Annex B

Information of premises.

The kitchen is at ground floor level in a parade of shops. The nearest sensitive receptors of
residential properties to the rear are 12m away and directly adjacent. We therefore
propose to vent the extracted air vertically at high velocity at 1m above the eves level of any
surrounding buildings to encourage dispersal of any residual odours.

Potatoes will be peeled by the peeler which would be fitted with a bin interceptor. (Please
see diagram on attached file). This will not let any potato peels enter into the drainage
system.

The chip size will be 14mm, this will absorb less oil. Once peeled and chipped, they will be
kept in cold water.

No grease will be entered into the drainage system as the waste oil will be collected by
suppliers.

The fish will be delivered pre- cut and ready to cook. The fish will be stored in their own fish
fridge.

All frozen food will be stored in freezers and fresh produce in fridges.

The salad will be freshly cut and washed every day and stored in a fridge.

The condiments such as curry sauce and gravy will be made fresh every day. Which will then
be stored in a Bain Marie to be kept hot and ready to serve? Mushy peas and baked beans
come already prepared. We will add them into the Bain Marie also to be kept hot and ready
to be served.

Rapeseed oil will be used in the cooking process, which will be heated up to the
temperature of 175°c.

The cod will be cooked in a separate pan, the chips in another and sausages in another. The
burgers will be cooked on a Lincat hot plate. Kebabs will be cooked on an Archway kebab
burner spit roast. These will be both placed under the canopy.
Meals served.

Chips 14mm

Fish (Cod, Haddock, Plaice)

Kebabs

Burgers

Sausages (battered & non battered)

Fishcakes

Pies

Spring Rolls

Chicken Nuggets

Chicken Burgers

Chicken Breast

Veg Burgers
The proposed opening hours will be:
Monday to Saturday
11:30am to 2:00pm / 5:00pm to 10:30pm
Sunday will be closed.

Plans and Drawings – Drawing show the proposed ventilation system on plan and elevation.
The external duct work will be manufactured throughout in 22g galvanised steel.
The internal cladding and extraction canopy will be manufactured in 20g dull buffed stainless steel.
The filter locations are shown on the drawings.

Extract systems

Baffle- type grease filters inside range and canopy.

Sump box

Carbon filter.

Pre filters - A copy of the manufacturer’s product data sheet should be supplied clearly
showing.
Filters are supplied by Airclean Ltd – all data is available as download at airclean.co.uk
* 1st Stage is a steel mesh panel filter – G2-EN779 0.91m3/sec @25pa
* 2nd Stage is F5 (Now M5) Synthetic pleated bag filter- 594mm x 594mm x 228mm
0.71m3/sec @65pa
* 3rd Stage is 55 grade (Extra Duty) Carbon panels- 12 off - 594mm x 594mm x25mm
Coconut shell based activated carbon
* Mesh pre filter should be cleaned on a fortnightly basis. Washed in a detergent and
hot water solution.
* The Bag filter should be changed when soiled/discoloured - approximately every 3-6
months dependent on usage/soiling. Must be changed every 6 months regardless of
soiling. Not washable.
* Carbon panel life is dependent on usage. New filter panels to be installed every 18-24
months. Not washable.

Electrostatic Precipitators – not proposed

The Middleton carbon filtration unit comprises of 3 stages of filtration.

Stage 1 – Within the unit there is a washable steel mesh grease filter. This slows the rate of
extraction and will capture a certain amount of the remaining steam/grease vapour. This filter is
removable for ease of cleaning by the operator.

Stage 2 is pleated synthetic F5 (Now M5) bag filter. This has the effect of capturing a further
volume of steam vapour, further protecting the carbon panels. This filter is disposable, and
replaceable by the customer/operator.

Stage 3 is carbon panels. These are extra duty 55 grade carbon set out in a V formation within
the housing. The remaining steam/vapour will have to pass through the panels before being
drawn to the extraction fan unit. The volume of the filtration unit, along with the restriction
created by the relevant filters is such that the dwell/contact time within the unit typically
exceeds 0.35 seconds. This is greater than the recommended DEFRA 0.2 seconds.

The pleated bag filter has an expected life of 3-6 months; the carbon panels will last for
approximately 12-18 months. This is of course dependent on usage.

Dimensions HT600mm/ W600mm/L1200mm

Odour Counteractant or neutralising system. –Not proposed.

Cooker hood

The cooker hood will hang by 300mm.

Canopy dimensions L1800MM X W900MM X 500MM. 3 polished stainless baffle filters size
495x495x45

Face velocity at full extract speed of 1.5m 3/ sec = 0.34m sec

The duct work from canopy 200 or 250mm connecting into 350mm.

System operations

Gas interlock prevents operation below safe operating air flow.

Maximum efflux velocity at full extract speed 300mm diameter outlet = 13m/s.

Acoustic mounts are to be used for all internal duct supports, fan outlets isolation collar will be
installed if there is any risk of noise transfer.

Frying range- fitted with Middleton integral pressed stainless steel impact filters velocity at filter
face approximately 1.0m/sec. Theses filters remove approximately 60% of emulsion particles.

Exhaust design
Final discharge is directed vertically upwards from an outlet. 1000mm above the eves.

Noise

The site is an end property. The noise of an internal fan which will be migrated in a plant room
with acoustic plaster board for sound protection.

Novenco CNA315/400 backwards curved impeller extraction unit. 1.0m3/s 55dB@3M.

1200mm mill in duct silencer, reducing noise to 34dB. ?

Maintenance -Recommended cleaning schedule proposed by Middleton.

Weekly cleaning of the extraction canopy with hot soapy water, ensuring that all drain points
are clear.

Stainless steel impact filters within the frying range and extraction canopy are to be cleaned in
hot soapy water/degreasing solution at least 3 times a week.

Grease drain sump/collector on the frying range is inspected and cleaned on a weekly basis.

The steel mesh pre filter in the carbon unit must be cleaned at least once every 2 weeks, and
bag filter (F5 Type) replaced when soiled. The carbon panels must be replaced typically every
18-24 months. (This may increase/decrease dependent on hours of use & soiling/deposit build
up).

In the unlikely event that the air filtration/carbon system is neglected the frying range will fail to
operate. This is due to an inbuilt air monitoring system which detects the extract rate.

The extract canopy will also be fitted with an air flow monitoring –gas interlock system, which
prevents gas appliance operation in the event of extraction failure.

Additional Info.

Replacement air will be provided by odour transfer grills with integral dust filtration to front and
rear of property.