Control of Odour and Noise
Odour and noise control is a requirement of any commercial kitchen ventilation system and it ensures the amenity of neighbours and residents is not adversely affected by permitted development and change of use of buildings. Noise and odour control measures are defined in the Defra Guidelines of 2005 as well as DW172 2018 second edition specification for kitchen ventilation systems.
How can this be achieved and demonstrated for the many different kitchen extraction designs?
- Filters - at source within the canopy with grease separator filters, particulate filters, HEPA filters and odour control filters.
- Ozone generators - canopy or in duct mounted UV Ultraviolet ozone generators neutralise odours, breakdown and dissipate grease.
- ESP - Electrostatic precipitators - a filtration device can be used to control smoke and odour masking chemicals can be introduced into exhausts.
- Water washing - canopies amd in duct exhaust washing systems are also available in the extraction system designers solutions matrix.
- Noise control is achieved by using in duct acoustic actuator silencers selected to reduce noise levels to acceptable levels.
- Directional exhaust noise can be directed away from sensitive locations with high level exhaust outlets which also aid dispersal and dilution of the exhaust to atmosphere.
- Extractor fans should be mounted between flexible couplings and on anti vibration mounts.
- Ductwork should be stiffened to permit oscillation and panel vibration generated from air movement.
- Enclosed recirculation kitchen ventilation systems offer another alternative when noise and odour have to be controlled but these can only be used with all electric cooklines.