Planning Portal

DCAN 4: Restaurants, Cafes and Fast Food Outlets
Smells and Fumes

5.8 Objections based on the likely impact on amenity of smells and fumes, particularly in relation to nearby residential property, are among the most 12 common objections to which proposed restaurants, cafés and fast food outlets give rise.
5.9 Although nuisance caused by the unpleasant effects of smells and fumes emanating from food preparation areas can be considerably reduced by modern filtering and extraction equipment, residual odour often proves detrimental to residential amenity, particularly if there are a number of such uses in close proximity to one another. The problem can be exacerbated if ducting cannot be installed to a height sufficient to ensure efficient dispersal of smells or if topographical and atmospheric conditions combine to impair such dispersal. Where high levels of odours or inadequate odour dispersal are anticipated, an active odour abatement system may be required e.g. activated carbon or the use of electrostatic precipitation combined with odour neutralisation after the main grease filters in the canopy. The adoption of such a system coupled with atmospheric dispersion and dilution represents the best practicable means of mitigating odour nuisance.
5.10 If unacceptable smells and fumes cannot be prevented by means of effective low or high level ducting, or if ducting cannot be installed without significant detriment to visual amenity, planning permission will be refused.
5.11 Generally, conditions to prevent smell nuisance will involve or require the following:
  • Approval by the Department of a scheme for the extraction of cooking odours.
  • Installation of equipment before commencement of the use and maintenance thereafter.
  • Appropriate siting and design of ducting and other external equipment.
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