The Gastro Pub Dilemma – How do you keep the neighbours happy?

Gastropubs are popular. In fact, they have been popular for a long time. And the new love of craft ales that’s spread across the country has only enhanced the attraction of the gastropub. Particularly in more affluent areas, where an afternoon trip to the gastropub is a regular activity of a wealthy, upwardly mobile population.

And who doesn’t enjoy a good pub, where good beer and good food are combined to great effect?

Unfortunately, that very same population of wealthy, upwardly mobile people, are increasingly less likely to put up with the on-going effects of food cooking. Namely, the smoke, odour and grease that commercial kitchens like those in the gastropub produce.

Keeping the Neighbours Happy

The 2005 / 2010 DEFRA Guidelines are clear about the control of grease, odour and smoke. It is the responsibility of the commercial kitchen owner to make sure that they don’t cause a nuisance.

Where gastropubs and local residents housing is in close proximity, there is always the potential for nuisance. And recent evidence seems to suggest that  local authorities are more likely to back residents and come down hard on the commercial kitchen where there are repeated complaints.

The dilemma is clear – gastropubs want to be in those residential areas where customers will be able to benefit from their presence, but at the same time, can not afford to cause nuisance to those same residence, for fear of being closed down.

Reducing the Nuisance – Plasma Clean Case Study

Increasingly, Plasma Clean are being brought in to design complete grease, odour and smoke solutions for both new gastropubs in busy residential areas and existing sites where there have been complaints from local residents and EHO intervention.

Wanting to retain a positive relationship with the local residents, one particular gastro pub chain approached Plasma Clean to survey and solve the problem.

A wide variety of cooking activities plus high volumes of covers meant high levels of grease, odour and smoke were being produced at the site. In addition, the extract ventilation system was only 10 metres away from local residential properties.

The potential for causing a problem was high. With this in mind, the pub chain decided on a complete Plasma Clean Eliminair system.

The beauty of the system is that it can be installed as a single unit or in separate sections depending on the space available.

As a result, the air being emitted from the discharge point is now free from odour and smoke, and the ductwork from the canopy to the discharge point is free from grease and oil, reducing the need for duct cleaning.

In this case, a simple solution was available to keep EHO, residents and the pub chain happy.

With more and more residents wanting a nuisance free environment, it’s vital that DEFRA guidelines are adhered to, through the best technology from the best providers.

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Keeping up with the Guidelines on Grease, Odour and Smoke Control

Nobody Likes a Nuisance

The problems of odour, noise and smoke emissions from commercial kitchen ventilation is very common.

Nuisance complaints are on the rise, particularly in urban areas where housing may be adjacent to, or even immediately above, catering premises.

Whether it’s pubs, clubs, restaurants or takeaways that may be open until the early hours of the morning, there is a need to control the nuisance, remove odour, smells and smoke and comply with the current guidelines and regulations that underpin the kitchen ventilation industry.

Powers to Act

Ever since the Environmental Protection Act 1990, local councils have the power to take action against restaurants, takeaways and other food and drink premises if they cause a nuisance.

Preventing this is therefore a priority. Whether in planning application stage, or later, the best response to nuisance is to forestall it.

Guidelines and Compliance

We’re often approached by architects, consultants, contractors and restaurant owners who need to address odour control at the planning stage of opening a new catering establishment or later on to address issues from local authority environmental health.

Unfortunately, there are no stone tablets to tell us what individual local authorities will deem as acceptable for nuisance control. But there are a number of guidelines we suggest adhering to.

In our download – A Guide To The Guidelines – we outline the most important ones in a little more detail. But in simple terms compliance with the following will always keep the local council happy.

1. DEFRA 2005/2010– Guidance on the Control and Noise from Commercial Kitchen Exhaust Systems.

This guidance outlines methods on kitchen extract system design with a specific focus on nuisance control including odour emissions. It gives precise guidelines for methods and equipment, taking into account the type, size and location of the catering establishment. The DEFRA guidance is very fair in that it accepts many different forms of odour abatement without prejudice, however it is important that the right choices are made to suit a particular establishment.

2. DW/172 HVCA

The Heating and Ventilation Contractors’ Association Specification for Kitchen Ventilation Systems was first published in 1999. Since then it has become widely acknowledged as the standard for kitchen ventilation design throughout in the UK.

It also sets the standards demanded by British insurers to reduce the risk of fire in commercial kitchens and features detail on the certification of grease filters. As such, it’s vital not just for local council compliance, but also for insurance purposes too.

3. TR19

This guidance incorporates the best practice for installing new systems and maintaining them and allows specifiers to deal with all aspects of the duct system.

TR/19 is ideal for use by specifiers, consultants and building legislators to ensure that ventilation systems are properly maintained. It is especially important for kitchen ventilation due to the elevated risk of grease deposits in extract systems, which can lead to fires.

Adherence to the standards in TR/19 will provide detailed, recognised proof that the ventilation system in a building is safe and well maintained, which is vital for securing insurance policies.

We Can Help

At Plasma Clean we offer a full range of products that can be used on their own or in a combination to offer a complete odour control solution for a kitchen exhaust system that meets the requirements of the guidance.

We work with clients at the planning stage to select and specify the correct odour control equipment to offer effective odour control whilst meeting the requirements of the local authorities.
For more information contact us, or download our Guide to the Guidelines HERE

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Taking away the Takeaway Smells


“Have you ever lived near a fast food take away, restaurant or chippy? How did you cope with the daily bombardment to your senses?”

This question was posted on a very famous internet forum for mums this year.

And it’s not unusual. Read More »

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Let’s Clean the Air Together


Sales Engineer, Chris Tattersall, is always looking to hear from specialist contractors to work alongside Plasma Clean on a growing number of projects.

We regularly get enquiries at Plasma Clean from end users of our solutions. We don’t mind, we love enquiries.

But according to Chris, there’s often a missing step, which can make helping them difficult. Read More »

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Kleanzone Odour Control


KLEAN ZONE is the latest product developed by Plasma Clean, and distributed in the Middle East by Green Crystal.

KLEAN ZONE utilises cold plasma technology to produce ions, which are injected into the HVAC system to naturally cleanse and disinfect the air. Read More »

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