Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems is where KES Facilities limited come in to help. With past and present clients we have always found that product knowledge is exactly where we can help you achieve all area or council restrictions.
Mount all machines on properly designed vibration isolators, design equipment room for mechanical dynamic loads, and balance rotating and reciprocating equipment.
Acoustic Lagging and duct design
Ducting lagged with sound absorbing material
Attenuation or silencers
Duct silencers or sound plenums in supply and return air ducts.
Select fans for minimum sound power and boxed with sound absorbing properties
Stack or duct discharge
Jet cowl to allow free flow of air, inadequate height of the discharge stack is one of the main reasons the emissions from a kitchen gives rise to odour nuisance. The stack design is paramount to achieving good dispersion
Guidance on stack requirements for commercial kitchens varies between Local Authorities. The range of guidance issued by Local Authorities is summarised below:
Guidance on the minimum stack height ranges from:
To discuss your company’s requirements and how we can help, why not give us a call today?