What Is an EMAQ+ Kitchen Odour Assessment?

An EMAQ+ kitchen odour assessment is a structured assessment used to consider the risk of cooking odour affecting nearby sensitive receptors and to identify an appropriate control and discharge strategy. It is commonly used to support planning and environmental-health review. EMAQ+ guidance is not legislation and an assessment does not guarantee planning approval.

What EMAQ+ is

EMAQ+ is an environmental-quality training and guidance service associated with Ricardo. It publishes Control of odour and noise from commercial kitchen exhaust systems. As of August 2026, EMAQ+ lists Version 3 of the report: EMAQ+ kitchen exhaust report.

The guidance builds on the long-standing approach used to assess kitchen exhaust odour and noise. The older Defra document is now marked withdrawn on GOV.UK, so current projects should not casually present that older document as the latest guidance.

Why planners ask for an odour assessment

Commercial kitchens can operate close to flats, gardens, offices, hotels, schools and other sensitive uses. An assessment helps the planning or environmental-health team understand:

  • the proposed cooking and operating intensity;
  • the likely odour and grease burden;
  • how the plume will be captured and discharged;
  • which receptors could be affected;
  • whether filtration and odour control are proportionate;
  • how the equipment will be maintained;
  • whether noise from fans and discharge also needs assessment.

The local authority decides what information it requires. Some proposals can be dealt with through clear ventilation details; sensitive or high-risk sites may need a specialist report.

The four core risk questions

The recognised risk approach considers connected factors rather than cuisine in isolation.

1. How strong is the source?

Consider food type, cooking method, intensity, hours, volume and the grease, smoke and odour produced. Chargrilling, frying and some spice-heavy processes can create very different emissions from light reheating.

2. How well will the discharge disperse?

Discharge height, direction, velocity, nearby buildings and sheltered courtyards can affect whether odour is diluted or carried directly toward a receptor.

3. How close and sensitive are receptors?

Openable windows, balconies, terraces and homes close to the terminal usually create more risk than distant receptors in an open location. Height matters as well as plan distance.

4. How large and intensive is the operation?

Covers alone are not enough. Hours, production style, simultaneous appliances and actual throughput help describe the source.

The assessment combines those factors to inform the level and type of mitigation. It should not simply copy a generic score into a report without understanding the site.

Information to collect before appointing a consultant

A useful brief includes:

  • site address and planning reference;
  • proposed menu;
  • cooking methods and equipment schedule;
  • covers, meals or production volume;
  • days and hours of operation;
  • floor plans and elevations;
  • proposed canopy, duct route, fan and discharge point;
  • nearby windows, balconies, air intakes and sensitive premises;
  • filtration and odour-control proposals;
  • manufacturer performance and maintenance data;
  • fan sound data and operating point;
  • landlord/roof access constraints;
  • previous complaints or planning conditions where relevant.

The KIG 221 Commercial Kitchen Site Survey Sheet can help structure the premises and operating information before design and planning discussions begin.

What a good report should explain

The report should make the reasoning traceable:

  • what cooking operation was assessed;
  • which receptors were considered;
  • assumptions and information gaps;
  • proposed capture and extract arrangement;
  • discharge position and dispersion considerations;
  • odour/grease control train and why it was selected;
  • noise considerations or separate acoustic work;
  • maintenance, monitoring and replacement requirements;
  • limitations if the menu, hours or equipment change.

Avoid a report that recommends a product name without connecting it to airflow, contaminant load, residence/contact time, pressure drop, maintenance and final discharge.

Filtration does not rescue every discharge location

Odour-control equipment can reduce contaminants, but no generic device should be presented as making every low-level or courtyard discharge acceptable.

High-level, unobstructed discharge can provide valuable dispersion. Local guidance may strongly prefer it. For example, Westminster's kitchen extract guidance explains its preference for full-height discharge and treats low-level options as constrained, site-specific proposals.

The best strategy usually combines effective capture, grease/smoke treatment where required, appropriate odour control, good dispersion and planned maintenance.

Planning attempts to assess the acceptability of a proposed development. Statutory nuisance law deals with qualifying impacts from premises.

GOV.UK explains that smells from restaurants and other businesses may be investigated where they unreasonably and substantially interfere with the use or enjoyment of premises or injure health: nuisance smells and council action.

Obtaining planning permission does not give an operator permission to cause a statutory nuisance. Maintenance and actual operation remain important.

When to appoint an odour specialist

Specialist input is sensible when:

  • homes are close to or above the premises;
  • discharge is below surrounding buildings;
  • the route is in a courtyard or other sheltered location;
  • frying, chargrilling, solid fuel or high-intensity cooking is proposed;
  • the council asks for an EMAQ+-based assessment;
  • planning history contains odour conditions or refusals;
  • low-level discharge is the only apparent option;
  • the design relies on several filtration stages;
  • complaints already exist.

Appoint the assessor early enough to influence the design, not after equipment has been ordered.

Sources and further reading

This article explains the purpose of an EMAQ+-based assessment; it is not an odour report or guarantee of approval. Use the current guidance and local authority requirements for the actual proposal. Last reviewed: 13 August 2026.