SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 


- PROTOCOL -

DETERMINATION OF PARTICULATE AND VOLATILE ORGANIC COMPOUND 

EMISSIONS FROM RESTAURANT OPERATIONS 

November 14, 1997 

SOURCE TESTING AND ENGINEERING BRANCH 

APPLIED SCIENCE AND TECHNOLOGY 
SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 


- PROTOCOL -

DETERMINATION OF PARTICULATE AND VOLATILE ORGANIC COMPOUND 

EMISSIONS FROM RESTAURANT OPERATIONS 

November 14, 1997 

SOURCE TESTING AND ENGINEERING BRANCH 

APPLIED SCIENCE AND TECHNOLOGY 
RESTAURANT TESTING PROTOCOL 

TABLE OF CONTENTS 

.. TABLE OF CONTENTS .................................................................................................11 


1.0 OVERVIEW AND APPLICABILITY .....................................................................1 


2.0 DEFINITIONS.......................................................................................................... 4 


3.0 SAMPLING AND ANALYTICAL METHODS .....................................................5 


3.1 Particulate Matter .......................................................................................... -5 


3-2 Volatile Organic Compounds ........................................................................5 


3.3 Flow Rate & Process Weight ......................................................................... 7 


4.0 TESTING PROCEDURES ......................................................................................-9 


4.1 Set-Up ............................................................................................................9 


4.2 Pre-Test ..........................................................................................................9 


4.3 Test.................................................................................................'..............9 


4.4 Post-Test ......................................................................................................10 ..

5.0 CALCULATIONS..................................................................................................11 


5.1 Process Weight Calculations .........................................................................1 
 . 5.2 Particulate Matter Calculations .....................................................................1 


5.3 Pounds per Day Calculations .........................................................................12 


5.4 Efficiency of the Control Device ...................................................................12 


6.0 REPORTING ............................................................................................................13 


7.0 QUALITY ASSURANCEIQUALITY CONTROL REQUIREMENTS .................14 


APPENDIX A FIELD DATA SHEETS 

APPENDIX B CALCULATION SHEETS 

APPENDIX C MODIFIED METHOD 5.1 ANALYTICAL PROCEDURE 

APPENDIX D VOC METHOD 

APPENDIX E TEST PROTOCOL FOR DETERMINING PARTICULATE AND 

VOLATILE ORGANIC COMPOUND EMISSIONS FROM CHAINDRIVEN CHARBROILERS 
RESTAURANT TESTING PROTOCOL 

1.0 OVERVIEW AND APPLICABILITY 

The South Coast Air Quality Management District (SCAQMD) has jurisdiction over the 

emissions of pollutants into the air from a variety of sources in Los Angeles County, Orange 

County, Riverside County and the non-desert portion of San Bemardino County. This area 

exceeds the national and state standards for PMl 0 and ozone. To address those and other 

pollutants, the SCAQMD developed a twenty-year Air Quality Management Plan (AQMP) to 

improve the air quality in the basin. Measure #PRC-03 of the 1997 AQMP proposes to reduce 

the emissions of particulate matter (PM) from restaurant operations. The control measure 

proposed to control emission from restaurant sources such as charbroilers (under-fired and chaindriven), deep-fat fiyers, and indirect-fired grills (griddles). In addition, the June 1988 

amendment to District Rule 2 19 requires that charbroiling equipment be permitted. 

Charbroilers generate particulate matter emissions when the food being charbroiled secretes 

fluids which come into contact with the heating source. The fluids also vaporize or partially 

oxidize into volatile organic compounds that are emitted into the atmosphere. These emissions 

contribute to the production of suspended particulate matter and photochemical smog, both of 

which have demonstrated adverse health effects. Similar emissions are produced by a wide 

variety of cooking equipment. 

This protocol has been developed to ensure standardization of compliance testing procedures. It 

is applicable to all restaurant appliances, with or without control devices, venting their emissions 

through any stack. Both "field" and "laboratory" type tests may be performed using this 

protocol. The section regarding product cooking rate (process weight) however, is oriented 

towards field testing, since the cooking rate at actual restaurants during high traffic periods often 
cannot be precisely controlled. In addition, cooking rate for laboratory testing at standardized 

test kitchens are generally specified in separate cooking protocols. 

This document is best used by refemng to the specific section needed for a specific task. For 

example, the main sampling protocol gives general guidance for test procedures (section 4), 

calculations (section 5), reporting (section 6), and quality assurancelquality control (section 7). 

The test method for particulate matter is identified as SCAQMD Method 5.1 (see section 3 for 

complete reference) and the VOC test method is attached in Appendix D. These test methods 

have been applied to the following restaurant operations: 

hamburger cooked on under-fired charbroiler 

whole chicken cooked on under-fired charbroiler 

Atlantic salmon fillet cooked on under-fired charbroiler 

hamburger cooked on chain-driven charbroiler, with and without catalytic control 

device 

breaded cod fillets cooked on flat griddle 

hamburger cooked on griddle with shell down 

hamburger cooked on griddle with shell up 

chicken cooked on griddle with shell up 

shoestring fries cooked in a deep-fat fryer 

breaded chicken patties cooked in deep-fat fryer 

breaded cod fillets cooked in deep-fat fryer 

steak on an underfired charbroiler 

The cooking pre-test and test procedures presented in this protocol only apply to hamburger 

cooked on a chain-driven charbroiler, with or without a catalytic oxidizer as a control device. 

For pre-test and testing procedures applicable to restaurant equipment and cooking 

configurations listed above, the reader is referred to the document "Further Development of 

Emission Test Methods and Development of Emission Factors for Various Commercial Cooking 
Operations" Final Report for Applied Science and Technology Division, Contract No. 96027, 

July 24, 1997. It is SCAQMD staffs intent to include the cooking pre-test and test procedures 

for the above listed restaurant cooking configurations not currently included in this document 

later. Additionally, any other restaurant operations that will be regulated in 'future rules will be 

included. The test methods for both particulate matter and VOCs are those referenced and 

included in this document. 
2.0 DEFINITIONS 

For the purposes of this test protocol, the following definitions apply: 

HOURS OF OPERATION are those hours beginning from the time an appliance is started 

(gastheat source turned on) until the appliance is secured (gadheat source turned off). 

PARTICULATE MATTER (PM) means any material, except uncombined water, which exists in 

a finely divided form as a liquid or solid at standard conditions. 

PROCESS WEIGHT is the pre-cooking weight of all products cooked during the test period. If 

actual weight is not possible, it is acceptable to average seven units of each product type, given 

that each piece is of similar size, composition and weight. Process weight is listed in terms of 

each product in the product mix. 

PRODUCT MIX is the listing of all product types cooked during the testing period. 

RESTAURANT means any stationary commercial cooking establishment which prepares food 

for human consumption. 

SOLID PARTICULATE MATTER means particulate matter which exists as a solid at standard 

conditions. 

VOLATILE ORGANIC COMPOUNDS (VOC) is any volatile compound of carbon, excluding 

methane, carbon monoxide, carbon dioxide, carbonic acid, metallic carbides or carbonates, 

ammonium carbonate and exempt compounds. EXEMPT COMPOUNDS are listed in District 

Rule 102. 
3.0 SAMPLING AND ANALYTICAL METHODS 

3.1 Particulate Matter 

Sample the exhaust isokinetically following District Method 5.1 (refer to South Coast Air 

Quality Management District Source Test Manual, Method 5.1, "Determination of Particulate 

Matter Emissions from Stationary Sources Using a Wet Impingement Train"). The minimum 

testing time of 72 minutes is recommended. Longer testing times may be required for cooking 

processes with very low emissions in order to obtain samples above the lower detection limits. 

Use a stainless steel or glass probe and nozzle and a District Method 5.1 train. An additional 

straight tube impinger (empty bubbler) shall be placed in the front of the train [See Figure 11. 

Perform organic extraction and particulate matter analysis on the probe and nozzle, the filter and 

the impingers using a modified District Method 5.1. The change in analysis methods involves 

using methylene chloride as a wash in addition to water and is detailed in Appendix C. All 

stopcock grease must be completely removed from joints following proper Laboratory Procedure 

before recovering the samples with methylene chloride. (WARNING: methylene chloride 

produces dangerous fumes and appropriate safety measures should be taken during its use.) 

IMPORTANT: If the sample is not analyzed within 48 hours, it should be recovered and stored 

at 40C until analysis can be completed. Analysis should be completed within two weeks. 

3.2 Volatile Organic Compounds 

The VOC test method is presented in Appendix D. 
SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 

Particulate Sampling Apparatus - Wet l mpingement Met hod 

1. Nozzle 9. Bubbler with Tared Silica Gel 

2.. Stack Wall 10. l ce Bath 

3. Stainless Steel Probe 11. Back-up Filter 

4. 'S' Type Pitot Tube 12. By-pass Valve 

and Type 'K' Thermocouple 13. Sealed Pump 

5. Digital Potentiometer 14. Temperature Compensated Dry Gas Meter 

6. Pi tot Tube Differential Pressure Guage 15. Orifice 

7. lmpingers with 100 ml De-ionized Water 16. Orifice Differential Pressure Guage 

8. Empty Bubbler 

Figure 1 

Modified Method 5,l 

-6-
3.3 Flow Rate & Process Weight 

3.3.1 Stack Flow Rate Measurements 

Measure the flow rate during the isokinetic, traversed particulate sampling as specified in Section 

2.7 of District Method 5.1, dated March 1989 (refer to South Coast Air Quality Management 

District Source Test Manual). For calculating the stack velocity, use the average of the flow 

rates measured at each point sampled during the test. 

3.3.2 Process Weight Measurements 

The process weight is the weight of products that are cooked during the sampling time. Any 

food item cooked on any equipment vented to the outside through the exhaust stack must be 

counted and reported. Separate the product into food types, i.e. number of hamburgers, number 

of skinned chicken pieces, number of unskinned chicken pieces, etc. Specify the tally, grouping 

items if necessary, after testing is completed. Fat content from the supplier should also be noted 

when available. Also note other information that would demonstrate and identify the product 

being cooked, such as supplier, grade, etc. Measure an exact weight of each food type cooked, 

prior to cooking. It is acceptable to evaluate an average unit weight (average of at least 7 typical 

units), as long as every piece is of similar size, composition and weight. The standard deviation 

of the meat product weight should not exceed 6% of the average unit weight. To determine the 

process weight of each food type, multiply the number of units cooked by the average predetermined weight per unit. The total process weight is the sum of all individual process 

weights. 

If applicable, obtain and report a daily meat production rate in order to calculate a pounds of 

emissions per day value. 
3.3.3 CO, C02, and 02 Determination 

These gases may be quantified using either District Method 10.1 or Method 100.1. For processes 

with high dilution, the oxygen content may be considered to be 20.9%. 
4.0 TESTING PROCEDURES 


4.1 Set-Up 

Follow stack and port set-up in District Method 1.1 (refer to SCAQMD Source Test Manual). 

Perform a cyclonic flow check, and document that cyclonic flow complies with District Method 

1.1. Refer to Chapter X of the Source Test Manual for alternative procedures if cyclonic flow is 

present. 

If either the ducting, cooking equipment or control device are new, condition the entire set-up 

before testing. To condition, allow normal cooking to occur for one week while all the 

equipment (including the control device) is in normal operation. Normal cleaning may occur 

during this conditioning time. 

4.2 Pre-Test 

Leak check the PM train according to District Method 5.1. Weigh the product to be cooked or 

determine the average weights per each food type in the product mix. If not already in use, allow 

the cooking device to warm-up according to the manufacturer's instructions. 

4.3 Test 

Conduct the particulate testing over a minimum period of 72 minutes and under the specified 

loading condition of the cooking equipment. In a restaurant setting, the normal lunch period 

(1 1 am to 2 pm) and the normal dinner period (6 pm to 9 pm) will be considered maximum 

loading conditions, unless a specific restaurant has special operating times or unusual peak hours. 

Normal cleaning may occur during testing, but should be carefblly noted and reported. 
During the test, record the specific items that are being cooked, the quantity and the cooking 

devices involved. These records are to be kept for any cooking device in operation that is vented 

to the stack being tested. 

Field data sheets to be used for the particulate and the VOC tests are included in Appendix A. 

4.4 Post-Test 

After the test, leak check the sampling train as done in the pre-test check. Tally the weight of all 

the food cooked during the sampling time using the methods described in Section 3.3 of this 

report. During field tests, obtain from restaurant manager the quantities and types of food 

cooked during the entire day. 
5.0 CALCULATIONS 


Carry out all calculations to at least one digit beyond that of acquired data, then round off after 

the final calculations to two significant digits. Round off all numbers according to ASTM E380-

82 procedures. Use the calculation sheets in Appendix B. 

5.1 Process Weight Calculations 

Using the data acquired during testing, determine the process weights for individual product 

types. Include the weight of each item cooked, or show the weights of the units used to 

determine an average unit weight. Indicate the pounds per unit type cooked during the sampling 

period. Calculate the total pounds of product cooked per hour. Report the individual and total 

pounds cooked during the sample period, individual and total pounds cooked per hour and 

individual and total pounds cooked during the entire day. 

5.2 Particulate Matter Calculations 

Use the calculation sheets in Appendix B to determine pounds per hour emission rate of solid 

particulate matter (EE) and the particulate matter concentration in grains per dry standard cubic 

foot (BB). Isokinetic sampling rates must also be between 90% and 110% in order for the test to 

be valid. 

Report the volume flow rate (dscfm), the total PM solid emission rates (lbslhr) and the PM 

sample concentrations (grldscf). 
5.3 Pounds per Day Calculations 

Calculate the pounds per day value for both the particulate matter and the VOC using 

the following equation: 

~ ~Daily t ~ l Emissions = HOU~Y Emissions x Total Daily Process Weight 

Total Hourly Process Wt 

= PM (lbm x Product (lblday) 

Product (lbh) 

Report PM emission rates in lbslday. 

5.4 Efficiency of the Control Device 

Calculate the destruction efficiency for PM and VOCs using the following equation: 

~ ~ ~Efficiency a i ~ ~ t= Inlet Mass Emission Rate - Outlet Mass Emission Rate 

100% 

Inlet Mass Emission Rate 

Generally simultaneous samples at the inlet and outlet of the control device are 

collected. For test conditions in which simultaneous inlet and outlet sampling is not 

possible, alternative sampling methods shall be submitted for AQMD approval. 
6.0 REPORTING 


A formal report shall be submitted in the format outlined in Chapter I1 of the SCAQMD Source 

Test Manual. If deviations occur between the manual and this protocol, follow this protocol. 

All compliance certification reports shall include the following: 

1. QNQC procedures followed for all measuring equipment, including calibration test 

data. 

2. QNQC procedures followed for all sampling and analysis equipment, including 

calibration test data. 

3. Chain of custody for samples. 

4. Field notes and data sheets. 

5. Calculations/averaging sheets/printouts. 
7.0 QUALITY ASSURANCE/QUALITY CONTROL REQUIREMENTS 

Follow the Quality AssuranceIQuality Control guidelines outlined in the SCAQMD Source Test 

Manual, unless otherwise specified in this protocol. The following are examples of QNQC 

requirements in the guidelines that pertain to restaurant operations: 

1. Chain-of-Custody and calibration documents must be submitted for all restaurant 

testing. 

2. Trip blanks of the Method 5.1 PM train should accompany the sampling apparatus 

and the Chain-of-Custody. These trains shall also be analyzed for quality 

assurance purposes. 

3. The cooking equipment should be maintained according to manufacturer's 

instructions. 
APPENDIX A FIELD DATA SHEETS 

Use the following sheets (attached) when collecting field data. 
Tests No. SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT Dale: 

Sampling Location 

Field Calculations Reference Sheet 

%of H20at Saturation 

Table 1-2 


I.ocation of Traverse Points in Circular Stacks 

(Pcrcenl oTIL1ck donncr lmminsideuall la m\cncplnl) 

Number orlmvcrrc pints on a dianlela I 


Duct Diameters Upstream from Flow Disturbance* (Distance A 

'Higher nu~nba Is Tor maangular rudrsor duclr 

40 Ewkalcnl diamderormungz 1{h1 1


(L+\V) 30 
 24 or 29 1 t~lnuhance 


20 20 


16 Slagc dlamNcr~Dbl or(24 in.) .-

Duct Diameters Downstream from Flow Disturbance* (Dislanc 
Nozzle Calibration 

Date: Calibrated by: 

Nozzle 

Identification rnm (in.) 

Number 

Where: 

Dl,,, = nozzle diameter measured on a different diameter mm (in.). Tolerance - measure within 0.25 mm 

(0.001 in.) 

A = maximum difference in any two measurements mm (in.). Tolerance = 0.1 mm (0.004 in.). 

D,, = average of D, D, D, 
SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 

Test No. 

METERIPUMP SAMPLING SYSTEM CHECK 

Pretest: Date: Time: 

Meter 

pump 

Orifice 

A-Orifice 1 B - Metered I C-Time 

AH (in H20) Volume (ft3) (seconds) K* 

0.40 

Average 

Performed by 

Senior 

Post Test: Date Time 

A-Orifice B - Metered C-Time 

AH (in H20) Volume (ft3) (seconds) K* 

0.40 

Average 

Performed by 

Senior 

*Maximum allowable difference in any two measurements of K is 0.02. 

I 
SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 


Test No. Date: 

Sampling Location: Sample Train: 

TRAVERSE SOURCES TEST DATA 

Pre-Test Leak Check: Post-Test Leak Check: 

Filter cfm @ "Hg vac Filter cfm @ "Hg vac 

Probe cfm @ "Hg vac Probe cfm @ "Hg vac 

(Pitot Tube Leak Check 1 (Pitot Tube Leak Check 

(Net Vol. Uncorr.) 

Nozzle # 

Nozzle Diameter -(- ,I > Recorded by 

Barometric Pressure "Hg Pitot Factor . 

Static Pressure in Stack.. ............... "HgA (+I- "H20) 

Calibration Data 

Inclined Manometer 

Magnehelic No. 

Pitot Tube No. 

Potentiometer No. 

Thermocouple No. 

Gas Meter No. 

Meter Corr. Factor: 

Type Sampling Probe 

(Cal: 

(Cal: 

(Cal: 

(Cal: 

I 
APPENDIX B CALCULATION SHEETS 

Use the following sheets (attached) in performing calculations. 
SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT PAGES 

TECHNICAL SERVICES DIVISION 

SOURCE TESTING AND MONITORING BRANCH TEST NO. 

CALCULATION SHEET PROCESSED BY CHECKED BY I 

METHOD 5.1 

LAB ANALYSIS 

Probe Catch ............... 
 (1) Probe Acid ........... ........................................................ mg 


(2) Probe Total Sulfate. ........................................................ mg 


Impinger Catch.. .................................................................. mg 


(1) Impinger Acid ............................................................... mg 


(2) Impinger Total Sulfate ..................................................... mg 


Organic Extract .................................................................. mg 


Filter Catch ....................................................................... mg 


(1) Filter Acid ................................................................... mg 


(2) Filter Total Sulfate ..................... .................................. mg 


H2S04 . 2H20 from SO, Train Thimble .................................... mg 


Particulate Train Corrected Gas Volume Metered.. ....................... dscf 


SO, Train Corrected Gas Volume Metered.. ................................ dscf 


HxI 

Prorated H2SO4 . 2H20 Mass (-). .................................. mg
 J 

Total Particulate (A-B* + C-D* +E+F-G* +K) .................. mg 


Solid Particulate (L-E-K). .................................................. mg 


* USE LOWER OF (1) AND (2) 
SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 

SOURCE TEST CALCULATIONS 

Test No. Sampling Train: Date: 

Calculated by: Checked by: 

Summary 

A. Average Traverse Velocity.. ............................................................ fps 


B. Gas Meter Temperature (use m0F, for Temp. Comp. Meters) .................... OF 


C. Gas Meter Correction Factor ............................................................ 
 D. Average Stack Temp.. ...... OF J. SamplingTime...................... min. 


E. Stack Cross-Sect. Area.. ... f? K. Nozzle Cross-Sect. Area ......... ftz 


F. Barometric Pressure.. ....... "HgA L. Net Sample Collection ............ mg 


G. Gas Meter Pressure. ........ "HgA M. Net Solid Collection ................ mg 


H. Total Stack Pressure ......... "HgA N. Water Vapor Condensed ......... ml 


I. Pitot Correction Factor.. ... 0. Total Volume Sampled ............ dcf 


520 

P. Corrected Gas Volume Metered [ (0 x G/29.92) x x C] ................... dscf 


(460 + B) 

Percent MoisturelGas Density 

4.64 x N Q. Percent Water Vapor in Gas Sample [ 

(0.0464 x N) + P ].................................... % 


R. Average Molecular Weight (Wet): 

(cornpone& (volume %/100) x (1-41100) x (Molec.Wt. = (Wt./Mole)) 

I Water 1.00 1 18.0 1 I 

Carbon Dioxide Dry Basis 44 .O 

Carbon Monoxide Dry Basis 28.O 

Oxygen Dry Basis 32.0 

NitrogenIInerts Dry Basis 28.2 

Sum 

Flow Rate 

S. Gas Density Correction Factor (m). ............................................... 


T. Velocity Pressure Correction Factor (J29.92/H.)......................................... 
 U. Corrected Velocity (A x I x S x T) ............................................................ fps 


V. Flow Rate (U x E x 60) .......................................................................... cfm 


H 520 W. Flow Rate [V x -x ]......................................................... scfm 


29.92 (460 + D) 

AA. Flow Rate [W x (1- Q/100)] .................................................................... dscfm 


Sample ConcentratiodEmission Rate 

BB. Sample Concentration (0.01543 x LIP) ........................................................ grldsc f 


CC. Sample Concentration (54,143 x BBI- Molec. Wt.) ...................................... ~ r > m ( d r ~ 

DD. Sample Emission Rate (0.00857 x AA x BB) ................................................. lbh 


0.0001322 x M x AA EE. Solid Emission Rate ( )................................................. lbh


P 

ExPx 100 FF. Percent Isokinetic ( )................................................................ 
 JxKxAA 
APPENDIX C MODIFIED METHOD 5.1 ANALYTICAL PROCEDURE 

Attached is a flowchart detailing the recovery and analytical procedure for the analysis of the modified 

method 5.1 train used for charbroiler emissions sampling. 
Charbroiler Recovery and Analytical Procedure Flowchart 

(Optional) 

acetone 

7
Filter cake Filtrate

1 Desiccate 

* 1 Extract 

+

with CH,CI, 

5 times with 

25 ml each time 

( weight I 

*Use amber Oven dry at 105OC to dryness glass 

bottle with 

screwtop 

Desiccate and weigh to constant weight 
APPENDIX D VOC METHOD 

INSTRUMENTAL ANALYZER PROCEDURES FOR 

VOLATILE ORGANIC COMPOUND (VOC) EMISSION SAMPLING 

FROM COOKING EMISSIONS 

1.0 Overview 

1.1 Principle 

A representative sample of an exhaust gas stream is continuously 

extracted, conditioned, and conveyed to instrumental analyzers for the 

determination of VOC emissions from cooking processes. A sample 

conditioner removes liquid condensate from the sample stream, so that 

particulate matter may be condensed, and "double counting" of 

particulates with VOC may be avoided. A Flame Ionization Detector 

(FID) is used to continuously determine the VOC concentration in the 

sample gas stream. Simultaneous samples are also collected to determine 

the quantity of methane, aldehydes, and ketones. The final averaged VOC 

concentration is then corrected to subtract methane, and remove any 

response factor bias attributed to aldehydes and ketones. 

Other systems may be used to measure VOC if they meet the 

specifications of this method and have been subjected to a relative 

accuracy test to determine equivalence. 

Performance specifications and test procedures are provided to ensure 

reliable data. Typical analyzer specifications are shown in Table 1. 
1.2 Applicability 

This method measures emissions of VOC from cooking processes flowing 

in ducts. Repeatability of the method has been demonstrated for 

Standardized Test Kitchens'. The method has yet to be field validated at 

commercial kitchens. 

12 % coefficient of variation for a chain-driven charbroiler cooking hamburger patties. See "Further 

Development of Emission Test Methods and Development of Emission Factors for Various Commercial 

Cooking Operations, " July 24, 1997. 
2.0 Definitions 

Measurement System 

Equipment required to determine sample gas concentration consists of 

three major sub-systems: 

Sample Interface - The portion of the system used for sample acquisition, 

sample transport, sample conditioning, and protection of the analyzers 

from the effects of the stack effluent. 

Gas Analyzer - The portion of the system that identifies the gas 

component and generates an output proportional to its concentration. 

Data Acauisition - An analog computer and printer for recording 

measurement data from the analyzer output. 

Analyzer Calibration Error 

The difference between the known concentration of the calibration gas and 

the gas concentration exhibited by the gas analyzer when the calibration 

gas is introduced directly to the analyzer. 

2.3 Sampling System Bias 

The difference between the gas concentrations exhibited by the 

measurement system when calibration gas is introduced at the sampling 

probe tip and when the same calibration gas is introduced directly to the 

analyzer. 

2.4 Zero Drift 

The difference in the measurement system responses at a zero 

concentration level during the initial calibration, and final calibration 
check after a test. During this test there should be no unscheduled 

maintenance, repair, or adjustment of the measurement system. 

2.5 Calibration Drift 

The difference in the measurement system responses at a mid-range or 

high-range concentration level during the initial calibration, and final 

calibration check after a test. During this test there should be no 

unscheduled maintenance, repair, or adjustment of the measurement 

system. 

2.6 Response Time 

The time required for the system to display 95 percent of a step change in 

gas concentration on the data recorder. 

2.7 Interference Response 

The output response of the measurement system to a component in the 

sample gas, other than the gas component being measured. 

2.8 Calibration Curve 

A graph or other systematic method of establishing the relationship 

between the analyzer response and the actual calibration gas concentration 

introduced to the analyzer. 

2.9 Linearity 

Maximum deviation as a percent of range, between a mid-range 

calibration reading and the reading predicted by a straight line drawn 

between high-range and zero gas calibration points. 
3.0 FID Analyzer Requirements 

3.1 Measurement System Performance Specifications 

VOC shall be measured and reported in units of parts per million (ppm) as 

CH2. 

3.1.1 Analyzer Calibration Error 

Less than + 3 percent of the high span gas concentration for the zero, midrange, and high range calibration gases. 

3.1.2 Sampling System Bias 

Less than 2 5 percent of the span range for the zero, and the mid-range or 

high-range calibration gases. 

3.1.3 Zero Drift 

Less than + 3 percent of the span range over the period of each run. 

3.1.4 Calibration Drift 

Less than + 3 percenteof the span range over the period of each run. 

3.1.6 Linearity 

Less than + 3 percent of the span range. 

3.2 Apparatus and Measurement System 

A schematic of an acceptable measurement system is shown in Figure 1. 

The essential components of the measurement system are described below. 
3.2.1 Probe 

Use quartz, borosilicate glass, or stainless steel tubing of approximately 

114 inch diameter or larger. Use a heated probe if condensation occurs. 

3.2.2 Sample Line 

Use Teflon or stainless steel tubing to transport the sample gas to the 

moisture removal system. The sampling line should be heated to prevent 

condensation. It is not necessary to heat the sample transport line 

downstream of the moisture removal trap. A sample line made from 

another material may be used if the material does not absorb, adsorb, 

evolve, or alter the pollutants being monitored. 

3.2.3 Sample Conditioning 

a. The sample conditioner shall reduce the sample temperature to 

60°F and remove liquid condensate from the sample stream. 

b. All parts exposed to the sample should be glass, stainless steel, or 

Teflon. 

3.2.4 Sample Transport Lines 

Use Teflon or stainless steel lines to transport the sample from the 

moisture removal system to the sample pump, sample flow rate control, 

and sample gas manifold. 
3.2.5 Impingers 

The impingers shall be prepared and assembled similarly to the Rule 1138 

protocol particulate train except for the final impinger. The silica gel 

containing impinger shall be excluded fiom the conditioning train. 

3.2.6 Particulate Filter 

A 0.45 micron glass fiber filter, without organic binder, shall be used. The 

filters shall comply with the requirements in Paragraph 2.2 of District 

Method 5.1 for a 0.45 micron filter. The filter should be fabricated of 

materials that are nonreactive to the gas being sampled. 

3.2.7 Sample Pump 

Use a leak-fiee pump to pull the sample gas through the system at a flow 

rate sufficient to minimize the response time of the measurement system. 

The pump may be constructed of any material that is nonreactive to the 

gas being sampled. 

3.2.8 Sample Flow Rate Control 

Use a control valve and rotameter to maintain a sampling rate constant 

within 1 0 percent. 

The tester may elect to install a back pressure regulator to maintain the 

sample gas manifold at a constant pressure in order to protect the analyzers 

from over pressurization or the need for flow rate adjustments. 

3.2.9 Sample Gas Manifold 

Use a sample gas manifold to divert a portion of the sample gas stream to 

the analyzer, and the remainder to the aldehyde and ketone (DNPH) 
sampling. The manifold may be constructed of any material that is 

nonreactive to the gas being sampled. 

3.2.10 Data Recorder 

Use an analog computer or digital recorder for recording measurement 

data. The data recorder resolution, or readability should be 0.5 percent of 

range. Sampling measurements should be obtained at a minimum of 5 

second intervals. 

3.2.1 1 Vacuum Gauge 

Use a 30 in. Hg gauge for leak checking the sampling system. 

3.2.12 FID Analyzer 

An FID analyzer shall be used to measure uncorrected VOC emissions. A 

summary of typical specifications is shown in Table I (see Appendix). 

Calibration Gases 

Calibration gases shall be certified according to EPA Traceability Protocol 

Number 1. The calibration gas for VOC shall be methane. The balance 

gas shall be air, unless methane levels approach explosive limits. 

High-Range Gas 

The choice of the high range gas is dependent on the selection of the 

analytical range (see Paragraph 3.4.1) The high range gas concentration 

shall be between 80 to 100 ppm for VOC emissions less than 100 ppm, or 

shall be selected such that the VOC emission concentrations will be 

greater than 20% and less than 95% of the high span calibration gas value. 
33.2 Mid-Range Gas 

The concentration should be equivalent to 40 to 60 percent of the 

appropriate high range gas value. 

3.3.3 Zero Air 

The impurity concentration should be less than 0.25% of the full-scale 

range. Purified ambient air may be used for the zero gas by passing 

compressed air through a heatless dryer, a catalytic oxidizer, and a carbon 

dioxide scrubber. 

3.4 FID Performance Test Procedures 

Perform the following procedures before measurement of emissions. 

3.4.1 Analytical Range 

The analytical range is selected as follows for range settings of 100 ppm, 

1000 ppm, and 1 0,000 ppm: 

a) For VOC concentrations less than, or equal to 100 ppm, the sample 

gas concentrations shall be measured using the 100 pprn range. 

Concentrations shall be between 20 and 100 percent of the range 

(or equivalently, between 20 pprn and 100 pprn), for 95percent of 

the test period. The run is considered invalid if the measured gas 

concentration exceeds the range during the test period. Data 

obtained below 20 percent of the range can be used only for 

qualitative purpose; 

b) For VOC concentrations greater than 100 ppm, the sample 

concentrations shall be measured using the next highest analytical 
range. A high span calibration gas shall be selected such that the 

emission concentrations will be greater than 20% and less than 

95% of the high span calibration gas value. The run is considered 

invalid if the measured gas concentration exceeds the range during 

the test period. Data obtained below 20 percent of the range can be 

used only for qualitative purpose. 

3.4.2 Sampling System Preparation 

Allow the analyzer to warm up according to manufacturer's instructions. 

A leak check of the sampling system is a good practice. However, it is 

optional. 

Assemble the sample train as shown in Figure 1. Leak check the vacuum 

side of the assembly to a minimum of 20 inches of Hg (gauge). The 

sampling system should hold 20 inches of Hg vacuum for 5 minutes with 

less than 1 in. Hg loss. Correct any leaks found and repeat the leak check 

until a satisfactory result is obtained. Check the pressure side of the 

system with liquid soap solution and correct any leaks. Alternative leak 

check methods are acceptable if equivalent or better than the specified 

method. 

Introduce zero and high range calibration gases directly to the instrument 

and make all necessary adjustments to calibrate the analyzer and the data 

recording system. Adjust system components to achieve the analyzer 

sampling rate recommended by the instrument manufacturer. 
3.4.3 Analyzer Calibration Error 

Conduct the analyzer calibration error check at the beginning and end of 

each test run by introducing calibration gases to the measurement system 

at any point upstream of the gas analyzer as follows: 

After the measurement system has been prepared for use, introduce 

the zero, mid-range, and high-range gases to the analyzer. During 

this check, make no adjustments to the system except those 

necessary to achieve the correct calibration gas flow rate at the 

analyzer. Record the analyzer responses to each calibration gas on 

a form similar to Figure 100.1-4 of District Method 100.1. 

The calibration error check should be considered invalid if the gas 

concentration displayed by the analyzer exceeds + 3 percent of the high 

span gas. If an invalid calibration is exhibited, take corrective action and 

repeat the analyzer calibration error check until acceptable performance is 

achieved. 

3.4.5 Instrument Response Time 

Establish instrument response time daily. 

3.4.6 Sampling System Bias Check 

A bias check of the sampling system is mandatory. 

A zero gas and either the mid-range or high-range gas, whichever most 

closely approximates the effluent concentrations, should be used for this 

check as follows: 

a. Introduce the upscale calibration gas and record the gas 

concentration displayed by the analyzer on a form similar to Figure 
100.1-5 of District Method 100.1. Introduce the zero gas and 

record the gas concentration displayed by the analyzer. During the 

sampling system bias check operate the system at the normal 

sampling rate and make no adjustments to the measurement system 

other than those necessary to achieve manufacturer recommended 

calibration gas flow rates at the analyzer. 

b. The sampling system bias check shall be considered invalid if the 

difference between the gas concentrations exhibited by the 

measurement system when a known concentration gas is 

introduced at the sampling probe tip and when the same gas is 

introduced directly to the analyzer, exceeds + 5 percent of the 

analyzer range. If an invalid calibration is exhibited, take 

corrective action and repeat the sampling system bias check until 

acceptable performance is achieved. 

If adjustment to the analyzer is required, first repeat the analyzer 

calibration error check, then repeat the sampling system bias check. 
4.0 Aldehyde1 Ketone and Methane Sampling Requirements 

4.1 Aldehyde1 Ketone Sampling Train 

The DNPH Cartridge shall prepared in accordance with the EPA 

Compendium Method TO- 1 1 (Determination of Formaldehyde in Ambient 

Air Using Adsorbant Cartridge Followed by High Performance Liquid 

Chromatography, dated June 1988). The gas meter shall be calibrated per 

Chapter 111 of the District Source Test ManuaI. Connecting tubing shall 

comprise of materials unreactive to the sampling gases. 

4.2 Methane Sampling System 

Methane sampling may be performed using one of the following methods: 

a. methane shall be collected into an evacuated 9 liter nominal 

stainless steel canister (as specified in District Method 25.1). The 

gaseous sample shall be drawn into the canister at a constant rate. 

The condensate trap may be eliminated. 

b. The methane sample shall be pumped into a 10 liter (minimum) 

Tedlar Bag. All seams shall be heat-sealed. 

c. A second FID analyzer with an activated carbon filter may be used 

to continuously monitor methane. 
5.0 Test Procedure 

5.1 Set-up 

The duct should be traversed to determine if there is stratification (see 

Chapter X of the District Source Test Manual). Determine moisture 

content and velocity pressures in the stack gas according to SCAQMD 

Methods 1.1,2.1 and 4.1 if required for mass flow rate calculations. As an 

alternate method, the mass flow rate may be obtained by stoichiometric 

and gas composition relations. For processes with high dilution, the 

oxygen content may be considered to be 20.9%. 

Assemble Aldehyde/ Ketone sampling train as shown in Figure 1 by 

placing the DNPH Cartridges in series. The tester shall determine the 

number of DNPH cartridges required to prevent break-through by 

performing a trial run. To date, experience has shown that three cartridges 

in series was adequate to prevent break-though. 

A separate system shall be assembled for methane sampling. 

The inlet probes shall be placed at the center of the duct. 

5.2 Data Acquisition 

Turn on the data acquisition system and label as to source, range, 

calibration cylinder ID number, certified expiration date, zero and upper 

range calibration settings, sample measurement rate, date, time, person 

operating instruments, and other pertinent data. 
5.3 Sampling Time 

A minimum sample time of 60 minutes is required. It is recommended 

however, that VOC sampling period be extended throughout the entire 

sampling period for particulate matter. 

5.4 Zero and Calibration Drift Tests 

Immediately preceding and following each run, or if adjustments are 

necessary for the measurement system during the run, repeat the sampling 

system bias check procedure. (Make no adjustments to the measurement 

system until after the drift checks are completed.) Record the analyzer's 

responses on a form similar to Figure 100.1-5 of District Method 100.1. 

If either the zero or upscale calibration value exceeds the sampling system 

bias specification, then the run is considered invalid. Repeat both the 

analyzer calibration error check procedure and the sampling system bias 

check procedure before repeating the run. 

Confirm that both the zero and upscale calibration values are within the 

sampling system bias specification. If the zero or upscale calibration drift 

value exceeds the drift limits, based on the difference between the 

sampling system bias check responses immediately before and after the 

run, repeat both the analyzer calibration error check procedure and the 

sampling system bias check procedure before conducting additional runs. 
5.5 Sampling Rate 

VOC sampling shall be at a rate to support the requirements of both the 

FID analyzer and the Aldehyde1 Ketone sampling systems. The Aldehyde1 

Ketone sampling shall proceed at 1 ch. The initial and final volumes of 

the Aldehyde1 Ketone gas meter shall be recorded. In addition, the gas 

meter temperature shall be recorded if the meter is not temperature 

compensated. 

If methane is collected into a container, sampling shall be adjusted 

according to the volume of the stainless steel canister or Tedlar bag. If 

methane is measured continuously using an FID, the sampling rate shall be 

per manufacturer's instructions. 
6.0 Aldehyde/ Ketone Determination 

6.1 DNPH Analysis 

The procedures in Compendium Method TO-1 1 (Determination of 

Formaldehyde in Ambient Air Using Adsorbant Cartridge Followed by 

High Performance Liquid Chromatography, dated May 1988) shall be 

followed to quantify aldehydes and ketones. Note that Section 14 of the 

Compendium Method discusses the detection of carbonyl containing 

compounds other than formaldehyde. 
7.0 Calculations and Reporting 

Emission Calculation 

Determine the average VOC effluent concentration from the average gas 

concentration displayed by the gas analyzer. The average gas 

concentration displayed by the analyzer may be determined by averaging 

all of the effluent measurements. Sampling measurements should be 

obtained at a minimum of 5 second intervals. Calculate the effluent gas 

concentration by subtracting the methane concentration from the average 

VOC concentration, and adjusting for the aldehyde and ketone bias. 

The unbiased aldehyde concentration is calculated by determining the 

biased parts per million concentration of aldehydes as CH2, and dividing 

that number by 0.7425. Add the unbiased result to the VOC average, and 

subtract the biased aldehyde concentration. 

The unbiased ketone concentration is calculated similarly. Use a 

correction factor of 0.49 for acetone, and 0.61 for 2-butanone. 

Report the revised VOC concentrations in units of parts per million. The 

mass emission rate is calculated from the following relation: 

VOC Emission (lbslhr) = 1.583 x 10-7 (Exhaust Flow dscfm)(VOC ppm)(l4) 

An emission factor in units of pounds of VOC per 1000 pounds of cooked 

product may be calculated by: 

lbs ROG - ROG Emissions (lbs / hr) - 000 

1000 lbs product Product Cooking Rate (lbs / hr) 
Appendix 

Tables and Figures 
Table I 

Typical Analyzer Specifications* 

IAnalytical Method Flame Ionization ~etection 

Measurement Ranges 0 - lOOppm 

0 - 1000 ppm 

0 - 10,000 ppm 

Sensitivity 1 PPm 

Operating Temperatures 40 - 100 deg F. 

Zero Drift f0.5% Full Scale 

IFuel Consumption (H2) I 30 cclmin 

Combustion Air 300 cclmin 

I 

Sample Flow Rate 7 litedmin 

* Specifications based on the Ratfisch Instruments RS 55 oven heated analyzer 
HEATED TEFLON LINE . 0.45 MICRON GELMAN FILTER 

:SAMPLE PROBE 

IMPINGERS 

Figure 1 

VOC Sampling System 
APPENDIX E 

SOUTH COAST AIR QUALITY MANAGEMENT DISTRICT 

PROTOCOL 

TEST PROTOCOL FOR 

DETERMINlING PARTICULATE AND 

VOLATlLE ORGANIC COMPOUND EMISSIONS 

FROM CHAIN-DRIVEN CHARBROILERS 

NOVEMBER 14, 1997 

SOURCE TESTING AND ENGINEERING BRANCH 

APPLED SCENCE AND TECHNOLOGY 
TABLE OF CONTENTS 


1.0 OVERVIEW AND APPLICABILITY ..................................................................1 


2.0 DEFINITIONS ..................................................................................................... 2 


2.1 CATALYTIC OXIDIZER ........................................................................2 


2.2 CHAIN-DRIVEN CHARBROILER ...........................................................-2 


2.3 INDEPENDENT TESTING LABORATORY .............................................2 


2.4 MEAT .........................................................................................................2 


2.5 STANDARD CONDITIONS .......................................................................2 


3.0 TEST KITCHEN AND INSTRUMENTATION ..................................................3 


3.1 TEST KITCHEN DETAILS ....................................................................3 


3.1 .1 General Chamber Features .........................................................3 


3.1.2 Natural Gas Supply ................................................................... 3 


3.1.3 Hood and Duct System ....................................................................3 


3.1.4 Sampling Ports ................................................................................4 
 .

3.1.5 Data Acquisition/ Recording System ...............................................4 


3-2 INSTRUMENTATION ...............................................................................-4 


3.2.1 Calibrations...................................................................................
-4 

3.2.2 Pressure Measurements ....................................................................4 


3-2 -3 Temperature Measurements .............................................................5 


3.2.4 Barometric Pressure .....................................................................5 


3.2.5 Dry Gas Meter ..................................................................................5 


3.2.6 Mass Measurements ...................................................................5 


3.2.7 Time Measurements .........................................................................5 


3.2.8 Calorimeter ....................................................................................6 


4.0 ENVIRONMENTAL CRITERIA 7 


4.1 Ambient Temperature ............................................................................-7 


4.2 Relative Humidity ......................................................................................7 


4.3 Barometric Pressure .................................................................................-7 


4.4 Static Pressure ...........................................................................................7 


4.5 Background VOC Concentration ..............................................................7 
 .
TABLE OF CONTENTS .Continued 

5.0 PRE-TEST PREPARATIONS ....................................................................................8 


5.1 Test Kitchen ..............................................................................................8 

5.1.1 Grease Baffles ...........................................................................8 
 .

5.1-2 Ducting .......................; ................................................................8


5.2 Charbroiler ..............................................................................................8 ... 5 .2.1 Positiormg ...................................................................................8 


5.2.2 Firing Rate ..................................................................................8 


5.2.3 Broiler Controls ...........................................................................9 


5.2.4 Fuel Consumption ......................................................................9 
 .

5.2.5 Control Device ............................................................................9 


5.2.6 Cleaning.....................................................................................9 


5.3 Meat ..........................................................................................................9 

5.3.1 Meat Specifications ...................................................................9 
 .

5.3.2 Storage........................................................................................10 
 .

5.4 Internal Meat Temperature .........................................................................10 


5.4.1 Charbroiler Settings .....................................................................10 


5.4.2 Patty Temperature Measurement .................................................10 


5.4.3 Correlation Procedures ................................................................11 


5.4.4 Conveyor Speed ..........................................................................12 


6:0 TEST PROCEDURE ...................................................................................................13 


6.1 Test Runs ...................................................................................................13 


6.2 Sampling Set-Up And Calibration............................................................13 


6.2.1 Air Flow Rate ..............................................................................13 


6.2.2 Particulate Matter ........................................................................ 13 


6.2.3 Gas Sampling ..............................................................................13 


6.3 Charbroiler Set-Up .......................................................................................14 


6.3.1 Warm-up Period .........................................................................14 


6.3.2 Power Input .................................................................................14 


6.4 Test Procedure .............................................................................................14 

TABLE OF CONTENTS .Continued 

6.5 Post-Test Calibration And Analysis .........................................................15 


6.5.1 Particulate Matter And Gaseous Emissions ................................ 15 


6.5.2 Fat/ Moisture Content In Patties ................................................ 15 


6.5.3 Average Weight Loss .................................................................. 15 


7.0 CALCULATIONS/ REPORTING .............................................................................. 16 


FIGURES 

ATTACHMENT 
1.0 OVERVIEW AND APPLICABILITY 


The South Coast Air Quality Management District (AQMD) proposed Rule 1 138 to fulfill 

requirements of Control Measure PRC-03 (Control of Emissions from Restaurant Operations) of 

the 1997 Air Quality Management Plan. This rule seeks to limit particulate matter (PM) and 

volatile organic compounds (VOC) from chain-driven charbroilers. Restaurants which cook 

greater than 875 pounds of meat per week will be required to install a control device which has 

been found to be as or more effective than a catalytic oxidizer (83%) in reducing both PM and 

VOC emissions. 

This protocol has been developed to support Rule 1 138 and to ensure standardization of 

compliance certification test procedures including the use of: specified test conditions, required 

test methods, specifications for test equipment, data collectiodreporting, and quality assurance 

requirements. 

An independent testing laboratory, approved by the South Coast Air Quality Management 

District, shall conduct the testing and prepare a report of findings, including all raw data 

sheetslcharts and laboratory analytical data. This report and a request for product certification 

must be submitted to the Executive Officer. The testing must demonstrate to the satisfaction of 

the Executive Officer that emission reductions from the installation of a control on a chain driven 

charbroiler meets the requirements of Rule 1138 before product compliance certification is 

granted. Any control device for a chain-driven charbroiler must achieve greater than or equal to 

83 percent reduction in both PM and VOC emissions. 

When the cooking parameters do not fall within the testing guidelines of this protocol, the 

protocol may be modified following an equivalency determination and written approval of the 

Executive Officer. 
2.0 DEFINITIONS 

For purposes of this test protocol, the following definitions shall apply: 

2.1 CATALYTIC OXIDIZER 

A control device which burns or oxidizes smoke and gases from the cooking 

process to carbon dioxide and water, using an infrastructure coated with a noble 

metal. 

2.2 CHAIN-DRIVEN CHARBROILER 

A semi-enclosed cooking device with a mechanical chain which automatically 

moves food through the device and consists of three main components: a grill, a 

high temperature radiant surface, and a heat source. 

2.3 INDEPENDENT TESTING LABORATORY 

A testing laboratory that meets the requirements of South Coast Air Quality 

Management District's Rule 304. Paragraph (K), and is approved by the SCAQMD 

to conduct testing under this protocol. 

2.4 MEAT 

For purposes of Rule 11 38, meat includes beef, lamb, pork, poultry, fish, and 

seafood. 

2.5 STANDARD CONDITIONS 

A gas temperature of 60°F and a gas pressure of 760 mm Hg (14.7 pounds per 

square inch) absolute. 
3.0 TEST KITCHEN AND INSTRUMENTATION 

3.1 TEST KITCHEN DETAILS 

3.1.1 General Chamber Features 

A test chamber equipped with natural gas, electricity, ventilation and fire 

suppression utilities shall be used to conduct the testing program. The dimensions 

of the chamber are 25 feet x 25 feet x 10 feet. Exhaust ventilation is provided by a 

hood that is ducted to a centrifugal-type upblast blower located on the roof of the 

chamber. Make-up air is supplied by an evaporative cooler and blower through 

four penetrations and eight difiser panels in the test chamber ceiling. Access to 

the sampling locations shall be provided by a stairway outside of the chamber. A 

schematic of the chamber is shown in Figure 1. 

3.1.2 Natural Gas Supply 

Natural gas shall be provided by piping inside the chamber, and shall have a higher 

heating value of 1020 + 25 Btu per standard cubic foot. 

3.1.3 Hood and Duct System 

Emissions generated during the cooking process shall be captured by a 4 feet x 

4 feet Captive-Aire (or equivalent) stainless steel wall canopy hood. The bottom 

face of the hood shall be positioned 6 feet, 6 inches above the floor. Emissions 

captured by the hood are drawn horizontally through a 12 inch x 12 inch duct 

across the roof of the test chamber to the upblast blower. The exhaust blower, 

equipped with a variable speed drive and controller, shall be adjustable for precise 

setting of the exhaust flow rate. Emissions samples are drawn from the horizontal 

section of the duct through access ports. 
3.1.4 Samalina Ports 

The access ports shall be located 8 feet + 0.5 feet (8 duct diameters) downstream 

from a flow disturbance, and 2 feet + 0.5 feet (2 duct diameters) upstream of the 

VOC sampling ports. The VOC ports shall be located a minimum of 2 feet (2 duct 

diameters) upstream from a flow disturbance. The ducting configuration is shown 

in Figure 2. 

3.1.5 Data Accjuisitiod Recording Svstem 

A computer or digital recorder may be used for recording measurement data. 

Sampling measurements shall be capable of recording at a minimum of 5 second 

intervals. 

3.2 INSTRUMENTATION 

3.2.1 Calibrations 

All instrumentation within this section and pertaining to this protocol shall be 

calibrated as a minimum within the requirements set forth in SCAQMD Source 

Test Methods Chapter 111, Calibrations. 

3.2.2 Pressure Measurements . 

Pressure measurement instruments shall have an error no greater than the following 

values: 

Measurement Accuracy Precision 

Gas Pressure + 0.1" of water column + 0.05" of water column 

Atmospheric Pressure + 0.1 " of Hg column + 0.05" of Hg column 
3.2.3 Temverature Measurements 

Temperature measuring instruments shall have an error no greater than the 

following values: 

Measurement 

Ambient Temperature 

Meat Temperature 

3.2.4 Barometric Pressure 

Accuracy Precision 

k0.5" F f0.25" F 

f0.2" F + 0.1" F 

Use a mercury, aneroid, or other barometer capable of measuring atmospheric 

pressure to within 0.1 in. Hg. 

3.2.5 Dry Gas Meter 

The quantity of fuel used by the charbroiler shall be measured in cubic feet with dry 

gas meter and associated readout device that is accurate within + 1% of the reading. 

The dry gas meter reading shall be corrected for gas pressure and temperature. 

3.2.6 Mass Measurements 

The weighing capacity of the scale shall be 6100 g, and be within a f0.3 g 

reproducibility. Mass measurements shall also be accurate to within + 1% of 

measurement. 

3.2.7 Time Measurements 

The elapsed time measurement shall be measured with an instrument that is 

accurate within + 0.5 seconds per hour. 
3.2.8 Calorimeter 

Heating value of the fuel must be measured. The repeatability of the measurement 

device shall be 1% of full scale, and the precision of the device shall be 

- -+ 2 Btu/dscf. Calibration shall be conducted weekly using the device 

manufacturer's directions. 

Alternately, heating value may be calculated based on gas speciation of the fuel. 

Refer to ASTM Method D 1945, "Standard Method for Analysis of Natural Gas by 

Gas Chromatography" and D 3588, "Standard Practice for Calculating Heat Value, 

Compressibility Factor, and Relative Density of Gaseous Fuels." 
4.0 ENVIRONMENTAL CRITERIA 


4.1 Ambient Temperature 

Testing shall be conducted indoors with the ambient air temperature of the test 

room maintained between 650F and 850F at all times during the test. The ambient 

temperature shall be monitored and recorded before and after the test. 

4.2 Relative Humidity 

The relative humidity shall be between 20% and 65% during the test. It shall be 

recorded before and after the test. 

4.3 Barometric Pressure 

The barometric pressure shall be monitored and recorded before and after each test. 

4.4 Static Pressure 

The static pressure in the test chamber shall be recorded before and after each test. 

4.5 Background VOC Concentration 

Background VOC readings in the test duct shall be recorded prior to and following 

each test. These readings are for quality assurance purposes however, and shall not 

be used to subtract fiom VOC measurements recorded during the test. 
5.0 PRE-TEST PREPARATIONS 


5.1 Test Kitchen 

5.1.1 Grease Baffles 

The grease baffles shall be cleaned with detergent and water prior to testing. The 

baffles need not be cleaned within a set of test runs, unless the cooking operations 

are impaired by grease build-up. 

5.1.2 Ducting 

For test kitchens which have never performed certification testing, a cyclonic flow 

and stratification check is required. The absence of cyclonic flow shall be verified 

by Paragraph 2.4 of District Method 1.1 ;gas stratification shall be checked using 

the procedure in Chapter X, Section 13, in the District Source Test Manual. 

Charbroiler 

Positioning 

The chain-driven charbroiler shall be positioned under the hood such that the 

perimeter of the hood overlaps the outer edge of the charbroiler on the front and 

sides by at least 6 inches. In addition, both sides of the appliance shall be a 

minimum of 3 feet from any side wall, side partition, or other operating appliance. 

The vertical distance between the hood and the top of the charbroiler shall be per 

manufacturer specifications. It is recommended that preliminary testing be 

conducted to visually confirm that particulates emitted from the charbroiler are 

captured by the hood. 

5.2.2 Firing Rate 

The firing rate shall be set to operate within 5% of the manufacturer's specified 

input rate. Additionally, the burners shall be adjusted to within 2.5% of the 

specified operating pressure. 
Broiler Controls 

The broiler controls, including the conveyor speed and the thermostat, shall be set 

according to the manufacturer's specifications. 

Fuel Consumvtion 

Install one or more instruments to measure the quantity of natural gas consumed in 

accordance with Section 3.2.5 of this protocol. 

Control Device 

The control device shall be installed such that the hood positioning requirements of 

Section 5.2.1 are satisfied. The vertical distance between the hood and control 

device shall be per manufacturer's specifications. 

Cleaning 

Prior to conducting a test set, the charbroiler unit shall be cleaned according to 

manufacturer's instructions. 

Meat 

Meat S~ecifications 

The nominal specifications of the hamburger meat shall be quarter-pound, finished 

grind, pure beef patties, 2 1% fat by weight, 58-62% moisture, 318 inch thick, and 

5 inches in diameter. The fat and moisture content shall be analyzed in accordance 

with recognized laboratory procedures (AOAC Official Actions 960.39 and 950.46, 

respectively). One patty per test run shall be randomly selected for these analyses. 

A set of three test runs, for example, would require three patties be reserved for fat 

and moisture content analyses. 

Depending on the test objectives, alternative meat specifications such as meat type, 

fat content, etc. may be tested following written approval of the Executive Officer. 
5.3.2 Storage 

Sheet pans shall be loaded with 24 patties (6 patties per level by 4 levels), 

separating each level by a double sheet of waxed freezer paper. Store the patties in 

a freezer maintained at approximately -5°F. The pans shall be stacked with 

approximately 114 inch spacers between each pan to allow air flow. The freezer 

temperature shall be continuously monitored with a thermocouple placed in the 

freezer to ensure the pre-cooked condition of the meat. 

5.4 Internal Meat Temperature 

5.4.1 Charbroiler Settings 

The charbroiler chain speed shall be adjusted to a targeted internal meat 

temperature of 165°F for hamburger patties. Other internal meat temperatures may 

be acceptable based on food type or cooking procedure, following written approval 

of the Executive Officer. 

5.4.2 Patty Temperature Measurement 

The internal meat temperature shall be determined with a stack of six to eight 

hamburger patties placed in a temperature measurement system. The system 

consists of an insulated container with a thermocouple bundle attached to the lid 

(see Figure 3). One thermocouple is located in the center, and the remaining four 

are arranged in a square pattern at a radial distance of 1 inch from the center. The 

dimensions tabulated below apply to Figure 3: 
-- 

I Itern 

Outer Casing Diameter 

Inner Casing Diameter 

Center Thermocouple Length 

(Below Top Plug) 

Radial Thermocouple Lengths 

(Below Top Plug) 

Depth of Inner Casing 

Top Insulation Plug 

Bottom Plug Thickness 

1 Dimension I 

8" 

4.75" 

2.25" 

1.25", 1.5", 1.75", 

2.5" -

6.5" * 

1" 

Varies ** 

* Includes the thicknesses of the top and bottom plugs 

* * Varies depending on the thickness of the hamburger patties. For 318 inch thick 

patties, the plug thickness was 2.25 inches. 

Patties shall be inserted into the temperature measurement system immediately 

after removal from the charbroiler. 

5.4.3 Correlation Procedures 

Research conducted by Pacific Gas & Electric Company (PG&E Standard Test 

Method for the Performance of Underfired Broilers, 1995) has determined that the 

final internal temperature of cooked hamburger patties may be measured by the 

percent weight loss incurred during cooking. For hamburger patties specified in 

Section 5.3.1 of this protocol, an internal meat temperature of 165°F corresponds to 

a weight loss of approximately 32%. 

Weight loss measurements are determined as follows: measure the weight of a full 

pan (24 patties) prior to cooking. Subtract the weight of the pan to determine the 

initial weight of the patties. Once the patties have traversed the charbroiler, use 

tongs to spread the patties on a drip rack. After one minute, the patties are turned. 
After the second minute, transfer the patties to a clean, tared pan for weighing. 

Weight loss shall be determined on a full pan (24 patties) basis. 

For meats other than the hamburger patties specified in Section 5.3.1, a correlation 

shall be developed using a minimum of three temperatures. These temperatures 

shall bracket the targeted meat temperature. 

5.4.4 Conveyor Speed 

Operate the charbroiler as described in Section 6 of this protocol. Patties shall be 

loaded two at a time at 30 second intervals. The internal meat temperature shall be 

verified by the correlation method in Section 5.4.3. Adjust the conveyor speed to 

achieve a 32% weight loss. 
6.0 TEST PROCEDURE 


6.1 Test Runs 

A minimum of three test runs shall comprise a test set. One test set shall be 

conducted without a control device, another test set shall be conducted with the 

control device installed. It is recommended that a test set be conducted within a 

span of one week. 

Note that the minimum required runs are assumed for chain-driven charbroilers 

cooking meat with the specifications in Section 5.3.1, using a catalytic oxidizer as 

the control. Additional test runs may be necessary for other meats or control 

devices based on the variability of the cooking process. 

6.2 Sampling Set-Up And Calibration 

6.2.1 Air Flow Rate 

The velocity in the duct shall be set at 1600 fpm (with the charbroiler on). This 

velocity corresponds to a hood flow rate of 400 cfin for each linear foot of hood 

length. 

6.2.2 Particulate Matter 

The particulate matter sampling train and connecting equipment shall be prepared, 

calibrated, and checked in accordance with the protocol: "Determination of 

Particulate and Volatile Organic Compound Emissions From Restaurant 

Operations" (Sampling Protocol). Refer to the Sampling Protocol for Quality 

Assurance/ Quality Control Requirements. 

6.2.3 Gas Sampling 

The sampling systems and connecting equipment for VOC, oxygen, carbon 

monoxide, carbon dioxide, and methane measurement shall be prepared, calibrated, 
and checked in accordance with the Sampling Protocol. Refer to the Sampling 

Protocol for Quality Assurance1 Quality Control Requirements. 

6.3 Charbroiler Set-Up 

6.3.1 Warm-Uv Period 

The charbroiler unit shall be operated for a minimum of one hour. VOC shall be 

monitored for background readings during the final 15 minutes of the warm-up 

period. As noted in Section 4.5, these readings are for quality assurance purposes, 

and shall not be used to subtract from VOC measurements recorded during the test. 

6.3.2 Power Invut 

During the warm-up period, the flow meter shall be monitored to verifl that the 

firing rate is within the requirements of Section 5.2.2 of this protocol. 

6.4 Test Procedure 

The conveyor speed shall be set to achieve the target weight loss, per Section 5.4.4 

of this protocol. Prior to PM and VOC sampling, patties shall be loaded two at a 

time at 30 second intervals for at least 10 minutes. 

Immediately following the 10 minute conditioning period, begin sampling for PM 

and VOC using the Sampling Protocol. The patties shall continue to be loaded two 

at a time at 30 second intervals. Sampling times shall be as follows: 

Particulate Matter 72 minutes; 

VOC 60 minutes; and, 

CO, C02,02, methane 60 minutes. 

The weight loss shall be verified every third tray using the procedures described in 

Section 5.4.3. 
One cooked patty from each run shall be reserved for moisture analysis. If 

moisture analysis is not immediately conducted, place the cooked patties inside 

self-sealing plastic bags and store in a freezer maintained at -5OF. 

6.5 Post-Test Calibration And Analysis 

6.5.1 Particulate Matter And Gaseous Emissions 

Post test calibration checks and leak checks shall be conducted in accordance with 

the Sampling Protocol. Follow procedures referenced in the Sampling Protocol to 

analyze for PM, the corrected concentration for VOC, carbon monoxide, carbon 

dioxide, oxygen, and methane. 

6.5.2 Fat/Moisture Content In Patties 

Fat and moisture content of the patties shall be analyzed according to procedures 

specified in Section 5.3.1 of this protocol. The fat content shall be determined for 

the uncooked patties only. Identify the cooked and uncooked samples so that 

moisture loss may be calculated. 

6.5.3 Average Weight Loss 

The average weight loss for the test run shall be 32% f 5%. Repeat the test run if 

the average weight loss is outside this range. 
7.0 CALCULATIONS1 REPORTING 


PM and VOC calculations shall be in accordance with the Sampling Protocol, except the Pounds 

Per Day calculation, (Section 5.3 of the Sampling Protocol) shall be excluded. 

Use weights of the uncooked meat for calculation and reporting purposes. 

Report test results according to Section 6.0 of the Sampling Protocol. Destruction efficiency for 

the control device shall be calculated as follows: 

Destruction Efficiency = Without Control - With Control x 100% 

Without Control 

where: 

Without Control = Mass Emissions (lbfhr) fiom charbroiler without the control 

With Control = Mass Emissions (lbh) fiom charbroiler with the control installed. 
FIGURES 

I _ 25 FEET c 

I 

1 

7-EVAPORATIVE COOLER

AND MAKEUP AIR BLOWER 

(supply duct with outlets and 

diffuser panels shown) 

, IF -, - I , 

- - ., , , I 

_-l-i--- - . , 

UP- , CAPTIVE ARE ! i ST STL HOOD 

I (4ft x 9ft) 

(lft x lft vents 

, shown) -;i-~'( -1 -;- - I 

I I 11-L1 , : , I 

1 -

i 

EFFECTIVE HOOD 

Dimensions (39.5"~45") i 

FIGURE 1 

TEST KITCHEN DETAILS 
CE-CERT 

TEST KITCHEN FACILITY 

EXHAUST FAN 

0 


I l 

r2dUO4 2dri 3 

o', 8 d P 

2- '\ I =1 

1 CONTINUOUS FlDlDNPH METHOD 5.1 

'! SAMPLING PORTS SAMPLING PORTS 

(PM) I 

EXHAUST HOOD 

COOKING DEVICEFIGURE 2 

DUCT DETAILS 
FIVE THERMOCOUPLES 

(left, right, front, rear and center) 

WIRED IN PARALLEL FOR AVG. TEMP. 

TOP INSULATION PLUG 

CALORIMETER INTERIOR 

STAINLESS STEEL OUTER CASING 

STAINLESS STEEL INNER CASING 

RUBBER INSULATION 

BOTTOM INSULATION PLUG 

FIGURE 3 

PATTY INTERNAL TEMPERATURE MEASUREMENT