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Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems

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Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems This report was prepared by Netcen on behalf of Department for Environment, Food and Rural Affairs January 2005 Department for Environment, Food and Rural Affairs Nobel House 17 Smith Square London SW1P 3JR Telephone 020 7238 6000 Website: www.defra.gov.uk © Queen’s Printer and Controller of HMSO 2005 This report was prepared by Netcen on behalf of Department for Environment, Food and Rural Affairs. Copyright in the typographical arrangement and design rests with the Crown. All enquiries relating to the copyright in the work should be addressed to HMSO, The Licensing Division, St Clements House, 2-16 Colegate, Norwich, NR3 1BQ This document is also available on the Defra website. Published electronically by the Department for Environment, Food and Rural Affairs, January 2005. Product code PB 10527 2 Report Guide 3 Contents Executive Summary 9 1. Introduction 13 1.1 Preamble 13 1.2 Report structure 14 2. Background 15 2.1 Odour 15 2.1.1 Odour and nuisance 15 2.1.2 What is odour? 15 2.1.3 Attributes of odour 16 2.1.4 Effects of odour 16 2.1.5 Physical properties and odour perception 17 2.1.6 Factors that influence magnitude of an odour problem 17 2.1.7 Characteristics of different food types and cooking appliances 17 2.2 Noise 19 2.2.1 Noise and nuisance 19 2.2.2 Properties of noise 20 2.2.3 Types of noise in industrial kitchens 21 2.3 Typical problems encountered with commercial kitchen ventilation systems 23 3. Regulation of kitchen ventilation systems 26 3.1 Role of council officers 26 3.1.1 Regulation in response to submission of a planning application 26 3.1.2 Regulation in response to a noise and/or odour complaint 26 3.1.3 Assessment of whether causing statutory nuisance 26 3.1.4 Regulation in response to a change of use not requiring planning permission 29 3.2 Regulation governing design and performance of ventilation systems 30 3.2.1 Relevant legislation 31 3.2.2 Industry guidance/standards 33 3.2.3 Regulations/guidance relating to fire safety 34 4. Review of common types of kitchen ventilation systems 35 4.1 Overview 35 4.2 Extraction canopy 36 4.2.1 What ventilation systems are used 37 4.2.2 Determining ventilation rates 38 4.2.3 Make-up air 39 4.2.4 Hoods/extract points 41 4.2.5 Ventilated ceilings 43 4.2.6 Materials of construction of canopies 45 4.3 Duct work 46 4 4.4 Dampers 47 4.5 Fans 48 4.6 Access panels for cleaning 51 4.7 Odour abatement tools 52 4.7.1 Coarse or grease filtration 52 4.7.2 Fine filtration 54 4.7.3 Electrostatic precipitation 55 4.7.4 Adsorption 56 4.7.5 Wet scrubbing (absorption) systems 57 4.7.6 In-line oxidation systems 59 4.7.7 Odour neutralising and counteracting agents 59 4.7.8 Stack 60 4.7.9 Summary of grease and odour mitigation measures 63 4.8 Noise attenuation 64 4.9 Fire suppression 66 4.10 Financial considerations 67 4.10.1 Cost of odour abatement equipment 67 4.10.2 Relative cost effectiveness of odour abatement systems 72 4.10.3 Cost of noise abatement equipment 74 4.10.4 Relative cost effectiveness of odour abatement systems 74 4.11 Installation 75 5. Maintenance requirements 76 5.1.1 Consequence of poor maintenance 76 5.1.2 Recommendations for maintenance 77 5.1.3 Maintenance activities 78 5.1.4 Monitoring methods 79 6. Acknowledgement 81 7. References 82 8. Bibliography 84 Annex A: Summary of odour and noise problems encountered by local authority environmental officers. Annex B: Information required to support planning application for a commercial kitchen. Annex C: Risk assessment for odour. Annex D: Factors to take into account in noise assessment. Annex E: Demonstration photographs (Plates 1-10) 5 Glossary of Terms Access door A door providing access for maintenance or inspection purposes. Air borne sound Sound transmitted through the air rather than through the structure of a building or the ground. Air conditioning A form of air treatment whereby temperature, humidity, ventilation, and air cleanliness are all controlled within limits determined by the requirements of the air-conditioned space. Air diffuser A supply air terminal device usually placed in the ceiling and generally of circular, square or rectangular shape composed of divergent deflecting parts. Air filter A mechanical device for removing particulate contaminants from an air stream. Air handling unit The assembly of air treatment equipment within one casing. It may include filters, fans, humidifier, cooler battery and associated controls. Balancing The process of adjusting the rates of air flow to achieve specified values. Carbon filter An air cleaning device, normally using activated carbon for removing gaseous chemicals. Cassette unit A type of split packaged air conditioning unit in which the internal unit is mounted in the ceiling (recessed into the ceiling void). Coil A heat-exchanging battery made of tubing formed into a compact shape by spiral or serpentine configuration. Damper A blade or set of blades that can be moved within a duct in order to control air flow rate. Detergent A cleansing agent, which may be solvent or water based, for removing dirt. Dirt Dry dust and debris Dirt traps Those parts of the system prone to heavy dirt accumulation. Disinfection A process to reduce micro-organisms to an acceptable level. Duct An enclosure of any cross-sectional shape, but generally circular or rectangular, through which air can flow. Ductwork A system of ducts for distribution or extraction of air. Electrostatic A device for removing particulate matter using electrical charge. precipitator Exhaust hood or A hood associated with an extract system into which contaminated air 6 canopy and entrained solid particles are accelerated. Fan A rotary machine for propelling air or gas. Fine filter A particulate/grease filter normally located after a grease filter, is usually present to protect a carbon filter or ESP. Fire damper A mobile closure within a duct, which is operated automatically or manually and is designed to prevent the passage of fire. Fungi Plants without chlorophyll, including moulds and mildew. Fusible link A safety device having a low temperature melting point release mechanism. Grease filter A washable filter normally located within the hood over kitchen appliances. Grille A mesh or lattice entry or termination fitted to a duct. Hazard A situation or source of potential harm, which if realised, could result in injury or ill health to humans, or damage to the natural or built environment. Hepa air filter High Efficiency Particulate Arrestance filter. La90,t background That sound level to which the noise falls in lulls between intermittent sound level noise sources and without contribution from the specific source, quantified by the statistical measure of LA90,T which is the noise level that is exceeded for 90% of the measurement period of duration T. Laeq,Tr SPECIFIC The equivalent continuous A-weighted sound pressure level of the NOISE LEVEL specific noise source (e.g. exhaust system fan) at a receptor over time T. Lar,Tr RATING The specific noise level including any correction for the character or LEVEL intrusive features of the noise. Noise rating (nr) A method of using octave band sound pressure levels for rating the curves noise from industrial plant which can be compared with recommended NR values. Pathogen Any disease-producing micro-organism. Plenum A void forming part of the air distribution system. Sound absorption Sound energy lost on reflection at a surface by conversion of some sound energy to heat. Sound insulation The property of a partition that opposes the transmission of sound from one side to the other. Structure borne Sound energy transmitted indirectly through solid media such as the sound building structure. 7 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 28oC 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 - All internal surfaces of the ductwork should be accessible for cleaning and inspection.
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