Kitchen Odour / Smoke Control

In 1974 the Control of Pollution Act was introduced which covered grease and smoke. Under this Act odour was not classed as a nuisance.

The Environmental Protection Act 1990 made it possible for odour from commercial kitchens to be a nuisance in law. Where a local authority feels that a nuisance exists it must serve an abatement notice requiring that the nuisance is remedied.

Whilst existing premises are dealt with via the Environmental Protection Act, applications for new commercial kitchens are dealt with through the planning process. There are different approaches between authorities, but a condition may be applied requesting that odour control measures be agreed with the local authority. Alternately some authorities may require that information is submitted with a planning application.

The Environmental Protection Act applies only to England, Scotland and Wales. In Northern Ireland Statutory nuisance is defined under local Government (NI) Order ’78 / Public Health Ireland Act 1878.

In January 2005 the DEFRA Report – Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems was published, covering grease filtration and odour control for both new and existing premises. It states that “objectionable and offensive odours can cause significant adverse effects on people’s lives and well being”.

The emissions from a kitchen extract are made up of two phases the particulate, or grease and smoke phase, and the gaseous, or odour phase.

Click Here to download the DEFRA report ‘Guidance on the control of odour and noise from commercial kitchen exhaust systems’ – for a review of kitchen ventilation systems see section 4.

One way of solving these problems is by using carbon filters. However, these are not very practical for use with grease and smoke as their relatively large particles plug the micro porous structure making them ineffective.

Purified Air solves the problem of commercial kitchen smoke and odour nuisance by:

• Electrostatic Precipitation – reduction of the smoke and grease phase
• Electronic Odour Control – reduction of the odour phase
• UV-C Technology – reduction of the odour phase
• Passive Filters – reduction of the smoke and grease phase.
• Mixed Media Filters – reduction of the odour phase.

Why Specify Purified Air Equipment

We have dedicated service teams who cover the whole of the UK for service, repair and commissioning. Purified Air service teams solely maintain and repair our equipment and are not general or catering engineers. All stock and replacement parts are held in our warehouse and also on our engineers’ vans so we can repair or replace any unit or part in 24 hours or less.