{"entry-date":"2025-06-21","start-date":"","end-date":"","entity":73002834,"name":"smells","dataset":"planning-condition","typology":"policy","reference":"U0122133","prefix":"planning-condition","organisation-entity":109,"geometry":"","point":"","quality":"authoritative","notes":"Unique Condition","reason":"To safegaurd the amenities of nearby occupiers.","description":"All cooking smells, noxious fumes or vapours from the premises shall be disposed of by means of a suitable duct carried to all cooking ranges & fryers and terminating at a point 1m above eaves level and not less than 1m above the roof ridge of any building within 20 m of the building housing the commercial kitchen.The duct shall be free from an obstruction such as a plate, cowl, or cap, or any other deflection at its termination point."}