Imperial Green Systems | Enhancing Efficiency and Reliability Through Cutting Edge Solutions

Enhancing Efficiency and Reliability Through Cutting Edge Solutions

Odour Assessment Document

Home » Design Tools » Odour Assessment Document
Odour Assessment

Project Details

If you haven't set up a project, please create one before filling in this form. Save your progress at the bottom of this form. You must be logged in to save your progress.
If you haven't created a project, create one here. Then return to this page. If you have filled out part of the form already, click 'save draft' before leaving but you must be logged in first.

Odour Risk Assessment

Select one option from each topic to assess the final score.
This factor assesses the efficiency of odour dispersion into the atmosphere. Key considerations include the height, velocity, and directionality of exhaust vents. Effective dispersion dilutes odours before they can reach ground level or affect nearby receptors. Systems are evaluated based on their ability to disperse odours away from sensitive areas, reducing the likelihood of odour complaints.
Add further detail on the methods for extract dispersion. Explain how the air will be extracted from the kitchen and where the extract terminal is located.
Proximity of Receptors
This assessment measures the distance between the odour source and nearby receptors such as residences, schools, or businesses. The proximity of receptors is crucial as it directly influences the potential for odour nuisance. Shorter distances can lead to higher odour concentrations at receptor sites, thereby increasing the risk of odour complaints and potential non-compliance with local regulations.
Add further detail on what is surrounding the kitchen discharge. Describe whether or not there are residential dwellings nearby, how close they are etc.
Size of Kitchen
The size of the kitchen is evaluated to understand the scale of cooking operations and potential odour output. Larger kitchens typically have more significant cooking activities and equipment, which can increase the volume of odours generated. This factor helps in determining the adequacy of existing ventilation systems or the need for more robust odour control measures.
Describe the restaurant. State how many seats there are in the restaurant and how many meals are to be delivered / cooked in one day.
Type of Cooking (Odour and Grease Loading)
Different cooking methods produce varying levels of odours. This section assesses the types of cooking processes used in the kitchen, such as frying, grilling, or baking. High-odour cooking methods like deep frying or grilling meats are particularly scrutinized. Understanding the cooking type helps in designing appropriate ventilation and odour control systems that are tailored to the specific needs of the kitchen. For further information visit - Moisture, Grease, and Smoke Characteristics of Cooking Appliances and Commercial Kitchen Odour and Grease Characteristics.
Describe the type of cuisine and the cooking methods used for this restaurant.


Impact Risk Odour Control Requirement Significance Score
High High level odour control 20 to 35

At this level, kitchen odours are more noticeable, and stronger odour control systems are needed to manage them effectively.

Impact Risk Odour Control Requirement Significance Score
Low to Medium Low level odour control Less than 20

This level suggests that the odour impact is minimal to moderate, requiring basic control measures.

Impact Risk Odour Control Requirement Significance Score
Very High Very high level odour control More than 35

This indicates a severe odour impact, necessitating the most advanced control technologies to mitigate odour effectively.

Proposed Mitigation Methods

Some components of your system will serve multiple purposes. Select all that apply within each category.
Select The Purpose of The Equipment
Describe what make and type of component is used and its specifications.
Describe how often this component will be inspected, cleaned, and how often its internal components will be replaced i.e filters, lamps etc

Proposed Mitigation Statement

Write how you propose to mitigate the nuisance affects of odour, grease and smoke.
In your words, describe you you intend to mitigate odour.
I confirm that everything declared within this document is true to my knowledge.

Shopping cart
Sign in

No account yet?

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.