How To Create A Ventilation System To Control Odour Of The Food Premises

You know, Ventilation systems are must for food premises to maintain good conditions of the plant. But, if you are a newcomer to this field, you should be developed on huge confidence of your every systems ,which are using within the premises.

That is why, I gave this kind of information for you. Read more carefully to understand those. It aims to ensure that planned developments have adequate ventilation systems that will not lead to complaints from neighboring properties about cooking smells or noise from equipment  such as fan motors. So, It will be better for the relevant details to be incorporated into planning applications to ensure that such problems are unlikely to occur.

I have explained the key elements of a good extraction  and ventilation system in all types of premises where hot food is prepared. If you are planning new catering premises and you have an designer or engineer,  you may hope ask them to read this article so that the necessary details can be built into your plant.There should be controlled odours and noises by using this ventilation system. I am talking about "How to control odours" in here. Other will give later as, "How to control noises".

Requirements To Control Odour

The ventilation system must deal with cooking odours, fumes and steam produced by cooking of foods and be designed to prevent or minimize any nuisance caused to neighbors.There are several essentials. That unfavorable air extract system will consist of bellows.

A canopy, which should widen away from the cooking equipment area by at least 22.5 cm, must be provided to collect the cooking fumes and straight them into the duct work. Metal canopies are best constructed of stainless steel. Grease filters should be incorporated into the cooker hood and should be easily removable for regular cleaning before they become clogged.

The ducting should be as straight and short as possible to ensure that fumes are discharged as effectively as possible. Care should be taken when designing the route of ducting to avoid closeness to residential or office windows on neighboring properties, which could give rise to complaint. The duct material is usually galvanized steel. It should have a smooth internal surface and its route out of the building should avoid sharp bends. Circular ducting is ideal, as it maximize the flow rate.

There will be a fan positioned within the duct work to pull cooking fumes from the cooker hood to the top of release. To support good diffusion of cooking fumes, the size of the fan motor must be adequate to ensure proper ventilation.

Final release should be vertically upwards and should end at least 1m above the roof space. If there are buildings close by which are likely to have an effect on the diffusion and strength of odour, the outlet should end at least 1m above the roof space of that building. Ground level or low level releases should generally be avoided.

However, where high level fume dispersion is not suitable, a suitably enhanced system of ventilation is required. The release should be without hindrance by outlet.

Carbon filters are also required and are essential when cooking fried foods and foods with strong odours. Carbon filters should be fitted in the duct work after the grease filters and before the fan and should be easily accessed for cleaning. The carbon filter should consist of pre filters, as these ensure that no grease enters the carbon filters.

Access to all parts of the system is essential to let routine cleaning of the system and maintenance of the filters.

Implementation Of Machines & Equipments In The Food Premises

There are many machines and equipments using for the processes of food premises. I can give about few of those only. You should be prepared a check list of the machines and equipments which are necessary for your own food premises.

Cooking Equipments

Stoves and cooking electrical devices are to be kept clear of walls to facilitate access for cleaning or built into walls and completely pest proofed. They must be placed apart to prevent grease and food accumulation, placed together with the gap between the appliances sparked or sealed to prevent food, liquid or grease accumulating, or placed on castors to allow the appliance to be moved for cleaning. Appliances or cooking electrical devices  must be kept clear of cupboards or benches not used in connection with the cooking operation. 

Deep frying equipment must be  thermostatically controlled to prevent a fire hazard from the overheating of cooking oils. Where cooking is carried out, the premises must be equipped with a suitable fire extinguisher or fire control system located near the cooking equipment as required by the relevant standards. All equipment for preparation, cooking and display must be assembled to be easily and effectively cleaned with no open cracks, crevices and joints where food and liquids can collect.

Hot and cold food storage and display units must be capable of maintaining food under temperature control such as, 5°C or <5⁰C or 60°C or >60°C.

 Temperature Gauges

All food premises where potentially hazardous foods are handled must have a temperature  measuring device with an accuracy of ±1°C that is easily accessible at all times. Stainless steel digital probe thermometer that can be placed into food to accurately measure interior temperatures. A thermometer that is easily and effectively cleaned and, when necessary, sanitized. A thermometer can be cleaned by rinsing the probe under warm water or sanitized by alcohol swabs or similar proven method. However, to having a probe thermometer a food process may also have available an infrared thermometer to measure the surface temperature only of the food without touching the food. Externally mounted, highly visible temperature gauges on all refrigeration and heating equipment that are monitored and calibrated.

Benches, Tables And Preparation Counters

Benches and tables are to be assembled, that they are able to be easily and effectively cleaned and sanitized. Such as, laminated timber, plastic or stainless steel with pest proof joints. Benches fixed against a wall must be sealed to the wall with an appropriate material. Benches subjected to heat should be lined with stainless steel.

Food preparation counters, used to prepare food in front of customers, must be fitted with a protective barrier between the customer and the food. Preparation benches and cooking equipment less than 1.5m from customers must be fitted with sneeze guards constructed of glass or Perspex, and designed to prevent contamination from customers.

Equipment placed on bench tops must be easy to move by one person, lifted above the bench top to allow easy access for cleaning and sealed to the bench top.

Disposable Items

A single use item or disposable items means any non reusable instrument, apparatus, utensil or any other such thing for handling of food, such as drinking straws, disposable eating and drinking utensils, disposable food containers and disposable gloves, etc. All disposable items should be properly protected from risk of contamination by storing inside dust and pest proof containers or cupboards until they are used, and should be discarded if they are contaminated. They should not be disposable for any other purpose that will make them come into contact with any food or the mouth of a person.

If gloves are used for handling food, only disposable gloves shall be used, which shall be used for only one task, e.g. for either handling ready to eat food or raw food, and for no other purpose. The same disposable gloves should never be used to handle raw food and then ready to eat food. They should be discarded if damaged, soiled, or when interruptions occur in the operation. 

Disposable items are not manufactured to permit effective cleaning and sanitizing. If these items are reused, food coming into contact with these items may become contaminated. Use of the same disposable gloves for handling raw and ready to eat food easily leads to cross contamination.

Mix or syrup and ice machines must be located in a fully lined and sealed rooms. They must not be stored outside the food premises. Food conveyors must be constructed of smooth solid surfaces, free from cracks, crevices and open joints, with access provided for easy cleaning.

Display Cabinets

Sliding doors to display cabinets must have bottom guides or messengers terminating not less than 25mm from each end of any door opening for easy cleaning. Self service food bars must be fitted with sneeze guards designed to prevent contamination from a customer's mouth or nose. Window displays of wet foods, such as meat and fish, must be coved at all joints.
I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice