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

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4.7 Odour Abatement Tools Odour emissions from kitchens arise from odorous chemicals that are either too small to be trapped by coarse filtration or are present in the gas phase. The degree and type of odour control required is dictated by: • size of the cooking facility; • type of food prepared; and • location of the premises. The greater the potential risk of causing harm to the amenity or causing a nuisance the more effective the odour abatement must be. In certain circumstance where local planning requirements restrict the use of tall stacks more emphasis must be placed on odour abatement. 4.7.1 Coarse or Grease filtration Filtration can be provided by either washable or baffle type of filters and are usually positioned at the point of extract within a filter housing. Disposable grease filters should not be used. A range of coarse filters are available and the characteristics of these filters are summarised in Table 4.5. Table 4.5 Summary of characteristics of some common coarse filters Filter Type Recommended Face Velocity (m/s) Typical Efficiency * Mesh 2.0-5.0 40-50% Baffle 4.5-5.5 (at slot) 65-80% Cartridge 4.5-5.5 (at entry) Water Wash Cold Water Mist 4.5-5.5 (at entry) 4.5-5.5 (at entry) 90-95% 90-95% 90-98% Advantages Disadvantages Inexpensive Low pressure drop when clean Inexpensive Non-overloading pressure drop Higher efficiency Non-overloading pressure drop Higher efficiency Non-overloading Low maintenance Very efficient Non-overloading Low maintenance 52 Grease held in air stream Variable pressure drop Potential fire hazard Higher pressure drop than mesh filters High pressure drop Special plenum fabrication required Expensive Very high pressure drop Hot water supply and drains required Expensive Very high pressure drop Hot and cold water
*manufacturer’s data. Mesh or impingement filters 53 supplies and drains required These filters comprise a number of layers of galvanised or stainless steel mesh within a steel housing. Grease laden air is deposited onto the non-corrosive mesh. Their application is limited to low level grease production. A mesh of less than 50 mm is unlikely to be effective. The performance varies with use and temperature and may need to be cleaned twice weekly to avoid grease build-up. Mesh filters provide no barrier to flame and therefore should not be used either at low level or in applications where there is a risk of fire. A mesh filter should be installed at an angle of not less than 45 o from the horizontal. Plate 4 (Annex E) shows an example of a mesh filter.
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 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: Table 4.3 - Noise characteristics o
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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