Contents
Introduction
Introduction
Page 3
Step One: Site assessment
Page 4
Step Two: What do you cook?
Page 5
Step Three: Choosing the right products
Page 6
Step Four: Specifying your products
Page 7
Step Five: Any other problems?
Page 8
Step Six: Maintaining your equipment
Page 9
Frequently asked questions
Page 10
Plasma Clean are one of the UK’s leading designers and manufacturers of grease, odour and smoke control technology. Since 2008, we’ve been supplying products and specialist expertise to commercial customers in the UK and internationally. Our hallmarks are the same now as they were when we started out – world-class research and development and a ceaseless commitment to quality and reliability. A range of industries use our products, from healthcare to waste, but our key focus is the commercial kitchen and food service ventilation market. In this guide, we’ll introduce you to the factors that need to be considered when specifying Plasma Clean products into a kitchen extraction system.
Of course, the specific challenges will differ from one kitchen to another, but this handy guide will help make the right choice for any particular situation. As you’ll see from our case study, we’re used to helping customers involved in catering to overcome problems of grease, odour and smoke.
The good news is, you’re only six simple steps away from clean, fresh smelling and legally compliant kitchen
Keeping you within the law Running a commercial kitchen isn’t just about making great food. You also need to make sure you stay within the law. That’s why we’ve written this guide in conjunction with DEFRA’s ‘Guidance on the control of odour and noise from
commercial kitchen exhaust systems’ (2005) and ‘Odour Guidance for Local Authorities’ (2010). You can get a full copy of these reports at www.defra.gov.uk
Plasma Clean are proud to be associated with:
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STEP ONE: Site assessment Before deciding which products are specified, a site assessment is needed to work out the practical requirements. Here’s a list of criteria that needs to be considered, which forms a basis of an odour risk assessment according to DEFRA 2010, recognised by Environmental Health Officers and Planning Supervisors.
STEP TWO: What do you cook? Different types of cuisine produce different levels of grease, smoke and odour. The table below (produced in line with DEFRA guidance) will help work out how much of each pollutant is likely to be produced, from low, medium and high to very high. So, what’s the style of cuisine?
Criteria
Considerations
Type of Cuisine
Air Volumes
Measure the volume of air passing through the system in m3/s. For best results select equipment to provide capacity at between 70%-90% of design.
Cafe Char-grill
Smoke
Odour
High
Low
High
V. High
V. High
High
Access
Make sure your equipment is located where it can be serviced and maintained. We can help you work out a maintenance schedule.
English pub
High
Medium
High
Control
It is highly recommended that equipment is controlled in conjunction with the extraction fan.
Fish & chips
High
Low
V. High
Dispersion
At the egress point (end of the duct) air must be able to disperse easily.
Fried chicken
V. High
Medium
V. High
Duct Length
This is the distance in metres from the canopy to the discharge point.
Italian
Medium
Low
Medium
Order of Equipment
You need to install the equipment in the right order, so that smoke and grease are removed before odours (particulates before gases).
Indian
Medium
Low
High
Chinese
V. High
Low
High
Proximity of Receptors
You need to be aware of residential and commercial buildings with windows and doors close to the discharge point. These buildings will be particularly susceptible to odour issues.
Mexican
High
Medium
V. High
Size of Kitchen
How often is the kitchen operational and how many covers does it generally serve?
V. High
High
High
Food Cooked
See step two – Type of Cuisine.
High
Low
V. High
V. High
Low
V. High
Maintenance of Equipment
An appropriate maintenance schedule must be devised. Please contact your Plasma Clean representative for full details .
Steak & chips Takeaway Burger Restaurant
Case Study: Char-grill Restaurant, Manchester (high grease, smoke & odour)
Case Study: Char-grill Restaurant, Manchester (high grease, smoke & odour)
The owner of Char-grill Restaurant in Manchester was looking for a system to remove the grease, smoke and odours produced by the kitchen. After surveying the site, we made the following observations:
Having spoken to the owner and visited the premises, we learned that the typical food offering was standard English pub food, but there was also a char-grill where lots of meat was cooked. Using the table, we worked out expected pollutants at the following levels:
• • • •
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Grease
Volume Flow Rate: 3.5m3/s Access: easy access to all parts of the equipment Proximity of receptors: low-level extracting at street level Size of kitchen: large, busy, round-the-clock service, serving 250-400 covers daily
Type of Cuisine
Grease
Smoke
Odour
English Pub with Char-grill
V. High
V. High
High
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STEP THREE: Choosing the right products Now the air quality has been assessed, a combination of Plasma Clean products can now be selected that will best keep the kitchen extraction system grease, smoke and odour free. Issue
Plasma Clean Products
Grease
Coil Filters
Low
ü
Plasma Clean Products
ü
0 - 1.2 m3/s
1.2 - 1.6 m3/s
1.6 - 2.4 m3/s
2.4 - 3.6 m3/s
4
5-6
8-10
10-12
1x 4420
1x 6630
2x 4420
2x 6630
1
1-2
2
3-4
1x UV-C6 4420
1x UV-C6 6630
2x UV-C6 4420
2x UV-C8 6630
ü ESPs
sp*
ü dp*
ü tp*
Xtract 2100
Xtract 2100
ü Odour/Grease
V. High
ESPs
ü Odour
High
The initial site survey calculated the volume flow rate of the kitchen extraction air. Using the table below, the configuration of products required to achieve the best results can be calculated.
Coil Filters
ü Grease/Smoke
Med
STEP FOUR: Specifying your products
ü
ü
Techniclean UV-C
Techniclean UV-C
ü
ü
ü
ü
*ESPs can be configured in a single (sp), double (dp) and triple (tp) pass arrangement depending on the level of grease and smoke.
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Case Study: Char-grill Restaurant, Manchester (high grease, smoke & odour)
Case Study: Char-grill Restaurant, Manchester (high grease, smoke & odour)
The landlord now knows there is high grease and smoke content in the air from the kitchen, as well as high odours. As such, using the table above, we were able to specify the following products: • Coil Filters • ESP • Xtract 2100
Back at the restaurant, the volume flow rate of the extraction system has already been calculated as 3.5m3/s. Using the table above, this means the following equipment would be required: • 12 Coil Filters • 2 x PCL 6630 units • 3 x Xtract 2100’s
When specifying the required equipment, refer to the Plasma Clean Product Guide.
The equipment is to be fitted in this sequence and as close to the canopy as possible.
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STEP SIX: Maintaining your equipment
STEP FIVE: Any other problems? Every commercial kitchen is different. When completing your site survey, you may find that there are additional issues that could cause problems.
To keep your equipment in good condition and performing at its peak, you will need to perform some occasional maintenance in addition to your routine cleaning schedule.
DEFRA 2010 examines three additional factors which may cause problems other than grease, smoke and odour. These are dispersion, proximity of receptors and size of kitchen. Below are recommended solutions for each of these issues.
Based on the extent of your kitchen’s grease, smoke and odour issues, we can help you devise the ideal maintenance and servicing schedule for your products. The table below gives an indication of how often your different pieces of equipment require maintenance and servicing.
Plasma Clean can recommend a number of additional solutions that can be added to your specification to help with these scenarios. DEFRA Consideration Dispersion
Problem
Example
Recommended Solution
Can air easily disperse at the egress point?
The discharge opens up into an underground car park or narrow street.
Add a 0.1s dwell time carbon filter to the end of the duct run.
Proximity of receptors
Are people or buildings close to the egress point?
Your discharge point is at street level, near windows, buildings or cars.
As above, adding a 0.1s dwell time carbon filter to the end of the duct.
Size of kitchen
Large kitchens produce an unusually large amount of grease, smoke and odours.
You regularly have a high number of diners or offer extended service times.
Include additional odour control and arrange a more frequent service schedule.
Routine Maintenance
Recommended Servicing
Filters to be cleaned by kitchen staff
N/A
Our engineer will clean the collector cells every four, eight or twelve weeks (less frequently if pre-filters are added)
Annually
Changing of pre-filter
Annually
Regular cleaning of UV-C tubes
Annually
Coil Filters
ESP
Xtract 2100
Techniclean UV-C
Case Study: Char-grill Restaurant, Manchester (high grease, smoke & odour)
Case Study: Char-grill Restaurant, Manchester (high grease, smoke & odour)
During the initial site survey, two additional issues were identified that needed addressing:
After consulting the table above, the restaurant owner opted for the following maintenance schedule:
• •
Proximity of receptors: the unit will extract on to a street Size of kitchen: it’s large and busy and serves between 250-400 covers every day
The solution was to fit a carbon filter at the end of the extraction duct, and we also worked out a more regular maintenance schedule to keep Plasma Clean equipment operating at the optimum level.
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Plasma Clean Products
Products
Routine Maintenance Schedule
Coil Filters
Daily cleaning by kitchen staff
ESPs
Collector cells cleaned every 8 weeks
Xtract 2100
Changing of pre-filter and annual service of the unit
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FREQUENTLY ASKED QUESTIONS Q. What if the duct run is short? A. Use an Activated Carbon Filter at the end of the duct run. This increases the contact time between odours and ozone. Q. What if there is excessive smoke emitting at the discharge point? A. No problem. Install a HEPA (High-Efficiency Particulate Air) filter as a ‘final polish’ to make the system even more efficient. Q. What if we sometimes suffer from high-intensity odours? A. We recommend the Techniclean UV-C as an extremely effective ultraviolet odour/grease filter for high intensity odours. Q. Isn’t excess ozone at the end of the duct run a problem? A. Not normally as it is at low concentration at the extraction point. But in certain conditions it is advised to add an Activated Carbon Filter to destroy any surplus ozone. Q. Is my Plasma Clean equipment guaranteed if there’s a problem? A. With our maintenance and service plans in place, you’re covered for up to five years. Please get in touch for more details on the plans we offer. Q. Does the equipment satisfy all government health and safety laws? A. All of our products are designed to help your kitchen conform to DEFRA 2005 and 2010 guidance, helping you stay within the law. Find our more at www.defra.gov.uk or Plasma Clean are happy to speak directly to EHO’s or Planning Officers on any odour control matters. Q. Is there much disruption during installation – I’d like my kitchen to remain operational throughout. Is that possible? A. Some of our products can be easily retro-fitted and others take a little more time. We can work around your requirements to ensure installation with little disruption to your business. Q. You’re based in England but I run a restaurant on the Continent – can you still help? A. Yes we have international distributors who can help specify and supply our products. Please enquire and we can put you in touch with a local representitive. Q. What is the warranty period for Plasma Clean equipment? A. Plasma Clean equipment carries a two year parts only warranty. Q. Okay, sounds good. How can I find out more? A. You can speak to one of our experienced team on: +44 (0)161 443 4125 or email us at info@plasma-clean.com
Give yourself peace of mind with a Plasma Clean Service Plan
The Plasma Clean Service Plan will keep your systems performing at their peak. Choose from a bespoke 1, 3 or 5-year service plan designed to cover both planned preventative maintenance and specialist maintenance and repair. We also offer an extended warranty. With our nationwide network of approved specialists, we provide seamless customer care. And with our nationwide network of approved specialists, we provide seamless customer care from specification to installation to service.
Service you can trust..
• Great service, great value! • Maintenance of all makes of equipment • Approved service engineers • Tailor-made service plans • Choose from 1, 3 or 5 years
Call us now on +44 (0)161 443 4125 or email info@plasma-clean.com
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