Television program
GreenBiz, with Marco Columbro
aired on SKY
(full bet)
ETC
GROUP
TV
Height: 80 + 30 cm extractor;
Width: 70 cm;
Depth: 35 cm
The machine can be installed both vertically and horizontally, only the position of the extractor changes.
Data Sheet
User Manual
Soot cleaning system
based on water
Code. STAINLESS steel.4.EBR 280
Zona industriale Pirano, Tavullia
Str. Delle Campagne, 10
61010 Tavullia PU - ITALY
Tel. +39 0721 1839937
+39 0541 955062
+39 0541 1646150
FAX +39 0541 1641257
P. IVA e C. F: IT 04083110405
Reg. imp. di Pesaro N. REA - PS – 196574
- Soot cleaning machines for wood-fired ovens
- Soot cleaning machines for electric ovens
The foodservice industry (industrial and commercial kitchens) must follow a combination of national, regional and local regulations that govern emissions into the atmosphere, odor control, and plant safety.
Here is a detailed overview of the applicable legal regulations in Italy:
1. General Regulations: Environmental Code (D.Lgs. 152/2006)
The D.Lgs. 152/2006, also known as the Environmental Code, is the primary regulation governing atmospheric emissions in Italy.
Key Provisions for the Food Service Sector:
Emission Permits:
- Industrial and commercial kitchens with significant fumes and odors must obtain an emissions permit issued by ARPA (Regional Environmental Protection Agency) or another competent authority.
- Exemptions: Small-scale kitchens may not require a permit but must comply with general emission standards.
Emission Control:
- Reduction of particulate matter (PM10, PM2.5).
- Odor abatement using technologies like electrostatic filters, ozone generators, or activated carbon filters.
- Compliance with specific emission limits for pollutants.
Typical Emission Limits:
- Particulate matter: ≤ 10 mg/Nm³.
- Volatile organic compounds (VOCs): ≤ 50 mg/Nm³.
- Odors: While there is no national standard, local authorities often require mitigation through effective technologies.
2. Odor Control Regulations
Odors from industrial or commercial kitchens are regulated at regional and local levels. While there is no uniform national standard for odors, many regions have specific guidelines:
Odor Units (OU):
- Used to measure and regulate odor levels.
- Local regulations often specify that emissions must remain below a certain odor unit threshold near residential areas.
Required Technologies:
- Activated carbon filters, ozone systems, or UV-C lamps for odor control.
- Combining technologies (e.g., mechanical filters + ozone) is often recommended for optimal performance.
3. Safety and Equipment Design Regulations
Regulation EC No. 852/2004 - Hygiene of Foodstuffs
This EU regulation applies to all food service activities, outlining requirements for the design and maintenance of facilities:
Proper Ventilation Systems:
- Kitchens must have ventilation systems that effectively remove fumes, vapors, and heat.
- Systems must be designed to prevent food contamination.
Cleaning and Maintenance:
- Regular cleaning of ducts, filters, and air treatment systems is mandatory.
Fire Safety Regulations: Ministerial Decree of April 12, 1996
This decree addresses fire safety for air extraction and treatment systems:
Fire-Resistant Materials:
- Ducts must be made of fire-resistant materials.
- Filtration and treatment systems must prevent grease and flammable material buildup.
Mandatory Maintenance:
- Periodic cleaning of ducts and hoods to prevent fire risks.
4. Regional and Municipal Regulations
Many regions and municipalities in Italy have introduced specific regulations for the food service sector, particularly for odor control. For example:
- Lombardy Region: Guidelines for odor emissions control, requiring the installation of odor abatement systems in industrial and commercial kitchens.
- Emilia-Romagna Region: Local regulations mandate the use of odor abatement systems in residential areas.
Municipal regulations may include:
- Odor Restrictions: Emissions must be controlled to acceptable levels in residential areas.
- Operational Time Limits: Some municipalities limit the operating hours of systems to reduce environmental impact.
5. Technical Guidelines for Ventilation and Fume Treatment Systems
Ventilation and fume treatment systems must be designed to comply with technical and environmental regulations. Key guidelines include:
Filtration and Abatement:
- Mechanical Filters:
- Remove solid particles and grease with an efficiency of 50-80%.
- Electrostatic Filters (ESP):
- Achieve >90% efficiency for fine particles.
- Ozone Generators:
- Provide odor and VOC abatement with >95% efficiency.
- Activated Carbon Filters:
- Treat residual odors with an efficiency of 60-95%.
System Sizing:
- Ensure sufficient contact time for abatement technologies (e.g., ozone or activated carbon).
- Airflow capacity must match the kitchen size and air volume to be treated.
Periodic Maintenance:
- Mandatory Cleaning: Regular cleaning of filters, ducts, and extraction systems according to a predefined schedule.
- Efficiency Checks: Regular monitoring to ensure compliance with emission limits.
6. Required Certifications
- UNI EN 13779: European standard for indoor air quality, applicable to commercial kitchens.
- UNI EN 1822: Standard for high-efficiency air filters (HEPA and ULPA).
- CE Certification: Systems and treatment technologies must comply with European safety and performance standards.
Conclusion
Food service businesses must adhere to a variety of national and local regulations to ensure:
- Effective removal of fumes, grease, and odors.
- Compliance with safety and hygiene standards.
- Adherence to emission limits.