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

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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 4
4.4 Dampers 47 4.5 Fans 48 4.6 Access panels for cleaning 51 4.7 Odour abatement tools 52 4.7.1 Coarse or grease filtration 52 4.7.2 Fine filtration 54 4.7.3 Electrostatic precipitation 55 4.7.4 Adsorption 56 4.7.5 Wet scrubbing (absorption) systems 57 4.7.6 In-line oxidation systems 59 4.7.7 Odour neutralising and counteracting agents 59 4.7.8 Stack 60 4.7.9 Summary of grease and odour mitigation measures 63 4.8 Noise attenuation 64 4.9 Fire suppression 66 4.10 Financial considerations 67 4.10.1 Cost of odour abatement equipment 67 4.10.2 Relative cost effectiveness of odour abatement systems 72 4.10.3 Cost of noise abatement equipment 74 4.10.4 Relative cost effectiveness of odour abatement systems 74 4.11 Installation 75 5. Maintenance requirements 76 5.1.1 Consequence of poor maintenance 76 5.1.2 Recommendations for maintenance 77 5.1.3 Maintenance activities 78 5.1.4 Monitoring methods 79 6. Acknowledgement 81 7. References 82 8. Bibliography 84 Annex A: Summary of odour and noise problems encountered by local authority environmental officers. Annex B: Information required to support planning application for a commercial kitchen. Annex C: Risk assessment for odour. Annex D: Factors to take into account in noise assessment. Annex E: Demonstration photographs (Plates 1-10) 5
Page 1 and 2: Guidance on the Co
Page 3: Report Guide 3
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
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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