Proposed restaurant, Pocklington, East Riding of Yorkshire

Client – Commercial Developer

Scope – An odour assessment for a proposed restaurant was undertaken to determine the odour impact of emissions via a kitchen extractor fan. The methodology was devised using a source-pathway-receptor model and took into account the area of the proposed kitchen, the estimated grease content of the food, the location of the vent, local meteorology, the pathway effectiveness and any proposed odour abatement technology.

Solution – The effects were determined to be negligible however certain types of extractor fan were recommended to mitigate and further reduce odour concentrations.

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