Maintaining good external air quality around commercial kitchens is crucial for environmental health. Based on data from EMAQ (Environmental Management Air Quality), this guide provides an overview of the odour, grease, and smoke emissions from various kitchen types. Understanding these factors helps in designing effective exhaust systems to minimize environmental impact.


Odour, Grease, and Smoke Characteristics

These characteristics influence the design of exhaust systems to ensure compliance with environmental standards and to maintain external air quality. The table below summarizes the odour potential, grease content, and smoke content from different types of catering establishments:

wdt_ID wdt_created_by wdt_created_at wdt_last_edited_by wdt_last_edited_at Catering Establishment Odour Potential Grease Content Smoke Content
1 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Tea shop Low Low Low
2 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Cafe serving all day breakfasts Moderate High Moderate
3 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Pizza restaurant gas or electric cooking Moderate Moderate Low
4 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Pizza Restaurant wood fired cooking High Moderate High
5 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Steakhouses Moderate Moderate High
6 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM French Moderate Moderate Moderate
7 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Italian Moderate Moderate High
8 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Most pubs Moderate Moderate Moderate
9 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Chinese Moderate High Moderate
10 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Japanese Moderate High Moderate
11 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Cantonese Moderate High Moderate
12 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Indian High High Moderate
13 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Thai High High High
14 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Turkish Restaurant High High Very High
15 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Vietnamese High High Moderate
16 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Kebab houses High High Very High
17 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Fried chicken Very High Very High Moderate
18 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Pubs (large turnover of deep-fried food) Very High Very High Moderate
19 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Fish and chips Very High Very High Low
20 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:18 AM Fast food/burger Very High Very High Moderate
21 imperialgreen 17/06/2024 10:18 AM imperialgreen 17/06/2024 10:44 AM Casual Dining Burgers/ Chicken High High Very High

Understanding these characteristics is essential for designing kitchen exhaust systems that protect external air quality and comply with environmental regulations.

For further information, visit to purchase the full document – Control of odour and noise from commercial kitchen exhaust systems