VDI 2595 Blatt 2:2010-03

The guideline describes the state of the art of smokehouses in food production - the smoking of fish. Technically, the scope covers the smoking process and includes process-related pre- and post-treatment and the resultant emissions. The section Processing techniques outlines the complexity of smoking in relation to the product being smoked. As a result of the quality standards applicable to smoked foods, there are limits to modifications to the process to reduce emissions. Consequently the waste gas cleaning systems cannot be interchanged at will, but depend on the product or, rather, on the product range processed in the smokehouse. For the monitoring of emissions with measuring devices, there is now a clear commitment to a measuring method for total organic carbon. The use of any other method has to be justified. Comparable results can therefore be ensured. The content of the guideline also includes brief reference to other forms of pollution, such as waste water, waste heat, solid waste and noise from smokehouses.

13.040.40

This document replaces VDI 2595 Blatt 2:1994-09 .

This document has been replaced by: VDI 2595:2023-09 .