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

Contents
Executive Summary 9
1. Introduction 13
1.1 Preamble 13
1.2 Report structure 14
2. Background 15
2.1 Odour 15
2.1.1 Odour and nuisance 15
2.1.2 What is odour? 15
2.1.3 Attributes of odour 16
2.1.4 Effects of odour 16
2.1.5 Physical properties and odour perception 17
2.1.6 Factors that influence magnitude of an odour problem 17
2.1.7 Characteristics of different food types and cooking appliances 17
2.2 Noise 19
2.2.1 Noise and nuisance 19
2.2.2 Properties of noise 20
2.2.3 Types of noise in industrial kitchens 21
2.3 Typical problems encountered with commercial kitchen ventilation systems 23
3. Regulation of kitchen ventilation systems 26
3.1 Role of council officers 26
3.1.1 Regulation in response to submission of a planning application 26
3.1.2 Regulation in response to a noise and/or odour complaint 26
3.1.3 Assessment of whether causing statutory nuisance 26
3.1.4 Regulation in response to a change of use not requiring planning permission 29
3.2 Regulation governing design and performance of ventilation systems 30
3.2.1 Relevant legislation 31
3.2.2 Industry guidance/standards 33
3.2.3 Regulations/guidance relating to fire safety 34
4. Review of common types of kitchen ventilation systems 35
4.1 Overview 35
4.2 Extraction canopy 36
4.2.1 What ventilation systems are used 37
4.2.2 Determining ventilation rates 38
4.2.3 Make-up air 39
4.2.4 Hoods/extract points 41
4.2.5 Ventilated ceilings 43
4.2.6 Materials of construction of canopies 45
4.3 Duct work 46
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