Local authorities have various responsibilities that are meant to curb the issue of poor ventilation and odor emissions. Regulatory bodies have been formed to ensure that a healthy environment in commercial kitchen environments. The Building Control Officer has the obligation of ensuring that building regulation requirements are observed by persons putting up structures. Installations that are meant for safety such as high exhaust flues are supposed to be installed correctly. A planning consent should be verified and approved by a Local Planning Authority.
A planning consent should comprise of installation of the ventilation systems. Environmental Health Officers should be consulted to provide advice and guidelines regarding the odor from a commercial kitchen.
The Environmental Health Officer will be the one responsible for the handling of any complaints regarding bad smell arising from a kitchen extraction system. The kitchen extraction systems should be well designed and well installed to avoid the nuisance that may result from an odor it emits.
After the installation of the ventilation systems, the proprietors of commercial kitchens are required to ensure that they are well maintained. Proper maintenance of these systems, ensures compliance with the regulations. Food Hygiene Regulations also requires proper maintenance of these systems.
Poor maintenance of a newly installed filtration system could end up being hazardous. Proper maintenance should be performed in order to maintain an excellent flow together with complete grease removal and odor removal. Non-maintenance of the ventilation system could lead to blocking of the system with particulate matters hence causing a flow restriction. As time goes, the flow restriction is enhanced by the continued blockage of the ductwork. Eventually, there will be an accumulation of the particulate matter in the system leading to the decreased removal of grease and odor. It is advisable to provide an adequate maintenance schedule for better performance in the removal of oil and odor.
The poor performance of most kitchen ventilation systems results from the accumulation of particulate matter in the ductwork itself. Proper maintenance of these systems ensures that the face of the canopy, grease filters, and other parts are thoroughly cleaned. Maintenance should be frequently carried out in order to comply with the requirements of the Food Safety Regulations 1995.
Odor emission mostly results from the build-up of solid particles on the internal surface of the duct itself. Poor maintenance of the ventilation systems is the most common cause of odor emission, and this may also lead to corrosion of the duct itself. The particles that accumulate in the ventilation system end up appearing as the dirt that is seen in the seals and joints of the duct system. The particles are capable of catching fire, thus, rendering them as a potential fire hazard.
Complaints of irritating noise are likely to be experienced in commercial kitchens that have ventilation systems with reduced maintenance. Various causes of noise pollution include damage, dust and solid deposits on the impeller and other parts of the duct such as the worn up bearings. Other causes may be due spoilt, damaged, eroded, or clogged silencer equipment.
The efficiency of the ventilation systems can be ensured through frequent maintenance of the kitchen equipment. The following are the minimum performance requirements for general maintenance of kitchen ventilation system.
The maximum permitted particles accumulation within the ventilation system is as follows:
The following activities are recommended to be carried out to achieve the outlined limits:
Recommendations for proper maintenance of odor control system.
Activities for the maintenance of the ventilation system, below are some of the techniques that can be employed in the cleaning of the ventilation system:
Dry cleaning techniques that can be used include:
Monitoring of the ventilation system can be done by use of different methods shown below: