Odor nuisances deriving from restaurants activities

The problem of evaluating odor impacts, generated by restaurant activities, is particularly felt in many communities. This often becomes a cause for controversies with residents opposing themselves to the presence of restaurants, fast food, fried food and kebab on their territory, because they are perceived as potential sources of odor nuisance.

These kinds of emissions do not usually imply toxicological risks of any type, but there is a problem of low acceptability threshold from a social point of view, negatively affecting quality of life for the population involved.

The emission of malodorous volatile mixtures is common to many processes related to restaurant activities, where food is grilled, fried or simply cooked.

Almost all these activities take place in populated areas, often in historical areas of cities, where they are located in districts including residential buildings and other commercial activities.

Labiotest technology

To reduce odors, in such a case, treatment regards the air that comes out from exhaust stacks, using the osmogenic ultrasound barriers technology. This is a good solution when it is necessary to act not on a dangerous but on a troublesome emission.

Odor nuisances due to food cooking processes

Cooking food is normally associated with the emission of pleasant fragrances and aromas. However, their intensity and persistence may often become a source of nuisance and lead at the same time to the emission of malodorous odors due to the formation of particles and deposits, such as oils and fats.

The substances responsible for these problems include mostly acid fats, aliphatic and aromatic hydrocarbons, aromatic amines and aldehydes. The type and quantity of pollutants emitted mainly depend on products being cooked and cooking methods.

Labiotest solution for restaurants

Labiotest proposes a system called Zephiro UTS made of an ultrasound distribution unit that – according to a preset dosing – releases a specific formula of micronized aerosol for kitchen odors. This aerosol spreads in the air through a duct coupled to the exhaust stack.

Zephiro UTS is available in various versions according to the flow-rates of the effluent to be treated. It has very low management costs related to the provisioning of the product, to the consumption of water and energy, and it adapts easily and quickly to any stack (rectangular or circular).

The maintenance operations are kept at a minimum level: control of the product level in its container and possible replacement of the dosing water filter.

Extraordinary maintenance foresees only the replacement of ceramics membranes and the cleaning of the storage reservoir.

Due to high micronization of the neutralizing product, there is a large exchange surface coming into contact with the air to be treated.

The uniform distribution of the mixture, in a proper dosing, allows getting a reduction in the odor concentration above 70% as of UNI EN 13725: 2022.

Treatment of fats in drains

The problems due to the formation of layers of superficial solid fats in traps designed to condensate fats may create difficult situations requiring the use of special means and the work of qualified personnel to solve the problem. Furthermore, these situations very often cause pipes breakups requiring urgent hydraulic works, which imply costs for these activities.

Finally the presence of fats in pipes favors the proliferation of bugs, insects, cockroaches that find an ideal environment to reproduce themselves and spread inside kitchens and restaurants causing serious consequences as regards health.

To solve these problems, we suggest the combined use of two specific products: Smasher and Smasher p.

A constant use of these combined products guarantees the reduction of more than 70% of works and pertaining costs for fats management. Using them habitually will avoid malodorous odors and the proliferation of bugs, thus solving all health problems.


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