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

       Maintaining a maximum ambient air temperature of 28C throughout the kitchen is important. At
        higher temperatures, grease particles are less likely to form droplets making it difficult for filters and
        odour control systems to effectively remove them.
       A maximum humidity level of 70% will ensure the efficient performance of an activated carbon
        system.
       The makeup air supply should be designed to provide approximately 85% of the extract flow rate.


◼   Good housekeeping, cleaning, and maintenance
    Best management practices in handling the accumulation, storage and disposal of food wastes and food-
    preparation wastes are important in preventing the escape of fugitive odour towards nearby receptors.
    Routine cleaning of both kitchens and waste areas will eliminate residual fats and other organic matter
    reducing their potential to emit odour as a result of their decomposition. Waste management plans
    developed for both the entire development and each commercial kitchen will address any waste-related
    air and odour issues.
    Similarly, periodic cleaning and maintenance of odour control equipment and ventilation systems will
    ensure that these systems continue to function effectively.




237401.0145.R01V02                                                                                        Page 14