Belfast·SPG012 Sensitive Uses·Page 18·3.6.8
Odours from Cooking Processes
Odours from cooking in restaurants, cafés and hot food takeaways can negatively impact nearby sensitive premises if not adequately controlled through extraction and odour control systems. Impact may be exacerbated by insufficient ducting height or terminal location in restricted atmospheric areas such as courtyards.
Odours produced primarily as a result of the cooking process in restaurants, cafés and hot food takeaways can have a negative impact on amenity of nearby sensitive premises if not adequately controlled by means of extraction and odour control. The impact of cooking odours on amenity can be exacerbated if it is not possible to install extraction ducting to a height sufficient to ensure efficient dispersal of odours or where ducting terminates where atmospheric dispersal may also be restricted such as a courtyard. A higher level of odour control may be required in these cases.
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