Six simple steps to fresh air

Blog

Six steps to fresh air

Looking for fresh-smelling air and a DEFRA compliant kitchen?

Whether you’re involved in specifying commercial kitchens, installing kitchen equipment, or running a busy restaurant, air quality is a key concern.

You might be involved with the planning stage, keen to prepare a successful change of use application. You might be worried you’re risking penalties or even fires because current equipment just isn’t performing. Or you could be responding to a complaint, and looking for a solution – fast.

Smells are rarely simple. It’s not unknown for firms to invest thousands only to find grease dripping down the windows, fans so noisy staff can’t hear themselves speak, and exhaust gases so rank that fed-up neighbours raise concerns with Environmental Health Officers. How can that happen? Because all too often, people specify products without taking time to understand of the problem.

That’s where we come in. We’re a research-based business, established by scientists at the University of Manchester. What we do is to apply sound science to practical kitchen exhaust and ventilation problems.

Call us in, and we’ll work through a rigorous process of deciding what’s right for the specific kitchen concerned. This includes detailed consultation about actual operational activity alongside an assessment of the DEFRA 2010 odour risk assessment criteria (as recognised by EHOs and planning supervisors). We’ll also happily liaise with local council Environmental Health and Planning Officers on your behalf. All as part of our service.

 

You’re just six steps away…

Step 1 icon

Step one: Site assessment

This first step is all about understanding the mechanics of the kitchen and its operation. To do this, we gather together information on a number of critical factors including the size of the kitchen, air flows, layout, ducting, the point of extraction, and linear velocity through the main duct run. We also look at the likely sensitivity of the neighbourhood to odour problems, and establish the scale of the operation: How many hours is the kitchen open at a time? How many covers does it typically serve?

Step 2 icon

Step two: Defining cooking activity

We next look at the type of cooking. Different types of cooking produce different levels of grease, odour and smoke. A fish and chip shop, for example, produces high levels of grease, very high levels of odour, and low levels of smoke. A Gastro-pub cooking steaks on a char-grille, on the other hand, produces high levels of grease, smoke and odour. To be effective, systems have to take these differences into account.

Step 3 icon

Step three: Choosing the right products

Assessment complete, we select the combination of products from our range that will best keep the kitchen and neighbouring areas grease, odour and smoke free. Some products specifically treat one of these three elements; others treat a combination. We also include additional elements such as activated carbon filters or HEPA filters where there is a particular need.

Step 4 icon

Step four: Specifying the products

Using volume flow rates, we calculate the correct configuration of products required for best results and confirm where they should go. Our range is modular, meaning we can plug things together to give different options and strengths. At this point, we can also produce a grease, odour and smoke control strategy to show EHOs and Planning Officers you have an effective plan in place.

Step 5 icon

Step five: Installation

All products are designed to be easy to install and use. If we are kitting out a brand new kitchen, then installation is quick and straightforward. Some products can be easily retro-fitted, others may take a little longer. If you are a canopy specialist wanting to install our equipment, your own in-house mechanical and electrical engineers will be able to do the job – there’s no need to commission a specialist engineer.

Step 6 icon

Step six: Maintenance

Maintenance requirements vary from product to product but are all simple and straightforward. In fact, our carefully-designed and robust products typically need fewer routine service visits than competitor ranges. We’ll put together a schedule for you, advise staff what to do, and explain what you’ll need us to do.

That’s it.

Kitchen staff can get on with cooking great food, confident the odour control system will sort out the air.

Find out more about our kitchen systems and products »

  • Six Steps

    Download our 6 Steps to Fresh Air kitchen specification guide






  • Six Steps Testimonial

    “The knowledge and expertise that Plasma Clean brought to the Leeds Metropolitan University training kitchen project proved invaluable. Since the kitchen has been in full operation there have been no problems with grease or nuisance odour. The extraction system as a whole has been fantastic.”

    Ryan Street
    Mechanical Project Engineer
    N.G. Bailey

  • SEMINARS/CPD

Our Clients

menu