One-day seminar on commercial kitchen ventilation

This webinar will be held exclusively in German.

New catering concepts, higher energy requirements, new normative standards and design aspects:

The demands on individual solutions for disinfection, grease removal and odour minimisation are constantly increasing. In order to learn and understand these requirements, we offer you this seminar in co-operation with the companies: AirQuell GmbH, Ansul, DL Lufttechnik, Halton Foodservice GmbH, Oxytec air&water purification systems, Walpol GmbH and Wolf GmbH.

Contents:

• VDI 2052 / DIN EN 16282 - Is it safe to eat?
• Workplace directive / DIN aerosol separators
• Kitchen ventilation technology - focus on indoor air quality and sustainability
• Standards and guidelines for kitchen extinguishing systems
• Planning, installation and operation in commercial kitchens
• Fire protection in kitchen ventilation: basics and requirements of fire dampers for commercial kitchens
• Are textile hoses useful and permitted in catering and kitchens?
• Air ducts for kitchen exhaust air. "Leak tightness classes - what are they?"
• AHU guidelines "Not everything is eaten as hot as it is cooked"
• Odours! What can plasma systems do? UVC ozone, the grease-free duct
• Small talk in the studio / end of the event