Controlling Odors from Restaurant and Food Court Tenants

Restaurant and Food Court Tenants require specialized odor control methods in addition to general recommendations.

The exhaust system design is key. The right amount and location of make­up air is critical to the capture and exhaust of cooking odors. In addition, the tenant’s exhaust hood should extend a minimum of six inches past the edge of the appliances and be no more than four feet above their surface. The front edge of the hood must also extend six inches beyond the front edge of the appliances. On island hoods the hood must be 12 inches larger than the cooking battery on all sides. There also many instances where the gas train or other utilities cause the overhang requirements to be compromised.

Here are some other helpful techniques in food related odor containment:

• Provide adequate distance for the exhaust discharge away from parapets or other obstructions. This can be accomplished by providing discharge extensions to clear the roof parapet and thus eliminate any chance of re­entrainment of the exhaust plume through air intakes or other openings in the building envelope.
• Create a negative air balance from the kitchen area to the eating area, while maintaining a positive pressure to the exterior. Keep trash areas closed and food cleanup/prep areas properly maintained.
• Recommend higher efficiency hood filters.
• In many lifestyle centers where residential units are in close proximity to commercial food tenants, odor and smoke (pollution) control units are recommended to reduce and almost eliminate odor and smoke particulate. Contact TES for additional information.
• As part of the Closeout Requirements, tenants with cooking areas should submit certified air balance reports along with a copy of the maintenance agreement for the HVAC equipment and cleaning of exhaust hood, filters and fans.

Please contact TES for your specific tenant odor control needs.

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For more information about this topic, or other MEP Design questions, please contact TES Engineering.