Rule 4692 Rule 4692 Commercial Charbroiling Commercial - - PowerPoint PPT Presentation

Rule 4692 Rule 4692 Commercial Charbroiling Commercial Charbroiling

September 17, 2009

Background Background

• Public review - workshops

– October 2008, February 2009, April 2009 – Over 6,000 notices mailed out to operators – Workshops were lightly attended, very little feedback

• District staff addressed the concerns raised by

workshop attendees

• Public Hearing – June 21, 2009

– Concerns regarding under-fired charbroilers

• Stakeholder financial issues
• Questions on PM control costs and practicality
• Governing Board direction

Activities Since Activities Since June Governing Board Meeting June Governing Board Meeting

• Several meetings with control vendors
• July 2009 meeting with restaurant owners,

control vendors, and service personnel

• District prepared revised economic feasibility

analysis

• Closer examination of health effects
• Attempted to collect data from existing facilities
• n amount meat cooked and whether they have

pollution control equipment – low response rate

New Cost Information

• June cost estimate based on Bay Area

AQMD staff report ($20k/ton)

• New estimate based on control vendor

estimates (up to $58k/ton)

– Capital costs $37k to $104k – Annual operating and maintenance up to $26k/year – Impact: 20-30% of net profit – Vendor claims need further verification

New Findings

• No existing installations in San Joaquin Valley
• Most installations appear to be in response to

special circumstances or are upscale operations

– Aspen, CO ordinance, Disney Concert Hall

• Control costs are higher than original estimates
• No field data available on actual installations

– Operators reluctant to share operational data – Relatively new installations – Vendor information not verified

• Fewer operations would be affected than
• riginally estimated

Health Impacts Health Impacts

• Restaurants are located near residential areas

– Public exposure similar to fireplace smoke

• Meat-cooking is significant fraction of PM2.5 in

urban areas

– 6-14% of organic carbon aerosols (Fresno) – Up to 21% of fine organic carbon (Los Angeles)

• Polycyclic aromatic hydrocarbons (PAH)

– Linked to increased cancer risk – Some data to support link to reduced lung function and capacity – Charbroiling releases 2 – 5 times more PAH than frying

Conclusions Conclusions

• Control technology is promising but more

information is needed before control is required

• n a large scale in Valley
• Cost is relatively high for affected businesses.

and in comparison to other particulate control measures

• Health effects and potential for local nuisance

warrant continued pursuit

• More reliable field data expected as Bay Area

AQMD rule is implemented

• District can advance technology through

incentive grant funding

Report on Control Technology Report on Control Technology

• District staff to perform comprehensive

assessment of under-fired charbroiler control technology

• Focus will be feasibility of controlling

under-fired charbroilers

– Information from pilot program – Evaluation of Bay Area and South Coast AQMDs’ implementation experience

• Report to Board - Q1 2011

Revised Proposed Rule Revised Proposed Rule

• Under-fired charbroilers not in rule

– Recommend incentive grant program

• Chain-driven charbroilers remain subject to rule
• Expand rule applicability

– Decrease exemption from 875 to 400 lbs meat/week

• Allow special-event exemption for smaller
• perations

– Up to 875 pound per week if total meat cooked for last 12 months is less than 10,800 pounds.

Emission Reductions Emission Reductions

• The 2008 PM2.5 Plan commits District to a

certain amount of PM2.5 emission reductions in total

– Total emission reductions allocated to individual control measures

• About 2.2 tpd shortfall from this control measure

– Shortfall in any one control measure must be made up by additional reductions in other control measures

• r by finding additional sources to control
• Other control measures have achieved

additional emission reductions to cover charbroiler shortfall

Charbroiler Incentive Program Charbroiler Incentive Program ( (ChIP ChIP) )

• Outreach to potential grantees

– Press releases, work with restaurant industry groups, internet, public meetings, email/telephone potential targets

• Goal - Competitive applications

– Maximum cost-effectiveness – Range of control technologies – Different restaurant types/geographic locations

• Contract spells out each party’s responsibilities
• Require inspections, annual reports, audits
• Initial proposed funding - $500,000

Today Today’ ’s Recommendations s Recommendations

• Adopt revised proposed amendments to Rule

4692 (Commercial Charbroiling).

• Approve proposed pilot program

Charbroiler Incentive Program (ChIP).

• Authorize funding of program ($500,000).
• Direct APCO to investigate economics and

availability of under-fired charbroiler control devices – Report to Board Q1 2011.

• Authorize the Chair to sign the Resolution.