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

APPENDIX A – FORM FOR STAGE 1 DIAGNOSIS AND STAGE
              2 MEASURES
  Tenant
  Shop Location

Stage 1 – Diagnosis
  Criteria            Details                                                                                                           Check applicable
                                                                                                                                             score
                      Low level discharge, discharge into courtyard or restriction on stack                                                   20
                      Not low level but below eaves, or discharge at below 10 m/s                                                             15
  Dispersion
                      Discharging 1 m above eaves at 10-15 m/s                                                                                10
                      Discharging 1 m above ridge at 15 m/s                                                                                  5
                      Closest sensitive receptor less than 20 m from kitchen discharge                                                        10
  Proximity to
  receptors
                      Closest sensitive receptor between 20 m and 100 m from kitchen discharge                                               5
                      Closest sensitive receptor more than 100 m from kitchen discharge                                                      1
                      More than 100 covers (1 cover = single serving for one guest) or large sized take away                                 5
  Size of kitchen     Between 30 and 100 covers or medium sized take away                                                                    3
                      Less than 30 covers or small take away                                                                                 1
                      Pub (high level of fried food), fried chicken, burgers or fish & chips, Turkish, Middle Eastern or
                      any premises cooking with solid fuel                                                                                    10
  Cooking type
  (odour and          Vietnamese, Thai, Indian, Japanese, Chinese, steakhouse                                                                7
  grease
  loading)
                      Cantonese, Italian, French, Pizza (gas-fired)                                                                          4
                      Most pubs (no fried food, mainly reheating and sandwiches, etc.), Tea rooms                                            1

                                                                                                          TOTAL RISK SCORE


Stage 2 – Odour control measures to implement
    Risk score         Odour control requirement                                                                                        Check applicable
                                                                                                                                              box
                       1. Fine filtration or ESP followed by carbon filtration (carbon filters rated with a 0.1 second
                          residence time)
        <20
                       2. Fine filtration followed by counteractant/neutralising system to achieve same level of                                
                          control as 1

                       1. Fine filtration or ESP followed by carbon filtration (carbon filters rated with a 0.2 – 0.4
      20 – 35             second residence time)
                       2. Fine filtration or ESP followed by UV ozone system to achieve same level of control as 1
                                                                                                                                                
                       1. Fine filtration or ESP followed by carbon filtration (carbon filters rated with a 0.4 – 0.8
                          second residence time)
        >35            2. Fine filtration or ESP followed by carbon filtration and by counteractant/neutralising
                          system to achieve same level of control as 1
                                                                                                                                                
                       3. Fine filtration or ESP followed by UV ozone system to achieve same level of control as 1
Note 1: A pragmatic view can be taken when assessing whether certain low risk kitchens require any odour abatement to be fitted. In
reaching this decision, the nature of the food being cooked and/or the size of kitchen and/or its location may be considered.

Completed by:

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(Name)                                                    (Signature)                                                            (Date)


237401.0145.R01V02                                                                                                                                 Page 21