This advanced webinar considers the management and control of odour from commercial kitchens. The webinar will consider the operational factors which define the scale of an extraction system and considers the characteristics of the extracted air stream which are important for designing pollution control equipment. As part of this we will explain how the Kitchen risk assessment should be applied as part of the planning/development process. We will rely on a series of real-life kitchen scenarios during the seminar to examine practical examples of how kitchen operators have tried to address pollution control and will identify areas where designs commonly fail.
Important information about Webinars before you book
Online Webinar | March 2021 - | |
Trainer: Tim Glews, Nigel Gibson | ||
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Book Now
This seminar is now open for bookings |
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Bookings Closed
You cannot book to this seminar at this time |
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Disabled Access
This venue has access for the disabled |
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Induction Loop
This venue has an induction loop |
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Tables Available
Tables are available at this venue |
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Bring a Clipboard
Bring a clipboard - tables are not available at this venue |
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Calculator
We recommend that you bring a calculator to this seminar |