**Document:** Planning Statement for Takeaway Conversion **Application:** 12/01005/B — Conversion of existing retail shop to a takeaway and installation of extraction unit to rear elevation **Decision:** Refused **Decision Date:** 2012-10-02 **Parish:** Rushen **Document Type:** report / planning_statement **Source:** https://planningportal.im/a/3126-rushen-1-station-road-conversion-shop/documents/1276360 --- # Planning Statement for Takeaway Conversion 4th July 2012 Almorah Fistard Road PORT ST. MARY IM9 6HF The Secretary of the Planning Committee Department of Infrastructure Planning and Building Control Directorate Murray House Mount Havelock DOUGLAS IM1 2SF 16 JUL 2012 Dear Sir, RE: Proposed Change of Use from Shop to Takeaway, 1, Station Road, Port Erin, IM9 6AF I wish to apply for planning approval in relation to the aforementioned proposal. I enclose 4 copies of each of the following documents for your consideration: 1. Drawing No. 1587-01; Location and site plan, General arrangement 2. General Proposal information 3. Planning Application Form; duly completed 4. Form PL 2; duly completed (1 copy only) I also enclose a cheque in the sum of £230.00 for planning fees. I act as agent for the applicant, Bohemian Café Style Restaurant. I trust all is in order, please do not hesitate to contact me should you require anything further. Yours faithfully, David Norman On behalf of Bohemian Café Style Restaurant Proposed Change of Use from Shop to Takeaway, 1, Station Road, Port Erin, IM9 6AF Proposal The proposal is for the change of use from a currently vacant retail shop to a new hot food take away. Our aim is to relocate a section of our business, the takeaway food operation, from our restaurant premises located on Lower Promenade to a more central location at 1, Station Road, Port Erin. The proposed takeaway would produce good quality take away food such as pizza, fajitas, kebabs and burgers, all with the normal accompanying side dishes and soft beverages. Our proposed opening hours would be in line with other takeaway businesses within the locality being flexible between the hours of: 12 midday to 12 midnight Sunday to Thursday 12 midday to 1.30am Friday and Saturday We currently employ 12 full and part time staff, 2 of which are full time staff servicing the existing "take away" section of our business at Lower Promenade. Our proposal for the Station Road site would create a further 2 full time job positions and a number of potential part time positions for local residents. There would be very minor alteration required in fitting out the premises to service the needs of the take away. The installation of a grill, fryer's etc. together with appropriate extraction, ventilation, servery counter and back room elements are expected. Preliminary enquiries with the Planning Department have confirmed the site as being zoned for "mixed use" under the current Port Erin Local Plan and Modified Draft Area Plan for the South. In our evaluation, we have identified the following elements that may have impact on the amenity of residents and business within the locality. Litter Ample waste bins are provided within the locality however we would be willing to provide additional waste receptacles if required. We would also commit to provide staff "litter picks" as specific times during the opening hours. *SCEIVED 04* 16 JUL 2012 *Dernamend 16* ## Crime, safety and anti-social behaviour We have assessed the possible issues and would comply with guidance given by relevant authorities. CCTV would be installed within the shop and externally covering the shop frontage. The area is already well lit at night time through to 1.30am. Crime rates are low on the Island compared with UK/Eire, the perception of anti-social behaviour and crime may, in some cases, be more of a problem than the actual crime that occurs. ## Noise and Odour Control Kitchen extraction and ventilation - we propose to utilise a "state of the art" extraction system that controls noise and odour nuisance by employing the following elements: i) Primary grease filters ii) Secondary grease filters iii) Final bag filters iv) Odour control unit incorporating activated carbon filters v) Internally located fan on anti-vibration mounts vi) Acoustic silencer / noise attenuator vii) Discharge cone (externally) on anti-vibration mounts viii) Dedicated ventilation to maintain a negative pressure within the kitchen Please refer to Appendix 1 showing basic system schematic and manufacturer odour and noise control unit data. Equally important is the requirement for a suitable maintenance schedule for the noise and odour control systems which shall be adhered to as per the manufacturers recommendations. ## Noise Control (General) No.1 Station Road is located in the busiest part of the village of Port Erin. It is situated on the main thoroughfare through the village and is near to a convenience supermarket, bank with cash point, two Chinese takeaway's, two pubs and a hotel. We expect that there would be no further increase in any current noise pollution levels than that currently experienced from vehicles or persons passing through the area. ## Parking Ample public parking spaces are available along Station Road, The Promenade and Church Road. We envisage that "fly parking" would not be an issue in the locality. Figure 1: Schematic layout of typical cooking extraction system ![Technical schematic diagram illustrating the components of a ventilation and extraction system, including grease filters, acoustic silencers, and a rainwater sump.](https://images.planningportal.im/2012/07/54441.jpg) ## Airclean **YOUR AIR FILTER MANUFACTURER** P.O. BOX 147, MAIDSTONE, ME14 2LA. TEL: 01622 832777 FAX: 01622 832507 sales@airclean.co.uk www.airclean.co.uk ### Kitchavent 2000 / 3000 / 4000 #### Applications - Complete grease, smoke, and odour solution - 2 / 3 / or 4 Stage Filtration - Duct Mounted - Modules and combinations to suit all airflows - Suitable for all cuisines The Airclean Kitchavent can be installed into any convenient position in the duct run from the hood to the extract fan, offering a filtration solution for grease, smoke and cooking odours present in a kitchen extract. #### Stage 1: Grease Filter A washable filter that will filter and remove any grease that has passed through the initial pre filters in the cooker hood. #### Stage 2: F5 Bag Filter A disposable secondary filter to protect, prolong and ensure the working life of the HEPA and Activated Carbon Filter. #### Stage 3: HEPA Filter If "Blue Smoke" is a problem from char grilling a HEPA filter will ensure the removal of smoke to an efficiency of up to 99.997%. #### Stage 4: Activated Carbon Filter The final stage of filtration actually adsorbs the odourous organic compounds remaining in the air. By determining the type of cuisine the kitchen is cooking, a contact time can be determined to ensure the removal of any pertinent odours. #### Construction The casing is manufactured from pre-coated steel, having plain external flanges of 40mm, two access doors on both sides, and a painted finish. The Grease Filter is located in a grease trough to facilitate regular cleaning of the unit. #### Maintenance The cleaning regime is set by the user, and should be in accordance with HVCA document TR/17. Generally the Bag filter will require changing at least every 3 months and the Activated Carbon Filter when odours are being let by. A sample of the activated carbon can be submitted to ourselves for analysis after 2 months of use, the results will provide a guide prediction as to when the unit will require changing. (See Section 6 of catalogue AC6/4 "Free Carbon Testing Service") The company reserves the right to change specifications without notice. E&OE Code KAC3/9a Ref 02/09 ## Airclean [Table omitted in markdown export] ### Your Air Filter Manufacturer P.O. BOX 147, TEL:01622 832777 MAIDSTONE, ME14 2LA. FAX:01622 832507 sales@airclean.co.uk www.airclean.co.uk --- ### Technical #### The Kitchavent Series The Kitchavent is available with varying styles and levels of filtration to meet specific kitchen requirements. #### Contact Times Typically recommended contact times :- 0.1 Seconds Contact Time : Suitable for most odour removal in English and Chinese Cuisine. (Light Odours) 0.3 Seconds Contact Time : Suitable for most odour removal in Indian and Thai Cuisine. (Heavy Odours) For Specific odour removal please refer to our “Guide to Gaseous Adsorption” (Catalogue AC6/1b, Section 6), or contact our technical team. #### Positioning and Mounting Units having a grease filter must be installed with horizontal airflow direction, and can be multiplied up for larger installations. If the Grease filter is not installed (Kitchavent 2000), then a vertically down airflow can be used. Filter Changes and maintenance can be carried out from both sides of the units. Consideration must be made for manual handling and mounting as the weights of the Activated Carbon Filters and the actual units are high. (See below, and Catalogue AC6/2a Section 6). Where installation access is difficult, flat pack AHU style Kitchavents are available for engineers to simply put together on site. #### Operating Conditions Max allowable air on conditions to the unit are 40 Degree Centigrade and 80% Relative Humidity, if these conditions are exceeded then the activated carbon filter will be ineffective. --- *Data sourced from the Isle of Man public planning register under the [Isle of Man Open Government Licence](https://www.gov.im/about-this-site/open-government-licence/).* *Canonical page: https://planningportal.im/a/3126-rushen-1-station-road-conversion-shop/documents/1276360*