GCA-TR-77-36-G
Study To Develop Background Information For The
4
Direct Meat-Firing Industry
Final Report
Contract No. 68-02-2607
Task Order No. 2
Prepared For
ENVIRONMENTAL PROTECTION AGENCY
Research Triangle Park
North Carolina 27711
January 1978
GCA/TECHNOLOGY DIVISION
BEDFORD, MASSACHUSETTS 01730
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STUDY TO DEVELOP BACKGROUND INFORMATION FOR
THE DIRECT MEAT-FIRING INDUSTRY
Final Report •
by
Mark I. Bornstein
GCA CORPORATION
GCA/TECHNOLOGY DIVISION
Bedford, Massachusetts
Contract No. 68-02-2607
Task No. 2
EPA PROJECT OFFICER
Mr. Joseph A. McSorley
National Environmental Research Center
Industrial Environmental Research Lab
EPA TASK MANAGER
Mr. William 0. Herring
Office of Air Quality and Planning
January 1978
U.S. ENVIRONMENTAL PROTECTION AGENCY
Resarch Triangle Park, North Carolina
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DISCLAIMER
This Final Report was furnished to the U.S. Environmental Protection
Agency by GCA Corporation, CCA/Technology Division, Bedford, Massachusetts
01730, in fulfillment of Contract No. 68-02-2607, Task Order No. 2. The opin-
ions, findings, and conclusions expressed are those of the authors and not
necessarily those of the Environmental Protection Agency or of cooperating
agencies. Mention of company or product names is not to be considered as an
endorsement by the Environmental Protection Agency.
ii
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ABSTRACT
This report contains background information on the direct meat-firing
industry (charbroilers and barbecues). The geographical distribution, emis-
sion levels, state and local air pollution regulations as well as control
techniques for particulate and gaseous organic emissions are discussed. This
background information has been used in a simple emission projection model
(Model IV) to determine the emission reductions that could be achieved by the
application of new source performance standards (NSPS) that require the
installation of best available control technology for the period 1977 to 1988.
iii
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iv
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CONTENTS
Abstract iii
Figures vi
Tables vii
Acknowledgements viii
Executive Summary ix
1. Direct Meat Firing - Background 1
Introduction 1
Population of direct meat-firing restaurants ...... 1
Growth trends 2
Meat consumption 2
Types of emissions. . 2
2. Sources and Types of Emissions From Direct Meat Firing .... 7
Charbroilers 7
Barbecues 9
Ventilation requirements 11
Parameters influencing emission rates 13
3. Emissions From Direct Meating Firing 16
Emission rates 16
Annual emission estimates 19
Emission of carcinogenic compounds 21
4. Applicable Best Systems of Emission Reduction 22
Control of particulate emissions 22
Control of gaseous organic materials 28
Alternative to direct meat firing 31
5. State Air Pollution Control Regulations Applicable to
Direct Meat Firing Facilities 33
6. Emission Reduction With New Source Performance Standards 47
Introduction 47
Model IV - background information 48
Model IV - input parameters 50
Results of Model IV calculations 54
7. Modification and Reconstruction ': 58
References 59
Appendices:
A. List of Contacts 62
B. Reports and Correspondence 69
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FIGURES
Number Page
1 Distribution of direct meat-firing facilities 5
2 Growth of chain-operated restaurants 6
3 Typical charbroiler 8
4 Three methods of barbecuing 10
5 Variation in particulate emissions from a pilot plant direct meat-
firing facility with time of day and with customer rate 14
6 Particle size analysis charbroiler 17
7 Hardee's Conqueror 23
8 Electronic air cleaner capacity and efficiency 26
9 Electrostatic precipitator cell ..... 26
10 Typical effect of operating temperature on effectiveness of
thermal afterburner for destruction of hydrocarbons 29
11 Aero-Dyne laminar flow exhaust hood 32
12 Grooved griddle 32
13 : Plot of process weight equations used in Table 6 45
14 Allowable particulate emissions in Pennsylvania 46
VI
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TABLES
Number
1
2
3
4
5
6
7
8
9
1.0
11
12
State Distribution of Direct Meat -Fir ing Facilities .
Charbroilers in Operation During 1977
Emission Rates for Uncontrolled Direct Meat -Fir ing Facilities. .
Annual Emissions From the Direct Meat -Firing Industry, Base
Year 1977
Liquid Wastes Per Wash From "Conqueror System" Per 24 Hours/Day
State Particulate Process Weight Regulations Applicable to the
Tabulation of Process Weight Equations Used in Table 6 . . . . ' .
Process Weight Regulation for Vermont, Maryland, Oregon, Massa-
chusetts, and the District of Columbia Metropolitan Area . . .
Process Weight Regulation in Mississippi ....
Maximum Allowable Emission Rate for Particles in New Jersey. . .
Allowable Particulates Emission Rate in West Virginia
State Visible Emission Regulations Applicable to the Direct Meat-
Firine Industry. .
Page
3
9
18
20
25
35
37
38
39
40
41
42
13 Gaseous Organic Material Standards Applicable to the Direct Meat
Industry 44
14 Average Allowable Particulate Emissions Under Present State
Regulations 51
15 Model IV Results - Particulates Assuming E = E ......... 55
o U
16 Model IV Results - Particulates Using EgAVG and Enforcement by
States 56
17 Model IV Results - Gaseous Organic Emissions 57
vii
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ACKNOWLEDGMENTS
The author would like to acknowledge helpful discussions with the task
manager, Mr. William 0. Herring, Environmental Protection Agency, Office of
Air Quality Planning and Standards, Emission Standards and Engineering Division,
Raleigh-Durham, North Carolina.
In addition, GCA would like to thank all the control equipment manufac-
turers who provided information on their emission control systems. A special
thanks is extended to Mr. Larry Stahl of Hardee's Food Systems, and to
Mr. George DeLapp, Supervisor/Enforcement, Air Quality Section of Kansas City,
Missouri.
Vlll
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EXECUTIVE SUMMARY
INTRODUCTION
The large increase in the number of restaurants over the past several years
is due mainly to the growth of the fast food industry. One method commonly
used by this industry to prepare food is direct meat firing. The operation of
a direct meat~firing unit (either a charbroiler or a barbecue) often results in
considerable quantities of visible smoke (particulates) and odors (gaseous orga-
nic matter). The major objective of this report is to estimate the potential
change in emissions over the next 10 years as a result of establishing New
Source Performance Standards (NSPS).
POPULATION AND CHARACTERISTICS OF DIRECT MEAT-FIRING RESTAURANTS
The total number of restaurants estimated to be operating in 1977 is
356,300. Approximately 9 percent or 32,000 of these facilities use direct
meat firing. Table 1 presents the geographical distribution of these res-
taurants in the United States. About 85 percent of the direct meat-firing
restaurants use gas-fired grills, 12 percent use electric-fired grills and
the remaining restaurants use either charcoal/wood grills or a barbecue. Meat
consumption at a typical facility is approximately 77 kilogram (170 pounds)
per day or 28.1 x 103 kilograms (31 tons) per year. Over 50 percent of the
meat served is in the form of ground meat.
SOURCES AND TYPES OF EMISSIONS
The only significant source of air emissions from a direct meat-firing
facility is the exhaust stack from the charbroiler or barbecue. Table 3
summarizes the emission rates for uncontrolled direct meat-firing facilities.
Emissions consist primarily of particulates and gaseous organic matter.
The gaseous organic matter is responsible for the characteristic odor and is
attributable to alcohols, aldehydes, organic acids, nitrogen and sulfur com-
pounds, which are decomposition products of fat, meat tenderizer and other
meat additives. Particulates are extremely small, and are typical of smoke
produced by condensation of vapors.
Particulate emissions from all direct meat firing facilities are
45.7 * io5 kg (50,350 tons) per year or approximately 1,360 kg (1.5 tons)
per facility per year. Gaseous organic emissions total 15.8 * 1Q5 kg
(17,370 tons) per year or approximately 454 kg (0.5 tons) per facility per
IX
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year. Emissions of NOX and SC>2 are negligible, estimated at 27.2 kg/yr and
6.8 kg/yr (60 Ib/yr and 15 Ib/yr), respectively, for each facility.
There is evidence that carcinogenic compounds are present in the exhaust
gases from direct meat-firing operations. This subject should receive further
investigation.
APPLICABLE BEST SYSTEMS OF EMISSION REDUCTION
Two systems are commercially available to control particulate emissions
from direct meat-firing facilities. They are: a mist eliminator system
marketed by Hardee's Food Systems under the trade name "Conqueror" and electro-
static precipitators. The Hardee's system is composed of a Monsanto Brink Q9
mist eliminator, mounted inside a tank housing, and a Gaylord grease extractor.
Several of the units are in operation throughout the country and are capable
of removing 93 percent by weight of the particulate emissions.
Electrostatic precipitators, designed by several air pollution control
companies for use in restaurants, have been successfully used to remove par-
ticulates from direct meat-firing facilities. If properly designed and main-
tained, electrostatic precipitators have been shown to be 90 percent efficient
for the removal of particles as small as 0.03 microns in diameter.
The only available method of effectively reducing gaseous organic emis-
sions is the afterburner. In order to ensure complete combustion it is
essential that the operating temperature be maintained at 760°C (1400°F). At
this temperature, control efficiencies of 99 percent are possible. Two major
disadvantages to using an afterburner are its cost of operation and the for-
mation of nitrogen oxide compounds (NOX)• Operating costs of several thousand
dollars per month would not be uncommon and the production of NOX may offset
the benefits gained by the reduction of gaseous organic compounds.
MODEL IV RESULTS
Results of the Model IV calculations indicate that the potential reduction
of particulate emissions by application of NSPS would be 81.5 percent of the
projected emissions in 1988, assuming noncompliance with existing state regu-
lations. Emissions in 1988 are estimated to be 107,053 tons without NSPS and
19,831 tons with NSPS. If present state regulations are enforced and NSPS are
not promulgated, emissions could be reduced by 88.7 percent to 12,033 tons in
1988. If state regulations are enforced and NSPS are promulgated, emissions
could be reduced by 92.5 percent to 8,053 tons in 1988.
The reduction expected from NSPS for gaseous organic emissions is 86.7
percent, or 32,010 tons of potential uncontrolled emissions in 1988. If NSPS
are not promulgated, gaseous organic emissions will more than double from the
present day level of 1.58 * 107 kg (17,371 tons).
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SECTION 1
DIRECT MEAT-FIRING - BACKGROUND
INTRODUCTION
.The present trend of Americans eating more of their meals away from home
has caused a large increase in the number of restaurants over the past several
years. This increase is due mainly to the fast food industry.. The fast food
industry, as its name implies, relies primarily on quick techniques for pre-
paring food. .One of these methods commonly used is direct meat firing. The
operation of a direct meat firing unit (either a charbroiler or a barbecue)
often results in considerable quantities of visible smoke (particulates) and
odors (organic vapors). It is estimated that approximately 9 percent (32,000)
of all restaurants in the country use direct meat firing.
This report is concerned primarily with commercial sized direct meat-
firing equipment and potential changes in rate of emissions over the next 10
years which could result from establishing new source performance standards
(NSPS).
POPULATION OF DIRECT MEAT-FIRING RESTAURANTS
Very little information is available in the literature concerning the
number of direct meat-firing facilities in the country. This industry which
is characterized by numerous restaurants, large and small, throughout the
country has never in the past received any national attention since it has
always been considered a negligible pollution source. Because of this lack
of interest, there are very few information sources for this industry. The
National Restaurant Association, the industry trade group, does not even
maintain records specifically relating to direct meat firing. It was,
therefore, necessary to estimate the number of direct meat-firing facilities
based on a directory1 of all chain .operated restaurants in the country supple-
mented by information available in several major city telephone yellow pages.
Seattle, Washington; Jacksonville, Florida; Kansas City, Missouri; and Boston,
Massachusetts were considered to be a representative cross-section of the
country. This survey, plus information from the chain restaurant guide,1 in-
dicated that 9 percent of all restaurants use direct meat firing.
The total number of restaurants operating in 1972 according to the U.S.
Department of Census was 252,876.2 Updating this figure to 1977 by using an
annual, average growth rate1 of 7.1 percent results in an estimated 356,300
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restaurants operating in 1977. Direct meat-firing facilities represent 9 per-
cent or -32,000 units. Table 1 presents a breakdown of the number of units by
each state. Figure 1 shows the geographical distribution. As indicated in
this geographical breakdown, the industry is located primarily in heavily popu-
lated areas, as expected. Urban and suburban areas are prime locations for
the direct meat-firing industry, especially fast food establishments.
GROWTH TRENDS
The fast growth of this industry is indicated by the increase in the number
of chain operated restaurants since 1972. In 1972 there were approximately
86,000 chain restaurants. Data for 1977 show that the industry has expanded
by 41 percent resulting in over 121,000 chain operated restaurants. This in-
crease in the number of chain operated restaurants for the years 1972 to 1977
is shown in Figure 2. It is assumed that the growth rate for the direct meat-
firing industry is the same as for chain-operated restaurants - 7.1 percent
annually - because many chain restaurants rely on direct meat firing.
MEAT CONSUMPTION
In 1976 the total meat consumption in the United States was 12.3 x 109
kilograms (kg), (27.1 billion pounds).3 Approximately 50 percent of all meat
is consumed in the home,1* 10 percent is consumed at schools, hospitals and
institutions, and the remaining 40 percent is consumed at restaurants.3 Using
this statistical data, reports prepared for Hardee's,5 and conversations with
several direct meat firing operators,6"11 it is estimated that a typical faci-
lity consumes approximately 77 kg (170 pounds) of meat per day or 28.1 * 103
kg (31 tons) per year. It is not possible to determine the percent contribu-
tion of the various types of meat cooked, but GCA estimates that over 50 per-
cent of the meat served is in the form of ground meat.
TYPES OF EMISSIONS
The major emission problems associated with the industry are particulates
and odor (gaseous, organic mat-erial). Particulate emissions are a result of
melting of fat present in the meat during broiling. As fat drops on the ra-
diant cooking surface it flares up to sear the meat's surface and some fat is
entrained as particulate. Incomplete combustion of fat causes the character"
istic odor and appearance of a typical direct meat-firing operation. A limited
number of stack tests12'13 indicate that the odor is primarily due to volatile
aldehydes and that particulates are a very fine organic particulate.
In the absence of control devices, the submicron particulate emissions
will often exceed local opacity regulations and may also exceed general process
weight regulations.
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TABLE 1. STATE DISTRIBUTION OF DIRECT MEAT-FIRING FACILITIES
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of
Columbia
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
All eating
places
1972
3,382
394
2,521
2,717
27,289
3,238
3,754
688
982
9,958
5,137
1,139
1,153
13,634
6,019
4,051
3,375
3,280
4,089
1,452
3,638
7,374
8,988
4,628
2,539
5,943
800
2,092
793
All eating
places
1977*
4,765
555
3,552
3,828
38,450
4,562
5,289
969
1,384
14,031
7,238
1,605
1,625
19,210
8,481
5,708
4,755
4,622
5,761
2,046
5,126
10,390
12,664
6,521
3,577
8,374
1,127
2,948
1,117
Total direct meat-
firing operations
1977+
429
50
320
345
3,461
411
476
87
125
1,263
651
144
146
1,729
763
514
428
416
518
184
461
935
1,140
587
322
754
101
265
101
(continued)
3
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TABLE 1 (continued).
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
West Virginia
Wisconsin
Wyoming
Total
All eating
places
1972
1,152
7,824
1,544
24,192
5,522
896
11,764
4,004
3,012
13,086
1,301
3,009
1,091
4,757
15,407
1,443
681
4,774
4,158
2,126
5,513
573
252,876
All eating
places
1977*
1,623
11,024
2,175
34,086
7,780
1,262
16,575
5,642
4,244
18,438
1,833
4,240
1,537
6,703
21,708
2,033
960
. 6,727
5,859
2,996
7,768
807
356,300
Total direct meat-
firing operations
1977 +
146
992
196
3,068
700
114
1,492
508
382
1,659
165
382
138
603
1,954
183
86
605
527
270
699
73
32,068
*
Figures updated from 1972 Census figures using 7.1 per-
cent average annual growth rate.
Figures based on 9 percent of all restaurants having
direct meat firing.
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ALASKA 90
HAWAII 144
D.C. 129
Figure 1. Distribution of direct meat-firing facilities.
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130
120
no
2 100
z
90
80
70
86
92
114
116
120
1
121
I
1972 1973 1974 1975 1976 1977
Figure 2. Growth of chain-operated restaurants.1
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SECTION 2
SOURCES AND TYPES OF EMISSIONS FROM DIRECT MEAT FIRING
The term direct meat firing describes the two cooking practices commonly
used by fast food restaurants as well as full service restaurants. The most
common method of direct meat firing is the charbroiler, while a small number
of restaurants rely on a barbecue.
CHARBROILERS
Charbroilers used in commercial restaurants consist of three major com-
ponents: the grill, a high temperature radiant surface and a heating source.
A typical charbroiler is shown in Figure 3.
The grill is usually constructed of cast iron and is grated to hold the
meat while exposing it to the heating source. Several types of grills are
available; some have wide spaces between grates, others have smaller spaces
but a larger number of grates. Several types have a pitched grease trough on
each grate blade which provides for fat runoff and reduced flare-up; this
often reduces generation of particulate emissions.
The average size commercial charbroiler has a cooking surface of approxi-
mately 0.9 meters2 (m2) (10 feet2 (ft2)), although this typically ranges from
0.28 to 2.23 m2 (3 to 24 ft2). Fast food restaurants may use two or more of
these units.
The high temperature radiant heating surface can be constructed of several
different types of materials. "Lava rocks," granite stones, metal and ceramic
are some of the more commonly used materials.
Three different methods of heating charbroilers are used. The most com-
mon method, which accounts for 85.6 percent of direct meat-firing installations,
is gas.1"* Electricity is the next most common method, accounting for 11.9
percent.I1* Wood or charcoal-fired charbroilers are sometimes utilized, but
account for less than 1 percent of all direct meat-firing units.^5 Table 2
presents the estimated number of charbroilers in operation during 1977 and
their method of firing.
Gas-fired units are designed so that only a portion of the cooking surface
can be used if so desired. Small units may only have two or three burners
while large units may have as many as 20 burners. The capacity of each burner
is usually in the range of 3,500 to 4,000 kilocalorie/hr (kcal/hr) (14,000 to
16,000 British thermal units/hr (Btu/hr)).
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GRATE
RADIANT
BURNER
ss/sss
Char-Radiant Principle
Figure 3. Typical charbroiler.
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TABLE 2. CHARBROILERS IN OPERATION DURING 1977
Method of firing Number of units
Gas (natural or propane) 27,400
Electric 3,800
Wood/charcoal 300
Electrically-operated charbroilers are similar to gas-fired units. Small
electric units usually have two heating elements, while larger units may have
up to 10 elements. Each element consumes about 2 to 3 kilowatts of electricity
per hour.
Only very limited information is available on units fired by both wood
and charcoal. One charcoal fired, full service restaurant has a charbroiler
approximately 6 feet in length which consumes 54.5 kg (120 Ib) of charcoal
per day.10 No data are available on wood-fired units.
BARBECUES
The second method of direct meat firing used by some restaurants is the
barbecue. It is estimated that 1.6 percent of all direct meat firing facili-
ties or 500 restaurants use the barbecue for cooking meat.1 Barbecues are used
to bring out natural meat flavor and also the flavor and aroma derived from
burning hardwood. The most common barbecue is the rotary spit and the oven,
although barbecue pits are sometimes used.
Rotary Spits and Barbecue Ovens
The rotary barbecue (See Figure 4) consists of a bed of charcoal or wood
with an overhead electrically driven rotary spit. The capacity of the spit
can range from a few pounds to several hundred pounds. This process is similar
to a charbroiler except that the meat is suspended higher over the heat source
and is constantly turned, resulting in the smokey flavor common to barbecues.
The barbecue oven also shown in Figure 4, relies on a hardwood fire lo-
cated at one end of the oven. Heat and smoke are drawn to the cooling chamber
by the natural draft created by a damper control in the chimney. Temperature
in the cooking chamber is maintained at 93.3 to 121.1 degrees Celsius (°C)
(200 to 250 degrees Fahrenheit (°F)) by closing the damper for reducing tem-
perature, or by opening the damper and adding additional wood to increase tem-
perature. Meat is placed directly on a steel mesh grill and permits drippings
to pass to the bottom of the cooking chamber. Drippings are removed after a
sufficient quantity has accumulated.
Barbecue Pits
Barbecue pits are constructed above or below ground and are designed to
roast an entire animal, as shown in Figure 4. The cooking surface consists
of a flat wire mesh supported by pipes resting on upright hardwood planks.
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PIT
SPIT
OVEN
Figure 4. Three methods of barbecuing.
10
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These planks are also used for the sides of the pit. One end is usually
stationary and the other movable so that different size pieces of meat can
be accommodated. Sheet metal lines the lower inside surfaces and also provides
a cover for the pit. This cover is removed only when turning the meat. The
barbecuing agent is usually hickory wood, although oak, cherry, apple, pecan
or orange wood produce satisfactory results.
A fire located close to the pit is allowed to burn until a white, ashen
coal is produced. Coals are then placed in the bottom of the pit. The fire
is maintained to supply a constant grill temperature of 93.3°C (200°F) during
the entire cooking period, which may last several hours.
VENTILATION REQUIREMENTS
Direct meat-firing facilities are required to meet the various building
and fire protection codes applicable in the specific locale. All cooking
operations are required to have proper ventilating hoods, exhaust ducts and
grease extractors although no specific removals efficiency is required. The
exact legal requirements depend upon local regulations but usually involve
the Building Officials and Code Administration (BOCA) Basic Mechanical Code16
and the National Fire Protection Agency (NFPA) Code 96.17 Pertinent sections
of these codes are presented below.
SECTION M-321.0 COMMERCIAL HOODS AND FANS16
M-321.1 Required Locations: Commercial cooking appliances, such
as restaurant-type ranges, deep fat fryers, broilers, roasting ovens,
candy kettles, cruller furnaces and other commercial and industrial
appliances that present a fire hazard similar to commercial frying
operations, shall be provided with ventilating hoods and exhaust
ducts. Range hoods and fans shall conform to the requirement of this
section. Domestic ranges used for commercial purposes shall meet the
requirements of this section.
M-321.3.A Exhaust systems shall be provided with grease filters or
grease retention elements conforming to Sections M-324,3.1 to M-324.3.5,
M-321.3.5 Grease filters or other means of grease extraction shall
be of noncombustible construction designed for the specific purpose.
The height of lowest edge of grease filters located above the cooking
surface shall not be less than the following:
1. without exposed flame (grills, french-fryers, etc.). 2^ feet
2. exposed charcoal and charcoal-type fires 4 feet
3. exposed fires other than Item 2 3h feet
M-321.9 Ventilation for restaurant cooking equipment
M-321.9.1 Duct systems shall be designed to create a conveying air
velocity in the exhaust ducts of not less than fifteen hundred (1500)
feet per minute (fpm) and not more than twenty-two hundred (2200) feet
per minute (fpm).
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M-321.9.2 The design of the hood shall be such as to adequately col-
lect and exhaust air, fumes, smoke and vapor from the area in which
the hood is installed. Such hoods shall be equipped with mechanical
exhaust blowers which exhaust a minimum of one hundred (100) cfm per
square foot of hood area when the hood is attached to a wall. When
the hood is located where all four (4) sides are exposed (center of
room installations), a minimum of one hundred fifty (150) cfm of air
per square foot of hood area shall be exhausted. Sufficient outside
air shall be provided so that blowers in the kitchen area are adequately
ventilated. Such air shall be approximately the same temperature as
the air in the building or structure. Minimum overhang shall be three
(3) inches per foot of height from the top of the appliance, and the
total shall not be less than six (6) inches.
M-321.9.3. Low sidewall range-hoods, where the intake is within three
(3) feet of the cooking surface, shall have a minimum volume of three
hundred (300) cfm per lineal foot of cooking surface. The maximum
setback from the face of the hood to edge of cooking equipment shall be
one (1) foot.
M-321.9.4 Air velocity shall be uniform over the entire face of the
hood.
NFPA-9617
4-1 Grease Removal Devices. Grease removal devices shall be provided
and shall consist of one of the following types:
4-1.1 Listed Grease Extractors. Listed grease extractors shall be
installed in accordance with the terms o-f the listing and the manu-
facturer's instructions.
4-1.2 Listed Grease Filters or Other Grease Removal Devices (Not
Including Grease Extractors). Listed grease filters or other listed
means of grease removal shall comply with the following requirements.
4-1.2.1 Materials
4-1.2.1.1 Grease filters, including frames, or other grease
removal devices shall be constructed of noncombustible materials.
2-1.2.1.2 Grease filters shall be a type listed for use with
commercial cooking equipment.
4-1.2.2 Installation
4-1.2.2.1 The distance between the grease filter or other
grease removal device and the cooking surface shall be as great as
possible. Where grease filters or other grease removal devices
are used in conjunction with charcoal or charcoal-type broilers, in-
cluding gas or electrically heated char-broilers, a minimum vertical
distance of 4 feet shall be maintained between the lower edge of the
grease filter or removal device and the cooking surface.
4-1.2.2.2 Grease filters or other grease removal devices
shall be protected from combustion gas outlets and from direct flame
impingement occurring during normal operation of cooking appliances
12
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producing high flue gas temperatures such as deep fat fryers, upright
or high broiler (salamander broilers) when the distance between the
filter or removal device and the appliance outlet (heat source) is less
than 18 inches. This protection may be accomplished by the installation
of a steel or stainless steel baffle plate between the heat source and
the filter or removal device. The baffle plate shall be so sized and
located that flames or combustion gases must travel a distance not less
than 18 inches from the heat source to the grease filter or removal
device. The baffle shall be located not less than 6 inches from filters
- or removal devices.
Based on these codes, the exhaust flow rates for a typical charbroiler are
approximately 42.5 to 56.6 m3/min (1,500 to 2,000 acfm). Flow rates from most
present day kitchens may be appreciably higher since several other cooking
operations besides the direct meat firing equipment are also vented through
the same exhaust system. The additional pieces of equipment may increase the
flow rate by a factor of 2 or 3. The average exhaust temperature from a direct
meat firing operation is approximately 37.8°C (100°F); however, temperatures
exceeding 54.4°C (130°F) have been reported.18
PARAMETERS INFLUENCING EMISSION RATES
The direct meat-firing industry is typical of any restaurant which oper-
ates during the day to meet the demands of the public. Unlike most industrial
sources which try to operate at or near maximum capacity for as long as possible,
the restaurant industry only reaches its peak during lunch time, 12 noon to
2:00 p.m. and dinner time, 6:00 to 8:00 p.m. During these periods of the day
the grill is heavily used, resulting in maximum emission rates. The "slack"
period between these peak periods is characterized by a decrease in use of the
grill and results in a decrease in emissions. Therefore, emissions from a
direct meat firing facility are related to the time of day as well as the number
of customers.
Figure 5 shows how particulate emissions typically vary with the time of
day and with the customer rate. A heavy lunch period is shown to generate
almost three times the particulate emissions of a moderate dinner period.
Lunch periods are typically busier than dinner at the fast food chains and
other restaurants which use direct meat firing, accounting for the higher
reported emission rate.
The day of the week will affect emission rates at a direct meat-firing
facility. The daily distribution of restaurant sales as reported by the
National Restaurant Association19 is as follows: Monday 10 percent, Tuesday
11 percent, Wednesday 12 percent, Thursday 12 percent, Friday 19 percent,
Saturday 21 percent, and Sunday 16 percent. Assuming that emissions increase
proportionally to dollar sales, emission rates will be higher during Friday,
Saturday, and Sunday.
, The season of the year also influences emission rates at a direct meat-
firing facility. In most parts of the country, the number of customers de-
creases during winter months. Certain regions, however, will experience just
13
-------
2
CO
CO
2*
0.5
3
H
1
0.38
0.21
MODERATE HEAVY
LUNCH LUNCH
TIME
—~^- «•
12-2 PM
0.57
0.22
0,13
n I
MODERATE MODERATE/HEAVY MAXIMUM
DINNER DINNER BROILER
TIME CAPACITY
1—. •
6-8 PM
Figure 5. Variation in particulate emissions from a pilot plant direct meat-
firing facility with time of day and with customer rate.5
14
-------
the opposite effect during the winter. At ski resort areas and winter vaca-
tion areas, emissions from restaurants will generally increase during the busy
winter months.
The type of meat cooked on a charbroiler or a barbecue will affect the
type and rate of emissions.6"10 The amount of grease and smoke from the grill
increases, while cooking hamburgers, compared to cooking steaks. This is
due to the higher content of fat in hamburger and to the texture of meat re-
sulting from it being ground. The time of day and type of restaurant usually
determines what type of meat is cooked. For example, fast food restaurants
usually prepare hamburgers during the entire day. Full-service restaurants
typically cook hamburgers for lunch and primarily steak for dinner. When
changing from one type of meat to another, emissions from a direct meat-firing
facility will vary accordingly.
The temperature at which a charbroiler is operated will also affect the
rate of emissions. Most units are capabile of operating between 148.9°C and
371.1°C (300°F and 700°F), but are usually maintained at or near 204.4°C
(400 F). During peak rush periods the restaurant manager may increase grill
temperature above normal operating levels. Increasing the temperature will
allow the chef to cook more meat per unit of time. This causes an increase
in emissions due to the higher operating rate and to the increase in fat
dripping onto the radiant surfaces.2^
15
-------
SECTION 3
EMISSIONS FROM DIRECT MEAT FIRING
EMISSION RATES
Emissions from direct meat firing consist primarily of particulates and
organic vapors. Organic vapor is responsible for the characteristic odor and
is attributable to alcohols, aldehydes, organic acids, nitrogen and sulfur
compounds.20 These compounds are decomposition products of fat, meat tenderizer
and other meat additives. Particulates are extremely small; over 92.5 percent
of the particulate matter is less than 1 micron (3.94 x 10~5 inches) in diameter.
Figure 6 presents the results of a particle size analysis for a charbroiling
operation.12 The small particle size is typical of smoke produced by conden-
sation of vapors.
The fat or grease present in meat consists mostly of a mixture of tri-
glycerides.20 Part of the triglyceride will hydrolyze to monoglycerides,
diglycerides, aldehydes, alcohols and organic acids, depending on moisture
content arid grill operating temperature. Particulate and gaseous organic
emissions are primarily generated as fat and grease spill on the hot grill
or heat source.
A limited number of tests have been performed to determine emission rates
from direct meat-firing facilities. Uncontrolled particulate and gaseous or-
ganic emissions were measured from a wood-fired barbecue.2 Results of this
compliance test indicate that particulate and gaseous organic emissions are
0.11 kg/hr (0.25 Ib/hr) and 0.34 kg/hr (0.75 Ib/hr), respectively. Uncontrolled
particulate emissions have also been reported for a charcoal fired char-
broiler.1^ The restaurant was tested during lunch (hamburger), afternoon
(slack period), and supper (steak). As expected, the lunch-hamburger period
showed highest emission rates at 0.38 kg/hr (0.84 Ib/hr). The average of
three tests, which were performed using EPA Method 5, showed an emission rate
of 0.22 kg (0.48 Ib) of particulates per hour.
Information on emissions from gas-fired charbroilers is more plentiful.
Hardee's Food Systems Company has performed several tests on their gas-fired,
charbroilers.5'12'13 These tests included analysis for aldehydes, total
gaseous organics (excluding aldehydes), NOX, S02 and particulates EPA Method 5.
Results of these tests plus those mentioned previously are presented in
Table 3. These results are assumed to be representative and average of the
size of restaurants found in the direct meat firing industry and are used in
Model IV calculations.
16
-------
10
7
9
it
w*
N
w
r 0.7
0.9
0,2
O.I
10 20 30 40 90 60 70 80
PERCENT LESS THAN STATED SIZE
90 99
96
Figure 6. Particle size analysis charbroiler
12
17
-------
TABLE 3. EMISSION RATES FOR UNCONTROLLED DIRECT MEAT-FIRING FACILITIES
bo
Number of units 500 Charcoa:
Range
Particulate, Ib/hr 0.23-0.28 0.25* 0.23-0.84
Gaseous organics, Ib/hr 0.55-1.0 0.75
Aldehydes, Ib/hr
Total gaseous organics except
aldehydes, Ib/hr
NOx, ib/hr
S02, Ib/hr
Charbroilers
L/vood Gas
) 27,400
Average Range Average
0.48' 3.92-6.08 5.2$'§
1.44
0.81-1.94 1.49$
0.06-0.23 0.14$
0.07-0.15 0.1
< 0.024
*
Electric
3800
Range
3.92-6.08
0.81-1.94
0.06-0.23
0.07-0.15
< 0.024
Average
5.21
1.49*
0.14$
0.1
Electric-fired factors assumed to be similar to gas-fired.
Tests run at normal grill use rates, not mayi'mnm capacity.
rTests run at maximum capacity, to adjust to normal capacity multiply by K factor = 0.14.
Particulate emission rate adjusted to account for a typical 60 percent efficient grease extractor.
Tests were originally performed using an atypical (95 percent efficient) grease extractor.
-------
•To use emission test results performed by Hardee's in an appropriate
manner, the following two items must be considered. All tests were performed
under saturated conditions (full grill), and a highly efficient grease ex-
tractor (95 percent) preceded the sampling location. The grill was purposely
kept full of hamburger patties throughout the entire test, a practice not
customarily used by restaurant owners. Since the tests were run during ab-
normal load conditions it is necessary to adjust the saturated condition to
an average condition. This can be accomplished by multiplying the emission
rates for gas- and electric-fired units in Table 3 by a K factor - the normal
fractional utilization rate of existing capacity. Derivation of this K factor
(0.14) can be found in Section 6.
The Hardee's tests also used a high efficiency grease extractor, Gaylord
"Model AB," which is 95 percent efficient in the removal of particulate
matter.11*22 This particular extractor is far more efficient than those pre-
sently used by most existing restaurants. Grease extractors are generally
required on all cooking operations, and the more common extractor, the baffle
type or screen mesh type, is approximately 60 percent efficient. »21* To
account for this difference in efficiency the particulate emission rates for
gas-fired charbroilers presented in Table 3 have been adjusted to represent an
average or typical restaurant operation.
Emissions from an electrically-fired charbroiler are assumed to be similar
to a gas-fired charbroiler because the operation of both systems is very
similar.11 This assumption is necessary because of the lack of test data for
electrically-fired charbroilers.
A gaseous organic emission rate for charcoal/wood-fired charbroilers has
been estimated by GCA due to the lack of test data. The ratio of gaseous or-
ganic materials to particulate matter for charcoal/wood-fired charbroilers is
assumed equivalent to a barbecue because of the similarity of fuels. On this
basis the uncontrolled emission rate is 0.65 kg/hr (1.44 Ib/hr).
ANNUAL EMISSION ESTIMATES
Estimates of annual emissions for the direct meat-firing industry are
presented in Table 4. These emission estimates are based on emission rates
developed from source tests (shown in Table 3) and a 0.14 K factor for gas-
and electrically-fired charbroilers and a 1.0 K factor for barbecues and
charcoal/wood-fired charbroilers. The normal operating schedule for a direct
meat-firing facility is assumed to be 12 hours per day, 365 days per year,
or 4,380 hours per year.
Particulate emissions from all direct meat-firing facilities are
45.7 x io6 kg (50,350 tons) per year or approximately 1,360 kg (1.5 tons) per
facility per year. Gaseous organic emissions total 15.8 x 10° kg (17,370
tons) per year or approximately 454 kg (0.5 tons) per facility per year.
Emissions of NOX and S02 are negligible, estimated at 27.2 kg/yr and 6.8 kg/yr
(60 Ib/yr and 15 Ib/yr), respectively, for each facility.
19
-------
TABLE 4. ANNUAL EMISSIONS FROM THE DIRECT MEAT-FIRING INDUSTRY, BASE YEAR 1977
N>
O
Barbecue
(
Number of units 500
Particulates, tons/yr 270
Total volatile organics,
tons/yr 820
NOX
S0x
Charbroilers
]har coal /wood Gas
300 27,400
320 43,700
950 13,700
negligible
60 Ib/facility-yr
negligible
15 Ib/facility-yr
Electric
3,800
6,060
1,900
negligible
60 Ib/facility-yr
negligible
15 Ib/facility-yr
Totals
32,000
50,350
17,370
-------
EMISSION OF CARCINOGENIC COMPOUNDS
During the incomplete combustion of organic matter in a charbroiler,
numerous organic compounds are formed. Several of these compounds have been
found to be carcinogenic to animals. Tests conducted by Langston Labs25 have
shown that during the incomplete combustion at a charcoal burning restaurant,
polycyclic organic matter (POM) and polychlorinated biphenyls (PCB) were
detected in the stack gases. The POM compounds consisted of anthracene, pyrene,
benzo(a) anthracene (BAA), benzo(a)pyrene (BAP) and coronene. The PCBs de-
tected were similar to Arochlor 1242„
Concentrations of POM ranged from 180.7 to 1190.0 nanograms/m3 (0.01 to
0.07 x 10~9 lb/ft3) while concentrations of PCB ranged from 802.2 to 9489.3
nanograms/m3 (0.05 to 0.6 * 1Q~9 lb/ft3). The presence of potential carcinogens
in the exhaust from charbroilers should receive further investigation.
21
-------
SECTION 4
APPLICABLE BEST SYSTEMS OF EMISSION REDUCTION
CONTROL OF PARTICULATE EMISSIONS
Two systems are commercially available to control particulate emissions
from direct meat-firing facilities. They are: a mist eliminator system mar-
keted by Hardee's Food Systems2^ under the trade name "Conqueror" and elec-
trostatic precipitators. Several other systems in the design or pilot plant
stage of operation have not been sufficiently tested on direct meat-firing
facilities to obtain efficiency ratings. These systems will be discussed at
the end of this section. Afterburners were considered as possible control
devices for particulates. However, afterburners are not considered best avail-
able control technology because of the lack of data to substantiate their ef-
fectiveness, the high temperatures needed for complete combustion (760°C)
(1400°F)27 and because of the availability of two other less costly systems.
High consumption of natural gas plus uncertainties of obtaining this fuel make
afterburners a costly and unreliable system to operate. Fuel bills of several
thousand dollars per month would not be uncommon for operating an afterburner
on direct meat-firing units.
Hardee's Conqueror
Hardee's Food System, Incorporated has recently developed and successfully
tested a mist eliminator system capable of removing 93 percent28 by weight of
the particulates from a direct meat-firing facility. Several of the units are
now in operation throughout the country.
Hardee's system, shown in Figure 7, is composed of a Monsanto Brink^
mist eliminator mounted inside a tank housing, and a Gaylord type "AB" grease
extractor.11 Air flows from the Gaylord grease extractor into the transition
section of the mist eliminator. A small amount of water sprayed into the tran-
sition section evaporates and cools the gas stream. The air then passes through
the cylindrical glass fiber packed Brink ® mist eliminator and is exhausted
through the annular space between the fiber element and the tank housing to
the atmosphere. A 5 horsepower fan draws gases through the system.
.me 1-iuiioaiK.v/ Ui. .•.»». element consists of a bed of synthetic fibers held
between concentric cylindrical screens. The fiber pad mist eliminator element
has been developed to remove subtnicron size liquid mist particles and water
soluble solids. The manufacturer claims that the fiber element can be designed
to provide collection efficiencies up to 99.95 percent on all particles
3 microns (11.8 x 10~5 inches) and smaller in diameter.2^
22
-------
— REMOVABLE HOUSING CAP
W/CLAMPS
GAS EXHAUST
REMOVABLE HEAD
SECTION
MIST ELIMINATOR
3/4 BLACK IRON WASH
W/4/96 MODEL SPRAY
NOZZLE
SUPPORT
ANGLES
COUNTER FLASHING
CLOSE UP OF
BRINK'S UNIT
BREAD RACK
CHARBROILER
-BAR
JOIST
SUSPENDED
CEILING
GAYLORD
HOOD
Figure 7. Hardee's Conqueror.
-------
Particles larger than 3 microns are removed by inertial impaction while
particles less than 3 microns are captured by direct interception and Brownian
movement. Brownian movement, or diffusion, is defined as random back and forth
movement of fine particles caused by collisions with gas molecules.
The "Conqueror" control device is presently available in two lengths:
2.4 m and 3.0 m (8 and 10 feet). Each section is 0.6 m (2 feet) in diameter.
The smaller unit controls emissions for a flow rate up to 70.8 m3/min (2500 acfm)
and the larger unit can handle a flow rate up to 84.9 m3/min (3000 acfm).
For use on direct meat-firing facilities, the "Conqueror" is designed to
work in conjunction with a Gaylord "Model AB" grease extractor. This grease
extractor uses a baffle type filtering system with an automatic water wash.
The grease extractor itself is 95 percent efficient31 on removal of particu-
lates and grease. Grease extractors are considered an integral part of the
process and are not by themselves considered air pollution control devices.
During normal operation of the "Conqueror," a small amount of water is
sprayed into the gas stream prior to entering the filter pad. This water is
completely evaporated as it cools incoming gases. According to the manu-
facturer, a small dosage of detergent added to this water spray will noticeably
decrease odor from the exhaust stack.
After a normal business day, the "Conqueror" cleaning system is activated.
This initiates a wash cycle where caustic detergent solution is sprayed di-
rectly onto the inside of the mist eliminator's fiber pad. After the wash
period, a soak period takes place. At the end of the soak cycle, the system
is rinsed with cold water. The application of hot water has caused some scale
formation in past models, but this problem has reportedly been solved in the
newer models.11 All waste water from the "Conqueror" is passed through the
Gaylord grease extractor prior to entering the drain. Before the start of the
next business day, the Gaylord grease extractor is cleaned with hot water and
detergent. The fan is then turned on to dry the system. The pressure drop
across the filter element when wet is approximately 20.3 to 22.9 cm (8 to 9
inches) of water. However, as the element dries, the pressure drop reaches its
normal 12.7 to 15.2 cm (5 to 6 inches) of water. It will remain in this range
until grease and char start to plug the filter element causing a slight in-
crease in pressure drop. An increase in pressure drop will not adversely
affect the system and, in fact, indicates an increase in collection efficiency.
Typical cost for a 84.9 m3/min (3000 acfm) "Conqueror" is approximately
$6,000, and cost for a Gaylord grease extractor is approximately $4,800.
Total uninstalled cost for the complete system is, therefore, approximately
$11,000. Based on information provided by the manufacturer, the cost of oper-
ating the control device is expected to be $140 per month. This figure in-
cludes costs for hot water, caustic detergent and electricity.
There should be no major adverse environmental impact associated with
operation of the "Conqueror" control device. The amount of liquid wastes
generated during the daily cleaning cycle is presented in Table 5. The waste
24
-------
water, which contains a small amount of caustic detergent and grease cleaned
from the filter and the grease extractor, should present no problems to waste-
water treatment plants. The quantity of material is small and is biodegradable.
TABLE 5. LIQUID WASTES PER WASH FROM "CONQUEROR SYSTEM" PER 24 HOURS/DAY
a Gaylord grease
"Conqueror" extractor
"Model AB"
Detergent 66 ounces 54 ounces
Hot wash 40.8 gallons
Cold rinse 65.4 gallons
Water Hot wash 40.8 gallons Hot wash 57 gallons
*
24 in. x 120 in. filter element.
60 pounds per square inch water pressure, 180 F.
Electrostatic Precipitators
Electrostatic precipitators (ESP) designed by several air pollution con-
trol companies for use in restaurants have been successfully used to remove
fine particulates from direct meat-firing facilities.30"33 If properly de-
signed and maintained, ESP's have been shown to be 90 percent efficient for
particles as small as 0.03 microns (0.12 x 10~5 inches).30 Flow rate through
an ESP will affect collection efficiency.""Most restaurant units are normally
designed in modules of 56.6 m3/min (2000 acfm) capacity each. By placing several
units in series, or parallel the proper combination of flow rate and efficiency
can be achieved. Figure 8 shows the correlation between efficiency, flow rate
and'number of cells for a typical ESP installation.32 As indicated in this
figure, efficiencies vary from a low of 80 percent to a high of 96 percent.
Because blinding of collection cells normally occurs during daily use, effi-
ciency of the unit will decrease with time.20 For this reason, an average
efficiency of 90 percent is considered typical of an ESP control device.4
The two stage electrostatic precipitation process (see Figure 9) involves
placing an electric charge on liquid or solid particles present in the gas
stream by bombardment with gaseous ions or electrons produced by a high voltage
source. Charged particles are neutralized and captured by the collecting
electrode or plate of opposite polarity. Collected material is then washed
off the plate with water and detergent.
Because efficiency of the unit depends on cleanliness of the collecting
electrode (plates), several manufacturers have incorporated a self-cleaning
mechanism into the ESP. Instead of requiring removing all the collecting
cells for manual washing, these units rely on internal spray nozzles for clean-
ing. Timers are used in conjunction with the cleaning system to regulate
wash and rinse cycles. The unit cannot be cleaned while in daily service,
25
-------
e
u
0
0.
o
z
UJ
o
iZ
u.
UJ
100
90
80
70
60
F47A
I CELL
I
F47B
2 CELLS
F47C
3 CELLS
I
2000
4000 6000
CAPACITY, cfm
8000
F47D
4 CELLS
1
10,000
* EFFICIENCY RATINGS BASED ON NATIONAL BUREAU OF STANDARDS DUST SPOT
METHOD AND AMERICAN SOCIETY OF HEATING, REFRIGERATING AND AIR
CONDITIONING ENGINEERS STANDARDS 52-68, USING ATMOSPHERIC DUST.
Figure 8. Electronic air cleaner capacity and efficiency.
32
IONIZING
WIRE
IONIZING
CONTACT
COLLECTOR
CONTACT
HANDLE
Figure 9. Electrostatic precipitator cell.^2
26
-------
and is washed at the end of the business day. It is recommended that cells
be cleaned regularly, so collection efficiency will remain high.
The operating voltage for the ESP ionizer is typically 10,000 to 13,000
volts, and current ranges from 4 to 8 milliamperes. Collector plates operate
at essentially 0 current at about 6000 volts.20'32 Gas flow rates through the
collector are typically 0.25 to 0.36 meters per second (50 to 70 feet per
minute).
Factors affecting efficiency of an ESP are:
• Frequency of cleaning collector plates
• Available area of collector plates
• Distance between collector plates
• Particle Size
• Operating voltages
• Gas velocity
• Distribution profile of gas through the ionizer and
collector plates
These factors are normally taken into account during the design of an ESP.
However, applied voltage, gas velocity and distribution can change during
normal usage. The accumulation of char material on collector plates will
greatly alter performance characteristics and will result in a reduction in
efficiency. To compensate for this loss of efficiency, adequate cleaning
practices must be employed.
• The typical cost for a 84.9 m3/min (3000 acfm) electrostatic precipitator
is approximately $9,000, uninstalled. A 42.5 m3/min (1500 acfm) unit will cost
approximately $5,500.31 If the automatic cleaning mechanism is desired an
additional $1,500 to $2,000 will be required to cover the cost. The major
operating expenses associated with an ESP are hot water and detergent. Hot
water, depending on the make and model of ESP used, could range from $40 to
$100 per month. Detergent will range from $30 to $50 per month. The cost of
electricity to run the ESP is minimal, usually less than $10 per month.20'31»33
There should be no major adverse environmental impact associated with
operation of an electrostatic precipitator. Wastewater effluent should be
similar in nature to wastewater from a Hardee's "Conqueror," which consists
mostly of water, detergent and grease rinsed from collector plates. The amount
of liquid waste generated during a daily wash cycle will vary, depending on
the specific ESP model used. The amount of hot water (60°C to 82.2°C) (140°F
to 180°F) is reported to be as low as 132.5 I (35 gallons) per wash32 and as
high as 567.8 SL (150 gallons) per wash.31 Detergent usage similarly can vary
27
-------
from 14.8 or 17.7 mi (5 or 6 ounces) per wash to over 59 mil (20 ounces) per
wash.
CONTROL OF GASEOUS ORGANIC MATERIALS
The second major pollutant emitted from direct meat-firing facilities is
gaseous organic materials. Source test data presented in Section 3 indicates
that approximately 454.5 kg (0.5 tons) of gaseous organic materials are emitted
each year from a typical direct meat-firing facility. The only available
method of effectively reducing these emissions is the afterburner. Unfortunately,
gaseous organic emissions test data do not exist for a direct meat-firing faci-
lity, so the efficiency of these control units cannot be substantiated. How-
ever, the literature indicates that when afterburner temperatures are maintained
at 760°C (1400°F), essentially complete combustion will occur.27 Afterburners
are presently used by some restaurants to control visible smoke.35 The smoke
plume can usually meet state opacity regulations by heating the effluent gases
to 260°C to 426.6°C (500°F to 800°F). An afterburner operating at such a low
temperature will succeed in only vaporizing the visible smoke and rendering it
invisible.
A properly maintained afterburner will also control odor from a direct
meat firing facility, since most odors are caused by aldehydes which are or-
ganic and combustible. For Model IV calculations, it is assumed that after-
burners are technically feasible for controlling gaseous organic emissions and
are 99 percent efficient.27 A plot of temperature versus efficiency for a ther-
mal afterburner is shown in Figure 10.
One major drawback associated with the afterburner is its cost of opera-
tion. Estimated total gas consumption of a system designed to control a
42.5 m3/min (1500 acfm) air flow rate is approximately 0.35 x 1Q6 m3 (12.4 x
ft3) per year. The cost of operating an afterburner for 12 hours per day,
365 days per year, assuming natural gas costs $2.50 per 28.3 m3 (1000 ft3), is
approximately $2,600 per month. The capital cost of the unit is in the range
of $6,000 to $8,000. The use of a thermal recovery unit in the exhaust stack
may make this system more economically attractive.
In afterburners, as in any combustion equipment where fuel is burned in
the presence of air, some reactions of nitrogen and oxygen will take place to
form nitric oxide and nitrogen dioxide (NOX). Most of the NOX formed in the
afterburner is generated in the high temperature region of the burner flame.
Only a minor fraction is actually produced in the main residence-time section
of the afterburner. Emission factors for gas-fired afterburners indicate that
typically 22.7 to 45.4 gms (0.05 to 0.1 Ib) of NQX expressed as N02 are formed
per 0.252 x 106 Kcal (106 Btu) of fuel burned.27" If all direct meat firing
facilities used afterburners, approximately 28.7 x 106 kg (31,600 tons) of NOX
emissions would be produced in 1988.
There are no solid or liquid wastes generated from an afterburner.
28
-------
100
UJ
1200
1300 1400
TEMPERATURE ,°F
1500
Figure 10. Typical effect of operating temperature on effectiveness
of thermal afterburner for destruction of hydrocarbons.27
29
-------
CONTROL SYSTEMS UNDER DEVELOPMENT
Twister-Aire Recycler
The following description is taken from literature supplied by Palm
Brothers, manufacturer of the Twister-Aire Recycler.36
The Twister-Aire Recycler cooking ventilation system consists of a stain-
less steel hood which effectively removes particles by centrifugal accelera-
tion in the Twister tubes. As the grease collects on these tubes it also acts
as a media to capture dry particles, including lint and smoke. Periodically
these tubes are time washed with hot water through the nozzle system with the
waste running to drain connection. Grease collection is so effective that
the ductwork from the hood remains grease free, greatly reducing the possi-
bility of fire in the ductwork. The hood, although conventional in appearance,
draws air very uniformly over its entire length because of its slot construc-
tion over the Twister tubes.
Ductwork leads to one or more three-stage purifying modules, each accommo-
dating 42.,5 m3/min (1500 acfm). The first stage consists of a throw-away pre-
filter which accumulates any remaining grease fumes that may be in the airstream
and also captures additional smoke particles. The second stage is an activated
charcoal bank, designed for reactivation at the factory, which adsorbs the odor
in the airstream. The final stage is a HEPA filter, the same as used in hos-
pital clean rooms, which removes all remaining smoke particles plus bacteria and
most virus (95 percent efficient on 0.3 micron particles). After the HEPA filter,
the airstream is monitored by the 24-volt control circuit. This consists of
sensors which signal the voltage control to maintain constant cfm as the static
pressure increases across the filter media. It also has a temperature sensor
which detects an increased temperature of the airstream in the event of a fire,
sprays cold water through the nozzle system in the hood, and increases the blower
to maximum cfm. A second temperature sensor shuts down the recycling system in
the event the air temperatue reaches 51.6°C (125°F). A blower, which is the
.only moving part, draws the airstream through the system and then back into the
building heating ventilating system. No make-up air is required since there
as no exhaust to the outside.
• No efficiency tests have been conducted for the Twister-Aire Recycler
on direct meat-firing facilities. To conserve on building heating costs, this
system exhausts to the building ventilation system and not the outside air.
This violates the BOCA codes16 which specifically states that all ducts shall
lead as directly as possible to the outside and shall not be connected with
any other exhaust system. Further testing and proper ducting of this system
may prove it to be a viable control device in the future.
Airgiene Vapo-Reactor
The Airgiene Vapo-Reactor37 is manufactured by the Drexel T. Carlson
Company and is claimed capable of controlling particulates and fumes generated
by charbroilers and barbecues.
30
-------
The process involves impacting incoming gases with the surface of an
aqueous solution located at the bottom of the vessel. This action results in
humidification of the gas and retention of 80 percent of particulates greater
than 20 microns (78.8 * 10~5 inches). Ambient air is then added to the humid-
ified gas mixture and cools it below its dew point. A portion of the result-
ing vapor condenses and forms microscopic liquid droplets. The gas, which
now contains ambient air, microscopic aerosols and impurities, is returned to
the bottom of the vessel for a second impaction. The entire process is re-
peated two more times, and each succeeding pass removes particulate matter
from the gas stream.
This system has never undergone a particulate stack test. The only
measurements taken to date have been opacity readings, which have been below
10 percent. A test unit is presently being installed on the Hereford House
Restaurant in Kansas City, Missouri.
Aero-Dyne
The Aero-Dyne Company^® manufacturers a mini-afterburner control device
and an efficient ventilation hood for restaurants. Aero-Dyne's ventilation
hood greatly reduces the amount of air drawn into the control device. Decreas-
ing the air flow rate reduces both capital equipment costs and operating costs
of treating the exhaust stream. In some cases, an exhaust flow reduction as
high as 70 percent has been achieved for the Aero-Dyne ventilation hood.38
Figure 11 shows the design of the Aero-Dyne hood. Enclosing the cooking area
on three sides and decreasing the height of the hood substantially decreases
the required exhaust flow rate. The specially designed curved shape of the
hood helps direct air flow, thus reducing impaction of grease on the sides of
the unit.
The mini-afterburner sold with the hood and grease extractor is presently
designed to operate at 260°C (500°F). This is sufficient to reduce opacity
of exhaust gases, but is considerably below the 760°C (1400°F) required for
complete combustion and elimination of gaseous organic matter.
ALTERNATIVE TO DIRECT MEAT FIRING
r An alternative to direct meat firing, specifically charbroiling, has been
developed and reduces emission levels while retaining the aesthetic features
of direct fired meat. The grooved griddle manufactured by the Wolf Range Co.3^
and. the Ember-Glo Company40 is a 2.54 cm (1-inch) thick plate 6.1 cm (24 inches)
in length, shown in Figure 12. The plate is a highly polished .steel surface
with milled grooves to provide markings similar to a charbroiled piece of meat.
Meat is cooked by conductive heat on the top ridges and by radiant heat from
the grooves of the plate. Because the surface temperature is normally lower
than conventional open grills and because fat from the meat does not drop back
onto the open flame, emissions are reported to be considerably less than from
a charbroiler.20 The manufacturers claim that the appearance, aroma, and
flavor of the meat are similar to a charbroiling operation. This type of
cooking operation is reportedly able to reduce emissions below state and local
air; pollution visible emission regulations,20 and may be a viable alternative
for new restaurants.
i 31
-------
Figure 11. Aero-Dyne laminar flow exhaust hood.
Figure 12. Grooved griddle.40
32
-------
SECTION 5
STATE AIR POLLUTION CONTROL REGULATIONS APPLICABLE TO
DIRECT MEAT-FIRING FACILITIES
Air pollution control regulations pertaining to emission of particulate
matter (process weight regulations), visible emissions or opacity, and gaseous
organic material emissions for each state are listed in Tables 6 through 13 and
in Figures 13 and 14. GCA contacted several state and local air pollution con-
trol agencies to identify the extent to which regulations are enforced at direct
meat-firing facilities. Based on this survey, only Washington, D.C. strictly
enforces the process weight regulation on the direct meat-firing industry.
Many states such as New York, provide exemption for these sources as emissions
are considered minor. Many states have chosen to allocate available manpower
to concentrate on larger emission sources. Usually, budgetary constraints of
air pollution control agencies restrict the level of routine investigation on
the direct meat-firing industry. As a result, two courses of action are prev-
alent with respect to state enforcement actions towards direct meat-firing
facilities.
The state may initiate an investigation when a complaint is received,
which is typically an odor complaint. In other situations the state refers
enforcement responsibilities to district offices or to local agencies. After
a complaint is received by an air pollution control agency, the process weight
regulation is rarely enforced. Visible emission and odor regulations are
typically employed for enforcement action.
In most cases the local agencies have adopted the respective state regu-
lations. Enforcement action by local agencies is generally similar to state
agencies; i.e., response to public complaints. A few agencies, primarily those
serving areas lacking large emission sources, have identified emissions from
direct meat-firing sources as major sources and attempt to routinely enforce
visible emission regulations. These agencies are typically located in areas
where tourism is the prime industry. Included here are mountain resorts (i.e.,
Colorado); areas of the midwest where charbroiling is popular (i.e., Missouri)
and areas where barbecues are popular (i.e., Jacksonville, Florida).
Since only one agency is known to strictly enforce a process weight regu-
lation (Washington, D.C.), GCA assumed that particulate emissions from direct
meat-firing facilities are uncontrolled.
, Very few states currently have standards for the regulation of organic
discharges. Uncontrolled gaseous organic emissions from direct meat firing
are generally quite low, as shown in Table 4, and are less than allowed by
33
-------
existing regulations. Calculations for Model IV gaseous organic emissions are
based on the uncontrolled emission rates developed previously in Section 3.
-------
TABLE 6. STATE PARTICIPATE PROCESS WEIGHT REGULATIONS APPLICABLE TO
THE DIRECT MEAT-FIRING INDUSTRY
State
Regulation
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Maxtco
New York
North Carolina
North Dakota
A for Class 1 counties
B for Class 2 counties
0.05 grain/scf
0.1 grain/scf if in use prior to 7/1/72
A for Phoenix-Tucscon AQCR
B for remainder of state
A
None
A
A
0.2 grains/scf
0.03 grains/scf (see Table 8)
A
B
B except >_ 60,000 Ibs/hr allowable is 40 Ibs/hr
B existing sources
C new sources
0.03 grains/scf Baltimore and Washington AQCR
Table 8 remainder of state
See Table 8
See Table 9
See Table 10
None
None
B
B
(continued)
35
-------
TABLE 6 (continued)
State
Regulation
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
West Virginia
Wisconsin
Wyoming
B
B
See Table 8
See Figure 14
B
B
B
B existing
A new
D
85 percent control for 100 ton/yr sources
See Table 8
Table 8 for National Capital AQCR
B remainder of state
None
See Table 11
A
A
Legend
Key Process weight equations
|E - 3.59 p6'62 p 1 30 tons/hr
IE - 17.31 p°'16 p > 30 tons/hr
iE - 4.1 P0'67 P <_ 30 tons/hr
E - 55.0 P0>11-40 p > 30 tons/hr
!E • 2.54 p°-531* p ^450 tons/hr
E - 24.8 p°-16 p > 450 tons/hr
E - 3.12 pO. 985 p i 20 tons/hr
- 25.4 pO-287 p > 20 tons/hr
where E • Emission rate In pounds per hour.
p • Process weight In tons per hour.
36
-------
TABLE 7. TABULATION OF PROCESS WEIGHT EQUATIONS USED IN TABLE 6
Process weight
rate
Ibs/hr
1
2
3
4
5
6
7
8
9
10
. 12
16
18
20
30
40
•><)
60
70
80
90
100
120
140
160
200
1,000
2,000
6,000
20,000
100
200
400
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
,000
Rate of partlculate emissions (Ib/hr)
process weight equations
tons/hr
0
0
0
0
1
1
2
2
3
3
4
4
5
6
8
9
10
15
20
25
30
35
40
45
50
60
70
80
100
500
1,000
3,000
10,000
.05
.10
.20
.50
.00
.50
.00
.50
.00
.50
.00
.50
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
0
0
1
2
3
4
5
6
7
7
8
9
9
10
13
14
15
19
23
26
29
30
31
31
32
33
39
34
36
46
52
62
75
A
.56
.86
.32
.34
.99
.62
.52
.34
.09
.81
.5
.1
.7
.9
.0
.0
.0
.2
.0
.4
.6
.6
.2
.8
.4.
.3
.2
.9
.2
.8
.3
.3
.6
B
0.
0.
1.
2.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
16.
17.
19.
25.
30.
35.
40.
41.
42.
43.
44.
46.
47.
49.
51.
69.
77.
92.
111.
55
88
40
58
10
38
52
58
56
49
4
2
0
6
5
9
2
2
5
4
0
3
5
6
6
3
8
0
2
0
6
7
5
C
0.
0.
1.
1.
2.
3.
3.
4.
4.
4.
5.
5.
6.
6.
7.
8.
8.
10.
12.
14.
15.
17.
18.
19.
20.
22.
24.
26.
29.
67.
74.
89.
108.
51
74
08
75
54
15
68
14
57
96
3
7
0
6
7
2
7
8
6
2
6
0
2
4
5
6
6
9
7
0
9
3
3
D
0.
0.
0.
1.
3.
4.
6.
7.
9.
10.
12.
13.
15.
18.
24.
27.
30.
44.
59.
64.
67.
70.
73.
75.
78.
82.
86.
89.
95.
151.
184.
252.
357.
16
32
64
6
1
7
2
7
2
7
2
7
2
2
2
2
1
9
7
0
4
5
2
7
1
3
0
3
2
2
4
8
1
37
-------
TABLE 8. PROCESS WEIGHT REGULATION FOR VERMONT, MARYLAND,
OREGON, MASSACHUSETTS, AND THE DISTRICT OF
COLUMBIA METROPOLITAN AREA
Process weight
(Ibs/hr)
50
100
150
200
250
300
350
400
450
500
550
600
650
700
750
800
850
900
950
1,000
1,100
1,200
1,300
1,400
1,500
1,600
1,700
1,800
1,900
2,000
2,100
2,200
2,300
2,400
2,500
2,600
2,700
2,800
2,900
3,000
Discharge
maximum weight
(Iba/hr)
0.24
0.46
0.66
0.85
1.03
1.20
1.35
1.50
1.63
1.77
1.89
2.01
2.12
2.24
2.34
2.43
2.53
2.62
2.72
2.80
2.97
3.12
3.26
3.40
3.54
3.66
3.79
3.91
4.03
4.14
4.24
4.34
4.44
4.55
4.64
4.74
4.84
4.92
5.02
5.10
Process weight
(Ibs/hr)
3,400
3,500
3,600
3,700
3,800
3,900
4,000
4,100
4,200
4,300
4,400
4,500
4,600
4,700
4,800
4,900
5,000
5,500
6,000
6,500
7,000
7,500
8,000
8,500
9,000
9,500
10,000
11,000
12,000
13,000
14,000
15,000
16,000
17,000
18,000
19,000
20,000
30,000
40,000
50,000
Discharge
maximum weight
(Ibs/hr)
5.44
5.52
5.61
5.69
5.77
5.85
5.93
6.01
6.08
6.15
6.22
6.30
6.37
6.45
6.52
6.60
6.67
7.03
7.37
7.71
8.05
8.39
8.71
9.03
9.36
9.67
10.0
10.63
11.28
11.89
12.50
13.13
13.74
14.36
14.97
15.58
16.19
22.22
28.3
34.3
38
-------
TABLE 9. PROCESS WEIGHT REGULATION IN MISSISSIPPI
Process
weight
(Ib/hr)
100
200
400
600
800
1,000
1,500
2,000
2,500
3,000
3,500
4,000
5,000
6,000
7,000
8,000
9,000
10,000
12,000
Input rate
(tons/hr)
0.05
0.10
0.20
0.30
0.40
0.50
0.75
1.00
1.25
1.50
1.75
2.00
2.50
3.00
3.50
4.00
4.50
5.00
6.00
Rate of
emission
(Ib/hr)
0.551
0.877
1.40
1.83
2.22
2.58
3.38
4.10
4.76
5.38
5.96
6.52
7.58
8.56
9.49
10.4
11.2
12.0
13,6
Process input
Ib/hr
16,000
18,000
20,000
30,000
40,000
50,000
60,000
70,000
80,000
90,000
100,000
120,000
140,000
160,000
200,000
1,000,000
2,000,000
6,000,000
weight rate
tons/hr
8
9
10
15
20
25
30
35
40
45
50
60
70
80
100
500
1,000
3,000
Rate of
emission
(Ib/hr)
16.5
17.9
19.2
25.2
30.5
35.4
40.0
44.4
48.6
52.5
56.4
63.7
70.6
77.3
89.7
264.0
420.0
876.0
39
-------
TABLE 10. MAXIMUM ALLOWABLE EMISSION RATE FOR PARTICLES IN
NEW JERSEY
Potential
emission rate
from source
(Ib/hr)
50 or less
100
1,000
2,000
3,000 or greater
Allowable
emission
rate ^
(Ib/hr)
00.5
01.0
10.0
20.0
30.0
Source gas
emitted from
source
(Standard cu ft/min)
3,000 or less
6,000
35,000
70,000
140,000
175,000 or greater
Allowable
emission
rate
(Ib/hr)1"
0.5
1.0
6.0
12.0
24.0
Based on 99 percent efficiency of collection.
Based on 0.02 grains/scf.
Instructions:
From columns 1 and 2 above, determine the allowable
emission rate based upon the potential emission rate
of solid particles from the source operation as measured
by the performance test principles set forth in sub-
sections 3(a) and 3(b) of this subchapter.
From columns 3 and 4 above, determine the allowable
emission rate based upon the source gas emitted from
the source operation. Whenever dilution gas is, for
any purpose, added to the source gas from a source
operation, the source gas emitted shall be considered
to be the gas discharge rate prior to such dilution.
The greater of the two emission rates as determined from
1 and 2 above shall be the maximum allowable emission
rate. For rates between any two consecutive values
stated in columns 1 and 3, the corresponding allowable
emission rates shall be as determined by interpolation.
40
-------
TABLE 11. ALLOWABLE PARTICULATES EMISSION RATE
IN WEST VIRGINIA
Operating source
operation or total
duplicate source
operation process
weight rate in
pounds per hour
0
2,500
5,000
10,000
20,000
30,000
40,000
50,000
100,000
200,000
300,000
400,000
500,000
600,000
700,000
800,000
900,000
1,800,000 and
above
Maximum allowable total stack emission
rate in pounds per hour for the appro-
priate process weight and source opera-
tion type
Type 'a1
0
3
5
10
16
22
28
31
33
37
40
43
47
50
50
50
50
50
Type 'b.1
0
3
5
10
16
22
28
31
33
37
40
46
53
62
71
79
88
176
Type 'c'
0
9
13
19
26
32
36
40
54
70
80
88
94
99
99
99
99
99
Type 'd1
0
0.2
0.8
1.8
4.0
6.2
8.3
10.5
21.2
21.2
21.2
21.2.
21.2
21.2
21.2
21.2
21.2
21.2
41
-------
TABLE 12. STATE VISIBLE EMISSION REGULATIONS APPLICABLE
TO THE DIRECT MEAT-FIRING INDUSTRY
State
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Florida
Georgia
Hevail
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Ohio
Limits (Ringelman number)
1
None
2
2 existing sources, 1 new source
2
1
1
1
1
2 existing sources, 1 new source
2
2 existing sources, 1 new source
2 existing sources, 1 new source
l>s
2
2
2 existing sources, 1 new source
1
1
2
0
1
1
1
2
2 existing sources, 1 new source
None
1
1
2 existing sources, 1 new source
None
1
2 existing sources, 1 new source
2 existing sources, 1 new source
2 existing sources, 1 new source
1
(continued)
42
-------
TABLE 12 (continued)
State
Limits (Ringelman number)
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
2 existing sources, 1 new source
1
1
2
3
2 existing sources, 1 new source
1>5 existing sources, 1 new source
2 existing sources, 1 new source
2 existing sources, 1 new source
1
2 existing sources, 1 new source
43
-------
TABLE 13. GASEOUS ORGANIC MATERIAL STANDARDS APPLICABLE TO
THE DIRECT MEAT-FIRING INDUSTRY
Agency Standard
California Bay area air pollution 50 ppm as hexane or
control district 300 ppm as total carbon
44
-------
I.OOO
~ 100
III
at
at
at
I
bl
bl
u
fc
111
a
o
10
1.0
0.1
I I I I I I 1 I
I I I 1 i 1
t 1 I I I
i I I I I
ll
0.1
0-5 10
5 10 SO IOO
PROCESS WEIGHT RATE (P), too/hr
500 I.OOO
5.0OO (O.OOO
Figure 13. Plot of process weight equations used in Table 6.
-------
V
!
o
M
1
•
M
i
i
u
Ul
0.04
0.03
0.02
0.01
100,000
200,000 900,000 400,000
EFFLUENT GAS VOLUME, DRY »cfm
1,000,000
Figure 14. Allowable particulate emissions in Pennsylvania.
-------
SECTION 6
EMISSION REDUCTION WITH NEW SOURCE
PERFORMANCE STANDARDS
INTRODUCTION
The main purpose of this study is to determine the effect of New Source
Performance Standards on emissions of particulates and gaseous organic materials
from facilities using direct meat firing. The appraisal of these proposed
standards is to be determined by the use of a model developed by TRC1^ called
Model IV. To use Model IV, it is necessary to determine parameters concerning
three major areas:
• number and distribution by state of direct meat-firing
units
• annual increase in number of units due to replacement and
new installations
• emission rates of these facilities under existing state
regulations.
Emission rates are determined for both uncontrolled facilities and those using
best available control technology. Emissions under existing state regulations
were estimated for two cases. Essentially, no state enforces particulate pro-
cess weight regulations on direct meat-firing facilities. For this case, it
was assumed that emission rates under present state regulations are equal to
uncontrolled emission rates. For the second case, average allowable emissions
were estimated to indicate emission levels if all states enforced existing
regulations. This emission rate was determined from state process weight
regulations taken at the minimum process weight rate, since most direct meat-
firing facilities use very low process throughputs, usually less than 45.5 kg
(100 Ib/hr).
This section presents results of Model IV calculations which indicate
emission levels expected in 1988 for three control options.
• No control (existing condition)
. • Stringent enforcement of existing state regulations
based on process weight rate
• Promulgation of New Source Performance Standards based
on best available control technology.
47
-------
MODEL IV - BACKGROUND INFORMATION
The additional control potential of new or revised standards of performance
stems from the application of emission standards that are more stringent than
those presently applied to construction and modification. This potential, for
a specified time period, is expressed as:
-------
E = allowable emissions under existing regulations (mass/unit
capacity)
EN = allowable emissions under standards of performance (mass/unit
capacity)
By = emissions with no control (mass/unit capacity)
For the purpose of this study, the i year is defined as 1988 and the
jth year, 1977.
Assuming that capacity lost due to obsolescence is replaced by construc-
tion and modification, then:
Tg = Eg K (A - B) + Eg K (B + C) (1)
and
TN = Eg K (A - B) + EN K (B + C) (2)
Tg - TN = K (B + C) (Eg - EN) (3)
If simple growth is assumed, values of B and C are determined as follows:
B = AiPB (4)
C = AiPc (5)
If compound growth is assumed, values of B and C are determined as follows:
B = A (1 + Pg)1 - 1 (6)
C = A (1 + P^1 - 1 (7)
where i = elapsed time, years
In addition, the following values may be calculated:
TA = EgKA (8)
Ty = EyK (A - B) + EuK (B + C) (9)
Further refinement of the Model may be realized for cases where E_ for
new and existing plants differ. In this case,
T_ = KE (A - B) + KE0 (B + C) (10)
s s s
49
-------
where EQ = Ec for existing plants
E = E for new plants.
o ~ o
Therefore,
Tg - TN = K (B + C) (Es - EN) (11)
MODEL IV INPUT PARAMETERS
Number of Direct Meat-Firing Units
To determine the total number of direct meat-firing facilities and the
distribution by state, GCA relied primarily on the following sources: (1) a
directory1 listing all chain operated restaurants in the country, (2) the
U.S. Census listing of all restaurants, and (3) the telephone yellow pages.
Seattle, Washington; Jacksonville, Florida; Kansas City, Missouri; and Boston,
Massachusetts were considered to be a representative cross-section of the
country. Data from these sources and from industry and state contacts indi-
cated that 9 percent or approximately 32,000 restaurants use direct meat
firing. t*2~1+'t Approximately 1 percent (300 units) are charcoal/wood-fired
charbroilers,11+ 85.6 percent (27,400 units) are gas-fired charbroilers11* and
the remaining 1.6 percent (500 units) are barbecues.1 It was not possible to
determine for each state the type of direct meat firing used. The estimated
number of direct meat-firing facilities in each state was presented previously
in Table 1 and were used in Model IV calculations.
Emission Factors
Uncontrolled emission rates (Ey) used in Model IV calculations were ob-
tained from limited test data and are presented in Section 3.
Emission rates for direct meat-firing facilities under existing state
regulations (Eg) were estimated with two different approaches. Since essen-
tially all states are not enforcing particulate process weight regulations for
restaurants, it was assumed that emission rates under present state regula-
tions are equivalent to emission rates for uncontrolled sources. By setting
Eg equal to E^j, the existing level of emissions can be calculated. The second
method involved determining a weighted, average allowable state emission
rate (Eg^vc^> assuming that all states enforce their regulations. The cal-
culation of Eg^vQ is shown in Table 14 based on using the state minimum pro-
cess weight throughput of 100 Ibs/hr. For use in the model, units were changed
to be consistent with the calculations. Therefore, hourly emission rates were
converted to yearly rates by multiplying by the average number of hours a di-
rect meat firing facility operates in a year, 4,380 hours.
Emission rates representing the use of best available control technology
were calculated by simply multiplying the uncontrolled emission rate by
50
-------
TABLE 14. AVERAGE ALLOWABLE PARTICULATE EMISSIONS UNDER PRESENT
STATE REGULATIONS
Fraction of total
State number of units
Ai
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York"1"
North Carolina
North Dakota
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
0.013
0.002
0.010
0.011
0.108
0.013
0.015
0.003
0.004
0.039
0.020
0.004
0.005
0.054
0.024
0.016
0.013
0.013
0.016
0.006
0.014
0.029
0.036
0.018
0.010
0.024
0.003
0.008
0.003
0.005
0.031
0.006
0.096
0.022
0.004
0.047
0.016
0.012
0.052
0.005
0.012
0.004
0.019
0.061
Allowable emissions
Ib/hr A. x allowable
V
0.56
0.64
0.55
0.56
0.55
0.56
0.56
2.6
0.39
0.56
0.55
0.55
0.55
0.51
0.55
0.55
0.55
0.56
0.55
0.56
0.24
0.24
0.55
0.56
0.55
0.55
0.55
0.55
0.55
0.55
0.50
0.72
0.72
0.55
0.55
0.55
0.55
0.24
0.51
0.55
0.55
0.55
0.56
0.16
0.0073
0.0013
0.0055
0.0062
0.0594
0.0073
0.0084
0.0078
0.0016
0.0218
0.0110
0.0022
0.0028
0.0275
0.0132
0.0088
0.0072
0.0073
0.0088
0.0034
0.0034
0.0070
0.0198
0.0101
0.0055
0.0132
0.0016
0.0044
0.0017
0.0028
0.0155
0.0043
0.0691
0.0121
0.0022
0.0259
0.0088
0.0029
0.0265
0.0028
0.0066
0.0022
0.0106
0.0098
51
-------
TABLE 14 (continued).
AVERAGE ALLOWABLE PARTICULATE EMISSIONS UNDER
PRESENT STATE REGULATIONS
State
Fraction of total
number of units
Allowable emissions
Ib/hr
AJ x allowable
Utah'1"
Vermont
Virginia
Washington
West Virginia"*"
Wisconsin
Wyoming
Ai
0.006
0.003
0.019
0.016
0.008
0.022
0.002
ES*
0.72
0.24
0.55
0.72
0.72
0.56
0.56
J.
0.0043
0.0007
0.0105
0.0115
0.0058
0.0123
0.0011
SAVG
= 0.5338 Ib/hr
=0.53 Ib/hr
Based on 100 Ib/hr throughput.
No regulation;assume E = average E =0.72 Ib/hr.
s u
52
-------
100 - % efficiency
100
where particulate control is 93 percent and gaseous organic control is 99
percent.
"K" Factor
The factor "K", defined as "normal fractional utilization rate of existing
capacity, assumed constant during time interval" was determined for each of
the four methods of direct meat firing based on procedures used during stack
testing (see Section 3). Since Model IV calculations should reflect typical
or average data for an industry, emission rates should also represent average
or typical values. For barbecues and charcoal-wood-fired charbroilers, stack
tests were conducted under normal operating conditions. Therefore, the value
of "K" chosen for calculations pertaining to these two categories is 1.0. This
is not intended to mean that these two categories are using 100 percent of
capacity. But because of the way the stack tests were conducted (normal operat-
ing conditions) and because an operating unit (A, B, C) is equal to one res-
taurant, it was necessary for the purpose of performing the Model IV calcula-
tions that K remain equal to 1.0.
Tests conducted by Hardee's for a gas-fired charbroiler, the results of
which were assumed equal to an electric-fired charbroiler,11 were conducted
under saturated grill conditions. The amount of meat cooked "during these
saturated conditions was approximately 45.5 kg (100 pounds) per hour. The
maximum daily capacity based on an average 12-hour day is 545.5 kg (1200 pounds).
However, the average daily meat consumption in restaurants, determined from
the United States Department of Agriculture data3 and from conversations with
industry contacts,6"11 is approximately 77.3 kg (170 pounds) per restaurant.
Dividing the actual consumption by the maximum possible consumption results in
a "K" factor of 0.14. This indicates that the typical gas- and electric-fired
charbroiling restaurant uses only about 14 percent of maximum grill capacity
over a 12-hour day.
"Pc" Factor
The factor "PQ" defined as "construction and modification rate to increase
industry capacity (decimal fraction of baseline capacity/year)" was determined
from the past historical growth rate of chain operated restaurants.1 It is
assumed that direct meat firing facilities will expand and grow at the same
rate anticipated for chain operated restaurants, since the greatest percentage
of direct meat-firing is at chain restaurants. Based on data for the years
1972 to 1977, Pp is estimated at 0.071, using compounded growth.
d
"PR" Factor
The factor "Pg" defined as "construction and modification rate to replace
obsolete capacity (decimal fraction of baseline capacity/year)" was based on
conversations with equipment manufacturers.l*2»1+5 These manufacturers stated
that equipment will last approximately 10 to 15 years before requiring replace-
ment. A liberal figure of 15 years was chosen for determining P . Based on
simple growth, Pn is equal to 0.067.
B 53
-------
RESULTS OF MODEL IV CALCULATIONS
Model IV calculations were performed for the four types of direct meat-
firing units for the two pollutants of interest, particulates and gaseous or-
ganic materials. Values for TN, TA, and TS (with no enforcement by the states)
and TsAVG (assuming all states enforce particulate process weight regulations)
were determined arid are presented in Tables 15, 16, and 17.
The total (Ts - TN) for particulate 7.93 x io7 kg (87,222 tons) represents
81.5 percent of TS« In other words, the potential reduction in emissions by
application of NSPS represents 81.5 percent of the total emissions that would
result in 1988 under the present nonenforcement of state regulations. If pre-
sent state regulations are enforced and NSPS are not promulgated, emissions
could be reduced by 8.64 x 1Q7 kg (95,020 tons) or 88.7 percent of the total
anticipated emissions for 1988.
If present state regulations are enforced and NSPS are promulgated, the
reduction from both enforcement and NSPS would be 92.5 percent or 9.0 x IO7 kg
(99,000 tons) by 1988 compared to emissions under present day nonenforcement.
The reduction expected from NSPS for gaseous organic emissions is 86.7
percent or 32,010 tons of potential uncontrolled emissions in 1988. If NSPS
are not promulgated, gaseous organic emissions will more than double from the
present day 1.58 x 10' kg (17,371 tons).
54
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TABLE 15. MODEL IV RESULTS - PARTICULATES ASSUMING Es =
. Emission Growth rate Industry Emission
rates decimal/yr capacity t
-------
TABLE 16. MODEL IV RESULTS - PARTICULATES USING E AND ENFORCEMENT BY STATES
Emission Grovth rate Industry^ Emission
rates decimal/yr _ capacity _ ton/yr Impact
Category K Units _ _ _ ^ - - — — — — - — ton/yr
E E E p p Unlts/ A B c TA TSAVG TN TS-TN
U SAVG N C B yr 1977 1988 1988 1977 1988 1988
Barbecue1' 270 582 107 475
Charcoal/voodt 320 671 124 547
charbroiler
Gas 0.14 Ib/unit-yr 22,776 2,321 1,594 0.071 c 0.067 s 106 units 0.0274 0.0202 0.0309 43,700 9,467 6,869 2,598
charbroiler
Electric 0.14 Ib/unit-yr 22,776 2,321 1,594 0.071 c 0.067 s 106 units 0.0038 0.0028 0.0043 6,060 1,313 953 360
charbroiler _ _ _ _
Totals 50,350 12,033 : 8,053 3,980
A,B,C are equal to number of restaurants.
f Calculations the same as performed in previous table since EU is less than Eg average.
-------
TABLE 17. MODEL IV RESULTS - GASEOUS ORGANIC EMISSIONS
Ln
Category
Emission
races
Growth rate
decimal/yr
Industry
capacity*
Emission
1000 _ton/yr
Units/
B
Impact
ton/yr
1977 1988 1988 1977 19i
TS TN TS-TN
.988 1988
Barbecue 1.0 Ib/unit-yr 3.285 3,285 32.85 0.071 c 0.067 s 106 units .0.0005 0.0004 0.0005 821 1,750 240 1,510
Charcoal/wood 1.0 Ib/unit-yr 6,307 6,307 63.07 0.071 c 0.067 s 106 units 0.0003 0.0002 0.0003 950 2,010 270 1,740
charbroller
0.14 Ib/unit-yr 7,139 7,139 71.39 0.071 c 0.067 s 106 units 0.0274 0.0202 0.0309 13,700 29,120 3,860 25,260
Gas
charbroiler
Electric 0.14 Ib/unit-yr 7,139 7,139 71.39 0.071 c 0.067 s 106 units 0.0038 0.0028 0.0043 1,900 4,040 540 3,500
charbroller •
Totals
17,371 36,920 4,910 32,010
A,B,C are equal to number of restaurants.
-------
SECTION 7
MODIFICATION AND RECONSTRUCTION
New Source Performance Standards are applicable to existing facilities
that are modified or reconstructed in a way that increases the mass rate of
emissions. The modification of an existing commercial charbroiling operation
or barbecue is extremely rare. What is usually modified at a restaurant is
the dining or kitchen area, not the actual method of cooking.11*31 Repair
or replacement of individual components of a direct meat-firing operation may
take place, but will not cause an increase in emissions. The following major
components would be subject to repair or replacement:
1. Grill
2. Electrical heaters
3. Radiants ("larva rocks," ceramic, etc.)
4. Gas burners
5. Gas regulator
6. Grease tray
If any of these components are changed, it is unlikely that the emissions
would increase since the operation would become more efficient and the primary
influencing factor, the fat content of the meat, would remain essentially the
same.
The application of standards of performance for new stationary sources
can most easily be defined as covering new restaurant installations or the
replacement of an existing exempt operation, such as a flat or grooved griddle,
with a direct meat firing operation (charbroiler or barbecue).
We were unable to locate specific cases where this type of modification
has or will take place.
58
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REFERENCES
1. Directory of Chain Restaurant Operators, Business Guides, Inc. N.Y. 1977.
i
2. Restaurant, Hotel Units, Sales by State, U.S. Department of Census,
Census of Business. 1972.
3. Conversation With Mr. James Nix, Economics Research Service, U.S.D.A.
Washington, D.C. May 1977.
4. Supermarketing, 29th Annual Consumer Expenditures Study, Gralla Publica-
tions, N.Y. p. 42. September 1976.
5. Evaluation of Pilot Plant Performance, Hardee's Food System Inc. Upper
Marlboro, Maryland, prepared by Monsanto-Enviro-Chem Systems, Report No.
AD-5-15-20199, September 24-26, 1974.
6. Plant visit Fire Side Inn, Kansas City, Missouri, Mr. H. Terry. July 1977.
7. Plant visit Hardees, Kansas City, Missouri, Mr. N. Kaufman. July 1977.
8. Plant visit Golden Ox, Kansas City, Missouri, Mr. H. Thomson. July 1977.
9. Plant visit Smuggler Inn, Kansas City, Missouri, Mr. B. Hook. July 1977.
10. Plant visit Hereford House, Kansas City, Missouri, Mr. J. Webb. July 1977.
11. Conversation with Mr. Larry Stahl, Hardee's Food Systems. August 1977.
12. Hardee's Food Systems, No. 2 Store Jacksonville, N.C. Project No. 74-
238-01, Report date March 18, 1974.
13. Hardee's Food Systems, Coalter St., Staunton, Va. Project No. 75-238-01.
Report date November 20, 1974.
14. The Food Service Industry: Its Structure and Characteristics. 1966.
Marketing Economics Division, Economic Research Service, U.S. Department
of Agriculture, pp. 160-162.
15. Conversation with Mr. Art Seeds. Standard Briquette Charcoal Association.
July 1977.
16. The BOCA Basic Mechanical Code, 2nd edition. Building Officials and
Code Administrators International, Inc., Chicago, Illinois, pp.73-79. 1975.
59
-------
17. National Fire Protection Agency, Vapor Removal From Cooking Equipment.
NFPA No. 96. pp. 11-12. 1976.
18. Midwest Research Institute Report to National Restaurant Association.
Sampling and Analysis of Charcoal Grill Emissions. MRI Project No. 4206-C.
April 23, 1976.
19. National Restaurant Association, NRA Washington Report. July 18, 1977.
20. Francis, G., R. Lipinski. Control of Air Pollution From Restaurant
Charbroilers. J Air Pollut Contr Assoc. 27(7)-.643-647. July 1977.
21. South Coast Air Quality Management District, Los Angeles, California.
Leo's Bar-B-Cue Company, Test date January 6, 1976.
22. Gaylord Industries, Inc. Lake Oswego, Oregon. Literature on Model "AB"
Ventilator. Form 75-AB.
23. Conversation with Mr. B. Matthaei, Standard Keil/Klein Hardware,
Allenwood, N.J. August 1977.
24. Tests results on Grease Extracts Supplied by Standard/Keil/Klein Hardware,
Allenwood, N.J. April 17, 1975.
25. Hermann, T.S. Development of Sampling Procedures for Polycyclic Organic
Matter and Polychlorinated Biphenyls, Langston Labs. Leawood, Kansas.
EPA-650-2-75-007, NTIS PB-243-362. pp. 84-87. August 1974,
26. Hardee's Food Systems, Inc. Rocky Mount, North Carolina.
27. Rolke, R.W., et al. Afterburner Systems Study. Shell Development Company,
Emeryville, California. EPA-R2-72-062, PB-212-560, pp. 15-24. August 1972.
28. Results of Sampling the Conqueror at Hardee's Restaurant No. 6. Rocky
Mount, N.C. Report No. AD-S-15-20242, August 18-19, 1976.
R
29. Literature on Monsanto Brink MIST Eliminator provided in Hardee's
Conqueror Installation, Operation, and Parts Manual.
30. Electro-Air Division, Electronic Air Cleaners, Harrison, Arkansas.
31. Gaylord Industries, Smoke Pollution Control, Lake Oswego, Oregon.
32. Honeywell, Electronic Air Cleaner, Minneapolis, Minnesota.
33. Tepco Inc. Air Control Systems, Garland, Texas.
34. American Air Filter, Environmental Control Unit, Bulletin No. AF-184C,
Louisville, Kentucky.
35. Letter from Mr. George Westall, Jr. Sears-Westall Company. St. Louis,
Missouri, dated September 27, 1977.
60
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36. Twister Aire Recycler, Palm Brothers Co., Minneapolis, Minnesota.
37. Drexel T. Carlson Company, Air Pollution Control Systems, Leawood,
Kansas.
38. Aero-Dyne Manufacturer Inc. Mr. Cliff Culpepper, Charlotte, N.C.
39. Wolf Range Company, Compton, California.
40. Ember-Glo Division, Chicago, Illinois.
41. Hopper, T.G. and W.A. Marrone. Impact of New Source Performance Standards
on 1985 Natural Emissions from Stationary Sources. Prepared by TRC,
The Research Corporation of New England, Wethersfield, Conn., for the
Emission Standards and Engineering Division, OAQPS. EPA, RTP, North
Carolina, Publication Number TRC Project No. 32391. October 24, 1975.
42. Telephone Conversation, Mr. Hollis, Magikitch'n, Quakertown, Pennsylvania.
May 1977.
43. Letter from Mr. George DeLapp, Supervisor/Enforcement Air Quality Section,
City of Kansas City, Missouri dated May 20, 1977.
44. Telephone Conversation, Mr. Dave Christman, United Air Specialists, Inc.
Cincinnati, Ohio. May 1977.
45. Zea, Mr. Mark. President of Wolf Range Company. Compton, California.
Meeting at National Restaurant Show, Chicago, Illinois. May 1977.
61
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APPENDIX A
LIST OF CONTACTS
This section contains a list of all individuals or organizations that
were contacted during the study.
62
-------
Mr. Dave Hughes
Langston Labs
2005 West 103rd Terrace
Leawood, Kansas 66206
Dr. Ratney
OSHA
Boston, Mass.
617-223-6712
Mr. Jim Francis
Bureau of Air Quality and Noise
Control
Maryland State Dept of Health
and Mental Hygiene
201 West Preston St.
Baltimore, Maryland 21203
301-383-3147
Mr. Al Bailey
Southern California APCD
434 S. San Pedro St.
L. A. Calif. 90013
213-974-7517
Toastmaster
McGraw Edison Co.
Toastmaster Commercial Div.
Algmquin, 111. 60102
Chain Store Guide
425 Park Ave.
New York City, N.Y.
312-371-9400
10022
Dr. Poledor
National Restaurant Assoc,
One IBM Plaza Suite
Chicago, 111. 60611
312-787-2525
Mr. Ed leman
Anetsberger Brothers
Anets Drive
Northbrook 111. 60062
312-272-0770
Mr. Paul Ross
Wolf Range Co.
19600 S. Alameda St.
Compton, Calif. 90221
213-639-7955
Mr. Bernie Stever
SECO
St. Louis, Missouri
314-352-0442
Mr. Don Olson
South Bend Range
211 S. Cherry St.
South Bend, Ind. 46625
219-287-6586
Mr. Daniels
Star Mfg. Co.
9325 Olive Bend
St. Louis, Missouri 63132
314-994-0880
Mr. Hollis
Magilsitch'n
Quackertown, Penn.
215-536-8140
Mr. Rubin Palm
Palm Brothers
Century 21 APC
Minneapolis, Minn.
612-871-2727
Mr. Brown
American Meat Inst.
1600 Wilson Blvd.
Arlington, Va. 22209
703-841-1030
Mr. James Nix
Economic Research Service
U.S.D.A.
Washington, D.C.
202-447-8972
63
-------
Gralla Publishing
Supermarketing
1515 Broadway
New York, N.Y.
212-869-1300
Mr. Drexel T. Carlson
Drexel T. Carlson Co.
2909 W. 93rd Terrace
Leawood, Kansas 66206
913-381-3772
Mr. George De Lapp
Kansas City Air Quality
414 E. 12th St.
Kansas City, Missouri
816-274-2501
Mr. Joe Crawford
FC Industries
Overland Park, Kansas
913-381-5005
Mr. Dave Christman
United Air Specialist
Cinncinati, Ohio
513-891-0400
Mr. Vince Vino
Gas Appliance Manufacturers Assoc.
Virginia
703-525-9565
Mr. Bob McFee
Lester B. Knight Co.
Chicago, 111.
312-346-2100
Mr. Cliff Culpepper
Aero-Dyne
Charlotte, N.C.
704-525-8647
Mr. Jeff Haron
Trion Inc.
Sanford, N.C.
919-775-2201
Mr. Elliot Laffer
American Air Filter
395 Totten Pond Rd.
Waltham, Mass.
617-890-7220
Mr. Tom Adams
Gaylord Industries
Lake Oswego, Oregon
503-639-7686
Ms. Sandy Boyle
Tepco Inc.
Garland, Texas
214-276-0591
Mr. Thomas Ralph
15 Pearl St.
Salem, Mass. 01970
617-744-2926
Roddy Street
Commercial Fabrication and Machine Co.
Mt. Airy, N.C.
919-786-8374
Mr. Steve Plageman
Ransome Gas Industries
San Leandro, Calif.
415-352-3751
Granco Equipment Division
Grand Rapids, Michigan
616-241-5603
Aero Metal Products
Minneapolis, Minn.
612-338-7543
Mr. Robert Wieken
Pollution Abatement
St. Paul, Minn.
612-488-6608
Mr. Charles Gorman
Ransome Gas Industries
San Leandro, Calif.
415-352-3751
64
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Mr. Ohle
Ohle-Aire Company
Norwalk, Calif.
213-921-5212
Mr. George Westall
Sears Westall
St. Louis, Missouri
314-645-7890
Mr. Jim Craig
Craig Ind.
Donners Grove, 111.
312-852-0300
Mr. Chris Fink
Honeywell Inc.
Kansas City, Missouri
816-358-4200
Mr. Tom Maxwell
Honeywell Inc.
Minneapolis, Minn.
612-870-2231
Mr. Dick Murphy
Electro Air Division
Emerson Electric
North Industrial Park Road
Harrison, Arkansas 72601
501-741-3464
Oklahoma City County A.Q.C.D.
921 North East 23rd St.
Oklahoma City, Oklahoma 73105
405-427-8651
Mr. Dyer
St. Louis County APCD
801 S. Brentwood
Clayton, Missouri 63105
314-726-1100
Mr. John Mann
Pima County APCD
151 W. Congress
Tucson, Arizona 85710
602-792-8686
Wayne County APCD
1311 E. Jefferson St.
Detroit, Michigan 48207
313-224-4650
Western N.C. Regional APCA
35 Woodfin St.
Asheville, N.C. 28807
704-255-5655
Mr. Larry Stahl
Hardee's Food Systems
Rocky Mount, N.C.
919-977-2000
John Cane
Washington Gas and Light Co.
Virginia
703-750-4235
Mr. Wiils, Director
Minnesota APCA
1935 West County Road
Roseville, Minn. 55713
Mr. Bob Galbierz
Monsanto
St. Louis, Missouri
314-694-2725
Mr. Alan Ingram
Bonanza Intl.
8350 N. Central Expressway
Dallas, Texas 75206
Mr. Jackson
Air Filters Inc.
Richmond, Va.
804-321-6458
Mr. Maurice O'Shaughnessy
Sizzler Family Steak Houses
12731 W. Jefferson Blvd.
L.A. California 90066
Mr. Kenneth Morick
Burger King Corp.
7360 N. Kendall Drive
Miami, Florida 33176
65
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Mr. B. Matthau
Standard-Keil/Klein Hardward
Rt. 34 and Allenwood Rd.
Allenwood, N.J. 08720
201-449-3700
Mr. Gerry Liefert
Minnesota APC
1935 West County Road
Roseville, Minnesota 55713
612-296-7272
Mr. Tom Capalbo
Flame Card
6464 Corvette St.
L.A., Calif.
213-685-4869
Mr. John Uhlman, Mr. Art Seeds
Charcoal Briquette Inst.
Oakbrook, 111.
312-654-4010
Missouri Air Conservation Commission
117 Commerce Ave.
Jefferson City, Missouri 65101
314-751-2151
Mr. Marlone
N.Y. State Dept. Environmental
Conservation
50 Wolf Rd.
Albany, N.Y. 12201
518-457-5118
Mr. Steve White
Tennessee Dept. of Public Health
Div. of APC
Nashville, Tenn. 37219
615-741-3931
Florida Dept of Pollution Control
2562 Executive Center Circle
Tallahassee, Florida 32301
904-488-1344
Mr. Robert KappeLman
Dept. of Health Welfare and
Bio-Environmental Services
515 W. 6th St.
Jacksonville, Florida 32206
904-633-3303
Idaho Air Quality Bureau
Statehouse
Boise, Idaho 83720
208-384-2903
Mr. Bob Wiscomy
Louisiana Bureau of Environmental
Health
New Orleans, L.A. 70160
504-568-5121
Washington State Dept of Ecology
Olympia, Washington 98504
206-753-2821
Mr. Ramadass
D.C. Bureau of Air and Water Pollution
Control
614 Hst N.W.
Washington, D.C. 20001
202-629-2568
Ms. Marion DeGrove
Bio-Environmental Services
515 W. 6th Street
Jacksonville, Florida 32206
904-633-3303
Mr. David Taylor
South Carolina Air Quality Control
Columbia, S.C. 29201
803-758-5406
Mr. Don Wambsgans
D.C. Bureau of Air and Water Pollution
Control
614 Hst Street N.W.
Washington, D.C. 20001
202-629-3748
66
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Mr. Cahill
Dade County Pollution Control Dept.
864 N.W. 23rd St.
Miami, Florida 33127
305-579-2760
Mr. Bill Reefe
Colorado APCD
4210 E. llth Ave.
Denver, Colorado 80220
303-388-6111
Mr. Tom Dunlap
Department of Health
Aspen, Colorado
303-925-2020
Mr. David Kircher
EPA Region VIII
186 Lincoln St.
Denver, Colorado
303-837-3711
Ms. Annette Codwell
National Restaurant Association
One IBM Plaza
Chicago, Illinois 60611
312-787-2525
Mr. Doug Smith
Ponderosa Systems
Dayton, Ohio 45401
513-890-6400
Mr. Richard Dickerson
Health Effect Research
U.S.. EPA, RTF
Durham, North Carolina
919-541-2111
Mr. Alan Ingram
Bonanza International
8350 N. Central Expressway
Dallas, Texas 75206
214-363-1011
Mr. John Martz
Ohio EPA
361 E. Bevad St.
Columbus, Ohio 43216
614-466-7390
Fatboy's Barbecue
1505 W. King St.
Cocoa, Florida 32722
305-636-6730
Mr. Al Gordon
Ford Service Equipment and Design
221 N. Beacon St.
Brighton, Mass.
617-254-0400
Cactus Barbecue
Jacksonville, Florida
904-764-3016
Rotoflex Oven Company
San Antonio, Texas
512-222-2278
Mr. Harvey Edlin
Harvey Edlin Sales
Waban, Mass.
617-527-6083
Underwood's Food
1208 East Davidson St.
Arlington, Texas 76011
817-261-1016
Smoker Products Inc.
Highway 175 East
Mabank, Texas 75147
214-887-9681
Kronos Fords Inc.
940 West Fulton St.
Chicago, Illinois 60607
312-226-1214
Hostein Manufacturing Inc.
Holstein, Iowa 51025
712-368-4342
Charlie Wade
Kook Rite Kooker Sales
Mooresville, North Carolina
704-664-4561
J And R Manufacturing
933 Dalworth
Mesquite, Texas 75149
28115
67
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Abbot Products Inc.
3307 South Lawndale
Chicago, Illinois 60623
312-376-7655
Mr. Joe Cabean
Ohio EPA
Columbus District Office
Columbus, Ohio
616-466-6450
Mr. Wicki
CDM Corp.
Wilmington, Delaware
302-654-7070
Mr. Kenneth Morick
Burger King
7360 N. Kendall Drive
Miami, Florida 33176
305-596-7011
Aris Eat Barbecue
Fanueil Hall Market Place
Boston, Mass.
617-742-2947
68
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APPENDIX B
REPORTS AND CORRESPONDENCE
This section includes copies of all letters written, responses received,
meeting or trip reports and telephone summaries that resulted from this
study.
69
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/5/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Dave Hughes
Langston Labs
2005 West 103rd Terrace
Leawood, Kansas 66206
913-341-7800
M.B.
Langston Labs performed stack sampling for a charcoal burning
restaurant in Kansas City during 1974. Data is available in
an EPA Report 650/2-75-007 NTIS PB-243-362. This sampling effort
was primarily for PCB and POM. I called Langston to obtain the
actual raw data for the 13 tests that were performed. Dave Hughes
was very cooperative over the phone and is going to try and obtain
the information that I requested.
70
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
DATE: 5/9/77
Dr. Ratney
OSHA
Boston, Ma.
TEL. NO. 617-223-6712
GCA PERSONNEL: M'B*
SUBJECT MATTER:
OSHA was contacted to see if any studies were performed in
the past concerning restaurants. Dr. Ratney stated that since
no citations were issued there were no tests conducted.
Two pollutants of interest that were mentioned are acrolein
and condensed grease. OSHA limits are 0.1 mg/m3 and 5 mg/m3
respectively. No reports of any restaurant exceeding these
limits have been recorded by OSHA.
71
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/9/77
PERSON CALLED: Jim Francis
ORGANIZATION: Bureau of Air Quality and Noise Control
Maryland State Dept. of Health and Mental Hygiene
ADDRESS: 201 West Preston St.
Baltimore, Md. 21203
TEL. NO. 301-303-3147
GCA PERSONNEL: M.B.
SUBJECT MATTER:
Jim is currently working on a report entitled, "Control of
Air Pollution from Restaurant Char-Broilers." Three systems
have been approved by the State for meeting their opacity
regulations.
Capital Costs Operating Costs
1. Afterburners $6,000 $2,000/month
2. ESP with a cleaning device $12 - 15,000 $80/month
3. Conqueror by Hardee's $10,000 $150/month
(filter pad and detergent cleaning)
Their report is still in the draft stage but Jim stated
that he might be able to send me a copy if I requested it in
writing. I will do so.
72
-------
GCA/TECHNOLOGY DIVISION
May 9, 1977
Mr. Jim Francis
Bureau of Air Quality and Noise Control
Maryland State Department of Health and Mental Hygiene
201 West Preston Street
Baltimore, Maryland 21203
Dear Mr. Francis:
Per our telephone conversation on Monday, May 9, 1977,
I would like to obtain a copy of your report entitled,
"Control of Air Pollution from Restaurant Char-Broilers."
This information will be used by GCA for a current contract
with the U.S. EPA. This contract deals with obtaining back-
ground information for the direct meat firing industry and
will be used for developing possible new source performance
standards.
Sincerely,
Mark Bomstein
MB:NC
73
BURLINGTON ROAD. BEDFORD, MASSACHUSETTS 01730 / PHONE: 617-275-9000
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Mr. Al Bailey
Southern California APCD
434 S. San Pedro St.
L.A., California 90013
213-974-7517
M.B.
DATE: 5/9/77
This agency was contacted to determine if any reports or
emissions data may be available. Mr. Bailey stated that he
knew of only one such emission test but that others may be
available. He suggested that I write a formal report and
address it to Mr. Robert J. MacKnight, Director of Engineering.
I will do so.
74
-------
GCA/f ECHNOLOGY DIVISION
May 9,1977
Mr. Robert J. MacKnight
Director of Engineering
Southern California Air Management District
434 South San Pedro Street
Los Angeles, California 90013
Dear Mr. MacKnight:
GCA is presently under contract with the U.S. EPA to develop
background information for the direct meat firing industry. This
information will be used to develop emission factors which will
assist in the development of possible new source performance
standards for this industry.
If possible, I would like to obtain copies of any stack
test data that you might have with regard to the following
categories:
1. Char broilers at restaurants
2. Barbecue type restaurants
3. Any other cooking process where the/meat comes in
direct contact with the flames
If there are any problems or if you need further clarification,
please call.
Sincerely yours,
Mark Bornstein
MB:NC
75
BURLINGTON ROAD, BEDfORD, MASSACHUSETTS 01730 / PHONE. 617-275-9000
-------
AIR POLLUTION CONTROL D I b I H I CT -. COUN I Y OK LOb ANGLLLb
TEST NO. C-2386
SUMMARY OF DATA AND RESULTS
(For Evaluation)
EQUIPMENT AND TEST CONDITIONS
Name of Fi-m I^o's Bar-B-Cue ComoaJiy _ .
Basic Equipment Barbecue Oven
Control Equipment Direct gas-fired afterburner
Process Description Meat cooking _ __
Test Date _ January 6. 1976
Nominal Temp. °P. 1200 _ 1000 800
A/B Tempe rat u re, °F
Plant instrument 1210 1090 830
_
APCD mpasurement (avg) 1150 1Q40 8^0
RESULTS
NOTES: (*) Including increase in CO, if any, across the afterburner
76
60D626
A/B I p I et
Concentrations
CO
CO^
2
Total Organic
Gas flow rate,
Gas temperature
A/B Out I et
Concent rat ions
rn
CO-
/.
Total Organic
(*
Gas flow rate,-
Gas temperature
EMISSION RATES AND
Organics, as carb
I n I Pt
Out let*
Efficiency, %
Aldehydes as HCHO
p pm by vol.
I b. /h r.
as C02 , ppm. by
280
2200
s 266
s c f m (dry) 1 270
. °F . .
as COo, ppm. by
1560
30700
, 843
j1920
s c f m ( d r v ) 1 "530
. °F 1150
AFTERBURNER EFF
on. I b . / h r .
0.69
5.0
Neg.
( Out I e
55
0.4
v o I u me ,
369
2390
208
1400
v o I ume ,
1120
26800
11]?0
2170
1T70
1040
1C I ENCY
0.55
5.6
Neg.
t )
101
0.7
d ry basis
392
3020
394
JI360
dry basis
1050
20800
2090
2750
1^40
8^0
1.0
7.0
NCR.
106
0.7
-------
AIR POLLUT.-" N CONTROL DISTRICT - COUNT OF LOS ANGELES
C
TEST NO. cr2}36_ SUMMARY OF DATA AND RESULTS ?^ "
TEST SITE, EQUIPMENT, AND TEST CONDITIONS:
1. NAME OF FIRM Leo's Bar-B-Cue Company
Barbecue Oven
2. BASIC EQUIPMENT
3. CONTROL EQUIPMENT
4. EQUIPMENT TESTED .
5. PROCESS WEIGHT, LBS PER HOUR
6. TESTING CONDITION
Direct gas-fired afterburner
Afterburner
7. SAMPLING LOCATION:
GAS FLOW AND ANALYSIS:
8. GAS TEMPERATURE,°F
9. GAS VELOCITY, FPS .
Afterburner
Inlet
70
30.2
10. GAS FLOW RATE, SCFM(wET).
GAS FLOW RATE. SCFM (DRY)
1400
1370
11. GAS ANALYSIS, V0t%, DRY BASIS:
CARBON DIOXIDE
OXYGEN
0.22
21
CARBON MONOXIDE
NITROGEN
0.028
12. GAS ANALYSIS, VOL%, WET BASIS:
WATER VAPOR •
2.3
CARBON DIOXIDE :
OXYGEN
CARBON MONOXIDE
NITROGEN
AIR CONTAMINANTS MEASURED:
13. MATERIAL COLLECTED
Afterburner
Outlet
1330
3-07
0.136
Particulates
14. TOTAL GAS VOLUME SAMPLED, SCF (dry) 4?.8?
0.060
39.3^
15. WEIGHT COLLECTED, GRAMS
16. MATERIAL CONCENTRATION:
GRAINS PER SCF (WET)
GRAINS PER SCF (DRY)
GRAINS PER SCF AT 12% CO-
0.037
0.01^5
0.0193
PARTS PER MILLION BY VOLUME
17. MATERIAL FLOW RATE, LBS PER HOUR
as N02 (Outlet)
18. PPM by Vol.
19. Lbs Per Hour
Q.17
11
0.1
20. EFFICIENCY, %
77
60D489-R- I
-------
AIR POLLUTION CONTROL DISTRICT - COUNTY OF LOS ANGELES
^*"^ f* i 11 11 i i r^ 11 r\ r~ r\ i *f i i 11 r\ r\ r~ f^ I 11 T O ~~~ • — --
I
,ta, .^ ^ SUMMARY 0
F DATA AND RESULTS
TEST SITE, EQUIPMENT, AND TEST CONDITIONS:
i. NAMF OF FIRM Leo's Bar-B-Cue Company
? BASIC FOUIPMFNT Barbecue Oven
3, CONTROL FOUIPMFNT D±rect gas-fired afterburner
4. EQUIPMENT TESTED Afterburner
5. PROCESS WEIGHT, LBS PER HOUR
6. TESTING CONDITION
7. SAMPU i NG LOCAT.ION:
GAS FLOW AND ANALYSIS:
P. GAS TEMPER ATURE , °F
Q. GAS VFLOC ITY, FPS
10. fiAs FLOW RATE, SCFM(WFT)
GAS FLOW RATE. SCFM (DRY)
11. GAS ANALYSIS, VOL%, DRYBASIS:
CARBON DIOXIDE
OXYGEN
CARBON MONOX IDE
N 1 TROGEN
12. GAS ANALYSIS, VOL%, WET BASIS:
WATER VAPOR
CARBON D IOX IDF
OXYGEN
CARBON MONOXIDE
NITROGEN
AIR CONTAMINANTS MEASURED:
13. MATERIAL COLLECTED
14. TOTAL GAS VOLUME SAMPLED, SCF
15. WFIGHT COLLECTED, GRAMS
16. MATERIAL CONCENTRATION:
GRAINS PtR SCF (WET)
GRAINS PER SC'F (DRY)
GRAINS PFR STF AT 1 ?% CO,
2
PARTS PER MILLION BY VOLUME
17. MATERIAL FLOW RATE, LBS PER HOUR
NO as N02 (Outlet)
X1fl. PPM by Vol
IQ . Lbs Per Hour
20. FFFICIFNCY, %
s- .
( 70 )
1oWs|<
Afterburner
Inlet
70
30.9
iHo
1^00
0.239
21
0.0369
78.8
2.8
Particulatea
37.09
o.o49
0.0204
0.24
78
DATE __lr6rl6
«.
,,
1
V
A-
1
Afterburner
Outlet «.
1
1040
1370
2.68 . I
16.2
0.112 •
81.0 ™
1
•I
|
31.07 •
0.025 • V
1.
«.
w. , j
8 I
0.08 "
1
60D489-,
I
-------
AIR POLLUT," M CONTROL DISTRICT - COUNT" OF LOS ANGELES
TEST NO. _C-23§6_
SUMMARY OF DATA AND RESULTS
PAGE
TEST SITE, EQUIPMENT, AND TEST CONDITIONS:
1. NAME OF FIRM Leo'a Bar-B-Cue Company
BASIC EQUIPMENT.
Barbecue Oven
3. CONTROL EQUIPMENT
4. EQUIPMENT TESTED _
D±Tect gas-fired afterburner
Af terbumer •
5. PROCESS WEIGHT, LBS PER HOUR
6. TESTING CONDITION
7. SAMPLING LOCATION:
GAS FLOW AND ANALYSIS:
8. GAS TEMPERATURE,°F
9. GAS VELOCITY, FPS
10. GAS FLOW RATE, SCFM(wET).
11
12.
Afterburner
Inlet
80
GAS FLOW RATE. SCFM (DRY)
GAS ANALYSIS, VOL%, DRY BASIS:
CARBON DIOXIDE
OXYGEN
CARBON MONOXIDE
NITROGEN
GAS ANALYSIS, VOL%, WET BASIS:
WATER VAPOR
CARBON DIOXIDE
OXYGEN
CARBON MONOXIDE
NITROGEN .
AIR CONTAMINANTS MEASURED:
13. MATERIAL COLLECTED
30.7
1^10
1360
0.302
21
0.0392
78.7
3.2
Particulates
Afterburner
Outlet
830
1340
2.08
17.5
0.105
80.3
14. TOTAL GAS VOLUME SAMPLED, SCF
15. WEIGHT COLLECTED, GRAMS
16. MATERIAL CONCENTRATION:
GRAINS PER SCF (WET) .
GRAINS PER SCF (DRY) —
GRAINS PER SCF AT 127. C02
PARTS PER MILLION BY VOLUME
17. MATERIAL FLOW RATE, LBS PER HOUR
NO as NO (Outlet)
-x 2
1 8. PPM by Vol
19. Lbs Per Hour
20. EFFICIENCY, %
37.59
0.058
0.0238
0.28
79
31.12
0.036
0.0178
0.20
0.06
60D489-R. I,
-------
GCA/TECHNOLOGY DIVISION "'••A
May 9, 1977
Toastmaster
McGraw Edison Company
Toastmaster Commercial Division
Algonquin, Illinois 60102
Dear Sir:
Would you please send me further information concerning
char broilers. I am interested in knowing about any available
air pollution control equipment that may be suitable for your
broilers. Do you have any background data or test data that
may support any guarantee on meeting opacity or particulate
regulations.
Sincerely,
Mark Bernstein
MB:NC
80
BURLINGTON ROAD. BEDFORD. MASSACHUSETTS 01730 / PHONE; 617-275-9000
-------
TOASTMASTER COMMERCIAL DIVISION
McGraw-Edison Company
Washington Street. Algonquin, Illinois BO1O2 • (312) 65B-4511 Telex: 72-2446
May 13, 1977
GCA/Technology Division
Burlington Road
Bedford, MA 01730
Attention: Mr. Mark Bornstein
Dear Mr. Bornstein:
Thank you for your interest in Toastmaster commercial kitchen appliances.
As you are aware, we manufacture the appliance itself and have no relation-
ship with the air handling systems that may be installed by the individual
restaurant to control pollution or meet local requirements. Inherently
electric char broiling produces less contaminants than a flame fired device
but local interpretation of air quality standard varies greatly and, ther-
fore, place the responsibility upon the restaurateur to meet codes.
May we suggest you address your inquiries to those people in the industry
who manufacture air handling equipment. One such firm is our sister div-
ision, Seco Engineering Products, located in St. Louis, Missouri.
Sincerely,
D.A.Grill
National Sales Manager
DAG:n
81
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/12/77
PERSON CALLED:
ORGANIZATION: Chain Store Guide
425 Park Ave.
ADDRESS:
TEL. NO.
NYC, N.Y. 10022
312-371-9400
GCA PERSONNEL: M'B>
SUBJECT MATTER:
This firm publishes a listing of all food chain restaurants
in the country. We are purchasing a copy of
"The Directory of Chain Restaurant Operations."
82
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/12/77
PERSON CALLED: Dr. Poledor
ORGANIZATION:
ADDRESS:
National Restaurant Assoc.
One IBM Plaza Suite 2600
TEL. NO.
GCA PERSONNEL:
Chicago. Illinois 60611
312-787-2525
M.B.
SUBJECT MATTER:
Dr. Poledor informed me that from May 22 to May 25 there will
be an exhibit sponsored by their organization to be held in Chicago
at Me Cormick Place. Approximately 800 companies will be represented
during the show. There will be several workshops as well as the
exhibits.
83
-------
MIDWEST RESEARCH INSTITU1
4?l> Volkur
/ < '. \ \ RlV'W.iS Kansas City. Missouri r.-M 10
.7 J J iJ :J - • •
Telephone (016) 5C1-02I
I
110
1!02
April 23, 1976
Dr. William P. Fisher
Executive Vice President
National Restaurant Association
Suite 2600, 1 IBM Plaza
Chicago, Illinois 60611
Subject: Report on Phase 1 (Emissions Sampling and Testing) of project
entitled, "Sampling and Analysis of Charcoal Grill Emissions,"
MRI Project No. 4206-C.
Dear Dr. Fisher:
This letter report summarizes activities carried out under Phase
1 of the above project and presents emission data obtained from tests con-
ducted at the Hereford House.
Summary of Activities
On March 23, a pretest visit was made to the Hereford House. At
that time, the charcoal grill and the stack were inspected and necessary
arrangements made for the emissions tests. The teats were conducted on
March 31, 1976.
Duct extensions were placed on each of the two exhaust fans sorv-
ing the grills and each duct was sampled during the 2-hr sampling period
for each process (lunch-hamburger, afternoon-slack, supper-steak). Meat
counts were taken for each period to determine the amount of meat cooked
during the sampling period. The count for steaks should, be u^ed with cau-
tion due to varying custom weights on the meat which was cooked to customer
order. Test procedures adopted for sample and velocity traverses and for
particulate sampling followed EPA Test Methods 1 and 5, respect-ively.*
Emission data obtained from the tests are discussed next.
* For description of test methods see Federal ^Register, Vol. 36, No. 247,
December 23, 1971.
84
-------
Dr. William P. Fisher
National Restaurant Association 2 April 23, 1976
Emission Data
Table 1 presents emission data obtained from the tests. Emis-
sions rates are identified separately for total grease, total nonsoluble
solids and total soluble solids. The sum total of these is the total
particulate emission rate which is also presented for each test run. Table
2 presents these data in summary form and also includes emission rates as
pound particulate per pound of product. Complete run data from the tests
are available in. the form of computer printouts. They are too bulky to be
included in this report and can be furnished upon request.
From the test data it is obvious that the highest grain loading
is observed during lunch when hamburgers are processed and the lowest grain
loading is observed during slack time.
Visual observations of stack opacities were made periodically.
The visual emissions were gray-white when present. No observations could
be made during the supper (steak) test due to darkness. Emissions during
the afternoon (slack) test ran 0-107, opacity with one period of 20-307*
opacity. This high period coincided with a period in which the grill was
beir.^ sprinkled and the charcoal 'adjusted. Entrained water in the exhaust
may be interferring with accurate opacity observations. Emissions during
the lunch (hamburger) test were fairly constant and were 20-307, opacity.
The grill was sprinkled 10 times 'during this period and new charcoal added
twice.
Summary
The particulate grain loadings and pound particulate per pound
of product rn Table 2 appear to be low in comparison with some industrial
source emissions. More complete comparisons will be discussed in detail
as part of the Phase II effort.
85
-------
Dr. William P. Fisher
National Restaurant Association
April 23, 1976
If you have any questions on any of the items discussed above,
please do not hesitate to contact us. After you have reviewed this re-
port and would like us to proceed with Phase II please inform us per the
proposal conditions.
Sincerely yours,
MIDWEST RESEARCH INSTITUTE
K. P. Ananth
Senior Environmental Engineer
Approved:
L. J.
Assistant Director
Physicar Sciences Division
86
-------
TABLE 1
EMISSION DATA
Run
VMSTD, dscf
PMOS
TS, °F
VS^ fpm
QS, dscfm
PERI
Total Emissions
Mass collected, mg
Particulate loading,
gr/dscf
Particulate emission
rate, Ib/hr
Total, Ib/hr
Total Grease
Masd collected, mg
Particulate load, gr/
dscf
Particulate emission
rate, Ib/hr
Total, Ib/hr
1-S
2-N
3-S
4-N
5-S
6-N
39.20 52.93 52.89 50.05
53.04 51.98
1.24
1.43
0.8
1.86-
1.12
1.14
124 118
2,560 2,527
2,231 2,220
76 103
120 104
2,654 2,495
2,332 2,229
98 97
131 107
2,634 2,559
2,265 2,295
101 98
51.69 81.70 20.57 18.38 26.98 37.02
0.0203 0.0238 0.0060 0.0057 0.0078 0.0110
0.388 0.452 0.120 0.108 0.152 0.216
0.840 0.228 0.368
9.08 12.27
0.0036 0.0036
0.068 0.068
0.136
0 0
0
2.33 2.29
0.0007 0.0007
0.013 0.013
0.026
Total Solids Nonsoluble
Mass collected, mg
Particulate load, gr/
dscf
Particulate emission
rate, Ib/hr
Total, Ib/hr
Total Solids Soluble
30.33 52.85 17.80 15.75 20.02 30.20
0.0119 0.0154 0.0052 0.0043 0.0058 0.0089
0.228 0.293
0.521
0.104 0.093
0.197
0.113 0.176
0.289
Mass collected, mg 12.28 16.58 2.77 '2.63 4.63 4.53
Particulate loading, gr/
dscf 0.0048 0.0048 0.0008 0.0008 0.0013 0.0013
Particulate emission
rate, Ib/hr 0.092 0.092 0.016 0.015 0.026 0.026
Total, Ib/hr 0.184 0.031 0.052
87
-------
Approximate
Pounds/hour meat
TABLE 1 (Concluded)
1-S
2-N
3-S
4-N
51
5-S
6-N
41
Note: Lunch-hamburger Run
Afternoon-slack
Supper-steak
1-S (south duct)
2-N (north duct)
3-S
4-N
5-S
6-N
VMSTD - Volume of dry gas sampled through dry gas meter at standard
conditions.
PMOS - Percent moisture in stack gas, by volume.
TS - Stack, temperature.
VS - Stack velocity.
QS - Volumetric flow rate in stack at standard conditions, dry basis,
PERI - Percent isokinetic.
88
-------
TABLE 2
SUMMARY OF EMISSION RATES
Total
Run
1-S
2-N
3-S
4-N
5-S
6-N
Discharge
Rate
2,231
2.220
4,451
2,332
2,229
4,561
2,265
2,295
4,560
Moisture
(% by Vol)
1.24
1.43
1.33 avg-'
0.8
1.86
1.32 avgi/
1.12
1.14
1.13 avg^'
iul""" b/
Particulates-
(sr/dscf)
0.0203
0.0238
0.0220 avg*/
0.0060
0.0057
0.0058 avg-'
0.0078
0.0110
0.0094 avg-/
~--l <-«Mt-Vi (
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/17/77
Mr. Ed Zeman
Anetsberger Brothers
Anets Drive
Northbrook, Illinois 60062
312-272-0770
M.B.
I questioned Mr. Zeman about the type of broilers that his
company manufactures and about any control equipment that may be
suitable. I was told that SECO (Southern Equipment Company)
manufactures a scrubber for broilers. I will call them. Mr. Zeman
said that he will be at the NRA show in Chicago and I can obtain
further information then.
90
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/17/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Mr. Paul Ross
Wolf Range Co.
19600 So. Alameda St.
Comptonj California 90221
213-639-7955 __
M.B.
I called the Wolf Range Co. to obtain information about the
types of broilers they manufacture, who they sell to and the types
of control equipment that may be suitable for their equipment.
Mr. Ross informed me that they make two types of broilers, a
charbroiler and a groove griddle which imports the same flavor and
looks of a charbroiler to the meat. It may be a viable alternative
to controlling emissions from charbroilers.
They will be at the NRA show in Chicago next week. Mr. William
Halliburton (National Sales Manager) and Mr. Mark Zee (President)
will be there.
91
-------
PERSON CALLED:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
Mr. Bernie Stever
DATE: 5111 111
ORGANIZATION: SECO Southern Equipment Company
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
St. Louis. Missouri
314-352-0442
M.B.
SECO manufactures control equipment for broilers used at
restaurants. They will be at the NRA show in Chicago where I
can obtain further information.
92
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/17/77
PERSON CALLED: Don Olson .
ORGANIZATION: South Bend Range
ADDRESS:
211 S. Cherry St.
South Bend, Indiana 46625
TEL. NO. 219-287-6586
GCA PERSONNEL: M«B- ;
SUBJECT MATTER:
South Bend manufactures three types of broilers for restaurant
use. They are:
1. Top-fired gas broilers
2. Radiant broilers
3. Charbroiler with larva rocks.
Charbroilers are used primarily by small restaurants.
Mr. Olson and Mr. Engeart will be at the NRA show in Chicago.
93
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/17/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Mr. Daniels
Star Mfg. Co.
9325 Olive Boulevard
St. Louis, Missouri 63132
314-994-0880
M.B.
Their largest charbroiler is a 2-ft. unit. They manufacture
both gas and electric units. Mr. Daniels will be at the NRA show
in Chicago and should be able to provide me with further information.
94
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/17/77
PERSON CALLED: Mr. Hollis
ORGANIZATION: Magikitchen
ADDRESS:
Quackertown. Pennsylvania
TEL. NO.
215-536-8140
GCA PERSONNEL: M.B.
SUBJECT MATTER:
Mr. Hollis told me that the last available data for the
charbroil restaurant industry was published by the Food Service
Industry in 1966. They stated that 6.6 percent of total
restaurants have charcoal broilers, 13.3 percent countertop
.broilers, and 5.1 percent salamander broilers (sliding drawer).
He mentioned the following restaurants:
Ponderosa
Rustler
Marriott Hotels
Ho Jo's
Open hearths are used at the more expensive restaurants.
Mr. Hollis will be at the NRA show in Chicago. The average
life of a charbroiler is approximately 10 to 15 years accord-
ing to Mr. Hollis.
95
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/18/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Mr. Rubin Palm
Palm Brothers
Century 21 APC
Minneapolis, Minnesota
612-871-2727
M.B.
Mr. Palm explained to me about a control device they are marketing
called a "Twister-aire-Recycler" used for electric charbroilers. This
device uses a grease knockout area which is periodically cleaned with
a water wash system. The unit is comprised of a glass filter, an ac-
tivated carbon bed and a HEPA filter. The gas after it is cleaned, is
returned to the ventilation system thus saving on heating and cooling
costs. Mr. Palm stated that he will send me further information on
the system. He will also be at the NRA show in Chicago.
96
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/18/77
PERSON CALLED: Mr. Brown
ORGAN!ZATION: American Meat Inst.
ADDRESS: 1600 Wilson Boulevard
TEL. NO.
Arlington, Virginia 22209
703-841-1030
GCA PERSONNEL: M-B-
SUBJECT MATTER:
The AMI was contacted to determine if any statistical information
is available concerning the consumption of meats in restaurants.
Mr. Brown stated that he knew of only one publication which is rather
old; however, it is the only one available. The USDA published in
November, 1971 a standard Bulletin No. 476 entitled, "Food Service
Industry Type, Quantity and Value of Foods Used."
I will call the USDA to see if there is a latter issue.
97
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/18/77
PERSON CALLED: Mr. James Nix
ORGANIZATION: Economic Research Service USDA
ADDRESS: Washington, D.C.
TEL. NO. 202-447-8972
GCA PERSONNEL: M.B.
SUBJECT MATTER:
Mr. Nix provided me with the following statistical information
on meat production and consumption.
Commercial production of beef 25,662,000,000 Ibs.
Civilian consumption adjusted for 27,132,000,000 Ibs.
export and import
Military consumption 246,000,000 Ibs.
They estimate that 50 percent is used by the consumer at home.
40 percent by restaurants
10 percent by military, hospitals, schools, institutions
He thought we should contact GRALLA Publishing Co. in N.Y.
They publish "Supermarketing." (Journal) Telephone No. (212) 869-1300,
98
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/18/77
PERSON CALLED: GRALLA Publishing
ORGANIZATION: "Supennarketing"
ADDRESS: 1515 Broadway
N.Y., N.Y.
TEL. NO. 212-869-1300
GCA PERSONNEL: M»B'
SUBJECT MATTER:
Their SEPT. 1976 issue discussed the supermarket industry with
respect to the restaurant and fast food industry. I requested a copy
of the article which they will send.
99
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/18/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Mr. Drexel T. Carlson
Drexel T. Carlson Co.
2909 W. 93rd Terrace
Leanwood, Kansas 66206
913-381-3772
M.B.
Mr. Carlson has developed a control device for reducing visible
emissions at restaurants. The unit is a vapor reactor called an
"Airgiene."
The unit has been tested on a small scale of 1,000 cfm at the
Hereford Steak House in Kansas City. The Steak House is actually
exhausting 5,500 cfm. The opacity readings during the test were
0 to 5 percent.
The cost for a full-size unit for this restaurant would be:
$8,000/design 7,200 cfm unit. Only need 5,500 cfm but
external air is used.
Operating costs: )15 Hp m°tor 10 hrs/day electricity
(1-1/2 to 2 gallon make-up H20 per hour/1000 cfm
wetting agent added to HO
100
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/19/77
PERSON CALLED: Mr. George DeLapp
ORGANIZATION: _Kansa_s_City_ Air Quality Office
ADDRESS:
414 E. 12th St.
TEL. NO.
GCA PERSONNEL: M>B>
SUBJECT MATTER:
Kansas City, Missouri
816-274-2501
Kansas City has an extensive program to enforce their opacity
and odor regulation on charbroilers and Bar-B-Q pits. Presently,
all but % 30 restaurants have either installed control equipment
or have made a process change to control their emissions. They
are using primarily afterburners with one or two using ESP.
Mr. DeLapp mentioned that he had previously performed a nation-
wide survey to determine what other agencies are doing to control
restaurant emissions. He promised to mail this information sometime
during the next several weeks.
101
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Health Department
Air Quality Section 50350
City of Kansas City, Missouri
Heart of America
21st Floor, City Hall
Kansas City, Missouri 64106
816-274-2501
May 20, 1977
Mr. Mark Bornstein
G.C.A. Corporation
Technical Division
Burlington Road
Bedford, Mass. 01730
Dear Mr. Bornstein:
Re: Information/charbroilers
and barbecues
Enclosed is information that you requested regarding control
efforts regarding restaurant charbroilers and barbecues.
Kansas City, Missouri at present has some 1100 restaurants
operating. In 1971, when this Section began abatement actions
on visible emissions from charbroilers and barbecues all
restaurants were surveyed by letter.
It is estimated that approximately 10% had charbroilers
and/or barbecue pits. The first effort found that no one
knew what kind of controls to get, who manufactured adequate
controls and what the costs were.
To assist the program 315 enforcement agencies were queried
to see what their actions were, if any, 175 answers were
received. Their answers are broken down in attached material.
Further 47 air pollution control manufacturing companies
were queried, 24 answers were received (enclosed).
Roughly, as of January 1, 1976, 122 restaurant complied with
the Visible Emissions Section of the Kansas City, Missouri
Air Pollution Control Code, a list is enclosed.
An operation's cost list is also enclosed, but does not
include national gas cost increases for 1976 and 1977.
Three more controls are listed on a copy of a letter to the
Restaurant Association, these became known after the 47
companies were queried.
102
-------
Also, as you know, there is another new experimental control,
the aire-giene vapor-reactor, that is presently being tested
at the Hereford House Restaurant in Kansas City, Missouri.
Lastly, a copy of a report that I received from the Bay area
Air Pollution Control District in California is included.
The Kansas City, Missouri Air Quality Section's findings
concur with this report.
I hope that the information that I have compiled is of
assistance to you. If there are any specific questions
please contact me.
Sincerely,
yt>
George "H/'De La
Supervisor/Enforcement
Air Quality Section
GHD/pk
Encl.
103
-------
n 50339
City of Kansas City, Missouri 10th Fioor. City Hall
H.wt of America Kansas City, Missouri 64106
May 25, 1976 •
Mr. Max Kerner, President
Missouri Restaurant Association
4003 Penn . .
Kansas City, Missouri
Dear Mr. Kerner:
This department, in its continuing search for adequate air
pollution controls for industry and for charboilers, has re-
cently learned of two new pieces of such equipment.
Knowing that the Restaurant Association and its members are
deeply ..concerned with reducing the air pollution problem in
Kansas City metropolitan area, this information is forwarded
to you for dissemination to the membership.
Since the Restaurant Association and its members are also
deeply concerned with the energy shortage, the following
equipment should interest them.
The Monsanto Enviro-Chem Systems, Inc., 800 North Lindbergh
Blvd.. St. Louis. Missouri 63166 has recently introduced the
Brinks Mist Eliminator v the phone number is 1-314-694-3835.
This device is a filtration device with a water wash that does
not use natural gas. It has been installed and is in operation
on a Hardee's Restaurant in Maryland.
Maryland State Air Quality Engineer, Wayne Fritz was contacted
and he confirmed the above. Marylands Air Pollution Control
Regulations require zero Ringelmann and Mr. Fritz said the
device was successful.
Food Service and Engineering personnel of Crown Center Corp.
are investigating the Brinks System and very possibly will
install a unit on the 25 Grand Restaurant in conjunction with
a charbroiler operation.
fs A*^ e//^
-------
The second ;i i r pollution control is a .system designed and
rum'] I'actured by Century 21 Pollution Control,, Inc.. , 5104
Mi .1 Ishoro Avenue, North, Minneapolis, Minnesota, 55428
telephone 1-612-535-3652.
Tlic unit is the "Twister Aircrccycler System" it also uses
no' natural gas and has a wash down .system. The company
•states that the cleansed air from the charbroiler hood is
exhausted back into the room.
If the unit is so installed, it is immediately removed from
Air Pollution Control Section's jurisdiction since we are
concerned only with emissions to the ambient air.
In any event personnel from Crown Center Corp, traveled to
Minneapolis to observe the Airerecycler in operation.
The unit was installed on a charbroiled hamburger,.-operation
at a Kiosk in an enclosed shopping mall. Crown (/enter re-
ports that the unit was observed for a period of 2 hours
thru the noon rush. No odor or smoke was observed being
emitted from the exhaust.
The exhaust was bented directly into the enclosed mall. The
old Pusateri's New Yorker Restuarant and the Jones Store at
12th and Main are considering this unit for installation.
There is also an electric charbroiler called Jenn-air that
operates satisfactorily, from the visible emissions angle,
and is manufactured by the Jenn-air Corp/, and sold by the
Heaven Engineering Company, 5011 Antioch, Shawnee Mission,
Kansas 66203, Phone 362-5560,
Should any other suitable air pollution control equipment for
charbroilers be turned up in our neverending research, you
will be notified.
If there are any questions please contact this department.
Sincerely,
1
George H. I/e Lapp
Supervisor/Enforcement
Air Quality Section
GHD/pk
105
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COST OF OPERATIONS FOR AIR POLLUTION CONTROLS AS
APPLIED TO BARBECUE PITS, KANSAS CITY, MO.
Establishment AP Control Operating cost
Bryants BBQ, 1735 Brooklyn Afterburner- $273.64-30 day bill
May-June
Natural gas use includes 2-1,000,000 Btu afterburners in
AP control, 2-500,000 Btu burners in incinerator, gas
cooking stoves, french fryers, steam tables, and hot
water supply. Cooks average of 2000fr meat per day-
total gas cost for June bill prorated back to meat
per lb=approximately 4/10 cent per Ib.
Gates BBQ, 1221 Brooklyn Afterburner $100.00- Average
30 day bill
Natural gas use includes heating, AP control, cooking,
hot water and steam table.
Gates BBQ, 1411 E Swope Parkway - Afterburner $150.00-Average
30 day bill
Natural gas use includes heating, AP control, cooking,
and hot water. AP control is 1,000,000 Btu afterburner.
Oscar's BBQ, 6201 E Blue Parkway-Afterburner $70.00-Average
30 clay bill
Cost for 250,000 Btu afterburner only.
Smokestack BBQ #1, 8129 S 71 Hiway-Afterburner $125.00-Average
30 day bill
Natural gas use includes 2-AP controls, afterburners, hot
water and french fryers.
106
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COST OF OPERATIONS FOR AIR POLLUTION CONTROLS AS APPLIED
TO CHARBROILERS, KANSAS CITY, MISSOURI
Establishment
AP Control
Operating cost
Harclee's, 5322 Troost Afterburner $80.00 per month average
102nd $ Wornall Afterburner 75.00
2825 NE Vivien Road Afterburner 75.00
Hardee's costs are for natural gas for afterburners,
only.
Cork $ Cleaver, 103 $ State Line Afterburner $167.71-30 day bill
May-June
.Natural gas use includes 3 gas fired fireplaces that
are in use at all times for effect, a 24" x 36" char-
broiler, a 6-burner gas stove, and a hot water supply.
Ramada Inn, 6105 E 87th Street Afterburner $900.00-30 day bill
April-May
Natural gas use for complete hotel heating, hot water,
charbroiler, cooking, and AP control afterburner.
Snooty Fox, Linwood § Gillham Afterburner $151.69-30 day bill
May-June
Natural gas use includes AP control, charbroiler, hot
water supply, and other cooking. Exhaust hood emits
1500 cfm of effluent, 500,000 Btu--afterburner setting.
107
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122 RESTAURANTS THAT HAVE COMPLIED WITH THE AIR POLLUTION CONTROL CODES
VISUAL EMISSIONS SECTION BY ONE MEANS OR ANOTHER
DATE COMPLI
fi rnatioual House of Pancakes, 5171 Chouteau 12-6-74
International House of Pancakes, 6501 Troost 3-20-73
International House of Pancakes, 3620 Broadway 3-6-75
Annie's Santa Fe Restaurant, 100 W. Ward Parkway 3-28-73
Alameda Plaza Hotel ,Wornall at Ward Parkway May, 1972
(All. charbroilers removed from plans)
Harold's Place, 3071 N.E. Prather 5-21-73
Inner C ire Ac Continental Hotel, 106 West llth 10-11-74
Iloulihans 0.1 d Place, 4743 Perm 3-2-73
Runway Restaurant, 250 Richards Road 12-9-73
Sambo's, 3145 Gillham 6-15-73
Sambo's Restaurant, Bannister and Troost 11-16-72
Sambo's Restaurant, Eastwood Drive § I 435 equip, in plans
Sambo's Restaurant, Blue Ridge Blvd. equip, in plans
Santa Fe Inn, 6600. Blue Ridge 2-26-74
Sizzler Family Steak House, 3205 Main . 5-14-73
Sizzler Family Steak House, 2628 N.e. Vivion 5-14-73
Stix, Baer $ Fuller, 8800 Ward Parkway 2-2-73
Stix, Baer § Fuller Coffee Shop, 8800 Ward Parkway 2-2-73
Romanelli's Bar, 7122 Wornall 3-6-75
Denny's, 1600 Broadway 10-26-72
Denny's, 3910 Main . 11-13-72
Fun Sp<->t, 2934 Southwest Blvd. 4-9-75
Little Angus Grill, 4181 Broadway 3-7-75
Penn Valley Community College, 3201 Southwest Trafficway 4-23-73
V" Tyard, 900 Broadway . 6-27-73
Ctown Center Hotel Shops, Grand and Pershing 4-23-72
(All charbroilers removed from plans)
Old San Francisco, 1617 Genessee 2-26-74
Velvet Freeze, 7120 Prospect 8-20-75
Velvet Freeze, 5536 N.E. Antioch Road 8-20-85
Velvet Freeze, 5400 N.W. 45 Highway 8-20-75
Velvet Freeze, 8220 Bannister Road 8-20-75
OVERFIRED BROILER
Crown Center Hotel § Shops, Grand § Pershing 4-23-73
(All charbroilers removed from plans)
International House of Pancakes, 7640 Wornall 6-26-72
The Depot, 72nd and Wornall . 10-23-73
(All charbroilers removed from plans)
Eddy's, 1301 West 103rd 2-2-73
El Chico, 8600 Ward Parkway 2-2-73
Embers, 8230 South 71 4-.16-74
(A1..1 charbroilers removed from plans)
lloliilny Inn, Plaza Circle, K.C.I. 3-8-73
(AM c li;i rl> ro i 1 i-rs removed I'roin pl;ins)
Holiday Inn, Blue Ridge Cut-off § 1 70 8-5-74
(All charbroilers removed from plans)
Holiday Inn, Parvin Road f, I 435 1-6-75
(All charbroilers removed from plans)
108
I
-------
'OVERl'iUGD BROILER cont.
K.C. Chiefs Arrowhead Inn, Sport Complex
K.C. Chiefs Stadium Club, Sports Complex
K.C. Royals Stadium Club, Sports Complex
G Lindsey's, 78th and Wornall
Marriot Hotel, K.C.I.
Marriot In Flight Food Service, K.C.I.
Plaza International, 112 f, I 29
Ramada Inn, Tiffany Springs f, I 29
Rodeway Inn, 11420 Hickman Mills
Royal Inn, 11828 Plaza Circle
Sheraton Royal Hotel, 9103 East 39th
Waldo Astoria Theatre, 7428 Washington
Brecken ridge Inn, I 435 § Front
Sirloin Stockade, 11828 Blue Ridge
Voyager Restaurant (Travel Lodge),921 Cherry
Mama Angelines, 400 Wyandotte
Tasty World, I 35 $ N.E. Antioch
Victoria Station, 3rd § Delaware
Village Gate, 410 Delaware
Buttonwood Tree, 4900 Main
Hotel Muehlebach, 12th $ Baltimore
2-6-75
3-26-73
4-9-73
10-18-73
8-5-74
11-14-72
6-24-74
3-26-74
6-18-73
2-7-73
5-9-74
8-6-73
equip, in plans
9-5-72
6-25-73
9-3-74
11-21-74
4-1-74
11-27-74
8-22-75
plans approved 8-19-75
FLAT GRILL
F.hanezers, 309 Delaware
Nicky's, 928 Wyandotte
.11-21-72
3-6-75
A. xERBURNER
A § H Barbecue, 3107 Swope Parkway
Benny's Inter City Barbecue, 8509 Winner Road
Arthur Bryants Barbecue, 1727 Brooklyn
City Market Smoke House Barbecue, 20 East 5th
De Lux Famous Barbecue, 2912 Brooklyn
Gates Barbecue, 1411 East Swope Parkway
Gates Barbecue, 1221 Brooklyn
Harris Barbecue, 2401 'Brooklyn
J.B. $ Sons Barbecue, 5429 Troost
J.B.s Barbecue, 3325 East 31st
Oscars Barbecue, 620 East U.S. 50
Sherman's Better Barbecue, 5900 Prospect
Smoke Stack #1, 8129 South U.S. 71
Smoke Stack #2, 135 $ Wornall
Sammy's Barbecue, 7100 Troost (Installed,
Cork ti Cleaver, 103rd and State Line
Fire Side Inn, 5500 N.E. Antioch Road
Ox Restaurant, 1600 Genessee
2825 N.E. Vivion
102nd and Wornall
5322 Troost
Inn, 6101. East 87th
f obty Fox, 3150 Gillham
i,oyds Barbecue, 5510 Prospect
Ray's ." 2 Barbecue, 2600 Gregory Installation
installed, not yet fully connected
operating permit not yet
Golden
llardeR ' s
Hardec's
Hardee
Ramada
s
9-4-74
4-2-75
6-2-72
5-21-73
11-27-74
6-11-73
8-21-72
10-30-73
7-30-75
11-20-74
11-22-72
7-13-73
5-14-73
7-9-74
issued)
4-9-73
7-1-74
12-11-74
2-27-74
7-10-73
9-7-73
5-25-73
6-11-73
8-6-75
permit issued 7-30-75
109
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Howard Johnson, 1602 Russell Road
Victoria Station, 3rd and Delaware
L _!•§!
Jake Edwards, 5107 Main
T.W.A. Tn Flight Food Servie, K.C.I.
TEMP. CONTROL & UNDERGROUND EXHAUST
Dairy
Dairy
Dairy
Dairy
Dairy
Dairy
Queen,
Queen,
Queen,
Queen,
Queen,
Queen,
414
7801
4343
4901
649
434
East 63rd
N.W. Prairie
N. Cleveland
Hardesty
Bannister
West 85th
View
1-29-74
4-1-74
8-13-71
1-3-74
7-10-75
10-7-74
6-11-73
9-26-73
3-25-75
4-25-74
TEMP. CONTROL
Wishbone Restaurant, 4455 Main 6-27-73
Sears Roebuck, 15th § Cleveland 4-30-74 Construction permit issued, visible
emissions O.K. but company still trying to develop automatic temp, controls,
GAS ONLY
Long's Barbecue, 6311 Prospect
Oven Barbecue, 1501 Cast 17th Terrace
.ittle P.igs Barbecue, 501 Wyandotte
(...tadys House o.C Ribs,
Rib Cage Restaurant
USE CEASED
3842 Prospect
Barbecue, 7006
N.W. Barry Road
Crimson Coach Lounge, 8910 East 40
Nino's Place, 1321 Admiral
Olympic Flame, 8241 Wornall
Branding Iron, 5000 East Linwood
Capri Motel, Independence § Paseo
Black Angus, 6015 Troost
M.ike's Bar, 5424 Troost
Papa Nicks, 418 Delaware
Papillon Barbecue, 7200 Wornall
Patio Annex, 321 East llth
Poor Freddies, 301 Delaware
Ciunthers Fine Foods, 8510 East New 40
Jade East, 200 East 12th
Menorah Hospital Restaurant, 4949 Rockhill Road
PROCESS CHANGE
Burger Chef, 6800 Bannister
Halls Chestnut Farms Restaurant, 5050 Oak
rtys Barbecue, 214 West 85th
hcepherisons, U.S. 40 § Lees Summit Road
5-28-73
2-11-72
2-12-75
8-29-75
5-14-71.
4-8-74
10-31-72
6-5-75
10-9-72
10-9-72
4-9-75
6-1-73
10-24-74
7-9-74
6-13-74
10-24-73
3-6-75
3-6-75
2-1-73
10-27-72
8-6-75
7-22-74'
12:-21-70
110
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/19/77
PERSON CALLED: Mr. Frev and Mr. Joe Crawford
ORGANIZATION: FC Industries
ADDRESS: Overland Park
Kansas
TEL. NO. 913-381-5005
GCA PERSONNEL:
SUBJECT MATTER:
FC Industries sells afterburners for the restaurant industry.
Afterburners are about the only thing that can be put on Bar-B-Q's
because they do not need a fan to induce the draft. Bar-B-Q's work
better if they use a natural draft. Afterburners and ESP are OK for
charbroilers not for Bar-B-Q's.
A typical Hardees with a 2,000 cfm unit and a temperature rise of
300°F will need 600,000 Btu/hr at $1.70/1,000 CFM for natural gas.
or $1.02/hr. for gas. The unit will most likely only be used for
5 to 6 hrs. per day during busy periods. So at $6/day x 365 = $2,250/
year for natural gas. Mr. Crawford suggested I contact United Air
Specialists in Cinn. Ohio to obtain data about "Smoke Eaters" and
ESP.
Ill
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 5/20/77
PERSON CALLED: Mr. Dan Christman
ORGANIZATION: United Air Specialist
ADDRESS: Cincinnati. Ohio
TEL. NO.
513-891-0400
GCA PERSONNEL: M.B.
SUBJECT MATTER:
UAS Manufactures an ESP for restaurants called the "Smoke Eater."
Dave provided me with industries estimate of the number .of restaurants
in the country and the number of direct fired restaurants. There are
500,000 total restaurants of which 7 to 10 percent direct fire resulting
in 35 to 50,000 across the country. The most recent annual growth
rate for the industry is 12 percent.
Dave will be at the Chicago show so that we can discuss the
industry in further detail.
112
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
DATE: 5/25/77
Mr.
Vino
Gas Appliance Manufacturers
Association (GAMA)
Virginia
TEL. NO.
703*525-9565
GCA PERSONNEL: M.B.
SUBJECT MATTER:
I called GAMA to determine if their organization had any
information on the number of gas-fired units used by the
restaurant industry. There is presently no information of
this nature available through this organization.
113
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NEIL SOLOMON, M.D.. PH.D.
SECRETARY
DEPARTMENT OF HEALTH AND MENTAL HYGIENE
ENVIRONMENTAL HEALTH ADMINISTRATION
P.O. BOX 13387
201 WEST PRESTON STREET
BALTIMORE, MARYLAND 21203
PHONE • 301-383-3147/3148/3149
May 27, 1977
DONALD H. NOREN
DIRECTOR
Mr. Mark Bornstein
Environmental Engineering
Department
CCA/Technology Division
Burlington Road
Bedford, Massachusetts 01730
Dear Mr. Bornstein:
This is in response to your recent letter requesting a copy of our report
entitled "Control of Air Pollution from Restaurant Charbroilers".
Unfortunately, the report prepared by the Bureau of Air Quality and Noise
Control will not be in its final form and ready for publication until late in
June. In the meantime, the manuscript has been scheduled for publication in
the July issue of Air Pollution Control Association journal.
I'll have a copy of the report sent to you as soon as it becomes available.
Sincerely yours,
rrancis
Public Health Engineer
Division of Engineering
Bureau of Air Quality
and Noise Control
JF:bw
114
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S6CO
SECO PRODUCTS
McGraw-Edison Company
4560 Gustine Ave., P.O. Box 7116. St. Louis, Mo. 63177 Phone (314) 352-0442
June 1, 1977
Mr. Mark Bornstein
Environmental Engineering Department
Pollution Control Laboratory
% GCA/Technology Division
Burlington Road
Bedford, Massachusetts 01730
Dear Mr. Bornstein:
Thank you for stopping by our booth at the N.R.A. Show last
week. It is always a pleasure to talk to someone about
pollution and ventilation as it applies to the Food Service
Industry.
At the Show you wanted to know who was working in the field
of pollution with regards to our industry. A Dr. Tom Lawrence
of the Arthur B. Little Company (AC-617-864-5770) has an
ERDA Grant for researching energy savings with regards to
cooking in commercial kitchens.
With regards to odor control we have been working with Purafil, Inc.
which is a subsidiary of H.E. Burroughs & Assoc. Inc. Their address
is: P.O. Box 80434, Chamblee, Georgia 30336, phone AC-404-451-7146.
If we can be of any additional assistance to you in your study
please feel free to contact us.
Sincerely,
SECO VENTILATION DIVISION
McGraw-Edison Company
• / / ____
Bernard G. Stever,
Director of Engineering
BGS/lvh
115
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/8/77
PERSON CALLED: Mr. Bob McFee
ORGANIZATION:
ADDRESS:
Lester B. Knight Co.
Chicago
TEL. NO. 312-346-2100
GCA PERSONNEL:. M-B-
SUBJECT MATTER:
Bob McFee has been hired by the Electro Air Company to determine
the marketability of their ESP. There is a good chance that Bob and
I may be able to exchange some of the information that each of us is
obtaining in our contracts. Bob may be able to stop by the office so
that we can meet and discuss the likelihood of any exchange.
116
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/10/77
PERSON CALLED: Mr. Cliff Culpepper. President
ORGANIZATION: Aero-Dyne
ADDRESS: Charlotte, North Carolina
TEL. NO.
704-525-8647
GCA PERSONNEL: M.B.
SUBJECT MATTER: Afterburners
Mr. Culpepper has been in the business of manufacturing afterburners
and control devices for restaurants for the past 10 years. He is very
knowledgeable about the subject and should be a good source of informa-
tion. I suggest that when we meet at Hardee's in Rocky Mount we also
visit Aero-Dyne.
117
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/10/77
PERSON CALLED: Mr. Jeff Haron
ORGANIZATION: Trion Inc.
ADDRESS: Sanford. North Carolina
TEL. NO. 919-775-2201
GCA PERSONNEL:
SUBJECT MATTER:
Trion manufactures ESP which can be used for restaurants.
Their main problem with the equipment is getting the Manager of
the restaurant to clean the unit at the end of each day. Jeff
said he is going to be in the N.Y. area shortly and would like
to come by and discuss their process and our contract.
118
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/15/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Mr. Elliot Laffer
American Air Filter
395 Totten Pond Road
Waltham, Mass.
617-890-7220
M.B.
American Air Filter manufactures a device called a Roto-clone
which can be used in restaurants. A typical cost for a 4,000 CFM
unit with a 4-inch pressure drop is approximately $5,300 to $5,400.
This unit requires a 7.5 H.P. motor and 2.5 gallons per minute of
water at 50 psig. Mr. Laffer will send me further data through the
mail.
119
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/15/77
PERSON CALLED: Mr. Tom Adams
ORGANIZATION: Gaylord Industries
ADDRESS:
Lake Oswego, Oregon
TEL. NO.
503-639-7686
GCA PERSONNEL: M.B.
SUBJECT MATTER:
Gaylord manufactures grease extractors which are 95 percent
efficient; however, they will not by themselves meet any opacity
regulations. They also manufacture ESP's which are also supposed
to be 95 percent efficient and should reduce the opacity to
5 percent. The estimated costs of this equipment is given below:
Capital cost
Operating cost
Hood-mounted 1500 CFM
Roof-mounted
3000 CFM
1600 - 2400 CFM
2400 - 3600
3600 - 4800
4800 - 6000
$5,500
$9,000
$6,600
$7,700
$8,700
$9,200
detergent
Avg. length of hood sold 16 feet or 4000 CFM 250 ft3/linear foot;
Lifetime of unit 20 to 30 years.
They also have a plant in Newark, N.J. - Gaylord East Corp.
Mr. Vince Antoniello, Telephone No. #201-242-1610.
75 percent of all new restaurants have charbroilers.
50 percent of new restaurants have gas-fired units.
20 to 25 percent have electric units.
1 percent have charcoal-fired units.
120
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE:6/14/77
PERSON CALLED: Sandy Boyle
ORGANIZATION: Tepco, Inc.
ADDRESS: Garland, Texas
TEL. NO. 214-276-0591
GCA PERSONNEL:
SUBJECT MATTER: Precipitators
Sandy Boyle suggested we call Tepco's East Coast representative:
Thomas Ralph Jr.
15 Pearl Street
Salem, Mass. 01970
617-744-2926
Mr. Ralph stated that he knew of one test in N.Y. and will send
the test data.
121
-------
DEPARTMENT OF ENVIRONMENTAL PROTECTION
DIVISION OF ENVIRONMENTAL QUALITY
JOHN FITCH PLAZA, P.O. BOX 1390, TRENTOJJ. N.J. 08625
February 2, 1972
Mr. William J. Karas
Vice President
Jamestown Foods, Inc.
t/a Huck Finn Burger Pit
1085 Route #22
Mountainside, New Jersey 07002
Reference: Certificate No. CT-3552
Expiration Date - January 26, 1977
Permit No. P-4410
Dear Mr. Karas:
Enclosed is your approved "Certificate to Operate
Control Apparatus or Equipment." The possession of
the said certificate does not relieve you from the
obligation of complying with all other provisions
of the New Jersey Air Pollution Control Code.
Very truly yours,
^s John D. Bowe
Supervisor, Permits § Certificates
Bureau of Air Pollution Control
JOB:baa
Encl.
cc: Board of Health - Mountainside
Field Office - Metro
122
-------
NEW JERSEY STA'." D.r-A.ITiV.ZNT Or ENVIRONMENTAL PROTECTION
A~v-_ICATION FOR CERTIFSCAT5 TO OPERATE CONTROL APPARATUS OR EQUIPMENT
."(".. AL-.V Jersey State Department of Environmental Protection
.-...eau of Air Pollution Control
. . 0. Box 1390
Da te j£n' 6,1971
Use Instructions, Air-D-14
1. Reference Permit No.
T 'r^ *•*• zz r* -~- ->- --
2. Fuji Business NnrriP .!Lr.'''ri-v-'_'r:," ^ "~
1
Sir Nn. ACQ^_7^c;o,_On i
. Poods Inc "t/a/ Huck 7inr. Barker '~--.~
ooc. A 3. AoUress of equipment and/or control apparatus: -
'•)£•!> Roiif* 22 M-,
! *
i 4. Location on premises (Bldg., Dept.,
Mt^tCifJlfty County
area, etc.1) Only buildin~
' 1. Identify process equipment CharCGal T^azler
. .
. •--• ^ 2. List air pollution control apparatus.
3. Date equipment to be out in use ,.
Plant Contact:
V/illiam J. Haras
--•<-. - . Name (Print or Type)
v.p.
1
Electronic Precipitator "~7~£/*CO
3/25/71
201 2^
Telephone No.
none
Title Telephone Extension
This appiica:ion is submitted in accordance with the
knowledge and belief is true and correct.
1085 Route 122 <
-\ . .
Mailing Address, Zip
DO NOT
provisions of N.J.S.A. 26:2C-9.2, and to the best of my
\A / 1 y AX~JL^ — — ^ ^ -~-*^ — ^
Signature ^all copies
Y/il liarn J. Trsras
Name (Print or Type)
Title
WRITE BELOW
C .^TIFICATE TO OPERATE CONTROL APPARATUS OR EQUIPMENT
V. ./ORARY DURATION
v Approvpri , .
...-.•ratio.-. r!-:;> , —*^^ ^*
typervisor, /-1.. -.-.•/: ;'.-.-. . silicates
5 YEAS DURATION
Certificate No. . t-.»^^5^^^ :
_ Dare Approver! . \ — ^^**^^^.
. :-jiration dare ^*^* »^*^* •T' !
. Appmv<.d hy: X\_^^^^,ixL<^5rT'ii f / JLJ I
^c&r,'tttr 1 1
123
original and seven (7) copies
M6042
-------
Health Department
Air Quality Section 50350
June 30, 1977
City of Kansas City, Missouri 21st Floor, City Hall
Heart of America Kansas City, Missouri 64106 816-274-2501
Mr. Mark Bornstein
GCA Technology
Burlington Road
Bedford, Mass. 01730
Dear Mr. Bornstein:
In response to your telephone request for charbroiler informa-
tion I researched our Air Quality Section files and compiled
the attached list.
The listed restaurants, in lieu of installing air pollution
controls on gas underfired charbroilers, chose to change their
mode of cooking steaks and hamburgers.
The equipment listed has been found to be able to broil steaks
and hamburgers satisfactorily without emitting visible emissions
that are in violation of the Kansas City, Missouri Air Pollution
Control Code.
All installers and/or users of this equipment are cautioned that
permission to install doesn't give them permission to pollute.
If at some time in the future, for what ever reason, an accepted
unit was found in Code violation it would be dealt with accord-
ingly. To date, there has not been any such instance.
The attached list of restaurants is comprised of existing
restaurants that chose to change their mode of broiling and
new restaurants that decided on a mode of broiling other than
gas underfired charbroiling.
The balance of the gas underfired charbroilers in Kansas City,
Missouri have had air pollution controls of some type installed
to reduce visible emissions to within Code parameters.
The exception to the above is a small group of some 20 odd
restaurants that have a temporary injunction. This should be
resolved within the next 90 days.
If you are able to travel to Kansas City, Missouri in your
compilation of facts for EPA, please stop in our office.
;eorg£ H.' De Lsfp]
Supervisor/Enforcement
Air Quality Section
GHD/pk
Attachment
-------
WOLF SERRATED GRILL
(Grooved griddle)
Vineyard Restaurant
Brothers Mustache Restaurant
Annies Santa Fe Restaurant
Continental Hotel
All Crown Center Restaurants
Houlihan Old Place
International House of Pancakes
(3620 Broadway, 5171 Chouteau, 6501 Troost)
Old-San Francisco Restaurant
Rodeway Inn
Rommonelli's Grill
Runway Restaurant
All Sambo's Restaurants
Santa Fe Inn
Sizzler Steak House (2)
Stix, Baer § Fuller
Tasty World Restaurant
Howard Johnson's (Russell Road and 1-29)
Little Angus Grill
Penn Valley Community College
SOUTH BEND INFRA RED OVERFIRED BROILERS
Walter Mitty's Restaurant
American Restaurant
Buttonwood Tree
Eddy's, South
El Chico (8600 Ward Parkway)
Holiday Inn (Blue Ridge and 1-70)
International House of Pancakes (7640 Wornall)
Pasta, Inc.
Royal Inn, KCI
Rusty Scupper Restaurant
Sheraton Royal (9103 East 39th)
Waldo Astoria
Victoria Station
INFRA RED OVERFIRED UNKNOWN MAKE
Breckenridge Inn
Harolds Place
Holiday Inn,KCI
Howard Johnson, KCI
Marriott Hotel, KCI
Hilton Plaza, KCI
BROASTER-ARI5TO MODEL 70 GAS OVERFIRED BROILER
Big John's Restaurant
IlPagliacci House of Pasta
125
-------
L S LANG QUARTZ COMBO OVER AND UNDER FIRED ELECTRICAL GRILL
Gilbert-Robinson Restaurants (3) KCI
The Depot Restaurant
Arrowhead Stadium (2)
Royals Stadium
VULCAN SUNGLOW OVERFIRED INFRA RED BROILER
Holiday Inn (Parvin Road § 1-435)
Marriott In Flight Food Service, KCI
Voyager Restaurant
Ramada Inn (7315 Tiffany Springs Road)
* KCI--Kansas City International Airport
126
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/14/77
PERSON CALLED: Roddy Street
ORGANIZATION: Commercial Fabrication and Machnne Co.
ADDRESS: **'• Airy, North Carolina
TEL. NO. 919-786-8374
GCA PERSONNEL:
SUBJECT MATTER:
CF&M manufactured a scrubber-afterburner combination for
Hardees (2) and for a barbecue center in North Carolina. They
are sending drawings. There was no stack testing but the Hardees
units did pass visible emissions tests. The unit required 400,000
Btu/hr (from natural gas) and 10 gpm of water. Unit cost was
$4 to $5,000. The scrubber alone was sufficient to meet 20 percent
opacity standards if the water supply was adequate. (Most restaurants
have only 1/2" to 374" piping and the unit requires 1".) Hardees
dropped these units when they bagan making their own. Hardees was
also reluctant to use the amount of natural gas required.
127
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED: Steve Plageman
ORGANIZATION: Ransome Gas Industries
ADDRESS: San Leandro, California
DATE: 6/14/77
TEL. NO. 415^352-3151
GCA PERSONNEL:
SUBJECT MATTER: Flue Gas Ecologizer
Steve Plageman says that Ransome does make an afterburner, but
as far as he knows the only application has been for industrial
incinerators. Another salesman will call back with more information.
128
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/14/77
PERSON CALLED:
ORGANIZATION: Granco Equipment Division
ADDRESS: Grand Rapids, Michigan
TEL. NO. 616-241-5603
GCA PERSONNEL:
SUBJECT MATTER:
Granco does make industrial afterburners. They did consider
restaurant applications a few years ago, but the project never
got on paper.
129
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
Aero-Metal Products
Minneapolis, Minnesota
DATE: 6/14/77
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
612-338-7543
Aero-Metal manufactures make-up air and heat recovery systems.
They formerly made an afterburner but no longer.
130
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/15/77
PERSON CALLED: Robert Wieken
ORGANIZATION:
ADDRESS:
Pollution Abatement
St. Paul, Minnesota
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
612-488-6608
PMC
Pollution Abatement manufactures an afterburner which they
are trying to combine in a package with a heat exchanger. Wieken
will send brochure, specs, and test results.
Nothing used on charbroilers currently.
131
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/15/77
PERSON CALLED: Charles Gorman
ORGAN!ZATION: Ransome Gas Industries
ADDRESS: San Leandro, California
TEL. NO. 415-352-3751
GCA PERSONNEL:
SUBJECT MATTER:
Ransome has made "2 or 3" afterburners for restaurants. Their
most successful was for a restaurant in Portland, Oregon, but all
units were different in design. No specs are available. Ransome
quit the business because local jurisdications had so many different
standards, but they still have the capability to make these units.
The Portland unit cost about $6000 and worked very well - no visible
emissions. Gorman will send a chart he developed for calculating
retention time, etc. He says the key to success with afterburners
is the proper balance of time, temperature, and turbulence.
132
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/16/77
Mr. Ohle
PERSON CALLED:
ORGANIZATION: Ohle-Aire Company
ADDRESS:
Norwalk, California
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
213-921-5212
PM0
Ohle has been in the business for about 10 years. He supplies
ESP units to Pinnacle Peak Restaurants, which use mesquite wood.
They have operated two units for 6 years, six others for 5 years,
with no problems. Opacity readings are 2 to 4 percent. Testing
has been conducted by LA and San Bernardino Counties and the City
of Tucson among others. Ohle is sending test results and specs.
Units are patented in Canada and UK, pending in U.S. and Japan.
Ohle feels the sales potential is tremendous if local jurisidictions
push the regulations.
133
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/16/77
PERSON CALLED: George Westall
ORGANIZATION: Sears Westall
ADDRESS: St' L°UiS' Missouri
TEL. NO. 314-645-7890
GCA PERSONNEL: PMC
SUBJECT MATTER:
George Westall has been in the business for 20 years, starting
with his neighbor's Bar-B-Q pit, which was his "first professional
failure." He makes afterburner units that use raw gas for natural
draft systems only. He says forced air systems bend the flames back
and reduce efficiency. His unit achieves 90 to 95 percent odor control
and no visible emissions. Temperature range is 600° to 700°. The
amount of heat added by the burner depends on the process - 3 to
400° for a closed pit barbecue, 450° + for a charbroiler. The units
are capable of achieving 1000° because some regulations require this.
He says the secret to successful control is reducing the volume of
air by using the minimum hood required and lowering it as much as
codes allow. He saw a unit at 2 feet in Birmingham. He says that
his unit also makes less noise because the flame stands at high
velocities (4000 fpm) and hence, turbulent mixing for flame contact
isn't necessary. Other afterburner makers don't understand capture
velocities. He says that precipitators work OK with clean oil
emissions, but that a Westinghouse study showed they don't handle
charred fat well. He also says that in his experience closed pit
barbecues are the worst control problem and charbroilers are relatively
minor. He has sold "a lot" of units, including some to Hardees and
two barbecue units in the last week. He says he hasn't pushed the product
because regs are not uniform and aren't pushed nationwide.
134
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/14/77
PERSON CALLED: Jlm Craig
ORGANIZATION: Craig Industries
ADDRESS: Dormers Grove, Illinois
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
312-852-0300
PM0
Craig Industries makes ESP's and ESP-scrubber combinations,
with some restaurant applications. They are sending answers to
as many of our questions as possible.
135
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/14/77
PERSON CALLED: Chris Fink
ORGANIZATION: Honeywell. Inc.
ADDRESS: Kansas City, Missouri
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
816-358-4200
I spoke to Chris Fink's assistant, who promised to send a
brochure and specs, on the F-54-C, which is Honeywell's restaurant
model precipitator. (Honeywell also supplies control components to
American Environmental and other control manufacturers.) She also
suggested that we call Tom Maxwell (612-870-2231) or Fred Gabriel
(612^-870-2253) in Minneapolis, as they handle national marketing
of this unit.
136
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/14/77
PERSON CALLED: Tom Maxwell
ORGANIZATION: Honeywell, Inc.
ADDRESS: Minneapolis, Minnesota
TEL. NO. 612-870-2231
GCA PERSONNEL:
SUBJECT MATTER:
Honeywell does not market a precipitator designed specifically
for restaurants for such applications. Maxwell is sending specs for
an air cleaner called the Y-504. He estimates the market to be "big"
and thinks that Honeywell will enter it in the near future. Maxwell
says that Emerson Electro Air and Gaylord Industries are the only
control manufacturers he knows of in this area.
137
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/13/77
Dick Murphy
Electro Air Division, Emerson Electric
North Industrial Park Road
Harrison, Arkansas 72601
501-741-3464
PM
The Enviro-Clean precipitator. MB contacted a representative
of the company in Chicago and he promised to send materials.
138
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/17/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
Oklahoma City County A.Q.C.D.
921 NE 23rd
Oklahoma City Ok. 73105
(405) 427-8651
Sue
SUBJECT MATTER: Regulation not specified to industry, but they must comply
with Regulation #7 concerning visual emissions, limitation of
20 percent opacity. (5 min/day allowance for start-up).
Investigations are initiated upon public complaints, only,
due to a shortage of personnel.
Most popular control equipment - dry filter which must be
cleaned each night.
Some use of electro-static precipatators few afterburners,
mainly used by BBQ operations.
139
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/17/77
PERSON CALLED: M. Dyer
ORGANIZATION: St. Louis County APCD
ADDRESS: 801 S. Brentwood
Clayton Mo. 63105
TEL. NO. (314) 7260-1100
GCA PERSONNEL: AHC
SUBJECT MATTER:
Claims to be first agency confronted with need to establish
standards for charbroil type operations in 1970. Spoke with various
control equipment manufacturers to miniaturize units to be applicable
to small restaurant operations. Tests proved afterburners most
successfully.
Regulations established for visual emission, 20 percent opacity,
and for odors. If cited operation is requested to install control
equipment, agency responsible for issue of operating permits for con-
trol equipment. New restaurants not required to install controls but
will be requested to do so when regulations are violated. It is
recommended that these restaurants install equipment during construc-
tion for cost and convenience savings.
American Air filter equipment has proven quite expensive to
operate. Some operations have tried electrostatic precipitators
without success, all have been dismantled.
140
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/17/77
PERSON CALLED: Mr. Johji Mann
ORGANIZATION: Pima Counts APCD
ADDRESS:
TEL. NO.
GCA PERSONNEL: AHf.
151 W. Congress
Tuscan Az. 8571Q
7Q2-86R6
SUBJECT MATTER: Emissions for commercial establishment limited to 40 percent
opacity for 3 min per hour. Measurements greater than 60 percent
constitute an immediate violation. Mai-odors crossing property
lines may be cited pending inspector surveillance. Regulation
requested.
Smaller volume operations (such as Hardee's) favor afterburners,
One large Steak House (30 - 40,000 steaks/mo.) has been cited
for violations on more than one occasion. The major portion of its
business is between 1700 - 2200 hours. Its grill is fueled by
Mesquite wood and emissions are controlled by both an electrostatic
precipitator and a scrubber.
141
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/17/77
PERSON CALLED:
ORGANIZATION: Wayne County APCD
ADDRESS: 1311 E. Jefferson St.
Detroit Mi. 48207
TEL. NO. (313) 224-4650
GCA PERSONNEL: ARC '
SUBJECT MATTER: Called to inquire about regulations and enforcement activities.
Restaurants must comply with cooking odor requirements and opacity
limitations. A opacity measurement of 30 percent for 4 min per 1/2
hour is allowed. Any measurements registering greater than 30 percent
constitute a violation. Opacity violations are cited by agency
inspectors, while cooking odor annoyances reported by the general
public typical/initiate investigations.
In the opinion of the agency's representative, afterburners
are the most popular control equipment utilized in the area. One
restaurant is known to use a condenser.
Copies of the regulations were requested.
142
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 6/17/77
PERSON CALLED: ________________
ORGANI ZATION : Wesjtern jt^^egion APCA
ADDRESS : 35 Woodf inSt .
Asheville, N.C. 28807
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Visual emissions regulations set at 20 percent opacity
process weight rate established on a sliding scale (regula-
tions to be forwarded). An incineration system or afterburner
most common type of control utilized. One problem that occurs
frequently is assuring that the system is operated when required.
One chain restaurant was cited as a prize example (Hardee's).
One owner installed an electrostatic precipitator without much
success. Enforcement of regulations are not considered a major
problem in this area.
143
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 7/15/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT HATTER:
Mr. Jim Francis
Bureau of Air Quality and Noise Control
Maryland State Dept. of Health and Mental Hygiene
West'rjiSton St.
Ba 1 1 imore., Maryland 21 2Q1
M.B.
I discussed with Mr. Francis his article which was recently
published in the "Journal of Air Pollution Control Association."
The average size charbroiler used for his study was 3000 cfm.
The test data used in his report was provided by Hardee's.
Mr. Francis recommended that 800° F be maintained in an after-
burner to reduce visible emissions and odors. Apparently,
500° F is sufficient to reduce visible emissions but not odors.
The state agency has the stricest regulation in the country
"no visible emissions." Mr. Francis did state however that older
restaurants constructed before 1972 are exempt but are only
allowed 20 percent opacity. He estimates that 100 charbroilers
are registered in the State and an unknown amount not registered.
144
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 7/15/77
PERSON CALLED: Mr. Larry Stahl
ORGANIZATION: ._Hardee_ls
ADDRESS: Rocky MountaIn, N.C.
TEL. NO.
GCA PERSONNEL:
SUBJECT. MATTER:
Mr. Stahl was contacted to obtain further information concerning the
"Conqueror." The model 2496 can handle up to 2500 cfm at a cost of $5950.
A unit designed to handle 3000 cfm will cost $6500. An average size Gaylord
hood will cost an additional $3000. Operating costs are approximately
$140/month which includes hot water, caustic cleaner and electricity.
Mr. Stahl stated that afterburners are too costly to use since 1400° F
must be maintained for proper incineration of the hydrocarbons. In some
cases the products of combustion are worse than the uncontrolled emissions.
For proper operation of the Conqueror cooling water is added as a spray.
ESP have not been properly designed and have not received any approval from
the various codes since they are not constructed of the proper material.
Their efficiency with continued use will decrease and are only 70 percent
efficient below 3 microns. The codes associated with ducting are NFPA - 96
and BOCA section M-30 Building Office and Code Administration.
Mr. Stahl suggested I call Mr. Cane of The Washington Gas and Light Co.
concerning the use of afterburners in restaurants. Verification of the
proper temperature required may be obtained from him
(703) 750-4235.
Modification and Reconstruction
Reconstruction of a facility takes place but once every 7 years. Usually
only the decor is changed not the cooling equipment. Modifications to a
restaurant that will increase the emissions could be the changing from a
griddle to a charbroiler. Increasing the temperature of the makeup air to
the charbroiler will cause an increase in the number of fine particulates
and opacity, resulting in a decrease in the efficiency of a control device.
Mr. Stahl stated that for the three test reports, which I received
from Mr. Herring, the amount of meat cooked is approximately 100 Ibs/per hr.
This represents a completely saturated grill.
145
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
DATE: 7/15/77
_John_Cane
Washington Gas and Light Company
Virginia
TEL. MO.
GCA PERSONNEL:
SUBJECT HATTER:
(703) 750-4235
There are no data to substantiate that 1400° F is required
in an afterburner for it to properly control a charbroiler at a
restaurant. Mr. Cane suggested however that 1400° F would be
sufficient to completely combust all the organics in the
waste stream.
146
-------
- 01A -
OCA/TECHNOLOGY DIVISION
16 August 1977
Mr. Edward M. Wiik, P.E.
Director D.A.Q., M.P.C.A.
1935 West County Road, B2
Roseville, MN 55113
Dear Mr. Wiik:
CCA is presently under contract with the U.S. EPA to develop
background information for the direct meat firing industry. This
information will be used to develop emission factors which will as-
sist in the development of possible new source performance standards
for this industry.
In conversation with Mr. Jerry Liefert of the Division of
Air Quality, I was informed that the D.A.Q. has performed emission
tests at a Hardee's in Rochester, MN, at an Arthur Treacher's in
Richfield, MN, and at other direct meat firing restaurants (Bar-B-Q's,
charbroilers, open grills) in the state. If possible, I would like
to obtain copies of any Emission Test Report that you may have avail-
able with regard to such restaurants that use a cooking process where
the meat comes in direct contact with the flames.
If there are any problems or if you need further clarification,
do not hesitate to call.
Sincerely yours,
/•
Alan Castaline
AC:jaf
147
lURLINGTON ROAD. BEDFORD, MASSACHUSETTS 01730 / PHONE: 617-275-9000
-------
Minnesota Pollution Control Agency
612-296-7272
August 24, 1977
Mr. Alan Castaline
GCA/Technology Division
Burlington Road
Bedford, Massachusetts 01730
Dear Mr. Castaline:
In response to your letter dated August 16 , 1977 requesting
copies of emission tests on direct meat firing sources in
Minnesota, I am sorry to inform you that none have been made.
Only visual and olfactory observations of such sources were
made before and after installation of APC equipment. However,
I did discuss this matter with Dr. Milos M. Tomaides, Ph. D. ,
P.E., President of MMT Environmental, Inc. who has definite
ideas on how valid particulate and odor emissions test data
can be obtained. He would be willing to make such tests
for GCA if you are interested and I took the liberty of
giving him your letter to Mr. Wiik. Should you desire to
contact Dr. Tomaides, his address is 4643 N. Chatsworth Street,
St. Paul, MN 55112. His telephone number is (612) 483-0956.
Regarding Arthur Treacher's in Richfield, MN, odor emission
tests were made. However, this is a direct deep fat cook-
ing operation, not a direct fired meat facitliy. If you
desire a copy of this emission test report, please contact
Mr. Greg West, Arthur Treacher, 1328 Duplin Road, Columbus,
Ohio 43215.
Sincerely,
ERRY LIEFERT, P.E.
Engineering Section
Division of Air Quality
JL/ck
cc: Dr. Milos Tomaides
1935 West County Road B2, Roseville, Minnesota 55113
Regional Offices • Duluth/Bra inerd/Fergus Falls/Marshall/Rochester/Roseville
Equal Opportunity
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/22/77
PERSON CALLED: Mr. Bob Galbierz called Mark Bornstein
ORGANIZATION: Monsanto
ADDRESS: St. Louis,, Missouri
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Monsanto Brink Mist Eliminator.
Bill Herring referred Mr. Galbierz to GCA regarding their
Brink Mist Eliminator. Mr. Galbierz is Product Manager for the
Mist Eliminator and is looking into the charbroiling market
for his control device. There is the possibility that other
control equipment vendors other than Hardee's may sell their
system.
The efficiency of the Mist Eliminator which will be used
in our study will be an overall figure of 93 percent.
Mr. Galbierz stated that this is an accurate figure. He also
agreed with our estimate of 32,000 direct meat-firing facilities
in the county.
The two reports which I received from Hardee's which were
marked confidential can be used in our study. Mr. Galbierz will
send a letter to release this information. Monsanto originally
prepared these two reports.
149
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DEPARTMENT OF HEALTH, WELFARE
& BIO-ENVIRONMENTAL SERVICES
Bio-Environmental Services Division
Air and Water Pollution Control
August 22, 1977
Mr. Alan Castaline
GCA Technical Division
Burlington Road
Bedford, Mass. 01730
Dear Mr. Castaline:
Pursuant to our telephone conversation of August 19, 1977, I am
forwarding copies of the documents you requested.
If I can be of further assistance in this matter, please contact
me.
Yours very truly,
(Mrs.) Marion De Grove
Assistant Pollution Control
Engineer
MDeG/lwr
Enclosures
inii
U||
150
AREA CODE 904 / AIR POLLUTION -633-3303 / WATER POLLUTION -633-3415
515 WEST 6TH STREET / JACKSONVILLE, FLORIQA 32202
-------
BARBECUE RESTAURANTS
Jacksonville has approximately 120 restaurants which use wood or
charcoal to cook meat. They contribute almost 80 tons of particulatc matter
to our atmosphere annually.
Most of those which use charcoal and advertise "charcoal grilled"
meat use only nominal amounts of charcoal and cook almost entirely by gas.
The wood burning barbecue restaurants are the major source of the smoke
and odors which have caused citizens to complain to the Air Pollution
Control Activity.
The smoke is composed of greasy, organic particulate matter, and the
odors are caused by organic gases. These emissions may be controlled by
incineration, using an afterburner, or by collection using an electrostatic
precipitator or a filtration system.
A well designed afterburner, operating at a sufficiently high temperature,
should remove both the particulate and gaseous pollutants. The initial cost,
about $6000 per restaurant, is relatively low, but operating costs can be
over $3000 per year. Some afterburners, so called "smoke eliminators",
operate at temperatures too low to control gaseous pollutants, and they
reduce visible emissions primarily by vaporizing the liquid particulates.
These have greatly reduced operating costs, but have little effect on the
total emissions.
Low voltage electrostatic precipitators or fiberglass filtration
systems can collect a substantial protion of the particulate matter and thus
reduce visible emissions, but do not remove any of the gaseous pollutants.
The initial cost of an electrostatic precipitator, a minimum of about
$8000, is relatively high but operating costs'are minimal. However, preventing
i
a build up of grease, which interferes with the operation of the precipitator,
necessitates a high degree of maintenance.
151
-------
T.vje 2.
Fiberglass filtration for a restaurant of moderate size costs no i;;ore
than an afterburner, without the high operating costs. For large restaurants,
however, tho initial costs are greater. This type of control is relatively
new and therefore has not been applied to many different types of restaurants.
A regulation requiring zero visible emissions and no odors could only
be met by the installation of afterburners in all barbecue restaurants.
The control efficiency would be very high, better than 95%. However, for
small restaurants, the high operating costs of an afterburner might be a
hardship. The fact that the operation of so many afterburners would consume
large quantities of natural gas is a consideration also, with the anticipated
shortage of this fuel in the near future.
Existing regulations limiting opacity to 20% with no objectionable
odors can bo met by some of the smaller restaurants without the installation
of control equipment. The larger restaurants would have the option of
choosing control equipment from the types discussed here, while the largest
V.
would probably still have to use afterburners. Over half of the total
emissions come from about a dozen large restaurants, so the reduction in
total emissions would be substantial - 60% to 70%.
Enforcement of existing regulations is the recommendation of the Air
Pollution Control Activity.
152
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ASSUMPTIONS -
40 restaurants use wood.
(a) 12 restaurants - 104- cords/year each
(b) 8 restaurants - 24 cords/year each
(c) 20 restaurants - 18 cords/year each
1 .cord weighs 2.25 tons
Emission factor - 37.5 £ particulate/ton wood
(a) (104 cords/yr)(2.25 tons/cord)(37.IS -if/ton)(1 ton/2000?) = 4.4 tons
12 restaurants - (4.4 tons)(12) = 52.8
(b) (24 cords/yr)(2.25 tons/cord)(37.5 ,J//ton)(l ton/20005) = 1 ton
8 restaurants = (lton)(8) = 8 tons
(c) (18 cords/yr)(2,25 tons/cord)(37.5 if/ton)(1 ton/2000//) = .76 tons
20 restaurants = (.76 tons)(20) = 15,2 tons
TOTAL 52.8 + 8 + 15^2 = 76 tons
20 restaurants use charcoal, average 10 tons/year
Emission factor - 34 # particulate/ton charcoal
(20 rest)(10 toris/yr. charcoal)(34 #/ton)(l t/2000//) = 3.4 tons/yr.
TOTAL 76 = 3.4 = 79.4 tons
153
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3?
ENVIRONMENTAL PROTECTION AGENCY
REGION IV
AIR PROGRAMS BRANCH
SUMMARY REPORT
CONTROL OF EMISSIONS FROM RESTAURANTS AND
. COMMERCIAL BARBECUE PITS
I. Background
With..the first steps already taken toward the control of large industrial air
pollution sources, more and more attention is being given to the smaller
sources such as commercial barbecue.pits and charcoal-broilers. The Technical
Assistance Section has received many requests from the State and local air
pollution control agencies in Region IV for. information on controlling emissions
from these sources. One main concern with sources of this type is the coat of
pollution control; control technology is available, but most custom design sys-
tems cost in excess of $7,000 - $8,000. Of interest to the owners of these
sources is an add-on type device at a lower initial cost.
II. Discussion • " .• .-
Emissions from barbecue pits and charcoal-broilers are greasy, organic
particulatcs along with some organic gases. The emissions may be controlled
by either collection,, using^a low voltage electrostatic precipitator, or by
incineration, using an afterburner. . Low voltage precipicaters can be used
' to collect a substantial portion of the particulates responsible for visible
air contamination. They do not however remove any gaseous pollutants which
.are usually responsible for odors and eye irritation. ESP's have a relative-
ly high initial cost compared to afterburners, however, the operating costs
•are considerably lower. Precipitators must be kept clean requiring a
relatively high degree of maintenance. Afterburners can be used to remove
both particulate and gaseous pollutants. Since most of the contaminants from
charcoal-broilers and barbecue pits are combustible, a well-designed after-
burner should provide adequate control if the operating temperature is
sufficiently high. Compared to -precipitators, afterburners have a .relatively
low Initial cose but operating costs are high. Nevertheless, maintenance is
much less a problem because there is no build up of grease in the afterburner
to impede its operation. '' ' .
Table I is a listing of manufacturers of.control devices for. control of
charcoal-broiler and/or barbecue pit emissions. Only those companies which
has estimated initial costs under $7,000 were included in the list. Many of
the larger companies produce only large industrial equipment and were un-
willing to accept* small-scale jobs. Many other companies required that the
units be custom designed, thus raising the initial cost .to over $7,000.
154
-------
2 .
* ' *"
It should be noted that some of the afterburners listed are so-called "smoke-
el Iminacors" and operate at temperatures considerably below that necessary to
eliminate the gaseous pollutants. Their main function is to vaporize the
liquid particulates, thus reducing visible emissions. Although they effective-
ly control the visible emissions, they do little to alleviate the overall pol-
lution entering the. atmosphere.. These factors should be considered when
choosing a control device of this type.
III. Conclusions; • • . .
Pollution control equipment for barbecue pita and charcoal-broilers does
exist at initial costs of less than $7,000, however, operational costs are
likely to be quite high. Both afterburners and electrostatic precipitators,
if properly designed, should significantly reduce visible emissions. After-
burners generally have lower initial costs' and require less, maintenance than
precipitators but operating costs are quite high (up to $3,000/year). In
addition, the natural gas required for .its operation is not available in
some locations. .. °
Roy Segars
' July 21, 19
Revise
155
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i_k_a-
••' '• •*•--•-! "tj
TABLE I AVAILABLE EQUIPMENT FOR
CONTROL OF. EMISSIONS FROM BARBECUE
PITS AND CHARCOAL BROILERS *
Manufacturer
TNT6 ot Control Equipment
Previous Experience
**
Estimated Initial Coat
Aerodyne Corporation
Charlotte, N. C.
704-525-8648
Afterburner
Yes
$3000 - $4000
Acer lean Equipment Co.
Kansas City, Mo.
816-361-0778
Afterburner
Yea
$3000 - $4000
Brule, C. E. & E.t Inc
Blue Island, 111. •
312-388-7900
Afterburner
Scrubber
Yea
No
Not available
Not available
.
t <•"
Clean. Air Combustion Corp.
Frederick, MD. • .
301-663-8333
Afterburner
.Yea
$2500 - $3000
>
Commercial Fabrication Co,
Mount Airy, N. C.
919-786-8374
Afterburner - Scrubber Package'
Yes
$;ooo - $5000
Mid-South Manufacturing -Corp
Houston, Texas'
713-666-6243 '
Afterburner
Ho
$3350 - $8000
Ransone Corp. !
San Leandro, Calif.
415-352-3751 •
Afterburner
No
$4000 - $8000
Sears-Vestall Co.
St Louis, Mo.';
314-968-1260 I;
Afterburner
Yes
$2500 - $3500
Continued
-------
TABLE i(CONTINUED)
Manufacturer
Type of Control Equipment
Previous Experience
**
Estioated Initial Cost
Texas Electronic Preclpitator Co
Garland, Texas
214-276-0591
Electrostatic Preclpitator
Yes
^$5000
Trlon Corp
Sanford, N.C.
919-775-2201
Electrostatic Precipitator
Yes
$3000-$5000
United Air Specialists
Cincinnati, Ohio
513-891-0400 •
Electrostatic Precipitator
Yes
<$8000
Vari-Systems, Inc.
Cleveland, Ohio
216-651-7708 ,
Afterburner
NO
\
$3500 up
\,
International Environmental
Products
Los Angeles. CAr r ' "• '• "'''l'
213-466-1611
Electrostatic Precipitator
Yes
$6000 up
* Initial Cost less than $7,000
** Have installed control equipment on commercial barbecue pits and/or charcoal-broilers as of 7/21/72
r-.
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Monsanto Enviro-Chem
Monsanto Enviro-Chem Systems Inc.
Corporate Square Office Park
Box 14547
St. Louis, Missouri 63178
Phone: (314) 894-1000
August 23, 1977
Mr. Mark Bernstein
GCA/Technology Division
Burlington Road
Bedford, MA 01730
Dear Mark:
I was happy to chat with you on the phone yesterday. I under-
stand you are using two reports Monsanto Enviro-Chem prepared,
to wit:
- AD-S-15-20199 dated September 24-26, 1974, entitled
Evaluation Of Pilot Plant Performance, Hardee's Food
System, Inc., Upper Marlboro, Maryland.
- AD-S-15-20242 dated August 18-19, 1976, entitled
Results Of Sampling The Conqueror At Hardee's Restau-
rant No. 6, Rocky Mount, North Carolina.
Confirming our phone discussion, these reports are not confidential
and you may extract data from them for your study being prepared for
the EPA. We reserve the right to review your use of the data and
would appreciate a copy of your report when published. If you have
any other questions about our work with charbroiler restaurants,
please do not hesitate to call me.
Very truly yours,
Robert W. Galbierz
Product Manager
/daz
cc: Mr. Bill Herring, EPA
158
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GCA/TECHNOLOGY DIVISION A
29 August 1977
Mr. Alan Ingram
Bonanza International Inc.
8350 N. Central Expressway
Dallas, Texas 75206
Dear Mr. Ingram:
GCA is presently under contract with the United States Environmental
Protection Agency to develop background information for the direct meat
firing industry. This information will be used to develop emission factors
which will assist in the development of possible new source performance
standards for this industry.
As I explained in our conversation of 26 August 1977, we are searching
for basically two types of information which will enable us to prepare a
description of the industry. The first type is actual emission data obtained
through the sampling of the emissions emitted to the atmosphere by the cooking
operation. The second type is market statistics; parameters that influence
emissions. It is this latter information, as specified in more detail below,
that is of prime concern for this current request.
We are interested in obtaining sufficient information to prepare a background
description of the domestic direct firing industry. In this regard, we have
identified certain parameters that influence the emission quantities from these
operations. These parameters concern the cooking operation used, the food
prepared and the number of customers serviced. Specifically, with regard to
these parameters, we have identified the following:
• Cooking Operation ;;
Cooking equipment
Operation temperature '
Type and amount of fuel ;
• Food Preparation
Type and amount of meats cooked per hour
• Customers
Customer rates (distribution by time of day and season)
Plant size
Sales Volume
159
U.IRUNGTON ROAD, BEDfORD, MASSACHUSETTS 01730 / PHONE: 617-275-9000
-------
Mr. Alan Ingram
Bonanza International Inc.
29 August 1977
Page Two
Again, the concern of our present study is the direct meat firing
industry. As such, it would be desirable if the above data or other
statistics that you can supply would be representative of meat preparation
and not those foods prepared by other means.
I like to thank you for your assistance in this matter and I shall
look forward to receiving the information.
If there are any problems or if you need further clarification, do
not hesitate to call.
. Sincerely yours,
Alan Castaline
AC:ms
160
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Bonanza International, Inc.
September 23, 1977
Mr. Alan Castaline
GCA/Technology Division
Burlington Road
Bedford, Massachusetts 01730
Dear Mr. Castaline:
On receipt of your letter, I spoke with our construction department regard-
ing the information you needed.
Unfortunately, we can be of little help in the area of cooking and food
prep. We do use gas fired broilers (natural or propane). The majority of
our equipment is produced by the Wolf Range Company. There is also some
deep frying using Wells deep fryers.
Our meats are solid beef products (35%), chopped steak products (20-25%
fat content) - (30%) and deep fried products (15%) with the balance in
sandwiches or non-cooked products.
Our buildings are approximately 4600 square feet in size. The average
restaurant averages approximately 3,500 customers per week with a $3 check
average. There is a slightly higher volume during the summer months which
is offset by lower volume in the winter.
Hope this information will prove useful.
Cordially,
Alan Ingram/\
Advertising services Director
AI:fr
161
1000 Campbell Centre • 8350 N. Central Expressway • Dallas. Texas 75206 • 214/363-1011
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/30/77
PERSON CALLED: ._ifr.,_Ja_ckj§on,
ORGANIZATION:
ADORES5: Richmond. Va.
TEL. NO. 18Q4)_.,321-645,8,
CCA PERSONNEL: Mark; Bprnsteain.
SUBJECT HATTER:
Mr. Jackson was questioned about the use of activated
charcoal for restaurant charbroilers. Because of the grease
present the unit would plug up in as short a time as 2 days.
After it gets coated with grease the unit will no longer be
effective in removing hydrocarbons. He also stated that he
does not know of any restaurant using activated charcoal to
control hydrocarbon emissions from a charbroiler.
162
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OCA/TECHNOLOGY
30 August 1977
Mr. Maurice O'Shaughnessy
National Maintenance
Sizzler Family Steak Houses
12731 W. Jefferson Boulevard
Los Angeles, California 90066
Dear Mr. O'Shaughnessy:
GCA is presently under contract with the United States Environmental
Protection Agency to develop background information for the direct meat
firing industry. This information will be used to develop emission factors
which will assist in the development of possible new source performance
standards for this industry.
We require basically two types of information which will enable us to
prepare a description of the industry. The first type is actual emission
data-obtained through the sampling of the emissions emitted to the atmosphere
by the cooking operation. The second type is market statistics; parameters
that influence emissions. It is the former information, as specified in
more detail below, that is of prime concern for this current request.
We are interested in obtaining sufficient information to prepare a
background description of the domestic direct firing industry. In regard
to the engineering aspects of the cooking operation, we have identified
certain parameters that influence the total emissions from these operations.
Thesn parameters concern the cooking equipment used, the emission control
device installed, the food prepared, and the number of customers serviced.
Specifically, with regard to these parameters, we have identified the following;
• Cooking Equipment
Equipment type or name
Operation temperature
Type and amount of fuel
• Emission Control Devices
Equipment type or name and cost
Operating costs and procedures (including maintenance)
Uncontrolled emission quantities (emission test report, if available)
Control device efficiency (engineering test report, if available)
163
BURLINGTON ROAD. BEDFORD, MASSACHUSETTS 01730 / PHONE: 6l7-275-90ou
-------
Mr. Maurice O'Shaughnessy
Sizzler Family Steak Houses
30 August 1977
Page Two
• Food Preparation
Type and amount of meats cooked per hour
• Customers
Customer rates (distribution by time of day, day of week, and season)
Customer profile
Sales volume
I realize that you may not have direct access to data sufficient to reply
to the last category. This information is typically compiled by corporate
marketing research divisions.
I will be most appreciative if you could forward this letter to this division
or its equivalent at Sizzler.
Again, the concern of our present study is the direct meat firing industry.
As such, it would be desirable if the above data or other statistics that you
can supply would be representative of meat preparation and not those foods
prepared by other means.
I would like to thank you for your assistance in this matter and I shall
'look forward to receiving the information.
If there are any problems or if you need further clarification, dp not
hesitate to call.
Sincerely yours,
Alan Castaline
AC:ms
164
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GCA/TECHNOLOGY DIVIS!ON\,iA
30 August 1977
Mr. Kenneth Morick
Director of Marketing Research
Burger King Corporation
7360 N. Kendall Drive
Miami, Florida 33176
Dear Mr. Morick:
GCA is presently under contract with the United States Environmental
Protection Agency to develop background information for the direct meat
firing industry. This information will be used to develop emission factors
which will assist in the development of possible new source performance
standards for this industry.
As I explained in our conversation of 30 August 1977, we are searching
for basically two types of information which will enable us to prepare a
description of the industry. The first type is actual emission data obtained
through the sampling of the emissions emitted to the atmosphere by the cooking
operation. The second type is market statistics; parameters that influence
emissions. It is this latter information, as specified in more detail below,
that is of prime concern for this current request.
We are interested in obtaining sufficient information to prepare a background
description of the domestic direct firing industry. In this regard, we have
identified certain parameters that influence the emission quantities from these
operations. These parameters concern the cooking operation used, the food
prepared and the number of customers serviced. Specifically, with regard to
these parameters, we have identified the following:
• Cooking Operation
Cooking equipment
Operation temperature
Type and amount of fuel
• Food Preparation
Type and amount of meats cooked per hour
• Customers
Customer rates (distribution by time of day, day of week, and season)
Plant size
Sales volume
Customer profiles
165
liURLINGTON ROAD, BEDFORD, MASSACHUSETTS 01730 / PHONE; 617-275-9000
-------
Mr. Kenneth Morick
Burger King Corporation
30 August 1977
Page Two
I understand from our conversation that the data at your a'ccess focuses
primarily on the third group. I would appreciate any available information
that you believe could assist in the preparation of a background description
of the industry. I will be contacting Mr. Al Bennett, at your suggestion,
to inquire about the engineering aspects of Burger King operations.
Again, the concern of our present study is the direct meat firing industry.
As such, it would be desirable if the above data or other statistics that you
can supply would be representative of meat preparation and not those foods
prepared by other means.
I like to thank you for your assistance in this matter and I shall look
forward to receiving the information.
If there are any problems or if you need further clarification, do not
hesitate to call.
Sincerely yours,
Alan Castaline
AC:ms
166
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C V M CORPORATION
402 VANDEVER AVENUE
WILMINGTON, DELAWARE 19802
(302) 654-7070
August 30, 1977
GCA Technology Division
Burlington Road
Bedford, Mass. 01730
Attention: Mr. Alan Castaline
Re: CVM Fume Eliminators in Charco-Broiling Restaurants
Dear Sir:
This letter relates to our telephone conversation this week,
in which you asked for further information on our experience in
handling charcoal broiling units.
The two installations we had were at Franchise Enterprises-
Hardee's restaurants at High Point and Jamestown, North Carolina.
They had been operating about one year. During this time, we
sold them two sets of replacement elements. Price of the elements
per unit was $600.00 per set.
The latest information we have is that these units have been
dismantled and are not now in service. They demonstrated the
ability to eliminate the fumes, but the need for periodic mainten-
ance, even at six-month intervals, was too much for the clients.
At the present time, we have a pilot unit available working
on a different principle which we think will handle this problem
with lower maintenance; however, we are not agressively pursuing
these applications because of the volume of work we have in tex-
tile applications.
167
DUST AND FUME CONTROL SYSTEMS
HEAT RECOVERY SYSTEMS
-------
GCA Technology Division -2- August 30, 1977
If you hear of someone who is fed up with paying the high fuel
costs of afterburners and the high maintenance costs for electro-
static precipitators and the Brinks filter type fume eliminator units,
tell them we can offer a pilot unit for a nominal sum to demonstrate
performance of our new design.
Thank you for your interest in CVM Corporation. At present, we
will continue to devote our energies to handling textile and roofing
asphalt industry problems, fields in which we are very successful
and well-known.
Very truly yours,
John L. Wilki
JLWzjtb
168
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/8/77
PERSON CALLED: J^JL^L1^"
ORGANIZATION- Standard - Keil/Klein Hardware
ADDRESS- Rt* 34. and Allenwood Rd.
Allenwood, N.J. 08720
TEL. NO. J2012J49-3700
GCA PERSONNEL: M'B*
SUBJECT MATTER:
Mr. Matthau stated that due to the present fire codes-
all cooking areas must have an approved grease collector over
their grills. Baffle type collectors are of the type that
are usually used. The efficiency of these units range from
60 to 70 percent for grease. Water wash systems have effi-
ciencies over 90 percent while wire mesh collectors are lower
than 60 percent. He feels that maybe only 10 percent of the
grease will actually go out the stack since: a good portion
of it is either burned, spattered on the wall and hood surfaces
or is collected on the charbroiler grease trap.
169
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PKISONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
Mr. Tom Capalbo
, Flame, Card
6464 Corvette St,
_.Lps_.Angeles_i._CaJ,
._.C213jl.685.-4869
M.I.B.
DATE: 9/8/77
I questioned Mr. Capalbo about the average efficiency of
grease collectors presently used. He stated that water wash
systems are the best and are capable of the 95 percent effi-
ciency as stated in the literature but the average restaurant
does not use this system. They use either a mesh screen or a
baffle type of filter with an average efficiency of about
60 percent.
170
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 7/21/77
PERSON CALLED: _jQhn._Uh Ima n_^Ar t_, Seeds
ORGANIZATION : Charcoal Briquette Inst_.
ADDRESS: Oakbrook.Ill.
TEL. NO.
GCA PHUoO'M
SUBJECT 1-IATTER:
J3U),_654-40;LO_
IJ.
Mr. Seeds stated that his organization does not keep any
records for restaurant charcoal consumption. He estimated
however that less than 1 percent of all restaurants use charcoal.
171
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT HATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE:
Missouri Air Conservation Commission
P.O. Box 1062
"117 ToffineFce Ave.
Jefferson City, Missouri 65101
(314) 751-2151
A.H.C.
The MACC's territory of coverage only the "out-state"
areas which excludes Kansas City, Springfield, and St. Louis
City and County. The State does not enforce Process Weight
Regulations on Industry.
172
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/15/77
Mr. Marlowe
New ,YprkJ3.tate ;
Envir . Cons.
50 Wolf Road
.2201
A •£!• C «
Restaurants exempt from provisions of part 201
(issuance of construction permits) and part 212 (process
weight regulations). Concentration standards and
opacity limitations would apply. Enforcement is at
bottom of priority list (sources are inspected upon
complaints only).
173
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PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
Steve White et al.
DATE: 8/15/77
Division of Air Pollution
Tennessee Dept. of Public Health
C2-212 Cordell Hull . Bldg.
A.H.C.
Process weight regulations are not enforced. However,
there exists a fairly large visual emissions problem from
Bar-B-Que operations. Some testing has been completed on
these operations and will be made available to GCA if the
company will permit its release. The results of the tests
showed that mass emissions were in compliance with standards,
but that violations of the visual standards did occur. At
the present time operations are meeting visual requirements
due to the addition of control equipment.
From Chain Restaurant Operators Guide (Tennessee)
Big John's Bar-B-Q (5)
Leonard's Pit Barbeque, Inc (6)
Loeb's Bar-B-Q (17)
Jimmie Noel s Bar-B-Q (4)
Tops Bar-B-Q, Inc. (13)
174
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
CCA PERSONNEL:
SUBJECT MATTER:
Dept. of Pollution Control
2562 Executive Center Circle
Talahassee Florida32301
DATE: 8/15/77
The State of Florida does not have an applicable Process
Weight Regulation. There is an applicable visual emission
rule; however investigations are initiated on a complaint
basis only. Dade County (Miami Area) has a more specific
permit requirement.
175
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/15/77
PERSON CALLED: Robert Kappelman
OFGANTZATION- Dept. of Health, Welfare & Bio-Environmental Services
ADDRESS:
Jacksonville, Florida 32206
TEL. NO.
GCA. PERSONNEL: A-H-C'
SUBJECT MATTER:
The direct meat-firing operation is popular in the
Jacksonville area, especially operations such as Hardee's,
steak houses, and Bar-B-Q pits (many wood-fired). Of approx-
imately 650 to 700 restaurants in the area, 200 to 300 are
direct meat-firing and nearly 50 Bar-B-Q's. The City Environ-
mental Protection Board expressed policy is not to enforce
regulations on industry because of manpower limits, and because
it is more important to continuously monitor the activities of
large sources such as pulp mills. Some data had been collected
to support decisions which showed that restaurant operations
were minor emitters. (This data may be available to GCA.) The
data also exhibited that it is primarily visual emissions that
create problems rather than process weight. Investigations
are initiated on response to compliants received from the
public.
176
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/16/77
PERSON CALLED: Mr. Gerry Liefert
ORGANIZATION: ^!A'9-*.>_M'P-'..C.1A-' _
ADORESS: 1935 West County Road
Roseville, Minnesota 55113
TEL. NO. _
CCA PERSONNEL: __._J..:.:
SUBJECT MATTER:
The State of Minnesota does not ordinarily enforce the
process weight regulations on the direct meat-firing industry.
Further, visual emission inspections are not performed on a
regular basis, inspections are initiated upon public complaints
only. Testing has been conducted at a number of establishments
in the past, including a Hardee's in Rochester and an Arthur
Treacher's in Richfield, MN. Emission Test Reports may be
available from Mr. Edward M. Wiik, Director of the Division
of Air Quality (a letter dated 8/16/77 was sent requesting
reports).
177
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/17/77
PERSON CALLED: Air Quality Bureau
ORGANIZATION:
ADDRESS:
Dept. of Environmental & Community Services
State House
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Jtoise^jEdaho J53720
(208) 384-2903
A.H.C.
No action has been taken with respect to either process
weight or opacity regulations.
178
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TKL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
Mr. Bob Wiscomy
DATE: 8/17/77
Air Quality Section,
LH SRA
.Jiew_-QxlfigjiJU. LA .20.160
The State does not enforce process weight or opacity
regulations. Investigations would be performed upon public
complaint; however, no such investigation can be recalled.
179
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
_ Washington _State_ Dept. of Ecology
' Wash ing t on 9 8 5 04
DATE: 8/17/77
A . it « C •
The State of Washington does not have an applicable
process weight regulation; visual emissions regulations
would apply, however. One local agency cited one restaurant
(cooking of salmon) recently; otherwise no other cases can
be recalled.
180
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/19/77
Mr. Ramadass
District of Columbia DES__
"I'ureau oT~ATf~~&~Wate'r" PoTlution Control
_61_4 HJJt^ NW
Washington, D.C. 20001
(202) 629-2568 __
A.H.C.
Washington, D.C. does enforce Process Weight and Visual
Emission Regulations on the direct meat-firing industry.
There is also a permit requirement for construction. If
an establishment is cited it must install control equipment
if not presently equipped.
181
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/19/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:~
TEL. NO.
CCA PERSONNEL:
SUBJECT MATTER:
Marion De grove
Bio-Environmental Services
515 W. 6th St.
_Ja.cks.onvil 1 e_i_ _F1or ida_ J}22 06
_l?04}._.633r3303
A.H.C.
She is sending a two-page document she prepared and
submitted to the City Environmental Board which stresses
the need to control emissions from Bar-B-Que operations.
The Jacksonville area has a large number of this type of
operation. She is also sending a copy of an EPA Region IV
publication, "Control of Emissions from Restaurants and
Commercial Bar-B-Que Pits." She also suggested contacting
a Mr. Wicki of CDM Corp. (Control Equipment Manufacturer)
who has assembled some literature on the subject.
(302) 654-7070).
182
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/19/77
PERSON CALLED: David Taylor
ORGANIZATION: Air Quality Control
Annwrco. South Carolina Dept. of Health and Environmental Control
AJJI/KJ^O o • , ^—^ „ .J-.^,-.,J,-1- --._^L_J_J
_5o.lumbia.)...S.C._19.201
TEL. NO. ...,,.„
GCA PERSONNEL: _.,A,a.,.(I.
SUBJECT MATTER:
Do not interpret process weight or opacity regulations
to be applicable to these operations.
183
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT HEAT FIRING INDUSTRY
DATE: 8/23/77
PERSON CALLED: Don Wambsgans
ORGANIZATION: prQ. DES Bureau of Air & Water Pollution Control
ADDRESS: Washington, D.C. 20001
TEL. NO.
GCA PERSONNEL:
SU.LUECT MATTER:
(202) 629-3748
A.H.C.
Washington, D.C. is very strict in the enforcement of
process weight, opacity and odors regulations on direct meat-
firing operations. Establishment must file a permit for
control equipment specifying baseline emissions and control
equipment efficiency. He provided the following emissions
data for the Hardee's in D.C.
Uncontrolled .014 .017
.021 .027
.026 grains/dscf front
.033 grains/dscf total - back
Controlled .004 grains/dscf front
.010 to .011 grains/dscf total - back
He also referred to a two-story Burger King downtown, two
blocks from the White House, built between two ten-story
buildings. The emissions (smoke and odors; penetrate the windows
of the adjoining structures. The Burger King has been required
to install controls, and has selected The Hardee's Conqueror.
However, if it does not provide proper control, it must be
replaced. He mentioned that places like Rustler Steak House
and other charbroiler operations are closely watched.
184
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. HO.
GCA. PERSONNEL:
SUBJSCT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/23/77
Mr. Cahill
Control Dept.
864 N.W. 23rd St.
^i.aJ5?i.j.. lioriA?-.,-..33125.
A.H.C.
Direct meat-firing industry is not considered a
problem in Dade County. There have been a few instances
of operations violating opacity regulations in recent
years, but still minor.
185
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/23/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER;
Bill Reefe
APCD, Colorado Dept. of Hea1th
Denver, Colorado 80220
(303) 388-6111 X371
A.H.C.
The State does not enforce process weight regulations on
restaurants. Opacity (20 percent) and odor regulations are
in effect; however, citations are generally issued only upon
public complaint initiated investigation. The local agencies are
usually responsible for monitoring the small emission sources
throughout the State. He referred to local problems in
Aspen and Denver.
186
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/23/77
PERSON CALLED: _TomJ>unlap_
ORGANIZATION: J?ept_. ..of Jealth
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
(303) 925-2020
A«tl«d •
Grill type restaurant operations are a large problem in
Aspen. Of 90 restaurants in the community, 72 are direct-firing.
This ski resot town is located in a mountain valley in an area
of the country where inversions frequently compound air quality
levels. The primary sources of emissions are motor vehicles and
roadway sanding, fireplaces, and restaurants.
One operation has been convinced to change cooking equipment
to a griddle (nondirect-firing). Others have tried to turn down
cooking temperatures from 750° - 900° to 300° which substantially
reduced emissions but was not practical because it reduced the
cooking load factor. Use of an afterburner is believed to be
dangerous and expensive: dangerous because of the high tempera-
ture (1400° to 2000°) of operation and the old age of the
existing buildings and expensive because of the amount of
natural gas consumed. Electrostatic precipitators were tried
unsuccessfully.
U.S. EPA and Colorado Dept. of Health are co-sponsoring an
emission inventory study in Aspen, Vail and two other mountain
towns. This study will include development of restaurant emission
factors in Vail to be used in Aspen. A particulate size study
will begin in December in Aspen to determine the relative in-
fluence of roadway sanding, fireplaces, and restaurants.
187
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/24/77
PERSON CALLED: _Da_vi..d_Xil£fe§I_
ORGAN!ZATION: EPA Region VIII
ADDRESS: 186 Lincoln St.
TEL. NO.
CCA rSRSONNEL: _A.H.C.
SUJ3JKCT MATTER:
Purpose of call was to inquire about The Colorado Mountain
Community Assessment Study being conducted in the communities
of Aspen, Vail, Steamboat Springs and Telloride and being
funded by the Colorado Health Department and USEPA. The study
is intended to produce an emission inventory for these
communities where fireplaces, woodburning stoves, and char-
broilers are the major sources of emissions. A small contract
has been let to Pedco of Kansas City to develop appropriate
emission factors. Mr. Ken Axetell of Pedco is managing
Pedco's efforts which will include an emission test of one
charbroiler operation in Vail. This test will not take
place until late October.
188
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Annette Cadwell
DATE: 8/25/77
National Restaurant Assoc.
_0ne IBM Plaza , Suite 2600
Chicago, in.inpis _J>06JL1_
(312) 787-2525
A.H.C.
The purpose of this call was to request descriptive
and statistical information regarding the operation of
the restaurant business, and specifically the direct meat-
firing industry, if available. Ms.Cadwell agreed to supply
a standard information package.
189
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/25/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Ponderosa
Da y t on Munic ipa 1 Airgort_
Box~578 " ~ .....
Dayton^ Ohio 45401 __
A.H.C.
Mr. Doug Smith, Vice President of Construction and
Engineering at Ponderosa, stated that Ponderosa has never
reviewed the emission characteristics of their operations.
He suggested calling The National Restaurant Association for
market statistics on customer profiles, sales volume, etc.
190
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/26/77
PERSON CALLED: Richard Dickerson
ORGANIZATION: Health Effect Research
ADDRESS: U-s- EPA RTP
Durham, N.C.
TEL. NO.
GCA P ER3 ONNEL :
SUBJECT MATTER:
Richard Dickerson was involved with an odor study
which included the review of a restaurant operation in
Tampa, Florida when he was employed with U.S. EPA, Region IV,
Atlanta.
191
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/26/77
PERSON CALLED:
ORGANIZATION:
.ADDRESS:
TEL. NO.
GCA PF.HSONNF.L:
SUBJECT MATTER:
Alan Ingram
Bonanza International, Inc.
Mr. Alan Ingram of the Marketing Research Department
at Bonanzo agreed to supply statistical data for various
items such as customer rate and distribution, sales volumes,
amount of meat prepared, etc. However, he requested a formal
letter transmitting our search for statistical data.
(Refer to letter sent to Mr. Alan Ingram, 29 August 1977)
192
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/29/77
John Martz
Ohio EPA
36:iJE, Broad St.
Recalled a number of complaints in past years primarily
with regards to opacity and odors from fast food operations.
He is unaware of the resolution of these issues. Suggests
speaking to personnel at district office.
193
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/29/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL- NO.
GCA PE11SONHF.L:
SUBJECT MATTER:
Joe Cabean
Ohio EPA
Columbus District Office
Columbus, Ohio
(614) 466-6450
A • rl • w •
Investigations are initiated upon public complaints which
are usually brought about because of odors. He cited two
cases in past years which were in violation, one eventually
ceased operations and the other raised its stack, solving
its problem. Ohio regulations are too cumbersome in regard
to involvements with the industry; the preferred means is
to employ direct negotiations with the management to reach
toward a mutually satisfactory solution.
194
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 8/30/77
PERSON CALLED: Mr . Wlcki ___
ORGANIZATION: CDM Corp.
ADORES S : __ Wilmington, Delaware
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
CDM Corp. is a control equipment manufacturer; 80 to
90 percent of its business is with the textile industry.
They make a fume smoke control device for the textile plants.
They have built and installed two fiberglass tube fume
eliminators in two Hardee's units franchised by Franchise
Enterprise, Inc. of Rocky Mount, N.C. CDN's equipment has
considerably more surface area than other filter type devices
and thus, requires less frequent replacements (CDM equimment
requires filter change at about 8-month intervals) . Will
forward literature.
195
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:.
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
Mr. Kenneth Morick
Burger King Corp.
7360 N. Kendall Drive
DATE: 8/30/77
Miami, Florida 33176
(305) 596-7011
A.H.C.
Mr. Morick has agreed to supply various market data.
(Refer to Letter of 30 August 1977). He suggested speaking
to Mr. Al Bennent Vice President Engineering with regard to
engineering and environmental controls.
196
-------
* , * it _^ •' ' -.- - -.;' >.-\ . ;v .. - .
FIRE 6«EF Fire fighter
We are very pleased to report that the results of recent tests by a nationally known certified
testing laboratory prove beyond doubt that the Standard-Keil FIRE FIGHTER is the top performer in
removing grease from kitchen hoods and ducts. This confirms all the favorable reports we've re-
ceived from actual kitchen installations. These tests were conducted so that once and for all we
could arrive at the truth: What type filter, and whose engineering and manufacturing design is the
best? We undertook this expense so that we might debunk the myths that have arisen with regard
to efficiency percentages as they apply to NFPA 96 grease filters.
UL and NFPA 96 are very exact in their specifications. A filter, for example, must drain off
at least four times as much grease as it retains, and must prevent penetration of flames of more
than fifteen inches through a grease-loaded filter. The one area that UL does not specify is the
efficiency of the grease filter, and it is around this fact that many of the false impressions have
been given.
Many mesh filter manufacturers, including the top rated one selected for this test series, claim
efficiencies of 90+%. Let it be known to one and all that these purported high efficiencies were
the results of tests conducted under conditions far different from those in the "real world", and
at far less rigorous conditions than those of the Standard-Keil efficiency tests.
In actual practice, the test filter which is advertised at 90+% efficiency was observed to have
grease dripping from the exhaust duct in less than three hours of test, and in the Standard-Keil
test far, far less than 90% efficiency. You will note from the chart attached that the FIRE FIGHTER
attained almost a 70% efficiency. These efficiencies were developed in a practical, simulated
cooking situation, under strict laboratory procedures and observations. Without question, the
FIRE FIGHTER out-performed bo' .1 mesh and Flame Card by a visibly wide margin.
The physical apparatus of the test is as the attached drawing shows. Tests were performed in
the following manner: C.F.M. and velocities were determined by static pressure, since it is easy
to read, accurate, and consistent. The static pressure/velocity relationship was determined by
Air Moving and Conditioning Association Test Laboratory.
The filters were weighed before and after each test, as was the collection cup. After obtain-
ing the required air velocity by setting the proper static pressure, oil and water were metered
into the pot on the hot plate to create a grease-laden vapor. Sixteen hundred (1600) grams of oil
(and about twice as much water) were dripped into the pot over a six-hour period. At the end of
the test, the filters were weighed, along with the oil in the trough and cup. Residue in the pot
was subtracted from the amount fed, to get the amount vaporized. This amount, divided into
the total captured by the filter, gives us the efficiency percentage. The filters were washed
197
*.O. Box 169/Route 34 and Allenwood Road/Allenwood, New Jersey 08720
Standard-Kelt
-------
thoroughly between each test, and reweighed to insure cleanliness. Again—test results showed
conclusively the superiority of the Standard-Keil FIRE FIGHTER.
An examination of the cross section of a FIRE FIGHTER will show the reason for its high effi-
ciency. Grease-laden air entering the front side of the filter has its velocity increased by five
times, as it moves through the narrow throat openings. As the air makes directional reversals
in its circuitous path, the heavier grease particles tend to go in a straight line, thus impinging
on the 'inner surfaces of the vanes. Each reversal extracts a greater portion of the grease, and
as the air exits at the rear of the filter, its velocity slows down to the entrance speed as the
throat opening increases. Each vane is polished stainless steel, thus permitting the captured
grease to safely drain off into a collection trough.
With the grease deposited away from the hood and duct, you have eliminated a prime cause
of fires in kitchens. NFPA Bulletin FR74-1 1974, titled "A Study of Restaurant Fires", reveals
some alarming statistics. In that year, a fire was reported in 21,000 restaurants, or approxi-
mately one out of every ten. The average damage was $2,500, but some were in excess of
$250,000. Many of these fires were the result of flare-ups over deep fryers, grills, broilers,
etc. These flare-ups ignite the grease that becomes stored in mesh filters, since mesh media
accumulate grease and do not permit grease to run off to a safe area. The resultant massive flame
spreads rapidly up the grease-coated duct work and beyond. This may occur even when fire extin-
guishing equipment is installed, since many systems are inoperative due to improper and/or
infrequent maintenance.
The value of the new approved baffle type grease filters in preventing fires prompted NFPA in
1973 to amend its Code 96 to require that UL-listed grease filters be installed in hoods of commer-
cial cooking equipment. With the Standard-Keil FIRE FIGHTER, you have the best of all grease
filters.
198
P.O. Box 169/Route 34 and Allenwood Road/Allenwood, New Jersey 08720
Standard-Kail/
-------
INDEPENDENT TEST LABORATORY REPORT ON GREASE EXTRACTION
FILTER
MAKE
FIRE FIGHTER
R. P. Mesh
Flame Card
FIRE FIGHTER
R. P. Mesh
Flame Gard
FIRE FIGHTER
R. P. Mesh
Flame Gard
FIRE FIGHTER
R. P. Mesh
Flame Gard
4/17/75
VELOCITY
F.P.M.
200
200
200
267
267
267
333
333
333
400
400
400
CFM
PER
FILTER
450
450
450
600
600
600
750
750
750
900
900
900
GREASE
EVAPORATED
GRAMS
1632
1650
1639
1638.5
1633
1621.5
1625.5
1610.5
1632
1629.5
1632
1638
GREASE
COLLECTED
GRAMS
1066
839.5
700.5
1075
875
825
1072
813
820.5
1134
985
883
PERCENTAGE
65.3
50.9
42.7
65.6
53.6
50.9
65.9
50.5
50.3
69.6
60.4
53.9
P.O. Box 169/Route 34 and Allenwood Road/Allenwood, New Jersey 08720
-------
to
o
o
HOT PLATE
FILTER
ADJUSTABLE DAMPER
PITCHED
COLLECTION
TROUGH
OIL SUPPLY^
METERING
VALVE
OPEN FRONT
CLOSED SIDES,
TOP,& BACK
PHYSICAL APPARATUS USED FOR
GREASE EXTRACTION EFFICIENCY TEST
AS PERFORMED BY INDEPENDENT TESTING LABORATORY
MANOMETER
COLLECTION
CUP
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGAN;./; vr ION :
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Faneuil Hall Market Place
Boston, Massachusetts
._ ..... _..L«-2947_
ttye
DATE: 9/7/77
Barbecue oven used by Avis Eat.
They use an electric rotissary made by
Esquire Mechanical Corp.
Brookline, NY
(212) 625-4006
201
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/8/?7
Fatboy's Barbecue
1505 W. King St.
Cocoa, Florida 32722
J305) ji 36-67 30_
William Battye
Barbecues used by Fatboy's chain.
They use the model XL from:
Rotoflex Oven Co.
San Antonio, Texas.
They have 23 locations.
202
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/9/77
PERSON CALLED: Al Gordon
ORGANIZATION: Food Service Equipment and Design
ADDRESS: 221 N. Beacon St.
Massachusetts
TEL. NO. (617) 254-0400
GCA PERSONNEL: William Battye •
SUBJECT MATTER:
Barbecues sold by Food Service.
They will send literature about gas and
electric-fired charbroilers.
203
-------
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/9/77
PERSON CALLED:
ORGANIZATION: Cactus Barbecue
ADDRESS:
Jacksonville, Florida
TEL. NO.
GCA PERSONNEL: William Battye
SUBJECT MATTER:
Barbecue ovens used by Cactus Restaurants.
They use pots with hickory wood buring.
Wood is suspended 4 feet above the coals.
204
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/12/77
PERSON CALLED:
ORGANIZATION: Rotoflex Oven Company
ADDRESS:
San Antonio, Texas
TEL. NO. J!512)_222-2278^
GCA PERSONNEL: William Battye
SUBJECT MATTER:
Barbecues for restaurants sold by Rotoflex.
They have sent information about their barbecue ovens,
205
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/19/78
PERSON CALLED: Annette Cadwell __
ORGANIZATION: National Restaurant Association
ADDRES S : ________
TEL. NO.
GCA PERSONNEL: William Battye
SUBJECT MATTER:
They agreed to send a list of vendors of
barbecue equipment and some information about
the barbecue operation.
206
-------
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/20/77
Harvey Edlin
Harvey Edlin Sales
Woburiy, Mas sachusett s
(617) 527-6083
WilliamBattye
Barbecue ovens sold by Harvey Edlin Sales to restaurants.
They sell only electric rotissaries.
207
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PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/20/77
Underwood's Food
1208 East Davidson St.
Arlington, Texas _ 76011
(817) 261-1016
William Battye
Barbecue ovens used by the Underwood Barbecue chain.
There are seven locations of the Underwood chain, each
of which uses about 1-1/2 cords of wood per month. The
ovens are 17' long and 3-1/2' wide, and have two separate
compartments for the meat and the wood. Smoke from the wood
is vented into the meat compartment.
208
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/21/77
PERSON CALLED:
ORGANIZATION: Smoker Products Inc.
ADDRESS: Highway 175 East
Mabank, Texas 75147
TEL. NO. _...
GCA PERSONNEL: ____ William Battye
SU23JECT MATTER:
Barbecue ovens marketed by Smoker Products for the
restaurant industry.
Smoker has sent written material on its barbecue ovens.
209
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PERSON CALLED:
ORGANIZATION:
ADDRESS:
REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
Kronos Foods Inc.
940 West Fulton St.
Chicago, Illinois 6Q6Q7
TEL. NO. jL3121_226j:12l4_ „
GCA PERSONNEL: William Battye
SUBJECT MATTER:
DATE: 9/21/77
Barbecue ovens sold by Kronos to restaurants.
Kronos sells broilers which cook truncated cones of
meat on spits over coals. They will send written material
for these broilers.
210
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT .FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION: Holstein Manufacturing Inc.
ADDRESS:
P.O. Box 135
DATE: 9/21/77
Holstein, Iowa 51025
TEL. NO. (712) 368-4342
GCA PERSONNEL: _William_Battye
SUBJECT MATTER:
Barbecue ovens sold by Holstein to restaurants.
They have sent written material on their barbecue ovens,
211
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/21/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA 1'ERSOWNEL:
SUBJECT MATTER:
Charlie Wade
Kook Rite Kooker Sales
P.O. Box 1010
Mooresville, N.C. 28115
(704) 664-4561
—«.. J. ... I.. ..'.*!. .&.»,< ~•-—-> -~~ .»-...~J—
William Battye
Barbecue ovens sold by Kook Rite Kooker Sales to restaurants.
Kook Rite sells ovens which use infrared heaters on the top
and bottom of the meat, and a charred piece of Hickory which is
also heated by the heaters to give off smoke to flavor the meat.
They have sent written material on these ovens.
212
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
DATE: 9/22/77
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
J and R Manufacturing
P.O. Box 522/933 Dalworth
Mesquite, Texas 75149
J214)__285-4855
William Battye
Barbecue ovens marketed by J&R for restaurants.
J&R sells the "Oiler barbecue pit," which is 5 feet wide,
8 feet - 8 inches long, and 6 feet - 3 inches high, and
weighs 3800 Ibs. It has a capacity of 350 Ibs. of meat. The
"pit" is a free standing structure made of refractory material,
with 2 inches of fiberglass insulation on the outer surface.
It contains two compartments, one where wood is burned, and one
where meat is cooked. The smoke from the fire compartment is
vented through the cooking oven. Meat is usually cooked for
14 hours at 200 to 250° F. J&R has sent written material
about this product.
213
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REPORT OF TELEPHONE CONVERSATION
DIRECT MEAT FIRING INDUSTRY
PERSON CALLED:
ORGANIZATION:
ADDRESS:
TEL. NO.
GCA PERSONNEL:
SUBJECT MATTER:
Abbot Products Inc.
3307 South Lawndale
DATE: 9/22/77
Chicago, Illinois 60623
(312) 376-7655 ^
William Battye
Barbecue ovens marketed by Abbot for restaurants.
Abbot sells small gas and electric rotissaries for cooking
meat for sandwich shops. The largest model is only 18 inches'
high and has a capacity of 15 Ibs. of meat. In the gas rotis-
sary, the meat is usually in contact with the flame.
214
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SEARS-WESTALL COMPANY
702 HANLEY INDUSTRIAL COURT / ST. LOUIS. MO. 63144 / (314) 645-7890
POLLUTION CONTROL/PROCESSING EQUIPMENT/AND BULK MATERIALS HANDLING
September 27, 1977
Mr. Phil McLellan
GCA Technology
Burlington Road
Bedford, Massachusetts 01730
Dear Mr. McLellan:
It has just come to my attention, that you were not furnished information relative to
our fume incinerator. We had received a call from you in June requesting this information.
It is with my apologies that you did not receive it. In truth, I feel that their was
an effort to furnish you with much more elaborate presentation than accompanies this
letter.
Sears-Westall Company was asked to wreck the fumes from a local barbecue 25 years
ago. At that time, through today, we were involved in the sale of Venturi Scrubbers.
We originally felt that the scrubber was an ideal solution to the smoke from this
barbecue pit. We installed a unit only to find that it was not the solution and that the
problem was not a simple one.
During 1968 and 1969, we were building large 25,000 and 50,000 CFM cast hard
fume incinerators. These units were approved and inspected by our local Air Pollution*
Control Authorities.
This local authority after having inspected one of our industrial fume incinerators, asked
us to review the requirements of a local char-broiling restaurant. We did so reluctantly,
but from this grew our restaurant fume extinguisher. The original unit is still in operation
and performs as it must each day. We have many units, but most of our restaurant effort
has been located in St. Louis, St. Louis County and Kansas City. The name fume ex-
tinguisher was arrived at due to the difficulties in getting anyone to view a building
permit for a fume incinerator installed in or around a restaurant.
We have many units, as is our original, with the flame installed at the top of the hood,
thus eliminating need for filters within the hood itself. The duct thus remains clean.
However, tnis offers a problem in selection of a fan to handle the hot fumes.
Since we are discussing hot fumes, it should be brought to your attention that we pass our
fumes directly through the flame and they bring the oxygen to the gas without additional air.
Ours then is a raw gas burner that can stand steady in high villosity ducts. We have number
installed at 2500 to 3000 feet/minute villosity passing directly through the Venturi
design of our raw gas burner. The burner is the most efficient unit on the market and is
our only reason for remaining in the industry.
Our designs are very flexible to meet any specific restaurant need. On the practical side,
215
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Page Two - September 27, 1977
GCA Technology
it has been learned through years of experience, the restaurant owner and operator
prefers the burner downstream of his fan. This is because he has for years understood
the operation of his filters, ducts and exhaust fan. It is the easiest to add our unit
to this chain, thus, without bringing any new equipment to focus on his overall
system design. Our unit does replace the normal mushroom fan with a squirel cage
fan directing the fume at the discharge of the fan, through our burner. The smoke and
grease laden fumes mix with and are part of the flame as it passes through the burner
to discharge.
All of our units are designed to give a differential temperature of 1,000 to 1,400 °
depending on the local code requirements. _Wejiave t h is_capa b iI ity,_ b ut know of
no unit operating at a discharge above 400° F. We have taken temperatures of most
all of our originah-inits to determine optimum operating temperatures. At the temperature
that we mention here, we have cleared the discharge stack to a zero Ringlemann.
Most of our installations have been due to neighbor complaints relative to odor. We have
installed all of our units with success in satisfying these complaints. We would be remiss
if we led you to believe that we removed all odor. It has been estimated that we do
reduce this odor 95%, but there is still a detection of odor which has been acceptable
by all parties.
The pit barbecue offers the greatest challenge. This is greater than that offered by
a clur-broiling restaurant. The pit barbecue when successful creates a huge volume
of fat laden smoke fumes that coat the pit walls. The fume is also very low in oxygen
but there are many conditions of its operation. It is also to be pointed out that the
barbecue pit operator burns his unit out either once a day or at least once a week.
To do this he builds a huge fire normally fueled with boxes, paper and so forth. This*
gets the pit hot enough to ignite the greases that cover the walls and stack of his pit.
It is this burn out condition that destroys conventional fume abatement systems as well
as giving us our share of schooling. '
Due to this burn out condition in barbecue pits, we are reluctant to install anything but
vertical units. This allows any ash to fall directly back to the pit and not foul or fill
a system. All barbecue units are of natural draft design. On pit barbecues, we have
measured discharge temperatures in access of 1400 ° during their peak cooking cycles.
We arc however, are only adding approximately 400° to this discharge temperature.
We have reviewed many designs of restaurant fume systems.offered the very gullible
restaurant market. Each restaurateur is roady for a new gimmick, sometimes even at more
money. The fact remains that these fatty oils and greases must be either collected or
consumed. If they are collected such as evidence in an electrostatic precipitator or filter
system, they must be removed from the collector. Charred pieces are tar-like in their |
consistency and in time destroy the efficiency of most systems. Again, the fats are collected!
they must be cleaned from the system and this offers a labor time consuming process to
restaurant personnel. The collected greases become an extreme fire hazard and in the
case of a high volume char-broiling operation or the pit barbecue a very dangerous operating
condition. ...
''" 216
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ruye i nice
GCA Technology
The particles to be collected are at most too small to be collected in conventional
scrubbers. Alter they are collected, they again, must be removed, offering still
further pollution control problems.
In the most part, conventional fume incineration systems utilize a standard burner
blower package that sends a flame into a box. The blower is subject to back pressures
and the flame is weak and most often bent by the fume from entering and mixing with
it. The success of these units are normally through radiation not direct contact of
the flame. Noise pollution has often been an unexpected problem for installation of
many of the units.
Owing to the fact/ that many of .our units must be installed on wooden roofs or under
ceilings, we utilize a space age.refractory. We pay a higher price for a quality product
that offers the industry a light weight unit of a design that best fits their application.
You will note that our units are normally approximately 2' x 2' in cross section.
All units are fitted with rain caps or hoods.
I'm sure that you are aware'that we are enclosing a number of sketches and a paper
that we presented at the 1970 meeting of the Air Pollution Control Association. We
have made several penned comments in the border of this paper. We thank you for your
interest in our fume extinguisher for restaurant and barbecue applications. Should you
desire more detailed information, please do not hesitate to contact us.
Very truly yours,
SEARS-WESTALL COMPANY
George B. festal I, Jr.
GBW:dw
Enclosures
217
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Char-Broiling restaurants emit a dense smoke filled exhaust from their broiler. This smoke is a fine aerosol
mist of organic fat that carries a distinct odor. With the establishment of Air Pollution Control Authorities, char-
broiling restaurants were cited as offenders of the codes. In many areas alerted citizens pressed for the enforce-
ment of these codes against the char-broilers and barbecuers.
Restaurant operators would like to be good neighbors and correct their exhaust stacks. The problem, however,
is not just one of air pollution but one of continuing concern to the restaurant's operation. Fumes drawn from
the char-broiler are drawn into the exhaust system, depositing great amounts of grease throughout the duct
work. These ducts are always a concern as a possible source of fire and damage to the restaurant and its con-
tents.
The immediate problem is to satisfy the local Air Pollution Control Authorities and as much as possible, elimi-
nate the fire hazard caused by grease deposits throughout the duct work.
Most char-broiling restaurants have filters installed in the exhaust hood to remove grease particles as they are
drawn from the pit. These filters catch large grease particles while passing smoke laden fumes to the ducts and fan.
The hood filters are not designed for the collection of the vapor or submicron fogs and mists. With recorded
hood exhaust temperatures from gas fired char-broiling grills at 300°F. most oil fat will pass the filter and re-
main as a vapor. Condensed oils and vapors are first of submicron size and coalesce to layer particles as they
are cooled. Those particles coalescing accumulate on the ducts and at the fan. The smoke exhausted from the
stack is made up of these small particles as they enter the air.
The unseen submicron particles are carried further and tend to float in the oir stream. This is the odor particle
which enters your closed car or home. This submicron particle is the most troublesome to collect due to its size
and chemical content. Positive filters of tight porosity to collect these submicron particles are quickly coated and
fouled. They are similar to your coffee filters.
Restaurants first followed their hood filters with water scrubbers that were of many different configurations.
Water cools, coalesces and knocks down the grease and smoke. Experience has proven that the water scrubber
on barbecue or char-broiling restaurants furnishes little solution for removing odors or clearing the stack. Be-
yond the scrubber, the ducts and fan collect even greater amounts of greases and increase the hazards.
Charred fats and greases are electronically charged to be attracted by collector plates of opposite polarity.
When the electron emitting wires or the collecting plates are coated their efficiency and effectiveness stops.
The grease tars collect within the electrical field causing further hazards.
The hood mounted near maintenance-free Bedford "FUME EXTINGUISHER" eliminates air pollution and the fire
hazard of the grease laden exhaust system. The organic and charred grease vapors and smoke are consumed
and converted in the "FUME EXTINGUISHER" to the products of combustion, carbon dioxide and water vapor.
The result is a clear stack meeting the requirement of'all Air Pollution Control Authorities.
The Bedford Industries FUME EXTINGUISHER is guaranteed to meet the most difficult requirements present and
future of your local Air Pollution Control Authority.
NOTE.- rOU SHOULD ONLY BUY EQU/PMENT W/TH A PERFORMANCE GUARANTEED TO MEET YOUR PRESENT
AND POSSIBLE FUTURE CODE REQU/REMENTS.
INSTALLATION CAN BE PERFORMED BY LOCAL CONTRACTORS
FORMERLY SEARS-WESTAll COMPANY
7O2 HANL1EY JNOUSTR1AL OQURT
(3114) = ©45 = 7090
STo LDUie, MQ. £2144
218
PROCESS EQUIPMENT
702 Hartley Industrial Court
St. Louis, Missouri 63144
314-645-7890
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GCA/TECHNOLOGY DIVISION
. Dart 23 June 1977
io
From Mark Bornstein
Subject TriP Report - National Restaurant Association Show, May 23-24, 1977
McCormick Place, Chicago, Illinois
The National Restaurant Association held their annual show in Chicago.
Approximately 800 exhibitors including charbroil equipment manufacturers and
control equipment manufacturers were represented at the show. All exhibitors
provided literature on their products and in most cases a demonstration unit
was also available for inspection.
The following companies were visited by GCA for the purpose of obtaining
further information about the direct meat-firing industry.
• Anetsberger Brothers, Northbrook, 111. - Mr. Ed Zeman. Manufacturer
of charbroilers. Mr. Zeman was not able to provide me with an
estimate of the number of units in the country or the number of units
they have sold. Their units are designed only to use gas as a fuel.
• Ember-Glo, Chicago, 111.- Mr. Leon Berkowitz. Ember-Glo manufacturers
an electric charbrand griddle which is not a charbroiler but which
could be used in place of a charbroiler. This unit imparts the same
appearance to a piece of meat as does a charbroiler, but the taste
is slightly different. This unit which costs under $900.00 could
possibly be used in place of a charbroiler thus avoiding any addi-
tional costs associated with control equipment. (These costs could
be several thousands of dollars.) The term used by the industry to
describe this type of unit is "Groovy Griddle."
• Bakers Pride, Bronx, N.Y. - Mr. Nevins, President. Mr. Nevins told
me that Bakers Pride is the largest manufacturer of charbroilers
with sales capturing 70 percent of the market; however, business over
the last 3 years has dropped dramatically by 75 to 80 percent. He
estimates that approximately 100,000 units have been sold over the
past 30 years. The average life expectancy of a unit is approximately
6 or 7 years. Therefore, as a first approximation, at least 20,000
units are presently operating which were manufactured by Bakers Pride.
• Electro-Air, Harrison, Arkansas - Mr. Richard Murphy. Electro Air
manufactures a self-cleaning electrostatic precipitator (ESP).
219
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Memo - 2 - 23 June 1977
Mr. Murphy was very willing to discuss his product and its potentials.
Apparently, they would more than appreciate a new federal regulation
on the direct meat-firing industry since business would increase
dramatically. Presently very few restaurants are purchasing any type
of control because there is no pressure from the local or state
regulatory agencies. Their ESP is designed to be 90 percent efficient
for particles down to .03 microns and will continuously maintain
opacity below 20 percent. I requested from the company any data or
tests to back up their claim on efficiency. Mr. Murphy stated that
he will provide this information at a later date. To help in the
marketing of their ESP Electro-Air has hired a consulting firm by the
name of Lester B. Knight Co. to study the charbroil restaurant industry.
Mr. Bob McFee from this firm will contact me in the future to discuss
the possibility of exchanging notes.
Cost data was provided by Electro Air during the show. A 6000 cfm
unit will cost approximately $7000 to purchase. Total operating
are approximately $80/month with the detergent costing about $45/month.
If the unit is properly maintained, which can be a problem in the
restaurant industry, the unit will work as designed.
United Air Specialists (UAS) - Cincinnati, Ohio - Mr. David Chrisman
UAS manufactures an electrostatic precipitator which they market under
the name "Smokeeter." This unit is not self-cleaning. The cells
have to be taken out manually and washed in detergent. The units are
sold in modules of 2000 cfm at a cost of about $2.00 per cfm. Operat-
ing costs for a 6000 cfm unit are approximately $150 annually. This
system has been used in several restaurants, all of which have been
successful.
SECO - St. Louis, Missouri - Mr. Bernie Stever. SECO primarily designs
and installs hooding systems for restaurants. They usually use ESP
manufactured by Electro-Air. The temperature of the exhaust gases
from their system is approximately 110 to 120° F, which can be
considered normal for almost any charbroiler.
Ventroguard - Nashville, Tenn. - Mr. Don Tritten. This firm manufac-
tures an exhaust system that extracts grease and saves on heating
and air conditioning costs. No data are available concerning its
smoke removal efficiency. The cost of the unit is approximately
$1500 per linear foot.
Wolf Range - Compton, California - Mr. Bill Carpenter. Wolf Range
is a major manufacturer of charbroilers. Bill estimated that the
annual growth rate for the next several years should be between
5 and 10 percent. Their units if properly maintained will last
10 to 15 years at a minimum. Wolf Range also manufactures the
"Groovy Griddle" at a cost of about 10 percent higher than a con-
ventional broiler.
220
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Memo - 3 - 23 June 1977
Vulcan-Hart - Baltimore, Maryland. Vulcan-Hart manufactures several
different types of charbroilers both gas and electric. Their units
range in price from a low of $550 to several thousand dollars. The
electric unit costs approximately $1500.
Magikitch'n Equipment Corp., Quakertown, Penn. - Mr. Weyland. This
firm manufactures charbroilers primarily gas-fired. Mr. Weyland
estimates that 10 to 15 percent of all restaurants have a charbroiler.
Salamanders are used in 5 percent of the restaurants with the remain-
der being countertop models.
Molitor Inc. - Englewood, CA - Mr. Arlen Gallagher. Molitor manufac-
tures a control device called the "Moli-tron Total/Aire System." This
system was also designed so as to save on heating and cooling costs.
The system is primarily a water wash scrubber in conjunction with
a heat recovery system. The estimated payback period is 1 to 1-1/2 years
when electric heating is used and 4 to 5 years when natural gas is used.
No data were available on its efficiency but Mr. Gallagher promised
to mail me further information.
221
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GCA/TECHNOLOGY DIVISION
Tot File l-6lit-012 DATE « 5 July 1977
FROMi Mark Bornstein
SuBJECTi Trip Reports - Meetings at Aero-Dyne Manufacturing Inc., and
Hardee's Food Systems Inc.
Mr. Cliff Culpepper represented the Aero-Dyne Company, manufacturers of
complete air pollution control systems for restaurants. This firm, which has
existed for approximately 10 years, produces a mini afterburner which is used
in conjunction with their low volume hood and grease extractor. At the meeting
a discussion was held concerning the type of emissions resulting from open
grills and the different methods a vai 1 able for controlling them. The major
difference between this firm's afterburner and other systems is the specially
designed hood. Flow rates can be reduced by a factor of 2 or 3 from conven-
tional hooding systems. The average cost for a complete package is approxi-
mately $8,000. This includes the hood, fan, duct work, grease extractor, fire
extinguisher system, control panel afterburner and hood lighting. Based on a
flow rate of 750 cfm, which is about half of a normal system, an operating
temperature of 500 F. and 5 hours of use per day, the system will use 500,000 ft.3
of natural gas per year costing approximately $1,200. According to Mr. Culpepper,
this system will remove all visible emissions and all odor.
Hardee's Food Systems was visited during the afternoon. The following
people attended this meeting:
Mr. James Moore, Vice President, Hardee's Food Systems, Inc.
Mr. William Herring, U. S. EPA
Mr. Mark Bornstein, GCA
Mr. Larry Stahl, who was originally scheduled to represent Hardee's was
not present due to a misunderstanding during our arrangement of the meeting.
However, Mr. Moore met with us for a short time and explained the operation of
their control device called the "Conqueror."
The ^'Conqueror" consists of a Monsanto Brink® mist eliminator used in
conjunction with a Gaylord grease extractor. Emissions from the charbroiler
first enter the Gaylord hood. Air flow rate into the hood is limited to
1750 ACFM by plates (economizers) that confine air entry to the area directly
above the grill. A water spray is added at the transition section where the
222
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File 1-614-012 - 2 - 5 July 1977
hood and mist eliminator meet. This spray evaporates and is used to cool the
incoming gases. The air then passes outwardly through the glass fiber pad
and is exhausted to the annular space between the mist eliminator and the
housing. It is then vented by a duct to the 5 horsepower fan where it enters
the atmosphere.
At night, after the close of business, the mist eliminator is washed with
a strong caustic aqueous spray. It then goes through a soak period before
it is rinsed with cold water. The sprays are applied through a wash rack
using nozzles. The Gaylord hood is cleaned the next morning using hot deter-
gent water. The pressure drop across the system is normally 5 to 6 inches
of water but will be higher immediately after it is washed. As the system
dries the pressure drop will return to normal. Some operational problems have
been experienced, primarily from the application of hot water which forms a
scale on the interior surfaces. This problem will be solved on future models.
For further information Mr. Moore suggested that I call Mr. Larry Stahl.
Mark Bornstein
MB:clps
223
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GCA/TECHNOLOGY DIVISION
Do»t 28 July 1977
From M. Bornsteain
Subject Trip Report - Kansas City, Missouri
Mr. George De Lapp
I. PURPOSE
To meet Mr. George De Lapp, Supervisor /Enforcement, Air Quality Section,
City of Kansas City, Missouri, to inspect several direct meat-firing facili-
ties and to obtain performance data on existing facilities with control
equipment .
II. PLACES VISITED AND TYPE OF CONTROL
a. Fire Side Inn
5500 N.E. Antioch Road
Control - American Environmental Systems - afterburner
b. Hardee's
2825 N.E. Vivion
Control - Sears Westall - afterburner
c . Denny ' s
3910 Main St.
Control - process modification - Groove Griddle
d. Arthur Bryant's Barbecue
1727 Brooklyn
Control - Sears Westall - afterburner
e. Golden Ox Restaurant
1650 Genes see
Control - Sears Westall - afterburner
f. Smugglers Inn
1650 North University Dr.
Control - United Air Specialist - electrostatic precipitator
g. Her ef ore House
2 East 20th St.
Future control - Drexel Carlson Co. - Airgiene vapo-reactor
224
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Memo
III. DISCUSSION
_ 2 - 28 July 1977
A brief description of each facility and their associated control
equipment is presented below.
a. Fire Side Inn - full restaurant
Mr. H. Terry, Manager of the restaurant, provided us with a visit
of his facility. There are three gas-fired charbroilers in the
kitchen; however, only two are usually used at any one time. Each
unit is approximately 3 feet in length. A 6-foot hood with a flow
rate of 3000 CFM services the two charbroilers. Besides the three
gas-fired broilers there are also three gas-fired ovens, and a
deep broiler. The charbroilers are presently controlled by an
American Environmental System afterburner. The installed cost of
the afterburner was approximately $12,000 (date installed September
1972). The unit itself costs about $9500. The unit is run continu-
ously from 10:00 in the morning to midnight (14 hours/day). Although
it does not have to be run during slack periods it is still kept on to
avoid plugging of the afterburner. Mr. Terry stated that his gas bill
for June was approximately $400 which included the three charbroilers,
the three ovens, the deep broiler, a 300 gallon hot water heater and
the afterburner. An estimate for the cost of gas to operate the after-
burner is approximately $200 per month. The peak periods of operation
during a typical day are from 12:00 noon to 1:00 p.m. and from 7:30 p.m.
to 8:30 p.m.
According to Mr. De Lapp the system works satisfactorily with no
visible emissions or odor present. Our visit to the roof confirmed
the effectiveness of the system. No actual stack tests, however, have
been performed. The afterburner has a maximum firing rate of
800,000 Btu/hr.
b. Hardee's - fast food
Mr. Norman Kaufman, Manager of the restaurant, provided background
information on the operation of his facility. The restaurant is
normally open from 9:30 a.m. to 11:00 p.m. An afterburner manufac-
tured by Sears Westall with an operating rate of 550,000 Btu/hr is
used to control emissions from the two charbroilers. Each gas-fired
charbroiler is approximately 3 feet in length. The air flow rate
through the hood is approximately 1800 to 2000 cfm. A Fairchild hood
is used without any water wash system. Mr. Kaufman estimated that
about 100 to 150 Ibs. of hamburger per hour is cooked on the char-
broilers during the peak period. The total gas bill for May was $800
which included: two ^eharbroilers, two deep freezes, hot water and
the afterburner. Approximately $500 per month may be attributed to
the afterburner.
225
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Memo - 3 - 28 July 1977
c. Denny's - fast food
Denny's did not use a charbroiler but a groove griddle. Mr. De Lapp
stated that his agency has approved the use of the groove griddle
since emissions from this type of operation are almost negligible.
Because this particular Denny's was located near an adult entertain-
ment section of town the peak operating hours were different from
most other restaurants. The lunchtime peak occurred between 12:00 noon
and 2:00 in the afternoon while the dinner peak did not take place
until from 12;00 midnight to 3:00 a.m. The reason for the late night
peak period was due to the closing of bars in the area resulting in
Denny's being the only major restaurant open in the area at that time
of night. Approximately 36 pounds of hamburger and steaks are grilled
over the 2-hour lunch period. No estimate of meat consumption was
available for the late night peak period. During our visit no
visible emissions were noticed coming from the roof of the restaurant.
d. Arthur Bryant Barbecue - fast food
Mr. Bryant operates a wood-fired barbecue for cooking meats. Approxi-
mately 1 ton of meat is cooked each day consuming approximately 1 cord
of wood. The restaurant is open from 8:00 a.m. until 7:00 p.m. and is
normally busy all day with a major peak between 11:00 a.m. and 1:00 p.m.
A Sears Westall afterburner is used to control emissions from the
facility. The total gas bill for the month of June was $800 which
included the afterburner, a small incinerator, a deep fryer and a hot
water heater. It is estimated that the afterburner uses approximately
$700 worth of natural gas per month. While on the roof of the restaurant,
a small amount of visible emissions was noticeable. This may be due to
a small blower not functioning which supplied additional combustion air.
The afterburner which was designed by Sears Westall operates at a normal
rate of 1,000,000 Btu/hr; however, during cleanup or during abnormal
conditions the unit has the capability of reaching 2,000,000 Btu/hr.
e. Golden Ox - full restaurant
Mr. Harold Thomson, Manager, provided information concerning the opera-
tion of his restaurant. This facility has three charcoal-fired broilers.
The operating hours are from 11;30 a.m. to 10:00 p.m. The peak period
for lunch is from 11:30 to 1:00 p.m. and the peak period for dinner is
from 6:00 p.m. to 8:30 p.m. Mr. Thomson stated that the cooking of
hamburgers will cause more emissions than the cooking of steaks. During
lunch approximately 25 to 30 percent (65 Ibs.) of the total meat cooked
(225 Ibs.) is hamburger. However, during dinner only 2 percent (5 Ibs.)
of the total meat cooked (250 Ibs.) is hamburger. A Sears Westall
afterburner with a maximum capacity of 1,200,000 Btu/hr for each of
three burners is used to control the emissions. The unit is only
operated for 7 hours per day, since it is not used during the slack
period between 2:00 and 5:30 p.m. It was estimated that the average
monthly bill for the operation of this unit is $350. The flow rate
through the unit is approximately 6000 cfm.
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Memo - 4 - 28 July 1977
f. Smugglers Inn - full restaurant
The restaurant Manager, Mr. Brian Hook, provided background information
concerning the operation of his restaurant. One 24-inch by 48-inch gas-
fired charbroiler is used in the kitchen. An electrostatic precipitator
manufactured by United Air Specialist (UAS) is used to control emissions.
Mr. Hook estimated that a 55-gallon drum of detergent, which costs $400,
lasts from 3-1/2 to 4 months. The cost of electricity to operate the
precipitator is negligible. The only other associated cost is the
water used during the daily cleaning. Unlike an afterburner this
system will generate a liquid waste stream; however, the amount
generated is small compared to the other restaurant operations (dish-
washer, general cleaning, etc.). UAS will be contacted to obtain water
consumption rates.
The two peak periods of operation for this restaurant occur between
11:30 a.m. and 2:00 p.m. and between 6:00 p.m. and 10:00 p.m. An
average total usage of meat during the day is 300 pounds, of which
50 Ibs. is cooked for lunch and the remaining 250 pounds is cooked
for dinner. The major portion of this meat is hamburger. A hood
approximately 12 feet in length is used over the charbroiler, the
deep fryers, the bun warmer, and a flat griddle. The flow rate
through the hood is approximately 4000 cfm.
g. Hereford House - full restaurant
Mr. Jack Webb, owner of the Hereford House, discussed the operation
of his restaurant with Mr. De Lapp and myself. Data provided by the
National Restaurant Association concerning three tests performed at
the restaurant were supplemented with additional information by
Mr. Webb. The charcoal-fired charbroiler is approximately 6 feet in
length and consumes approximately 120 pounds per day of charcoal
briquettes. There are two peak periods of operation during the day at
the restaurant. The lunch or hamburger period occurs from 12:00 to
2:30 p.m. and the supper or steak period occurs from 6:00 p.m. to
8:30 p.m. This restaurant presently does not have any control equip-
ment but is in the process of signing a contract with the Drexel T.
Carlson Company for the installation of their unit called the "Air-giene."
This unit will control the total flow rate of approximately 4500 dry
standard cubic feet per minute (dscfm). A pilot plant model with a
flow rate of 1000 dscfm was previously tested on the restaurant and
has shown to be effective in removing visible emissions. The costs
of operating the unit for 1 year are $1450 for electricity (this
represents only a 100 percent increase over the uncontrolled cost),
$80 for water, $40 sewer charge, and $150 for chemicals. The unit
will run 12 hours per day, 365 days per year. Presently, during the
lunch peak period the restaurant is in violation of the general process
weight curve. This is probably due to the heavy load of hamburgers
that are cooked during this period.
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TECHNICAL REPORT DATA
(Please read Instructions on the reverse before completing)
1. REPORT NO.
EPA-450/3-78-027
2.
3. RECIPIENT'S ACCESSIOWNO.
4. TITLE AND SUBTITLE
STUDY TO DEVELOP BACKGROUND INFORMATION FOR THE
DIRECT MEAT-FIRING INDUSTRY
5. REPORT DATE
January 1978
6. PERFORMING ORGANIZATION CODE
7. AUTHOR(S)
MARK I. BORNSTEIN
8. PERFORMING ORGANIZATION REPORT NO
GCA-TR-77-36-G
9. PERFORMING ORGANIZATION NAME AND ADDRESS
GCA CORPORATION, GCA/TECHNOLOGY DIVISION
Burlington Road
Bedford, Massachusetts 01730
10. PROGRAM ELEMENT NO.
11. CONTRACT/GRANT NO.
68-02-2607;
Task No. 2
12. SPONSORING AGENCY NAME AND ADDRESS
U.S. ENVIRONMENTAL PROTECTION AGENCY
Research Triangle Park,
North Carolina 27711
13. TYPE OF REPORT AND PERIOD COVERED
Final Report
14. SPONSORING AGENCY CODE
15. SUPPLEMENTARY NOTES
16. ABSTRACT
This report contains background information on the direct meat-firing
industry (charbroilers and barbecues). The geographical distribution, emission
levels, state and local air pollution regulations as well as control techniques
for particulate and gaseous organic emissions are discussed. This background
information has been used in a simple emission projection model (Model IV) to
determine the emission reductions that could be achieved by the application of new
source performance standards (NSPS) that require the installation of best available
control technology for the period 1977 to 1988.
17.
KEY WORDS AND DOCUMENT ANALYSIS
DESCRIPTORS
b.lDENTIFIERS/OPEN ENDED TERMS
c. COSATI Field/Group
18. DISTRIBUTION STATEMENT
Distribution Unlimited.
19. SECURITY CLASS (ThisReport)'
UNCLASSIFIED
21. NO. OF PAGES
239
20. SECURITY CLASS (Thispage)
UNCLASSIFIED
22. PRICE
EPA Form 2220-1 (9-73)
229
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