Commercial Kitchen Extraction Regulations
Factors Influencing the Control of Grease and Odours from Cooking Equipment
The factors influencing the control of odours coming from cooking activities include:
1. The size of the kitchen: this influences the intensity of the odour and the necessary ventilation;
2. The type of cooked food: this influences the chemical composition of the environment air;
3. The type of cooking and the equipment used: this influences the quantity of grease, of water drops and the temperature inside the environment;
4. The characteristics of the suction hood;
5. The presence of an air filtration system;
6. smoke evacuation duct;
7. height and structure of the chimney;
8. territorial context of the emission and specifically the proximity to residential areas and the location in city centres.
Commercial kitchen extraction regulations
Under the Health and Safety at Work, etc. Act 1974, employers are legally required to provide and maintain safe working conditions that do not pose a risk to employee health, as is practical. Therefore, if you are in control of the premises you have a responsibility to put reasonable measures in place to ensure the environment is safe to work in.
The Gas Safety Regulations apply to all gas appliances in kitchen premises. Some appliances may require a flue, which is a duct that removes smoke, vapours and heat produced by fires or gas cookers. In some instances, extraction alone may be considered a flue that complies with this regulation. A flue requires an interlocking system that connects the airflow to the gas supply. Therefore, you must ensure this is put in place and maintained properly to keep employees safe at all times. You must further consider how your ventilation and extraction system will affect the use of gas appliances in the kitchen.
DEFRA Guidance Kitchen extraction systems Document
DEFRA Guidance Kitchen extraction systems Document, Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems January 2005 is a UK guidance document but is accepted as general compliance with the Irish Air Pollution Act 1987.
BESA (Building and Engineering Services Association) DW172 Specification for Kitchen Ventilation Systems
The BESA (Building and Engineering Services Association) DW172 Specification For Kitchen Ventilation Systems document sets out minimum requirements in terms of ventilation extract rates and canopy details to ensure that odours and grease from cooking activities can be captured and treated prior to discharge.
Ecodesign of Energy Related Products Directive 2009
The Ecodesign of Energy Related Products Directive 2009 is European Legislation aimed at improving the Environmental Performance of products that use energy or are related to energy consumption. This should be considered when selecting fans with an electrical power input between 125W and 350kW.
One of the main commercial kitchen extraction regulations is the Workplace (Health, Safety and Welfare) Regulations 1992. This makes it a legal requirement for employers to provide ventilation in every enclosed workplace, including kitchens.
The HSE recommends mechanical extraction as a means of achieving effective kitchen ventilation. Ideally, a canopy hood should be installed over all cooking appliances. This will remove vapour, fumes and heat that would otherwise be potentially damaging to employees’ health.
Zero Emission Commercial Kitchen Extraction System
EcoKitchen on site! Zero-Emission commercial kitchen extraction system to remove grease, odour and smoke completely. It cleans the air so well that you can safely breathe air from the unit outlet. Therefore A vertical duct riser may not be required as the air quality exhausted from EcoKitchen is suitable for recirculation.