Odorigenous emissions due to the cooking of food

Cooking food is usually associated with pleasant fragrances and aromas.

Outside industrial kitchens however, some may perceive the intensity and persistence of odours as an olfactive nuisance. This can add to problems deriving from the formation and settling of oils and fats.

Most of the time, the type and quantity of pollutants emitted during the cooking of food depend on products cooked and cooking methods. 

Substances responsible for such osmogenic problems include mostly: 

  • fat acids;
  • aliphatic and aromatic hydrocarbons;
  • aromatic amines;
  • aldehydes.

Olfactive nuisance due to restaurants and industrial kitchens

Complaints of olfactive nuisance are usually coming from people who live in the neighbourhood of: 

  • restaurants;
  • pizza huts;
  • brasseries;
  • fast-food restaurants;
  • fry shops;
  • kebabs;
  • canteens;
  • bakeries;
  • deli counters in large supermarkets. 

The emission of strong odours is common to many processes related to restaurant activities, such as grilling, frying or cooking of food, as a whole.

These kinds of odorigenous emissions do not present toxicological types of risks, but the problem of low social acceptability threshold remains, due to the negative impact on the quality of life for the population living in the area where such activities take place.

Usually, these places are located populated areas, often in the historical districts of cities, thus forced to share spaces with residential buildings and commercial activities.

For the treatment of the air exhausted by stacks from industrial kitchens and the abatement of odorigenous emissions, Labiotest designs and sets up custom-made equipment using the technology of osmogenic ultrasound barriers.

Solutions for odours and fumes abatement with efficiency rates up to 70%

The abatement of odours and fumes deriving from industrial kitchens may take place through various process steps: 

  • coalescence separation of fats / oils and filtering of solid residues through a cleaning chamber equipped with various types of filters; 
  • reduction of odour concentration through the action of an ultrasound spraying system.

Zephiro UTS: technology to abate odours coming from industrial kitchens

Zephiro UTS is the ultrasound spraying system that, associated with a neutralizing product and set up on the suction duct located upstream of the exhaust stack, diffuses a micronized specific aerosol to abate kitchen odours. 

Zephiro UTS:

  • together with a neutralizing product, it has a COD abatement capacity higher than 70% (as of standard UNI EN 13725: 2022); 
  • it is available in various models, depending on flow rates of the effluents to be treated; 
  • it has minimum management costs covering product provisioning, as well as water and energy consumption; 
  • it is easy to adapt to any stack (whether rectangular or circular);
  • it has limited routine maintenance times and costs: it is only necessary to control the product level, inside the container, and possibly replace the dosing device water filter;
  • It has non-routine maintenance limited to the only substitution of ceramics membranes and cleaning of storage reservoir.

Treatment of fats in drains

The formation of oils and fats layers in ducts and sinks used to condensate fats, together with an inadequate maintenance schedule, may lead to: 

  • necessary operations with the help of qualified means and personnel for their elimination; 
  • breakups in ducts with consequent urgent hydraulic operations to be carried out; 
  • proliferation of bugs, cockroaches, and other insects that find an ideal environment to reproduce themselves and spread in kitchens and restaurants, with serious consequences from a sanitary point of view. 

These operations imply higher costs for food cooking activities. 

The solution to fats settling in industrial kitchens drains is the combined use of two specific products: Smasher and Smasher p, two biological products consisting of natural selected and concentrated microorganism mixtures. 

The constant use of a combination of such products guarantees reducing at 70%, at least, the required operations implying fats management costs. 

Bio-solution for a thorough treatment of surfaces and floors

Most of the time, another critical aspect in kitchens of restaurants, cafeterias and supermarkets deli counters is the cleaning of floors, because of the presence of fats and oils

Standard cleaning agents and disinfectants do not eliminate bacteria present on surfaces and floors. 

LT FLOOR is a basic liquid probiotic bio-detergent that: 

  • has an in-depth action on the biofilm, i.e. the invisible layer of organic substance and proteins, where bacteria, also potentially pathogenic, may be found; 
  • prevents the uncontrolled growth of other microorganisms and unpleasant odours; 
  • eliminates incrustations and organic deposits in siphons and ducts; 
  • contributes to the cleaning process of wastewaters, once unloaded in sewers after use; 
  • • is easy to use, as it may be used on all the types of floors and surfaces, both manually and with the help of pressure washers. 

For further information, contact us on LT FlOOR. 

Food service sector


Spray - osmogenic barrier

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