level 3 suite 12 56 church avenue mascot nsw 2020 abn 53

FISHFOOD TRADING CO KFC Kellyville, Windsor Road, Kellyville Ridge, NSW Odour Assessment Report (Revision 3)

1

THE ODOUR UNIT PTY LTD

Level 3 Suite 12 56 Church Avenue

MASCOT NSW 2020

Phone: +61 2 9209 4420 Website: www.odourunit.com.au

ACN 091 165 061

ABN 53 091 165 061

Attn: Landon Bradshaw Bradshaw Property Group On behalf of Fishfood Trading Co For: KFC Kellyville, Windsor Road KELLYVILLE RIDGE NSW

29 January 2020 by email: [email protected]

PROPOSED KFC DEVELOPMENT AT WINDSOR ROAD, KELLYVILLE RIDGE – ODOUR ASSESSMENT REPORT (REVISION 3) Dear Landon, As requested, The Odour Unit Pty Ltd (TOU) has undertaken an odour assessment (the Assessment) for the proposed Kentucky Fried Chicken development at DP 1067209 Windsor Road, Kellyville Ridge, New South Wales (the Proposed KFC Development). TOU understands that the Assessment will form part of a development application (DA) that will be lodged to Blacktown City Council (BCC) for the Proposed KFC Development. The following letter-style report is an odour assessment for the Proposed KFC Development conducted by TOU.

1. Relevant Background The Proposed KFC Development consists of the construction and operation of a drive-thru only fast-food restaurant service. There will be no internal seating area. Instead, the focus of this configuration will be takeaway orders as its primary mode of customer service. The Proposed KFC Development will operate 0700 hrs to 0500 hrs, seven days per week, with customer service temporarily terminating between 0500 hrs and 0700 hrs to allow for deliveries and servicing/cleaning. TOU understands that the requirement for the Assessment stems from a meeting with BCC who advised that an odour assessment is required for the following two areas at the Proposed KFC Development:

1. The cooking-based odour from the kitchen activities; and

2. Odour emissions associated with vehicle traffic flow through the drive-thru passageway. These two key areas are the focus of the Assessment and discussed further in Section 6.1.

2. The Assessment Objective The objective of the Assessment is to identify all potentially significant odour emission sources through a detailed review of the activities that will be undertaken at the Proposed KFC Development. Based on the outcomes of the review process, the Assessment evaluates whether

http://www.odourunit.com.au/

mailto:[email protected]



2

engineered and other management-based controls are required or instated to attenuate all significant odour emissions adequately.

3. Supplied Information The Assessment is based on the review of the following information relating to the Proposed KFC Development, as supplied by Bradshaw Property Group (BPG):

▪ Pre-application minutes of meeting dated 25 July 2019; and

▪ Architectural drawings by Ramakers Architects. In undertaking the Assessment, TOU has reviewed the supplied information in the context of its extensive knowledge in odour science and engineering and past project experience for Kentucky Fried Chicken (KFC) fast-food restaurant chains.

4. The Assessment Approach The Assessment undertaken for the Proposed KFC Development follows a similar odour assessment approach used for other similar (and now existing) fast-food restaurant developments across several Council jurisdictions. Specifically, the Assessment approach is framed around the New South Wales Environment Protection Authority (NSW EPA) documentation, including:

▪ The Local Government Air Quality Kit, which consists of three key modules:

1. The science and management of air quality module;

2. Legislative and policy framework for air quality management; and

3. Guidelines for managing air pollution. With the above in mind, the Assessment approach for the Proposed Development entailed the following:

1. A review of the key activities that will be undertaken by the Proposed Development;

2. Identification of all key odour emission sources and their associated level of odour risk; and

3. Where an odour emission source is evaluated to pose an unacceptable level of odour risk, a review into whether the necessary controls or management practices have been implemented to reduce this odour related risk.

Given the scale and nature of activities associated with the Proposed Development, the approach for the undertaking of the Assessment is appropriate.



3

5. Site Context and Identification of Sensitive Receptors An aerial map and site plan highlighting the Proposed KFC Development in relation to its site location and general surroundings and site layout plan is shown in Figure 1, Figure 2 and Figure 3, respectively. The general surrounding of the Proposed KFC Development can be described as a built environment that includes, but is not limited to, existing residential and commercial development, namely:

▪ An existing McDonald’s restaurant;

▪ An existing Caltex-Woolworth Petrol Station and Convenience Store; and

▪ A series of existing multi-storey residential development.

5.1 Sensitive receptors A sensitive receptor, as defined in the NSW EPA document titled Technical Framework: Assessment and Management of Odour from Stationary Sources in NSW and dated November 2006, is a location where people are likely to work or reside; this may include a residential dwelling, school, hospital, office or public recreational area. Given this definition, the Proposed KFC Development is regarded to be in a locality that is within proximity to sensitive receptors. This circumstance is considered as part of the review analysis conducted in the Assessment.



4

Figure 1 – Aerial view (highlighted in green) of the Proposed KFC Development location and general surrounding



5

Figure 2 – Site plan of the Proposed KFC Development (1 of 2)



6

Figure 3 – Site plan of the Proposed KFC Development (2 of 2)



7

6. Proposed KFC Development Operations and Potential Odour Emissions The Proposed KFC Development will be a chicken-based fast-food chain restaurant that will provide drive-thru service only. It is noted that the nature and characteristics of the fast-food service that will be provided by the Proposed KFC Development are well-known on both a national and international scale. 6.1 Odour Emissions Review Analysis A detailed review analysis is intended to assist the Council to conduct an odour impact risk assessment for applications. As such, an Operational Odour Analysis (OOA) has been carried out to provide details on the operations and likely odour emission sources at the Proposed KFC Development, and the management of those odour emissions to reduce odour impact risk. The Assessment has not been provided with a comprehensive level of detail surrounding the Proposed KFC Restaurant. As such, TOU has drawn on its past project experience from existing KFC fast-food restaurant chains for the Assessment. Given that KFC fast-food restaurant chain outlets are moderately consistent with minimal variation to the food product, the assumptions in the Assessment are considered to be reasonable and relevant to the Proposed KFC Development. The exception is the dine-in service, which will not be a feature of the Proposed KFC Development. Based on the planned activities at the Proposed KFC Development, the two key sources of odour include:

1. The cooking-based odour from the kitchen activities; and

2. Odour emissions associated with vehicle traffic flow through the drive-thru passageway. For the Assessment, these two activities have been addressed independently due to the discrete characteristics of the potential odour that can be generated. 6.2 Kitchen Cooking Activities The activities to be undertaken at the Proposed KFC Development will require, amongst other things, the following components:

▪ A partitioned and semi-enclosed zone consisting of a preparation area, burger line, cool rooms, wash-up area, dry store area, delivery area, freezer, cook line, drive-thru pay/pick-up points. It is understood that the semi-enclosed zones will be under a positive pressure environment (between 5% - 10%) for the kitchen area relative to external ambient air;

▪ External loading bay and plant areas;

▪ Drive-thru service lane; and

▪ Pedestrian walk-up pick-up zone and general staff amenities.



8

Similar to existing KFC fast-food chain outlets, the kitchen operations follow a conventional workflow for the preparation of predominately fried chicken-based food products. No solid fuels such as wood or charcoal will form part of the food and kitchen preparation activities at the Proposed KFC Development. Instead, to facilitate the food preparation workflow, the following equipment will be utilised:

▪ A series of batch cookers used for frying under pressure; ▪ A series of open-top fryers for potato chips and pre-cooked frozen chicken products;

▪ Refrigeration systems including a freezer and two cool rooms (one for drinks and one for

raw chicken);

▪ Wash-up utilities; and

▪ An external, refuse storage area for waste products. A floor and elevation plan of the Proposed KFC Development is shown in Figure 4 and Figure 5, respectively. A typical by-product of using open-top fryers and batch cookers include the generation of exhaust air emissions which are typically ducted to atmospheric discharge at roof level. The characteristic of these exhaust air emissions can vary considerably throughout the normal business operation, given the range of fast-food items that will be prepared at the Proposed KFC Development. For the batch cookers, these exhaust emissions will be transient and only occur during the depressurisation phase of the fried chicken cooking cycle at the Proposed KFC Development. Overall, the exhaust air emissions generated during normal operating conditions in the kitchen and food preparation areas at the Proposed KFC Development are expected to utilise two mechanical kitchen exhaust collection systems, installed to manage the batch cookers, food preparation, and open-top fryer areas. This is further discussed below. 6.2.1 Mechanical Exhaust Air Emissions Discharge Details A by-product of the kitchen operations is the generation of cooking-based exhaust emissions that require adequate management as to maintain a good-standard of air quality within the internal area as well as the general amenity of the surrounding area of the Proposed KFC Development. As such, all cooking exhaust emissions generated in the designated kitchen area at the Proposed KFC Development are expected to be extracted via dedicated mechanical exhaust system, which will be responsible for the capture of all cooking-based exhaust emissions generated during normal business operations. All cooking equipment at the Proposed KFC Development will be electrically powered. There will be no utilisation of gas-powered cooking equipment or solid fuel (e.g. charcoal or wood) for any cooking activity at the Proposed KFC Development. The extracted cooking exhaust emissions will discharge to atmosphere via an elevated horizontal discharge point located beneath the eave of the building structure, the details of which were not available to the Assessment at the time of writing. It is noted that mechanical drawings for Proposed KFC Restaurant were not available as part of the Assessment at the time of writing. As such, the mechanical kitchen exhaust air management



9

system design and configuration have been assumed and supplemented by internal company experience from other similar KFC developments. The supply of mechanical drawings will be required in due course for review and validate the assumptions made in the Assessment. 6.2.2 Kitchen Cooking Activities Odour Emission Characterisation Analysis A conceptual site model representing all major and minor odour emissions expected at the Proposed KFC Development is shown in Figure 6. Major Emission Sources The major odour emission sources for the Proposed KFC Development is identified by the Assessment to be the common horizontal discharge point servicing the kitchen area, given the nature of activities that will be conducted and the surrounding sensitive environment (see Section 3 for details). This detail is reflected in the conceptual site model as shown in Figure 6. Minor Emission Sources All other odour emission sources at the Proposed KFC Development are categorised to have a minor odour risk potential, including the grease trap arrestor, refuse area and ground level fugitive emission release from the typical KFC fast-food activities, provided good housekeeping practices are maintained and a waste management plan is habitually implemented. This detail is also reflected in the conceptual site model, as shown in Figure 6.



10

Figure 4 – A floor plan of the Proposed KFC Development



11

Figure 5 – An elevation plan of the Proposed KFC Development



12

Figure 6 – Specific conceptual site model representing all major and minor odour emissions at the Proposed KFC Development

Air contaminant Source

Batch cookers Open-top fryers Cumulative effect of vehicle exhaust air emissions General kitchen activities Solid waste generation points, grease trap arrestor and refuse storage area

Air contaminant release mechanism

The undertaking of pressurised frying activities, particularly during the pressure relief vent phase of the cooking cycle The undertaking conventional frying activities The use of multiple motor vehicles within a confined space environment Fugitive emission release at ground level, caused by either sub-optimal operation of the mechanical exhaust air extraction system and poor housekeeping. Prolonged storage and poor housekeeping

Environmental transport

Transport by air

Transport by air

Exposure Pathways

Inhalation

Inhalation

Receptors Odour nuisance to: - Nearby residential development - Nearby commercial development

Odour nuisance to: - Nearby residential development - Nearby commercial development

MA

JO

R

MIN

OR



13

6.2 Drive-thru Activities

As previously mentioned, a KFC fast-food restaurant chain outlet provides both dine-in and drive-thru services. For the Proposed KFC Development, a drive-thru service will only be provided. As such, it is reasonable to surmise that the intensity of vehicle activity and emissions will be higher compared with a dine-in and drive-thru service combination. Given that vehicle traffic will flow through a tunnel-like passageway, it will be important to manage odour that may be associated with vehicle emissions, particularly during idle operation of a motor vehicle during waiting periods. Therefore, it will be necessary to promote an adequate level of airflow, with the open side of the passageway acting as entry and exit points of airflow. This feature will minimise any cumulative impact from high drive-thru periods, where more than one vehicle may be present in the drive-thru. To achieve this outcome in practice, it is expected that mechanical ventilation air push fans that will be used to promote mixing and fresh make-up air into the internal airspace, minimising the potential for the cumulative build-up of vehicle emissions. The dilution and dispersion effect from the adoption of mechanical roof fans will have a positive effect on the management of odour from this activity, coupled with natural ventilation flow effects. At the time of writing the Assessment, the design for this mechanical ventilation air push system was yet to be finalised.

7. Contingency Plan

No contingency action plan was provided for the Assessment or considered necessary given the nature of planned activities at the Proposed KFC Development. If odour complaints are found to arise and be problematical, the contingency action will be to review the odour control protocol and update or implement additional measures that will reduce the odour risks. For the kitchen activities, this will be the installation of an advanced oxidation technology (such as ozone), for the treatment of emissions prior to atmospheric discharge. The requirement for odour control will be evaluated once the mechanical kitchen exhaust air system mechanical drawings are available, unless the precautionary principle is triggered (see Section 9 for recommendations). The drive-thru activity is not expected to pose a significant risk provided the use of mechanical ventilation push fans are utilised. Therefore, no contingency plan is considered necessary.

8. Assessment Findings Based on the supplied information for the Assessment, the following findings are made pertaining to the Proposed KFC Development:

▪ The major odour emission sources are identified to be:

a) the horizontal discharge point servicing the kitchen; and

b) the cumulative effect of vehicle emissions;

▪ The dilution effect from the uptake of make-up ventilation air as part of the normal operation of the mechanical kitchen exhaust air management system is expected to have a positive impact on the initial plume dispersion properties from the horizontal discharge point to the atmosphere. This will minimise the likelihood of ground-level odour impacts; and



14

▪ The drive-thru activity is not expected to pose a significant risk provided the use of mechanical ventilation push fans are utilised.

Given the above analysis, it is envisaged that the Proposed KFC Development is unlikely to cause any significant level of odour emissions that would be deemed problematic to nearby sensitive receptors. However, given the nature of the horizontal discharge point and proximity to residential receptors, the Assessment recommends that the precautionary principle be adopted, as documented in Section 7, as part of the finalisation of the mechanical design for the kitchen area of the Proposed KFC Development. The sustained implementation of the suggested odour control strategy can be reassessed via the odour sampling and testing upon commencement of activities. The odour impacts associated with the cumulative effect of vehicles will be assessed via the undertaking of a field ambient odour assessment (FAOA) survey. This survey data will be used to optimise fan airflow requirements.

9. Assessment Recommendation The following recommendation is made based on the Assessment findings:

▪ Install provisions for the implementation of the odour control strategy provided in Section 7 of the Assessment, which is the adaptation of an ozone system to service the kitchen exhaust air emissions prior to atmospheric discharge via the proposed horizontal discharge configuration at the Proposed KFC Development;

▪ All design aspects of the mechanical kitchen exhaust air management system are to be consistent with the requirements of Australia Standard (AS) 1668.1/1668.2 and the Building Code of Australia;

▪ The undertaking of a field-based investigation at the Proposed KFC Development, once constructed and commencing normal business activities. During this investigation, it is recommended that the following works are undertaken:

1. Inspection of all major and minor emissions sources, as identified in the Assessment;

2. Odour sampling and testing of all significant emission sources. This work should be completed according to AS4323.3, the relevant NSW EPA odour guideline documents, and at a NATA Accredited Odour Laboratory; and

3. The undertaking of an FAOA to validate the expected outcomes as documented in

the Assessment. The findings from the above investigation can be used as a basis for evaluating the need for further odour mitigation at the Proposed KFC Development. If all recommendations in the Assessment are adopted, it is envisaged that the Proposed KFC Development is unlikely to cause any significant level of odour emission release that would lead to a nuisance on nearby sensitive receptors.



15

Kind Regards, The Odour Unit Pty Ltd Signed by:

Michael Assal MEngSc, B. Eng (Hon)/B.Sc, AMIChemE, MIEAust, CAQP Senior Engineer & Consultant Disclaimer: This document may only be used for the purpose for which it was commissioned and in accordance with the Terms of Engagement for the commission. This document should not be used or copied without written authorisation from Bradshaw Property Group, Fishfood Trading Co and The Odour Unit Pty Ltd.

level 3 suite 12 56 church avenue mascot nsw 2020 abn 53

Documents