Caterer takes the creative route to overcome ventilation hurdles holding up kitchen plans

Target Catering Equipment has created a ventilation system which meets the strict conditions set out by local authorities for listed buildings after riding to the rescue of a local customer facing a regulatory hurdle. 

In December, following a planning application for ‘Change of Use’ from Public House, Amici Catering & Co Ltd was granted planning consent for The George Hotel, Andover, subject to conditions.

As a listed building, one of the conditions set out by Test Valley Borough Council prevented a restaurant or cafe, as the use of cooking equipment such as grills and fryers without an approved internal ventilation system was prohibited.

Amici Catering & Co contacted Target Catering Equipment to prepare a suitable ventilation system design and specification that would adhere to the planning authorities’ requirements.

A main concern was that the property required a ventilation system which could withstand the demands of a commercial kitchen whilst remaining within the property, as with many listed buildings, conservation and planning officers stipulate that there must be no changes to the external appearance of the building.

Target successfully designed a complete commercial kitchen ventilation system to suit the proposed kitchen layout and equipment specification.

The system specified uses patented technology that removes particulates and odours and returns air independently certified as clean.

Independent air monitoring specialists, Validair Group, endorsed the unit, stating: “The air quality from the proposed system is very clean and maintains a level of around ISO Class 7-8 for smaller particles. The larger particles are arrested during cooking periods and for these sizes ISO Class 5-8 is seen.  This means that the air returning from the proposed system unit is around a thousand times cleaner than typical atmospheric conditions.”

By specifying this type of recirculating extraction system, Target said it has made a previously unfeasible location for a commercial kitchen within a listed building, into a completely viable option with the condition being fully discharged by the local planning authorities.

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