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

upgraded to minimise the impact of an existing premises (to prevent statutory
nuisance). The factors that dictate the level of expenditure that an operator can be
expected to pay will depend on a number of factors:
• Size of the cooking facility;
• Type of food prepared;
• Type of cooking appliances used; and
• Compliance with the requirements of Best Practicable Means.
For the purpose of this report, interpreting Best Practicable Means must take into
account the following:
• Local conditions and circumstances will vary from case to case and will
depend on the proximity of residential properties and local planning restrictions.
• The current state of technical knowledge for controlling odour is described
in section 4.7 of this report. It is recognised that developments are continuously
being made in the field of emissions control, so due regard must be given to
any new techniques/technologies that can be designed to suit the commercial
kitchen situation.
• The financial implications of odour control must be weighed against the harm
caused by emission of offensive odour to local residents.
• Operation of the site for example, the design, installation, maintenance and
manner, periods of operation of plant and machinery, and the design,
construction and maintenance of buildings and structures etc.
In this section the typical costs of two ventilation systems are presented based on:
• a general kitchen operation situation (Table 4.12); and
• a high or very high grease/smoke situation (Table 4.13). This system involves a
second pass through an ESP.
The costing provide an indication of:
• capital cost (not including installation);
• monthly maintenance and running costs; and
• annual maintenance and running costs.
The costings presented in Table 4.12 and 4.13 are based on typical costs 2004 and
consider the following scenarios:
• general situation treated using pre filter panel followed by bag filter (i.e. only
grease control);
• general situation treated using pre filter panel followed by bag and HEPA filter
(i.e. only grease control);
• general situation treated using pre and fine filters followed by activated carbon;
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