Rule 4692 Rule 4692 Commercial Charbroiling Commercial - PowerPoint PPT Presentation

Rule 4692 Rule 4692 Commercial Charbroiling Commercial Charbroiling September 17, 2009

Background Background • Public review - workshops – October 2008, February 2009, April 2009 – Over 6,000 notices mailed out to operators – Workshops were lightly attended, very little feedback • District staff addressed the concerns raised by workshop attendees • Public Hearing – June 21, 2009 – Concerns regarding under-fired charbroilers • Stakeholder financial issues • Questions on PM control costs and practicality • Governing Board direction

Activities Since Activities Since June Governing Board Meeting June Governing Board Meeting • Several meetings with control vendors • July 2009 meeting with restaurant owners, control vendors, and service personnel • District prepared revised economic feasibility analysis • Closer examination of health effects • Attempted to collect data from existing facilities on amount meat cooked and whether they have pollution control equipment – low response rate

New Cost Information • June cost estimate based on Bay Area AQMD staff report ($20k/ton) • New estimate based on control vendor estimates (up to $58k/ton) – Capital costs $37k to $104k – Annual operating and maintenance up to $26k/year – Impact: 20-30% of net profit – Vendor claims need further verification

New Findings • No existing installations in San Joaquin Valley • Most installations appear to be in response to special circumstances or are upscale operations – Aspen, CO ordinance, Disney Concert Hall • Control costs are higher than original estimates • No field data available on actual installations – Operators reluctant to share operational data – Relatively new installations – Vendor information not verified • Fewer operations would be affected than originally estimated

Health Impacts Health Impacts • Restaurants are located near residential areas – Public exposure similar to fireplace smoke • Meat-cooking is significant fraction of PM2.5 in urban areas – 6-14% of organic carbon aerosols (Fresno) – Up to 21% of fine organic carbon (Los Angeles) • Polycyclic aromatic hydrocarbons (PAH) – Linked to increased cancer risk – Some data to support link to reduced lung function and capacity – Charbroiling releases 2 – 5 times more PAH than frying

Conclusions Conclusions • Control technology is promising but more information is needed before control is required on a large scale in Valley • Cost is relatively high for affected businesses. and in comparison to other particulate control measures • Health effects and potential for local nuisance warrant continued pursuit • More reliable field data expected as Bay Area AQMD rule is implemented • District can advance technology through incentive grant funding

Report on Control Technology Report on Control Technology • District staff to perform comprehensive assessment of under-fired charbroiler control technology • Focus will be feasibility of controlling under-fired charbroilers – Information from pilot program – Evaluation of Bay Area and South Coast AQMDs’ implementation experience • Report to Board - Q1 2011

Revised Proposed Rule Revised Proposed Rule • Under-fired charbroilers not in rule – Recommend incentive grant program • Chain-driven charbroilers remain subject to rule • Expand rule applicability – Decrease exemption from 875 to 400 lbs meat/week • Allow special-event exemption for smaller operations – Up to 875 pound per week if total meat cooked for last 12 months is less than 10,800 pounds.

Emission Reductions Emission Reductions • The 2008 PM2.5 Plan commits District to a certain amount of PM2.5 emission reductions in total – Total emission reductions allocated to individual control measures • About 2.2 tpd shortfall from this control measure – Shortfall in any one control measure must be made up by additional reductions in other control measures or by finding additional sources to control • Other control measures have achieved additional emission reductions to cover charbroiler shortfall

Charbroiler Incentive Program Charbroiler Incentive Program (ChIP ChIP) ) ( • Outreach to potential grantees – Press releases, work with restaurant industry groups, internet, public meetings, email/telephone potential targets • Goal - Competitive applications – Maximum cost-effectiveness – Range of control technologies – Different restaurant types/geographic locations • Contract spells out each party’s responsibilities • Require inspections, annual reports, audits • Initial proposed funding - $500,000

Today’ ’s Recommendations s Recommendations Today • Adopt revised proposed amendments to Rule 4692 (Commercial Charbroiling). • Approve proposed pilot program Charbroiler Incentive Program (ChIP). • Authorize funding of program ($500,000). • Direct APCO to investigate economics and availability of under-fired charbroiler control devices – Report to Board Q1 2011. • Authorize the Chair to sign the Resolution.