This Advanced seminar considers the management and control of odour and noise from commercial kitchens. The seminar will consider the operational factors which define the scale of an extraction system and considers the characteristics of the extracted air stream which are important for designing pollution control equipment. As part of this we will explain how the Kitchen risk assessment should be applied as part of the planning/development process.
It will also provide an opportunity to review technical issues dealing with odour from a range of commercial kitchens including:
- Pub food
- BBQ/Turkish food
- Wok cooking
- Fish & chips
These real-life kitchen scenarios will examine practical examples of how kitchen operators have tried to address pollution control and will identify areas where designs commonly fail.
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