Only chain-driven charbroilers affected
AQMD ADOPTS QUICK-SERVICE RESTAURANT CONTROL MEASURE
The Southland's air quality agency adopted a measure today to reduce smoke, odors and polluting emissions from hundreds of the region's quick-service restaurants.
The measure will require about 800 quick-service restaurants using chain-driven charbroilers to install a device to reduce emissions by more than 90%.
Large-volume quick-service restaurants, including Burger King, and Carl's Jr. and some amusement parks, use the charbroilers which pass meat through a flame on a chain-driven conveyor.
The rule, adopted on an 11-0 vote, will take effect on Nov. 14, 1999.
"This is a first step in controlling restaurant emissions," said Barry Wallerstein, acting executive officer for the South Coast Air Quality Management District. "In the near future, as technology advances, we will develop additional proposals to control other types of equipment in a broader segment of the restaurant industry."
AQMD has worked extensively with the restaurant industry since 1991 to develop the measure, Wallerstein said.
Restaurants a source of particulate pollution
The Southland's 31,000 restaurants emit 11.6 tons per day of fine particulate pollution, or PM2.5, and 1.6 tons per day of volatile organic compounds (VOCs), or hydrocarbons, according to AQMD data.
Some studies have indicated that particulate pollution, especially PM2.5, is linked to respiratory infections, asthma attacks and premature deaths. It also causes haze that reduces visibility. VOCs are one of two ingredients that form ozone, a prevalent pollutant that damages lung cells and has been implicated in permanent lung damage.
Restaurant particulate emissions, caused when grease drips into cooking flames, also result in neighborhood public nuisance complaints due to smoke and odors.
Chain-driven charbroiler controls
Chain-driven charbroilers are responsible for 4%, or 0.5 tons per day of particulate emissions from restaurants. They were selected for the rule because pollution control devices for them are available and relatively cost-effective.
These charbroilers are used in restaurants cooking large quantities of meat -- usually hamburgers. Uncooked burgers are loaded on a chain-driven conveyor, where they pass through a flame and emerge on the other side cooked consistently.
At least 20 Southland restaurants, including three at Knott's Berry Farm, and 250 restaurants worldwide have successfully used catalysts on conveyor-driven charbroilers for some time.
A catalyst is placed directly on top of a conveyor charbroiler, at the base of its exhaust stack. High cooking temperatures allow the catalyst to convert particulate and hydrocarbon emissions into carbon dioxide and water.
AQMD sponsors restaurant emission research
AQMD has sponsored extensive independent research, conducted by the University of California, Riverside, to determine how much pollution is emitted by specific equipment and foods, and to ascertain the effectiveness of catalyst control devices. The California Restaurant Association also contributed to research costs.
AQMD's Governing Board approved additional research this summer to test pollution control devices for other kinds of cooking equipment, including conventional under-fired charbroilers -- the source of 80% of all restaurant emissions. A final report is due in 15 months, and if a cost-effective control technique is found, an expanded rule that applies to a broader segment of the restaurant industry would be possible.
The board today also adopted a voluntary program to reduce big rig truck idling and diesel emissions at truck stops. Businesses could receive emission reduction credits in exchange for providing electricity and the needed hardware to power parked trucks.
AQMD is the air pollution control agency for parts of Los Angeles, San Bernardino and Riverside counties and Orange County.
-#-