When planning and designing a commercial kitchen one of the
major factors to consider is the extraction system. Planning
authorities can be very particular in their requirement for the
treatment of noise and odour in relation to extraction.
Environmental Health officers will usually direct planning
applicants to the DEFRA (Department for Environment, Food and Rural
Affairs) report which sets out
Guidance on the Control of Odour and Noise from
Commercial Kitchen Exhaust Systems
This 100 page report can be a daunting prospect for the non
specialist so it is vital that professional advice is obtained when
installing an extract system into a commercial kitchen.
In summary the planning authorities will assess 4 key factors in
their consideration of noise and odour when considering an
application for a commercial catering kitchen extract system.
||Pub, Italian,Chinese,Indian, Café, French etc
|Size of Kitchen
||Relates to the number of covers
|Proximity of Receptors
||The distance to other properties that may be affected
||The discharge point of the extract system, eg High, Low
In essence each of these factors is scored against a set of
criteria. The score obtained will determine the level, if any, of
the noise and odour treatment required.
As a specialist in Commercial Kitchen Design, Bettaquip
can provide professional advice on how best to plan the extract
system for your Commercial Catering Project.
So let a Bettaquip Commercial Kitchen Designer create a perfect
kitchen layout for you, while our projects team manage your build
from end to end.
Call today on 0845 226 3635 or fill out the contact