Attachment 10-Air Quality and Odour Assessment · MCU23/0078

5.           EMISSIONS MANAGEMENT OPTIONS
Regulatory guidelines and best practices offer an array of options or control measures designed to effectively
address potential air and odour issues arising from emissions in commercial kitchens. Depending on the type
of food handled, operational conditions, and limitations, a combination of these measures is necessary to
achieve environmental compliance and avoid potential complaints from the community. The following provides
an overview of the control measures:


◼    Separation distance
     Maintaining an adequate buffer distance between an emission source, such as a kitchen chimney, and
     nearby sensitive receptors is key to reducing the risk of air and odour issues. A separation distance of
     more than 50 m is considered sufficient to facilitate natural dilution (Westminster City Council, 2021).
     Given the close proximity of onsite residents within the proposed Noosa Civic Village mixed-use
     development to potential kitchen emissions, odour reduction and controls within the restaurant facilities
     are strongly advised.


◼    Dispersion of emissions
     The release of smokes or fumes through an appropriately designed stack is known to be an effective
     means of controlling and dispersing air and odorous compounds. If a stack is well-designed and located,
     natural dilution can reduce concentrations at receptors to acceptable or undetectable levels. The following
     design criteria is recommended to ensure effectiveness of exhaust stacks (NSW EPA, 2021; SA EPA,
     2011):
        Discharge point should be situated at a minimum of 3 meters above highest point of the roof or
         above highest structure within a 50-m radius
        Unobstructed vertical discharge
        Minimum discharge velocity of 10 m/s


◼    Odour control equipment
     Prior to discharge to the atmosphere, it is essential to remove air and odorous compounds mentioned in
     Section 3.3 through appropriately designed and well-maintained emissions and odour control systems.
     Examples of control equipment include:
        Activated carbon systems is a widely recognized exhaust or odour capture system, which can reach
         up to 99%+ efficiency (Bunge & Roger, 2021) in adsorbing odorous molecules.
        Electrostatic precipitators (ESPs) and wet scrubbers remove particulates that are present in smoke
         and fumes. These emission control systems are more suitable for larger commercial kitchens and
         effective in eliminating visible particulates.
        Fitting exhaust hoods with hood or grease filters is essential to reduce the grease particle load of
         exhaust gases. It also protects the carbon filter from excessive dust and grease.


◼    Ventilation
     The establishment and maintenance of effective ventilation systems within kitchens can remove odours
     and prevent accumulation of grease and fumes. Incorporating air filters and directing the gases through
     activated carbon adsorbers or other odour control systems will reduce odour levels. While ventilation
     systems need to be compliant with AS 1668.1 and AS 1668.2 (The use of mechanical ventilation and air-
     conditioning in building), the following considerations are critical in the design and operation of
     commercial kitchen ventilation systems for emissions control (Gibson, 2018):




237401.0145.R01V02                                                                                      Page 13