- Page 1: Guidance on the Co
- 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 and 26: Area Effect UV/ozone systems Limite
- Page 27 and 28: Odour have been set so that statuto
- 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
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• Disposable pleated filter actin
- Page 57 and 58:
• A temperature of 40 o C is cons
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4.7.6 In-line oxidation systems Oxi
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• The height of external ground l
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4.7.9 Summary of grease and odour m
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walls. (g) Noise radiated to outsid
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Figure 4.6 Dissipative duct attenua
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• general situation treated using
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4.5 Panel and Bag £5,000 £335 £3
- Page 73 and 74:
Panel, Bag, HEPA and CF High to ver
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4.11 Installation The following qua
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contributory factor in poor perform
- Page 79 and 80:
Table 5.1: Examples of wet cleaning
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6 Acknowledgement Netcen would like
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18) Noise at Work Regulations, Stat
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Annex A Summary of odour and noise
- Page 87 and 88:
Urban Kebab none At eaves height bu
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Metropolitan General advice 1 m abo
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• 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