### 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 SAMPLINGAND ANALYTICAL METHODS 

### .....................................................5 3.1 Particulate Matter

### .......................................................................................... -5 3-2Volatile 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 ofthe 

### 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 PARTICULATEAND VOLATILE ORGANIC COMPOUND EMISSIONS FROM CHAINDRIVEN CHARBROILERS

### RESTAURANT TESTING PROTOCOL 

### 1.0 OVERVIEWAND APPLICABILITY The South Coast Air Quality Management District (SCAQMD) has jurisdiction over the emissionsof pollutants into the air from a variety of sourcesin Los Angeles County, Orange County, Riverside County and the non-desertportion 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 1997AQMP proposes to reduce the emissionsofparticulate 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 amendmentto DistrictRule 

### 2 19requires that charbroiling equipmentbe permitted. Charbroilers generate particulate matter emissions when the food being charbroiled secretes fluidswhich come into contact with the heating source. The fluids also vaporize orpartially oxidize into volatile organic compoundsthat are emitted into the atmosphere. These emissions contribute to the production of suspendedparticulate matter and photochemical smog, both of which have demonstrated adverse health effects. Similaremissions are produced by a wide variety of cooking equipment. This protocol has been developed to ensure standardizationof compliance testing procedures. It is applicableto 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 trafficperiods oftencannot 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 sectionneeded for a specific task. For example, the main sampling protocol gives general guidancefor 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 completereference) 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 chickenpatties 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 ofEmission Factors for Various Commercial Cooking

### Operations" Final Report for Applied Science and Technology Division, ContractNo. 96027, July 24, 1997. It is SCAQMD staffsintent to include the cooking pre-test and test procedures for the above listed restaurant cooking configurationsnot currently included in this document later. Additionally, any other restaurant operationsthat will be regulated in 'future rules will be included. The test methods for both particulatematter and VOCs are those referenced and included in this document.

### 2.0 

### DEFINITIONS
For the purposes ofthis test protocol, the following definitionsapply:
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). PARTICULATEMATTER (PM) means any material, except uncombined water, which exists in a finely divided form as 

### a liquid or solid at standard conditions. PROCESS WEIGHT isthe 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. PRODUCTMIX is the listing of all product types cooked duringthe testing period. RESTAURANTmeans any stationary commercial cooking establishment which prepares food for human consumption. SOLIDPARTICULATE 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 (referto 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 ofthe 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 additionto 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 shouldbe 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 Method

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. Pitot 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 & 

### ProcessWeight 3.3.1 Stack Flow Rate Measurements Measure the flow rate duringthe isokinetic, traversed particulate sampling as specified in Section 2.7 of District Method 

### 5.1, dated March 1989(referto 

### South CoastAir QualityManagement District Source TestManual). For calculatingthe 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 ofproducts 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 ofhamburgers, 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% ofthe average unit weight. To determinethe 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 emissionsper day value.3.3.3 

### CO, C02, and 02Determination 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 (referto 

### SCAQMD 

### Source 

### TestManual). 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 proceduresif 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 cleaningmay 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. Ifnot 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 

### 72minutes and under the specified loading condition ofthe cooking equipment. In a restaurant setting, the normal lunch period 

### (1 1 

### am to 

### 2 pm) and the normal dinner period 

### (6pm to 9 pm) will be consideredmaximum loading conditions, unless a specific restaurant has special operating times or unusual peak hours. Normal cleaningmay 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 checkthe sampling train 

### as done in the pre-test check. Tally the weight of all the food cooked duringthe sampling time using the methods described in Section 

### 3.3 ofthis report. During field tests, obtain from restaurantmanager 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- 82procedures. Use the calculation sheets in Appendix 

### B. 5.1 Process Weight Calculations Using the data acquired during testing, determinethe process weights for individual product types. Include the weight of each item cooked, or showthe 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 poundsper hour emission rate of solid particulate matter 

### (EE) and the particulate matter concentrationin 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 flowrate (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: t ~ l Emissions 

### x Total Daily Process Weight ~ ~ Daily Emissions = 

### HOU~Y Total Hourly Process Wt

= 

### PM (lbm 

### x Product (lblday) Product (lbh) Report PM emission rates in lbslday. 5.4 

### Efficiency of the Control Device Calculatethe destruction efficiency for PM and VOCs using the following equation: a i ~ ~ ~ ~ ~ Efficiency t = 

### Inlet Mass Emission Rate 

## - Outlet Mass Emission Rate 100% 

### Inlet Mass Emission Rate Generally simultaneous samples at the inlet and outlet ofthe 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 ChapterI1 of the 

### SCAQMD Source TestManual. If deviations occur between the manual and this protocol, follow this protocol. All compliance certification reports shall include the following: 

### 1. QNQCprocedures followed for all measuring equipment,including calibration test data. 2. QNQCprocedures 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 ofthe 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 equipmentshouldbe maintained according to manufacturer's instructions.

### APPENDIX A FIELD DATA SHEETS

Use the following sheets (attached)when collecting field data.Tests No. SOUTH COASTAIR QUALITY MANAGEMENTDISTRICT Dale: Sampling Location Field Calculations Reference Sheet % of H20 at Saturation Table 1-2 I.ocation ofTraverse Points in Circular Stacks (PcrcenloTIL1ckdonncr lmm inside uallla m\cncplnl) Numberorlmvcrrc pintson a dianlela I

Duct Diameters Upstreamfrom Flow Disturbance* (Distance A 'Higher nu~nba IsTor maangular rudrsor duclr 

# 1{h 

# 1

# 1

40 Ewkalcnldiamderormungz (L+\V) 30 24 or 29 1 t~lnuhance 20 20 16 SlagcdlamNcr~Dbl or(24 in.)

.

### -

Duct Diameters Downstream from Flow Disturbance* (DislancNozzle 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 = 0.1mm (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 OrificeA-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. 

## ISOUTH 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

## . 2H20from SO, Train Thimble

### .................................... mg Particulate Train Corrected Gas Volume Metered.. 

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

### ................................ dscf 

### HxI Prorated H2SO4 2H20Mass ( 

### -).

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

(Optional)

acetone

Filter cake Filtrate



# 7 

# * 

# +

1 Desiccate 

## 1 Extractwith CH,CI, 5 times with 25 ml each time 

### ( weight 

# I

*Use amber Oven dry at 105OC to dryness glass bottlewith screwtop Desiccate and weigh to constantweight

### 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 ofVOC 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 correctedto subtractmethane, and remove any response factor bias attributed to aldehydes and ketones. Other systems may be used to measure VOC ifthey meet the specifications ofthis method and have been subjected to a relative accuracy test to determineequivalence. Performance specificationsand 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 Equipmentrequired 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 ofthe analyzers from the effects ofthe stack effluent. Gas Analyzer 

### - The portion of the system that identifies the gas component and generates an output proportionalto 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 exhibitedby 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 differencein the measurement system responses at a zero concentration level during the initial calibration, and final calibrationcheck 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 concentrationon the data recorder. 

### 2.7 Interference Response The output response ofthe 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 ofrange, 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 ofparts per million (ppm) as 

### CH2. 3.1.1 Analyzer Calibration Error Less than

# +3 percent ofthe 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 spanrange over the period of each

### run. 3.1.4 Calibration Drift Less than

# +3 percenteofthe span range over the period of each 

### run. 3.1.6 Linearity Less than

# +3 percent ofthe 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 describedbelow.

### 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 ofthe 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 sampleconditioner shall reduce the sample temperatureto 

### 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 stainlesssteel 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 similarlyto 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 nonreactiveto 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 sufficientto minimize the response time ofthe measurement system. The pump may be constructed of any material that is nonreactiveto 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 ofthe 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 gasbeing sampled. 

### 3.2.10 Data Recorder Use an analog computer or digitalrecorder for recording measurement data. The datarecorder 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 shallbe used to measure uncorrected VOC emissions. A summary oftypical specificationsis shown in Table 

### I (see Appendix). 

### Calibration Gases Calibration gases shall be certified according to EPA TraceabilityProtocol Number 1. The calibrationgas for VOC shall be methane. The balance gas shall be 

### air, unless methane levels approach explosive limits. 

### High-Range Gas The choice ofthe high range gas is dependenton the selection ofthe analytical range (see Paragraph 3.4.1) The high range gas concentration shallbe between 80to 100ppm for VOC emissions less than 100ppm, 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 equivalentto 40 to 60percent ofthe appropriate high range gas value. 

### 3.3.3 Zero Air The impurity concentration should be less than 0.25% ofthe full-scale range. Purified ambient airmay 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 followingprocedures before measurement of emissions. 

### 3.4.1 Analytical Range The analytical range is selected as follows for range settingsof 100ppm, 1000ppm, and 1 0,000 ppm: a) For VOC concentrations less than, or equal to 100ppm, the sample gas concentrationsshall be measured using the 100pprn range. Concentrations shall be between 20 and 100percent ofthe range (or equivalently,between 20 pprn and 100pprn), for 

### 95 percent of the test period. The 

### run is considered invalid ifthe measured gas concentration exceeds the range during the test period. Data obtained below 20 percent of the range can be used only for qualitativepurpose; b) For VOC concentrations greater than 100ppm, the sample concentrations shallbe measured using the next highest analyticalrange. A high span calibrationgas shall be selected such that the emission concentrations will be greaterthan 20% and less than 

### 95% ofthe high span calibration gas value. The 

### run is considered invalid ifthe measured gas concentration exceeds the range during the test period. Data obtained below 20percent ofthe 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 ofthe sampling system is a good practice. However, it is optional. Assemble the sample train as shown in Figure 1. Leak check the vacuum side ofthe assemblyto a minimum of20 inches ofHg (gauge). The sampling system should hold 20 inches ofHg vacuum for 

### 5 minutes with lessthan 1 in. Hg loss. Correct any leaks found and repeat the leak check until a satisfactoryresult is obtained. Check the pressure sideofthe 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 calibratethe analyzer and the data recording system. Adjust system components to achieve the analyzer sampling rate recommendedby the instrument manufacturer.

### 3.4.3 Analyzer CalibrationError 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 asfollows: 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 adjustmentsto the system except those necessary to achieve the correct calibration gas flow rate at the analyzer. Record the analyzerresponses 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 calibrationis exhibited, take corrective action and repeat the analyzer calibration error check until acceptableperformance 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 similarto Figure100.1-5 of District Method 100.1. Introduce the zero gas and record the gas concentrationdisplayed by the analyzer. During the sampling system bias check operate the system at the normal sampling rate and make no adjustmentsto the measurement system otherthan those necessary to achieve manufacturer recommended calibrationgas flow rates at the analyzer. b. The sampling system bias check shall be considered invalid if the difference between the gas concentrationsexhibitedby 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 adjustmentto 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 Aldehyde1Ketone Sampling Train The DNPH Cartridge shall prepared in accordance with the EPA Compendium Method TO- 11 (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 unreactiveto 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 determineifthere is stratification(see Chapter 

### X of the District Source Test Manual). Determine moisture content and velocity pressures in the stack gas accordingto SCAQMD Methods 1.1,2.1 and 4.1 ifrequired for mass flow rate calculations. As an alternate method, the mass flow rate may be obtainedby 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 

### 1by placing the 

### DNPH Cartridges in series. The tester shall determinethe number of DNPH cartridgesrequired to prevent break-throughby performing a trial 

### run. To date, experiencehas 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, samplemeasurement rate, date, time, person operating instruments, and other pertinent data.

### 5.3 Sampling Time A minimum sample time of 60 minutes isrequired. It is recommended however, that VOC samplingperiod be extendedthroughout the entire sampling period for particulate matter. 5.4 

### Zero and Calibration Drift Tests Immediately preceding and following each run, or if adjustmentsare necessary for the measurement system during the run, repeat the sampling system bias check procedure. (Make no adjustmentsto 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 calibrationdrift value exceeds the drift limits, based on the differencebetween the sampling system bias check responses immediatelybefore and after the run, repeat both the analyzer calibration error check procedure and the sampling system bias check procedure before conductingadditional runs.5.5 

### Sampling Rate 

### VOC sampling shall be at a rate to support the requirementsofboth the FID analyzer and the Aldehyde1Ketone sampling systems. The Aldehyde1 Ketone sampling shall proceed at 

### 1 ch. The initial and final volumes of the Aldehyde1Ketone gas meter shallbe recorded. In addition, the gas meter temperature shall be recorded ifthe meter is not temperature compensated. If methane is collected into a container, sampling shallbe adjusted accordingto the volume ofthe stainless steel canister or Tedlar bag. If methane is measured continuously using an FID, the sampling rate shall be per manufacturer'sinstructions.

### 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 concentrationfrom the average gas concentrationdisplayed by the gas analyzer. The average gas concentrationdisplayed by the analyzer may be determinedby averaging all of the effluent measurements. Sampling measurements shouldbe obtained at a minimum of 5 second intervals. Calculatethe effluent gas concentrationby subtractingthe methane concentrationfrom the average VOC concentration, and adjusting for the aldehyde and ketone bias. The unbiased aldehyde concentration is calculatedby determining the biased parts per million concentration of aldehydesas CH2, and dividing that number by 0.7425. Add the unbiased result to the VOC average, and subtractthe 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 ofparts per million. The mass emission rate is calculated from the followingrelation: VOC Emission (lbslhr) = 1.583 

### x 10-7 (Exhaust Flow dscfm)(VOCppm)(l4) 

### An emission factor in units ofpounds ofVOC per 1000 pounds of cooked product may be calculatedby: lbs ROG - ROG Emissions (lbs/ hr)

- 000 1000 lbs product Product Cooking Rate (lbs/ hr)

### Appendix Tables and Figures

### Table 

### I Typical Analyzer Specifications* 

# I Analytical Method Flame Ionization~etection

Measurement Ranges 0 

## - lOOppm 0 

### - 1000ppm 0 

### - 10,000ppm Sensitivity 1PPm Operating Temperatures 40 

### - 100 deg F. Zero Drift f 0.5% Full Scale 

# I Fuel Consumption 

### (H2) 

# I 30 cclmin

Combustion Air 

### 300 cclmin

I 

### SampleFlow Rate 7 litedmin 

## * Specificationsbased on the Ratfisch Instruments RS 55 oven heated analyzerHEATED TEFLON LINE . 0.45 MICRON GELMAN FILTER :SAMPLE PROBE

IMPINGERS



### Figure 1 

### VOC Sampling System

### APPENDIX E

### SOUTH COASTAIR 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 INDEPENDENTTESTING 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 ControlDevice 

### ............................................................................ 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 ParticulateMatter 

### ........................................................................ 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 CalibrationAnd 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 1138 to fulfill requirements of Control Measure PRC-03 (Control of Emissions from Restaurant Operations) of the 1997 Air Quality Management Plan. This rule seeksto limit particulate matter (PM) and volatile organic compounds (VOC) from chain-driven charbroilers. Restaurantswhich cook greater than 875 pounds ofmeat 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. Thisprotocol has been developed to supportRule 1138 and to ensure standardizationof 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 forproduct certification must be submitted to the Executive Officer. The testing must demonstrate to the satisfaction of the Executive Officer that emission reductionsfrom 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 charbroilermust achieve greaterthan 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 ofthe 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 devicewith 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 10feet. Exhaust ventilation is provided by a hood that is ducted to a centrifugal-type upblast blower located on the roof ofthe chamber. Make-up air is suppliedby 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 ofthe hood shall be positioned 

### 6 feet, 

### 6 inches above the floor. Emissions capturedby the hood are drawn horizontally through a 12 inch 

### x 12inch duct across the roof ofthe test chamberto 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 ofthe 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 AccjuisitiodRecording Svstem A computer or digital recorder may be used for recording measurement data. Samplingmeasurements shall be capable ofrecording 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" 

### ofwater column 

# +0.05" ofwater column Atmospheric Pressure 

# +0.1 

### " ofHg column 

# +0.05" of Hg column3.2.3 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 

### k 0.5" 

### F f 0.25" 

### F f 0.2" 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 accuratewithin

# + 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 ofthe scale shall be 6100 g, and be within a 

### f 0.3 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 ofthe fuel must be measured. The repeatability of the measurement device shall be 1% of full scale, and the precision ofthe 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 ofthe fuel. Refer to ASTM Method D 1945, "Standard Method for Analysis ofNatural Gas by Gas Chromatography" and D 3588, "Standard Practice for CalculatingHeat Value, Compressibility Factor, and RelativeDensity of Gaseous Fuels."4.0 

### ENVIRONMENTAL CRITERIA 4.1 

### Ambient Temperature Testing shall be conducted indoors with the ambient air temperature ofthe 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 staticpressure in the test chamber shall be recorded before and after each test. 

### 4.5 Background VOC Concentration BackgroundVOC 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 measurementsrecorded 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 impairedby 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 Paragraph2.4 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 shallbe positioned under the hood such that the perimeter ofthe hood overlaps the outer edge ofthe charbroileron the front and sidesby at least 

### 6 inches. In addition, both sides of the appliance shallbe a minimum of 3 feet from any side wall, sidepartition, or other operating appliance. The vertical distancebetween the hood and the top of the charbroiler shallbe per manufacturer specifications. It is recommended that preliminary testing be conductedto visually confirm that particulatesemitted from the charbroiler are captured by the hood. 5.2.2 Firing Rate The firing rate shall be set to operate within 5% ofthe 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, includingthe conveyor speed and the thermostat, shall be set according to the manufacturer's specifications. Fuel Consumvtion Install one or more instrumentsto measure the quantity ofnatural 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 distancebetween the hood and control device shall be per manufacturer's specifications. Cleaning Prior to conducting a test set, the charbroilerunit shall be cleaned accordingto 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 ofthree test runs, for example, would require three patties be reserved for fat and moisture content analyses. Depending on the test objectives, alternativemeat specifications such asmeat type, fat content, etc. may be tested following written approval ofthe 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 adjustedto 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 containerwith 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 ThermocoupleLength (Below Top Plug) Radial ThermocoupleLengths (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 determinedthat the final internal temperature of cookedhamburger patties may be measured by the percent weight loss incurred during cooking. For hamburger patties specified in Section 5.3.1 ofthis protocol, an internal meat temperature of 165°F correspondsto 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. Subtractthe 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 otherthan 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 Operatethe 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 ofthe 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 correspondsto a hood flow rate of 400 cfin for each linear foot ofhood 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: "Determinationof 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 accordancewith the Sampling Protocol. Refer to the Sampling Protocol for Quality Assurance1Quality 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 15minutes of the warm-up period. As noted in Section4.5, these readings are for quality assurancepurposes, 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 ofthis protocol. 

### 6.4 Test Procedure 

### The conveyor speed shall be set to achievethe target weight loss, per Section 5.4.4 ofthis protocol. Prior to PM and VOC sampling, patties shall be loaded two at a time at 30 second intervals for at least 10minutes. Immediately following the 10minute conditioningperiod, begin sampling for PM and VOC using the SamplingProtocol. 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 CalibrationAnd 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 Protocolto 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 

### runif 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 ofthe Sampling Protocol) shallbe excluded. Use weights ofthe uncooked meat for calculation and reporting purposes. Report test results according to Section 6.0 ofthe SamplingProtocol. Destruction efficiency for the control device shallbe 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 charbroilerwith the control installed.FIGURESI _ 25 FEET c I

1 EVAPORATIVE COOLER



### 7- 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) 

## -; -1 

### -;- i-~'(

- I I I 11-L1 , : , I 1 - i

EFFECTIVE HOOD Dimensions (39.5"~45") i

FIGURE 1 TEST KITCHEN DETAILSCE-CERT TEST KITCHEN FACILITY

EXHAUST FAN 0 r2dUO2dri 3 8 d P I l 4 o', 

## 2- '\ I 

## 1

= 

### 1 CONTINUOUS FlDlDNPH METHOD 5.1 '! SAMPLING PORTS SAMPLING PORTS (PM) I EXHAUST HOOD

COOKING DEVICEFIGURE 2 DUCT DETAILSFIVE 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