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

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Comments made by Environmental Health Officers on dealing with odour and noise problems from commercial kitchens Local Authority Restaurant type, cooking type/scale Original odour control Coastal/Urban Small Fish & chip Only grease trap and carbon filtration Urban Pub (Steak griddle and hobs) Metropolitan – Scotland Metropolitan - Wales Grease and charcoal filter Original stack height Stack to eaves of single story building Location of premises Conservation area, adjoining property 2 stories 86 Nuisance type Comments Odour/noise Change of use from hairdresser. Noise issues via an adjoining wall (due to poor siting of fans). Turbo cowl on stack to increase plume rise. Relocated ducting and fan (initially causing resonance in neighbouring property) partial enclosure and AV mounts. At eaves height Residential Odour Nuisance mitigated by: General Main areas of concern: Portuguese /various 2 banks ESP followed by 2 banks UV/ozone filters 1 m above eaves • Minimise odour through better cleaning of grease filters and more frequent changes of carbon filters. • Competence of installing body; • Discharge height; • Loading on filters; • External doors left open; • Sealing of gaps between buildings; and • Use of cowls. New site • Two banks of ESPs provide high degree fume control. • First bank UV system generates ozone. • Second bank destroys residual ozone. • Similar system used with absolute filters. • Bad experience with odour neutralising agents on burger bars.
Urban Kebab none At eaves height but discharging horizontally Rural Small scale Chinese Coastal/urban Various (Greek, kebab, fish & chips, Thai, Spanish, Indian and Chinese) Urban Change of use from tea room to fish and chip shop Coastal/Rural Teashop, changing to, Grease and prefilters, charcoal Discharged at eaves Shops with residential on first/second floor Beside residential property in terrace None (tea room) None (tea room) Residential area with flats over restaurant None on teashop and None on teashop, small 87 Odour/noise • EHO Noise limits set at nearest noise sensitive receptor. Odour/ Noise 5-6 different complainants • Enforcement under EPA difficult because closest location vacated. • EHO ideally seeking stack height to be raised. • Silencer installed to deal with noise. • On-going problem that started when cooking commenced • Planning conditions required: Pre-Filter change every 2 weeks. Carbon filter change every 4 to 6 months • Tonal content caused noise problems Residential Odour/noise • Found that poor maintenance made carbon filtration ineffective. • Using carbon filtration effected noise – though higher back pressure. • Chemical neutralisation system is found to be effective, but still needs maintenance. • High level discharge necessary but problems encountered with site on rising ground. Odour Old building separated in to flats. Ground floor flat granted A3 use as tea room. Changed use to fish and chip shop. Low level extract and odour neutralising system installed. Did not work. Notice served. On going problem. Council are seeking: • Stack to 3m above eaves; and • Filtration with carbon filters. Residential in Odour/noise Current tenants installed:
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Guidance on the Co
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Report Guide 3
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4.4 Dampers 47 4.5 Fans 48 4.6 Acce
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canopy and entrained solid particle
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Executive summary Best practice for
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housing the commercial kitchen. Add
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1 Introduction 1.1 Preamble Problem
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2 Background 2.1 Odour 2.1.1 Odour
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2.1.5 Physical properties and odour
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Table 2.3 Moisture and grease/smoke
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L tot = 10log 10 ⎛ ⎜ 10 ⎝ L1
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Table 2.5 Sources of noise from com
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Area Effect UV/ozone systems Limite
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Odour have been set so that statuto
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Table 3.2 Summary of the roles of L
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British Standards, and guidance fro
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� 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: Annex A Summary of odour and noise
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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