When working in an industrial setting, particularly within the food and beverage industry, you will notice a number of odours. Often these are caused by operational processes such cooking and baking as well as processes typically within abattoirs and rendering plants that create a large volume of waste.
As a facility manager, controlling odours becomes more than just a concern of ridding the industrial premises of an unpleasant smell. These nuisance odours are also considered to be polluting the air. Impacting the health and well-being of those present on the site. This includes staff, visitors, and neighbours of your building, which may include local residents.
For those industrial sites that do not manage the presence of odours, the local council or authority may be alerted. This could result in official complaints being filed against your company, damaging your reputation as a local business and employer. Plus, insufficient management of odours within your business can also result in a violation of EPA regulations in place to protect the environment from pollutants. Worst case scenarios can results in hefty fines or worst site closures.
For your staff, the odours may lead to troubles within work, causing distractions and creating an unpleasant working environment. For those staff members, you may even find their mental wellbeing being impacted, leading to an increase in staff choosing to resign from the company.
So, although it may seem like a trivial issue, odour control is actually a vital element of maintaining quality hygiene standards within an industrial establishment.
Finding what is causing the problem odours within your facility should help you opt for an odour control method that is sure to reduce and manage the presence of odours.
Due to a wide range of industrial processes being carried out within factories and large facilities, you will find a number of these to be the source of odours.
Within the food and beverage industry, food processing methods, will often cause odour compounds, such as amines, mercaptans and hydrogen sulphide to name a few. If you’ve ever come across hydrogen sulphide gas before, you will recognise it as having a particularly rancid smell, similar to that of rotting eggs. This combined with a mixture of fat, grease, chemicals and other bi-products, plus high temperatures and busy environment, mean that not all the smells produced in food processing are pleasant.
With a wide range of methods for controlling odour within industrial premises, you should have plenty of options for keeping on top of the odours your premises emits.
To ensure a safe and clean working environment, at SOS-Hygiene, odour control is available using a number of methods, this includes:
We typically recommend our Ozone technology to be used as either a primary or secondary system, alongside additional technologies. These include chemical scrubbers, carbon adsorbers and biofiltration. Once established, we can also offer you odour emission measurement and olfactory analysis, providing an evaluation of the odour reduction and high efficiency of our odour control systems.