| Feature Value Filter height 50 cm Extractor height 44 cm Total height 94 cm Filter depth 56 cm Width 62 cm Cold water supply 1/2" Condensate drain to sewer 1" Inlet diameter Ø 150 mm Outlet diameter Ø 140-150 mm Feature | Value |
|---|---|
| Filter height | 50 cm |
| Extractor height | 44 cm |
| Total height | 94 cm |
| Filter depth | 56 cm |
| Width | 62 cm |
| Cold water supply | 1/2" |
| Condensate drain to sewer | 1" |
| Inlet diameter | Ø 150 mm |
| Outlet diameter | Ø 140-150 mm |
Technical Data Sheet
User Manual
HIGH TEMPERATURE
ASPIRATORS
+300°
Code. INOX.4.EBR280
AH systems use a recirculating water system, which drastically reduces water consumption compared to open-circuit systems. The water is automatically topped up and the condensate can be discharged directly into the sewage system.
ETC Group S.r.l. Sole Shareholder
Industrial area Pirano, Tavullia
Str. Delle Campagne, 10
61010 Tavullia PU - ITALY
Tel.
+39 0721 1839937
+39 0541 955062
+39 0541 1646150
WhatsApp-web +39 373 7755779
E-Mail DEPARTMENTS
informazioni@etcgroupsrl.biz
commerciale@etcgroupsrl.biz
tecnico@etcgroupsrl.biz
contabilita@etcgroupsrl.biz
VAT and Tax Code: IT 04083110405
Reg. of companies of Pesaro N. REA - PS – 196574
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The catering sector (industrial and commercial kitchens) must follow a combination of national, regional, and local regulations that govern atmospheric emissions, odor control, and plant safety.
Here is a detailed overview of the applicable laws in Italy:
1. General Regulation: Environmental Consolidated Act (D.Lgs. 152/2006)
The D.Lgs. 152/2006, known as the Environmental Consolidated Act, is the reference regulation for atmospheric emissions.
What it provides for catering:
Emission authorization requirement:
- Industrial and commercial kitchens that produce significant fumes and odors must obtain an emission authorization issued by ARPA or the competent authority.
- Exemptions: "small-sized" activities (e.g., small kitchens) may not require authorization but must still comply with general emission requirements.
Emission control:
- Reduction of solid particles (PM10, PM2.5).
- Odor reduction through technologies such as electrostatic filters, ozone, or activated carbon.
- Compliance with emission limits set for different pollutants.
Typical emission limits:
- Particulate: ≤ 10 mg/Nm³.
- Volatile organic compounds (VOC): ≤ 50 mg/Nm³.
- Odors: There is no national standard limit; control is often linked to subjective perception and mitigation through appropriate technologies.
2. Odor Regulation
Odors produced by industrial or commercial kitchens are regulated at local and regional levels. Although there is no uniform national regulation for odors, many regions apply specific guidelines:
Odor Units (OU):
- Used to quantify and regulate the presence of odors in the air.
- Local regulations often require that emissions do not exceed a certain number of odor units near residential areas.
Required technologies:
- Use of activated carbon filters, ozone, or UV-C systems for odor control.
- Combination of technologies (e.g., mechanical filters + ozone) for optimal reduction.
3. Safety and Plant Design Standards
Regulation EC No. 852/2004 - Hygiene of food products
This European regulation applies to all catering activities, establishing requirements for the design and maintenance of facilities:
Adequate ventilation systems:
- Kitchens must have ventilation systems that ensure effective removal of fumes, vapors, and heat.
- Facilities must be designed to prevent food contamination.
Cleaning and maintenance:
- Obligation for regular cleaning of ducts, filters, and air treatment systems.
Fire Safety Regulation: DM April 12, 1996
This decree concerns the fire safety of air extraction and treatment systems:
Fireproof materials:
- Ducts must be made of fire-resistant materials.
- Filtration and treatment systems must prevent the accumulation of fats and flammable materials.
Mandatory maintenance:
- Periodic cleaning of ducts and extractor hoods to prevent fires.
4. Regional and Municipal Regulations
Many regions and municipalities in Italy have introduced specific regulations for catering activities, particularly for odor emission control. For example:
- Lombardy Region: Guidelines for odor emission control, requiring the adoption of reduction systems for industrial and commercial kitchens.
- Emilia-Romagna Region: Local regulations require the installation of odor reduction systems in residential areas.
Municipal regulations may include:
- Odor limitations: Emissions must be contained within acceptable limits for residential areas.
- Restrictions on usage hours: In some cases, municipalities limit the operating hours of systems to reduce environmental impact.
5. Technical Guidelines for Extraction and Fume Treatment Systems
Extraction and fume treatment systems must be designed to comply with technical and environmental regulations. The guidelines include:
Filtration and reduction
- Mechanical filters:
- Removal of solid particles and fats with an efficiency of 50-80%.
- Electrostatic filters (ESP):
- Particle reduction efficiency >90%.
- Ozone generators:
- Odor and VOC reduction with an efficiency >95%.
- Activated carbon filters:
- Treatment of residual odors, with an efficiency of 60-95%.
System sizing
- The system must ensure sufficient contact time for reduction systems (e.g., ozone or activated carbon).
- Airflow: sizing must be proportional to the kitchen area and the volume of air treated.
Periodic maintenance
- Mandatory cleaning of filters, ducts, and extraction systems according to a predefined schedule.
- Efficiency checks to ensure compliance with regulatory limits.
6. Required Certifications
- UNI EN 13779: European standard for indoor air quality, also applicable to commercial kitchens.
- UNI EN 1822: Standard for the classification of high-efficiency filters (HEPA and ULPA).
- CE Certification: Systems and treatment systems must comply with European safety and efficiency regulations.
Conclusions
Catering activities must comply with a series of national and local regulations to ensure:
- Effective reduction of fumes, fats, and odors.
- Compliance with safety and hygiene regulations.
- Compliance with atmospheric emission limits.
