scope:

The present Part 1 of the Guideline is concerned with the emissions and with the principles of emission con¬ trol from installations for cooking and heat-treating foods and particularly with installations for fish and meat processing. It gives a brief description of the production process for the main product groups of fish and meat products. The measures suitable for control are described and critically assessed. The Guideline does not apply to household kitchens. The measures described in 2.3.2 to 2.3.7 and 2.3.4 are only apphcable to kitchens if odour nuisance is anticipated or has occurred. Finally, the Guideline contains remarks on achievable rates of reduction and the sampling and measuring methods to be applied. The principles de¬ scribed in this Part 1 apply also to the subsequent parts of Guideline VDI 3895.