[{"fact":"c66ca059efee0f865c8926d3c982756ef77e53db1abbdada5b361821caaa3d68","entity":73002834,"reference-entity":"","field":"description","value":"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.","entity-name":"smells","entity-prefix":"planning-condition","entity-reference":"U0122133","earliest-entry-date":"2025-02-25","latest-entry-date":"2025-06-21","latest-resource":"cddbf6b3b9eea723b5249c68a38910c2e0b5179b9d93e006eb17572584b10bdc","resources":""}]