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

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Table 4.13 Anticipated cost of abatement treating odour emissions from high or very high grease/smoke situation Design Flow Rate (m/s 3 ) Up to 1.5 Up to 2 2.5 3.5 4.5 Abatement System Capital Cost 72 Monthly M & R Cost Annual M & R Cost Total Yearly cost ESP and CF £7500 £155 £800 £2,660 ESP and counteractant £8,000 £180 £0 £2,160 ESP and UV/ozone £10,00 £165 £ 450 £2,430 ESP and CF £14,000 £200 £1400 £3,800 ESP and counteractant £12,500 £225 £0 £2,700 ESP and UV/ozone £15,500 £210 £900 £3,420 ESP and CF £13,000 £200 £900 £3,300 ESP and counteractant £12,500 £225 £0 £2,700 ESP and UV/ozone £16,500 £225 £1,350 £4,050 ESP and CF £20,000 £250 £2,100 £5,100 ESP and counteractant £19,000 £275 £0 £3,300 ESP and UV/ozone £26,000 £275 £1,800 £5,100 ESP and CF £21,000 £250 £2,700 £5,700 ESP and counteractant £19,000 £275 £0 £3,300 ESP and UV/ozone £31,000 £285 £2,700 £6,120 4.10.2 Relative cost effectiveness of odour abatement systems Table 4.14 compares the anticipated level of odour control against the estimated cost for installing and operating a system. Of those systems that contain odour control potential the abatement systems fall into two categories: • Equipment offering good odour removal at a low capital cost but medium to high running costs; or • Equipment offering good odour removal at a high capital cost with low running costs. Table 4.14 Anticipated relative cost effectiveness based on a well maintained system Abatement Type Level of Odour Abatement Capital Monthly M&R Annual M&R Panel and Bag None Low Medium Low Panel, Bag and HEPA None Low to medium Medium High Pre, Fine and CF High Low Medium High
Panel, Bag, HEPA and CF High to very high ESP and CF High to very high ESP and counteractant Medium to high * 73 High Medium High High Low Low High Medium None ESP and UV/ozone High Very high Low Low * level of abatement difficult to quantify using conventional odour measurement techniques.
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
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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: 4.5 Panel and Bag £5,000 £335 £3
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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Guidance on the Control of Odour and Noise from ... - Defra

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