VENTILATION
Breathe Easy
Often underappreciated, ventilation is a key part of your business.
Introduction
Often underappreciated, ventilation is a key part of your business.
Not only does it remove toxic fumes, steam, grease and odour, it also makes the room safer, more comfortable for the operator, and improves the efficiency of your frying range. Add fire suppression and this automated system could one day save your business and others.
Bespoke Design
Our industry has come under further scrutiny over the last decade with a mine field of changes to planning regulations, odour and noise controls. Left unchecked, any system installed which does not meet these regulations could cause complaints and potentially seriously affect your business.
Thankfully, you don’t need to worry. Our in-house design team will help you navigate through so you can rest easy, that a system designed by us will meet all of the necessary requirements
Perhaps you have an existing ventilation system that needs upgrading or you need assistance with your new planning application*? Our advisors will be happy to help
* drawings for planning purposes are subject to further agreement and may be chargeable
Odour, Grease Management
Frying Ranges are considered by EMAQ* as a high to very high risk of odour and grease. In other words, planning and local residents are keen to see you doing your best to mitigate as much of this as you can. In the case of planning, many councils use a standardised “risk assessment” which often specifies restaurant and commercial kitchens (that includes Fish Shops) MUST have an odour and grease management system BEFORE planning will be passed.
*EMAQ, (2018) Control of Odour and Noise from Commercial Kitchen Exhaust Systems, an amendment of the original DEFRA document published in 2005 (discontinued in 2017), deals specifically with the control of kitchen odours and establishes technical guidance to councils and advisors alike.
To manage the exhaust pollution properly there are two distinct phases – The particulate phase; oil, smoke and grease particles & the gaseous phase or odour
Electrostatic Precipitators
Starting with Oil, Smoke & Grease Filtration, we use a range of Electrostatic Precipitators or ESP’s to effectively filter the particulate phase. These units utilise an ionisation process to filter particles in the exhaust down to the submicron level, with an efficiency of up to 98% when fitted correctly.
Specifically designed for kitchen extract systems, ESP’s have integral sumps to collect the oil, grease and smoke particles filtered out of the exhaust. This not only simplifies servicing but eradicates potentially dangerous spillage from the bottom of the units and greatly cuts down on buildups of grease within the ducting.
The ionisation voltage has been designed to run at a negative potential which enhances the ionisation of particles and also produces more ozone which is helpful in reducing cooking odours. Our ESP units fit in line with the kitchen ducting and can be configured modularly to cope with all extract volume requirements.
Odour Control
To efficiently control the gaseous phase we supply a range of Ultra Violet equipment, Ozone Generators as well as Odour Neutralisers.
We can also provide a broad range of passive filtration, including Activated Carbon Panel filters – note the following are used in conjunction with the ESP Unit
UV-O
A common solution for duct runs of more than 12m (See Activated Carbon Panels for shorter runs)
UV light and Ozone react and neutralise odour through a process of ozonolysis.
Unlike other systems, the key benefit is that they can be located outside of the kitchen extract duct.
Although it is widely accepted that the best way to apply UV-C light is directly in-line with the air stream itself, performance will be impacted as the lamps get dirty.
With our UV-O units the air flow does not come from the exhaust duct but from the ambient air around the unit, which is filtered on entry.
This unit’s tried and tested UV-C technology allows for the siting of commercial kitchens in locations such as residential areas and shopping centres, where previously planning permission may not have been granted.
Activated Carbon Filters
Where the duct run is unable to accommodate UV-O, we supply a passive solution which uses carbon filters to absorb odours.
This is not a replacement to the ESP, although that said these carbon filters will remove up to 95% of particles down to micron level in optimum conditions.
Higher in maintenance than ESP’s and UV-O, this solution includes an innovative advantage of only weighing 18kg each against the 68kg of our original blocks.
This takes the strain out of fitting and servicing, allowing only one engineer to complete the task where two had been previously required.
Sound Management
The importance of sound management cannot be underestimated in the current climate. Not only are planning regulators increasingly focusing on the subject, but it is a social responsibility of any operator.
So-called “white-noise” can cause huge discomfort to local residents including sleep & hearing loss. It can also affect peoples enjoyment of their environment which has a deeper mental impact.
Our systems consider this and will meet as far as is possible your planning and local needs.
Planning Guidance
Problems associated with commercial odour control, Kitchen and food odour and noise emissions from commercial kitchen exhausts are very common, particularly in urban areas where housing may be adjacent to or even immediately above catering premises. These premises might include pubs, clubs, restaurants and takeaways that may be open until the early hours of the morning.
As we have already eluded to, regulation of our industry continues to be a source of much confusion. Many find the legal status and technical aspects challenging and this is where we can help you make the right decision. Our advisors will complete an industry recognised Risk Assessment which allows them to identify your needs in a manner that guarantees your compliance.
If you are making a planning application while replacing or installing a new fish range, we will help you as much as we can.
Note planning drawings are subject to a fee.