VDI 3895 Blatt 1:2015-11

The standard deals with the emissions from and with the principles of emission control of installations for cooking and heat-treating of fish and meat products. A brief description of the production process for the main product groups of fish and meat products is given. The measures suitable for control are described and critically assessed. Finally, the standard contains remarks on achievable rates of reduction and the sampling and measuring methods to be applied.