requiring planning permission. Annex B provides examples of information required to support a planning application for a commercial kitchen ventilation system. 3.1.2 Regulation in response to a noise and/or odour complaint Table 3.2 summarises the roles of the Planning and Environmental Health Officers in the situation that a noise and/or odour complaint is received by the Local Authority. The Building Control Officer has been omitted from the table because they are not normally involved. 3.1.3 Assessment of whether causing statutory nuisance Noise • If planning conditions are not being breached then the noise source would not be expected to be causing a statutory nuisance, since conditions/limits would 26
Odour have been set so that statutory nuisance is not caused. Requires further investigation. • Planning condition only likely to have been set following a scheme to manage odour. It is possible that the scheme is appropriate, but that its implementation is poor or non-existent. Therefore will need to assess as to whether statutory nuisance is present (see section below for details of statutory nuisance). 27
Page 1 and 2: Guidance on the Co
Page 3 and 4: Report Guide 3
Page 5 and 6: 4.4 Dampers 47 4.5 Fans 48 4.6 Acce
Page 7 and 8: canopy and entrained solid particle
Page 9 and 10: Executive summary Best practice for
Page 11 and 12: housing the commercial kitchen. Add
Page 13 and 14: 1 Introduction 1.1 Preamble Problem
Page 15 and 16: 2 Background 2.1 Odour 2.1.1 Odour
Page 17 and 18: 2.1.5 Physical properties and odour
Page 19 and 20: Table 2.3 Moisture and grease/smoke
Page 21 and 22: L tot = 10log 10 ⎛ ⎜ 10 ⎝ L1
Page 23 and 24: Table 2.5 Sources of noise from com
Page 25: Area Effect UV/ozone systems Limite
Page 29 and 30: Table 3.2 Summary of the roles of L
Page 31 and 32: British Standards, and guidance fro
Page 33 and 34: � Health and Safety legislation/g
Page 35 and 36: 4 Review of common types of kitchen
Page 37 and 38: Figure 4.1 Schematic diagram of a t
Page 39 and 40: More detailed description and input
Page 41 and 42: 4.2.4 Hoods/extract points A range
Page 43 and 44: to be increased where high output e
Page 45 and 46: Two types of system are available:
Page 47 and 48: duct penetrates the kitchen fire co
Page 49 and 50: Table 4.2 Advantages and disadvanta
Page 51 and 52: Table 4.3 - Noise characteristics o
Page 53 and 54: *manufacturer’s data. Mesh or imp
Page 55 and 56: • Disposable pleated filter actin
Page 57 and 58: • A temperature of 40 o C is cons
Page 59 and 60: 4.7.6 In-line oxidation systems Oxi
Page 61 and 62: • The height of external ground l
Page 63 and 64: 4.7.9 Summary of grease and odour m
Page 65 and 66: walls. (g) Noise radiated to outsid
Page 67 and 68: Figure 4.6 Dissipative duct attenua
Page 69 and 70: • general situation treated using
Page 71 and 72: 4.5 Panel and Bag £5,000 £335 £3
Page 73 and 74: Panel, Bag, HEPA and CF High to ver
Page 75 and 76: 4.11 Installation The following qua
Page 77 and 78:
contributory factor in poor perform
Page 79 and 80:
Table 5.1: Examples of wet cleaning
Page 81 and 82:
6 Acknowledgement Netcen would like
Page 83 and 84:
18) Noise at Work Regulations, Stat
Page 85 and 86:
Annex A Summary of odour and noise
Page 87 and 88:
Urban Kebab none At eaves height bu
Page 89 and 90:
Metropolitan General advice 1 m abo
Page 91 and 92:
• dimensions; • route; and •
Page 93 and 94:
• volume of the kitchen; and •
Page 95 and 96:
Annex C: Risk Assessment for Odour
Page 97 and 98:
Annex D: Factors to take into accou
Page 99:
Determine background noise at the a
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Guidance on the Control of Odour and Noise from ... - Defra

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