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

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Abbreviations Used BCO Building Control Officer BS British Standard BSRIA Building Services Research and Information Association CIBSE Chartered Institute of Building Services Engineers CIEH Chartered Institute of Environmental Health Defra Department for Environment, Food and Rural Affairs EHO Environmental Health Officer ESP Electrostatic precipitator HSE Health and Safety Executive HVAC Heating, Ventilation and Air Conditioning HVCA Heating and Ventilation Contractors’ Association NR Noise rating curve PO Planning Officer UV Ultra Violet 8
Executive summary Best practice for design and operation of commercial kitchen ventilation systems: performance requirements Minimum ventilation rates • An internal ambient air temperature of 28 o C maximum. • Maximum humidity levels of 70%. • Internal noise level should be between NR40 – NR50. • Dedicated make up air system to be approximately 85% of the extract flow rate. • Minimum air change rate of 40 per hour (bases on canopy and general room extraction). Minimum Requirements For Canopy Velocity requirements - Light loading – 0.25 m/s (applies to steaming ovens, boiling pans, bains marie and stock-pot stoves). - Medium loading – 0.35 m/s (applies to deep fat fryers, bratt pans solid and open top ranges and griddles). - Heavy loading – 0.5 m/s (applies to chargrills, mesquite and specialist broiler units). Material of construction - A material that would comply with the food hygiene requirement is stainless steel. Grease filtration - Have a minimum performance the same as a baffle filter. - Be easy to clean Minimum Requirements For Duct Work - All ductwork should be Low Pressure Class ‘A’ and constructed in accordance with HVCA Specification DW/144 [1] with a minimum thickness of 0.8mm. - Duct velocities should be as follows: • Supply (m/s) Extract (m/s) • Main runs 6-8 6-9 • Branch runs 4-6 5-7 • Spigots 3-5 5-7 9
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: canopy and entrained solid particle
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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Guidance on the Control of Odour and Noise from ... - Defra

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