April 26, 2025
Odour Control Systems for Pubs: Keeping Neighbours Happy and EHOs Away
Learn how effective odour control systems help pubs avoid complaints, meet environmental standards, and stay on good terms with neighbours and Environmental Health Officers (EHOs).
Few things can sour the relationship between a pub and its neighbours faster than the smell of cooking drifting through open windows on a summer evening. While great food draws customers in, poor odour control and lack of commercial kitchen filtration can quickly lead to complaints, inspections, and costly interventions from Environmental Health Officers (EHOs).
For pubs, particularly those in residential areas, effective odour control isn’t just a planning requirement - it’s essential for maintaining goodwill and ensuring compliance with DW172 and local environmental standards.
Why Odour Complaints Are Common in Pubs
Many pubs now serve food as a core part of their business. Grills, fryers, and pizza ovens create smoke, grease, and volatile organic compounds (VOCs) that contribute to strong cooking odours.
In densely populated locations, these emissions can travel quickly through open courtyards, alleyways, and nearby properties. Without proper filtration and discharge height, odours can linger, triggering neighbour complaints and prompting an inspection by the local authority’s Environmental Health team.
The Role of an Effective Odour Control System
A well-designed odour control system removes grease, smoke, and odorous compounds from the exhaust air before it leaves the building. This not only prevents nuisance smells but also reduces fire risk and extends the life of fans and ductwork.
A typical multi-stage system for pubs includes:
• Primary grease filtration at the canopy to remove larger particles.
• Electrostatic Precipitators (ESPs) to capture fine grease and smoke.
• UV-O systems to oxidise and neutralise odour molecules.
• Activated carbon filters as a final polishing stage for a completely neutral discharge.
Together, these technologies ensure that extract air leaving the pub is clean, odour-free, and compliant with local planning conditions.
Compliance with DW/172 and Planning Conditions
Under DW/172, all commercial kitchen ventilation systems must achieve effective capture and treatment of cooking fumes. For pubs, this often includes specific odour-abatement targets set by planning authorities - particularly in conservation or mixed-use areas.
Installing and maintaining a compliant filtration system demonstrates due diligence, protects your licence, and shows EHOs that you take environmental control seriously. It also supports compliance with BS 6173 where gas appliances are used, ensuring extraction systems and gas interlocks operate safely together.
Design Considerations for Pub Installations
Every pub is different - from small village kitchens to high-output city venues. When specifying or upgrading an odour control system, consider:
• Cooking type: Chargrills and fryers produce higher odour loads than reheating or light prep.
• Available space: Older pubs often have limited plant areas, so modular systems may be required.
• Discharge location: Low-level or rooftop discharge needs tailored filtration to meet planning requirements.
• Noise control: Systems should operate quietly to avoid further disturbance to neighbours.
Extechnology designs compact, modular filtration units ideal for retrofit and constrained sites, combining high performance with low visual and acoustic impact.
Maintenance Keeps the System Effective
Even the most advanced system will fail without proper upkeep. Regular maintenance ensures consistent performance and prevents odours from returning.
Best practice includes:
• Cleaning or replacing grease filters weekly.
• Washing ESP cells every 2–4 weeks depending on usage.
• Replacing UV lamps annually to maintain ozone generation efficiency.
• Monitoring carbon filters for saturation and pressure drop.
Scheduled servicing also provides documented evidence of compliance if inspected by EHOs or insurers.
Benefits Beyond Compliance
Odour control isn’t just about avoiding complaints, it’s good business.
• Improved reputation: Customers appreciate a clean, comfortable environment indoors and out.
• Reduced energy costs: Clean filters keep airflow efficient and fans running smoothly.
• Extended equipment life: Less grease and debris means fewer breakdowns.
• Peace of mind: Knowing your system meets regulations avoids stress during inspections.
A reliable odour-control setup is a long-term investment that supports both daily operations and brand reputation.
For pubs, effective odour control is as important as great food and friendly service. It keeps neighbours on side, satisfies Environmental Health Officers, and ensures smooth operation under local planning and safety regulations.
By following DW/172 principles and using proven technologies like ESPs, UV-O, and activated carbon filters, pub operators can enjoy cleaner air, safer kitchens, and happier communities.
For more technical insights and practical guidance, visit our Extechnology Blog. To explore our range of odour-control and filtration systems for pubs and hospitality venues, browse our products here.
Few things can sour the relationship between a pub and its neighbours faster than the smell of cooking drifting through open windows on a summer evening. While great food draws customers in, poor odour control and lack of commercial kitchen filtration can quickly lead to complaints, inspections, and costly interventions from Environmental Health Officers (EHOs).
For pubs, particularly those in residential areas, effective odour control isn’t just a planning requirement - it’s essential for maintaining goodwill and ensuring compliance with DW172 and local environmental standards.
Why Odour Complaints Are Common in Pubs
Many pubs now serve food as a core part of their business. Grills, fryers, and pizza ovens create smoke, grease, and volatile organic compounds (VOCs) that contribute to strong cooking odours.
In densely populated locations, these emissions can travel quickly through open courtyards, alleyways, and nearby properties. Without proper filtration and discharge height, odours can linger, triggering neighbour complaints and prompting an inspection by the local authority’s Environmental Health team.
The Role of an Effective Odour Control System
A well-designed odour control system removes grease, smoke, and odorous compounds from the exhaust air before it leaves the building. This not only prevents nuisance smells but also reduces fire risk and extends the life of fans and ductwork.
A typical multi-stage system for pubs includes:
• Primary grease filtration at the canopy to remove larger particles.
• Electrostatic Precipitators (ESPs) to capture fine grease and smoke.
• UV-O systems to oxidise and neutralise odour molecules.
• Activated carbon filters as a final polishing stage for a completely neutral discharge.
Together, these technologies ensure that extract air leaving the pub is clean, odour-free, and compliant with local planning conditions.
Compliance with DW/172 and Planning Conditions
Under DW/172, all commercial kitchen ventilation systems must achieve effective capture and treatment of cooking fumes. For pubs, this often includes specific odour-abatement targets set by planning authorities - particularly in conservation or mixed-use areas.
Installing and maintaining a compliant filtration system demonstrates due diligence, protects your licence, and shows EHOs that you take environmental control seriously. It also supports compliance with BS 6173 where gas appliances are used, ensuring extraction systems and gas interlocks operate safely together.
Design Considerations for Pub Installations
Every pub is different - from small village kitchens to high-output city venues. When specifying or upgrading an odour control system, consider:
• Cooking type: Chargrills and fryers produce higher odour loads than reheating or light prep.
• Available space: Older pubs often have limited plant areas, so modular systems may be required.
• Discharge location: Low-level or rooftop discharge needs tailored filtration to meet planning requirements.
• Noise control: Systems should operate quietly to avoid further disturbance to neighbours.
Extechnology designs compact, modular filtration units ideal for retrofit and constrained sites, combining high performance with low visual and acoustic impact.
Maintenance Keeps the System Effective
Even the most advanced system will fail without proper upkeep. Regular maintenance ensures consistent performance and prevents odours from returning.
Best practice includes:
• Cleaning or replacing grease filters weekly.
• Washing ESP cells every 2–4 weeks depending on usage.
• Replacing UV lamps annually to maintain ozone generation efficiency.
• Monitoring carbon filters for saturation and pressure drop.
Scheduled servicing also provides documented evidence of compliance if inspected by EHOs or insurers.
Benefits Beyond Compliance
Odour control isn’t just about avoiding complaints, it’s good business.
• Improved reputation: Customers appreciate a clean, comfortable environment indoors and out.
• Reduced energy costs: Clean filters keep airflow efficient and fans running smoothly.
• Extended equipment life: Less grease and debris means fewer breakdowns.
• Peace of mind: Knowing your system meets regulations avoids stress during inspections.
A reliable odour-control setup is a long-term investment that supports both daily operations and brand reputation.
For pubs, effective odour control is as important as great food and friendly service. It keeps neighbours on side, satisfies Environmental Health Officers, and ensures smooth operation under local planning and safety regulations.
By following DW/172 principles and using proven technologies like ESPs, UV-O, and activated carbon filters, pub operators can enjoy cleaner air, safer kitchens, and happier communities.
For more technical insights and practical guidance, visit our Extechnology Blog. To explore our range of odour-control and filtration systems for pubs and hospitality venues, browse our products here.
Few things can sour the relationship between a pub and its neighbours faster than the smell of cooking drifting through open windows on a summer evening. While great food draws customers in, poor odour control and lack of commercial kitchen filtration can quickly lead to complaints, inspections, and costly interventions from Environmental Health Officers (EHOs).
For pubs, particularly those in residential areas, effective odour control isn’t just a planning requirement - it’s essential for maintaining goodwill and ensuring compliance with DW172 and local environmental standards.
Why Odour Complaints Are Common in Pubs
Many pubs now serve food as a core part of their business. Grills, fryers, and pizza ovens create smoke, grease, and volatile organic compounds (VOCs) that contribute to strong cooking odours.
In densely populated locations, these emissions can travel quickly through open courtyards, alleyways, and nearby properties. Without proper filtration and discharge height, odours can linger, triggering neighbour complaints and prompting an inspection by the local authority’s Environmental Health team.
The Role of an Effective Odour Control System
A well-designed odour control system removes grease, smoke, and odorous compounds from the exhaust air before it leaves the building. This not only prevents nuisance smells but also reduces fire risk and extends the life of fans and ductwork.
A typical multi-stage system for pubs includes:
• Primary grease filtration at the canopy to remove larger particles.
• Electrostatic Precipitators (ESPs) to capture fine grease and smoke.
• UV-O systems to oxidise and neutralise odour molecules.
• Activated carbon filters as a final polishing stage for a completely neutral discharge.
Together, these technologies ensure that extract air leaving the pub is clean, odour-free, and compliant with local planning conditions.
Compliance with DW/172 and Planning Conditions
Under DW/172, all commercial kitchen ventilation systems must achieve effective capture and treatment of cooking fumes. For pubs, this often includes specific odour-abatement targets set by planning authorities - particularly in conservation or mixed-use areas.
Installing and maintaining a compliant filtration system demonstrates due diligence, protects your licence, and shows EHOs that you take environmental control seriously. It also supports compliance with BS 6173 where gas appliances are used, ensuring extraction systems and gas interlocks operate safely together.
Design Considerations for Pub Installations
Every pub is different - from small village kitchens to high-output city venues. When specifying or upgrading an odour control system, consider:
• Cooking type: Chargrills and fryers produce higher odour loads than reheating or light prep.
• Available space: Older pubs often have limited plant areas, so modular systems may be required.
• Discharge location: Low-level or rooftop discharge needs tailored filtration to meet planning requirements.
• Noise control: Systems should operate quietly to avoid further disturbance to neighbours.
Extechnology designs compact, modular filtration units ideal for retrofit and constrained sites, combining high performance with low visual and acoustic impact.
Maintenance Keeps the System Effective
Even the most advanced system will fail without proper upkeep. Regular maintenance ensures consistent performance and prevents odours from returning.
Best practice includes:
• Cleaning or replacing grease filters weekly.
• Washing ESP cells every 2–4 weeks depending on usage.
• Replacing UV lamps annually to maintain ozone generation efficiency.
• Monitoring carbon filters for saturation and pressure drop.
Scheduled servicing also provides documented evidence of compliance if inspected by EHOs or insurers.
Benefits Beyond Compliance
Odour control isn’t just about avoiding complaints, it’s good business.
• Improved reputation: Customers appreciate a clean, comfortable environment indoors and out.
• Reduced energy costs: Clean filters keep airflow efficient and fans running smoothly.
• Extended equipment life: Less grease and debris means fewer breakdowns.
• Peace of mind: Knowing your system meets regulations avoids stress during inspections.
A reliable odour-control setup is a long-term investment that supports both daily operations and brand reputation.
For pubs, effective odour control is as important as great food and friendly service. It keeps neighbours on side, satisfies Environmental Health Officers, and ensures smooth operation under local planning and safety regulations.
By following DW/172 principles and using proven technologies like ESPs, UV-O, and activated carbon filters, pub operators can enjoy cleaner air, safer kitchens, and happier communities.
For more technical insights and practical guidance, visit our Extechnology Blog. To explore our range of odour-control and filtration systems for pubs and hospitality venues, browse our products here.
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