Kitchen Odour Assessment UK

Kitchen Odour Assessment UK for Planning Approval, Change of Use and Commercial Kitchen Extract Odour Control (EMAQ+)

A Kitchen Odour Assessment provides planning-ready evidence that odour from a proposed or existing commercial kitchen extract system will be controlled to protect nearby receptors. Kitchen odour is a common cause of planning objections and Environmental Health concerns, particularly for takeaways, restaurants, dark kitchens and mixed-use sites with residential above or adjacent. A robust assessment reviews cooking type and intensity, receptor proximity, extract design, discharge location, abatement selection and maintenance, then sets out proportionate mitigation that Local Authorities can condition and operators can implement.

When a Kitchen Odour Assessment Is Required

This assessment is commonly required where:

• A new restaurant, takeaway or commercial kitchen is proposed and planning requires odour evidence
• A change of use introduces cooking odours near residential receptors
• New or modified extraction ductwork, fans or discharge points are proposed
• There is complaint risk due to proximity of flats, windows, balconies or outdoor seating
• Environmental Health requests assessment aligned to recognised kitchen odour guidance

Purpose of the Service

The purpose is to demonstrate that odour impacts will be acceptable and that the extract and abatement system is suitable for the cooking activity and location. A strong kitchen odour assessment reduces planning delay by providing a clear, guidance-aligned rationale for the proposed abatement and discharge strategy.

How Kitchen Odour Assessments Are Used in Practice

Kitchen odour issues often occur when discharge points are poorly located, abatement is under-specified, or maintenance is not planned. Assessments provide the technical justification for selecting appropriate filtration/abatement, setting maintenance requirements, and confirming discharge design to minimise exposure at nearby receptors. Where relevant, noise from extract fans can also be considered alongside odour to reduce combined amenity objections.

Scope and Typical Assessment Elements

A planning-ready kitchen odour assessment typically includes:

• Cooking activity review (menu type, cooking method, intensity, hours of operation)
• Receptor review (distance, elevation, balconies/windows, sensitive uses)
• Extract system review (canopy capture, duct routing, discharge height and location)
• Odour risk assessment aligned to recognised commercial kitchen odour guidance
• Abatement recommendation (appropriate filtration/abatement strategy, sizing and specification intent)
• Maintenance and management plan (filter change frequency, cleaning, record keeping)

What the Service Delivers

• A kitchen odour assessment report suitable for planning submission
• Odour risk assessment and clear justification for abatement selection
• Discharge and ducting recommendations to reduce receptor exposure
• Maintenance and management requirements to prevent performance decline
• Planning-ready mitigation wording that can be conditioned if required

What We Need From You

• Menu/cooking type, equipment list and operating hours
• Proposed extract design (duct route, fan location, discharge point details)
• Site plan and closest receptor locations (including elevations if mixed-use)
• Any planning feedback or Environmental Health requirements

Limitations and Scope

Kitchen odour control depends on correct installation and ongoing maintenance. The assessment sets out design intent and management requirements; performance must be maintained through planned servicing and record keeping.

Related Planning and Compliance Services

Kitchen odour reports are often paired with a wider IAQM odour impact assessment or quantified through ADMS odour plume modelling. Extract fan acoustics are covered by our noise impact assessment for extract systems. For permitted food production sites, see Environmental Permits for food production.