EMAQ ASSESSMENT REPORTS
COMMERCIAL KITCHEN VENTILATION REPORTS
CONTROL OF ODOUR, SMOKE & NOISE FOR COMMERCIAL KITCHENS
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Smoke, Odour & Noise Control Reports For Commercial Kitchen Ventilation Systems & Ducting
‘Risk Assessment for Odour’ has been derived from criteria outlined by DEFRA 2005, Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems Appendix C, which was subsequently updated by EMAQ in 2018. Odour control must be designed to prevent odour nuisance in a given situation. The following score methodology is suggested as a means of determining odour control requirements using a simple risk assessment approach. Which will conduct within your report
All our systems are designed to DW172 Regulations
Council Planning :
✔️ Design Of System
✔️ Smoke Abatement Solutions
✔️ Odour Abatement Solutions
✔️ Noise Abatement Solutions
✔️ Guaranteed Council Approval with our specialist planning and design for commercial kitchens
SOLUTIONS FOR ALL TYPES OF COMMERCIAL KITCHEN ODOUR CONTROL
Cost Effective Odour Control Solution For Commercial Kitchens
Odour Control for commercial kitchens & commercial kitchen ventilation
When it comes to managing and controlling the odours within a commercial kitchen there are numerous options available.
Option 1
Ozone Generators
These electrical units work by generating O3, been specifically designed for use in commercial kitchens.
The system injects ozone into the kitchen extraction canopy or associated duct work where it reacts with odours, which are oxidized in a chemical reaction, which results in the production of carbon dioxide and water vapour.
The ozone itself is consumed during the process and is converted back into oxygen.
Incorporating make up air into the front face of the canopy allows a perfect solution for working with gas appliances to efficiently and effectively become compliant to gas safe regulations. We can also add spot coolers to allow controlled air flow to improve working conditions along the cookline for chefs
Advantages
✔️ Can be retrofit
✔️ Requires minimal maintenance
✔️ Cant be installed at head height termination
✔️ Works on smaller kitchens
✔️ Accepted by all councils
Disadvantages
✔️ Don't always work well in larger kitchens
Innovative Solutions for Odour Control
Option 2
Carbon Filtration
Carbon filtration is ideal for removing unpleasant or even dangerous odours and gases from a wide variety of sources.
The ever increasing awareness of this problem from public health authorities and environmentalists has resulted in an increase in the use of the unique properties of activated carbon filtration.
Carbon will adsorb chemical molecules in the airstream in varying degrees according to the type of contaminant and the period of time the air remains resident in the carbon.
Activated Carbon in its loose granular form can present problems as there is a tendency to for the granules to abrade one another. This causes both settlement of the carbon creating potential bypass voids and produces carbon dust that can be re-entered into the air-stream.
The unique bonding method eradicates these problems by producing a solid and stable biscuit of consistent quality and dimensional stability that produces an even resistance. Once formed the biscuits are bonded in ‘V’ formation into a rigid galvanised steel casing.
Advantages
✔️ Can be retrofit
✔️ Works on all kitchen sizes
✔️ Highly Effective
Disadvantages
✔️ Heavy To Lift
✔️ Can be expensive to replace
✔️ Fans may need upgrading
SOLUTIONS FOR ALL TYPES OF COMMERCIAL KITCHEN SMOKE CONTROL
Advanced Smoke Control Solutions for Commercial Kitchens
Smoke Control for commercial kitchens & commercial kitchen ventilation
ESP - Electrostatic Precipatator
Electrostatic Precipitators or ESPs work by ionizing and trapping grease and smoke particles onto collector plates.
They have a high particulate removal efficiency, removing sub-‐micron particles as much as 99.5%. Exhaust air flows through two sets of ionizer cells and collector plates to ensure maximum efficiency.
A significant advantage of ESPs is the low pressure drop which means that existing fans do not need to be upgraded.
Advantages
✔️Can be retro fit
✔️ Fan upgrades not always requried
✔️ Highly Effective
✔️ Suitable for all applications
Disadvantages
✔️ Quite large in size
✔️ Require external power source
SOLUTIONS FOR ALL TYPES OF COMMERCIAL KITCHEN NOISE CONTROL
How Premier Catering Manufacture Reduces Kitchen Noise
Noise Control for commercial kitchens & commercial kitchen ventilation
Reducing noises generated from commercial kitchen fans can be achieved in numerous ways. Typically the ideal decibel reading required by councils in 50db. Most high performance fans do not achieve this before they are installed.
The options are dependant on where the breakout is required is done by installing silencers
1D Silencer - Typically reduces by 7-10db at termination breakout
2D Silencer - Typically reduces by 10-14db at termination breakout
Pod silencers - available in 1D & 2D offer improved DB reductions by the insertion of a pod dish these improvements can see anywhere from 140-21db at termination breakout
Acoustic Lagging - provides an external wrap of ducting and fans and can provide huge reductions from 33db
Available for all duct & fan sizes
