Chu The Phat Restaurant
|Work Type:||New-build design, Performance approach, Certification|
The Challenges Faced
One challenge for the project was the odour from the discharge into Fish Lane had to avoid odour nuisance. Another challenge was that the ceiling space for the hoods was less than 300mm in places.
The Solution Provided
We used several performance approaches to limit the exhaust air quantity and then we designed odour filtration and dispersion systems. Aspirated diffusers, ozone injection, 5ppm filtration and electrostatic precipitators, ventilated ceilings, and low flow hoods were the technologies used in the design.