VENT URA COUNTY AIR POLL UTION C O NTROL DI STRICT

RULE 74.25 – RESTAURANT COOKIN G OPERATIONS (Adopted 10/12/04)

A. Applicability

This rule ap plies to the owne r or operator of the followi ng restaurant cooking equipm ent:

1. Conveyorized charbroilers.

B. Requirem e nts

1. The owner or operator of a conveyorized charbroiler shall reduce both reactive organic compound em iss i ons and particulat e m a tter em issions by at least eighty three (83) percent using an em ission control device certified pursuant to Section E of
this ru le.

2. Any e m ission control devi ce shall be operated, cleaned, and m a intained in
accordan ce with the writ ten specifications of the m a nufacturer.

C. Exem ptions

A conveyorized charb r oiler p l aced in to serv ice before October 12, 2005, shall be exempt
from Subsections B.1 of this rule if the am ount of m eat c ooked on the charbroiler is less than 875 pounds per week.

D. Recordkeeping

1. The owner or operator of a conveyorized charbroiler equipped with an em ission
control device shall m a in tain the f o llowing:

a) Records of the date of installation and/or replacem ent of the em ission control device, and

b) Records of any m a intenance perf ormed on the em ission control device, including date, tim e , and a brief descri ption. Maintenance shall include, but
is not lim ited to, preven tative m a inte nance, breakdown repair, and cleaning.

2. The owner or operator of a conveyorized ch arbroiler exem pt from provisions of this rule pursuant to Section C above shall m a intain weekly record s of the pounds of

m eat charbroiled and m onthly record s of the pounds of m e a t purchased.

3. All reco rds s h all be retained on the restau rant prem ises for a period of not less than two (2) years and shall be m a de av ailable to the APCO upon request.

1/05 RULE 74.25 : 1E. Certif ica tion and Testing Requirem e nts

1. Catalytic oxidizers for conveyorized charbr oilers installe d pursuant to Subsections B.1 of this rule shall be certified prior to installation. Certifi cation requirem e nts are specified in the followin g South Coast Ai r Quality Management District docum ent: "Protocol - Determ ination of Particulate and Volatile Organic Com pound Em issions
from Restaurant Operations," dated 11/14/97.

2. Other em ission control devices for conveyoriz ed charbro ile rs shall b e tes t ed using the protocol specified in Subsection E.1.

F. Definitions

1. "Catalytic oxidizer:" A device com posed of a noble m e tal alloy substrate through which process gasses p a ss at an elev ated te m p erature. The s ubstrate pro m otes the oxidation of particulate m a tter and reactiv e organic com pounds into carbon dioxide
and water w ithout itself under going a net chem ical change.

2. "Charbroiler:" A cooking device composed of a grated grill and a heat source. Heat
is transferred to m eat resting on the grated grill either directly or indirectly by way of a radiant surface. Ty pes of charb r oile rs inclu d e, but are n o t lim ited to grill charbroilers, flam ebroilers, and direct-fired barbecues.

3. "Conveyorized charbroiler:" A charbroiler de signed to m ove m eat on a grated grill

m echanically through the device.

4. "Meat:" Beef, lam b, por k, poultry, fish, or seafood, uncooked.

5. "Restaurant:" A stationary, commercial ea ting establishm ent that prepares food for
hum a n consum ption.

G. Increm ents Of Progress

1. All non-exempt conveyorized charbroilers shall m eet the requirem e nts of Subsection B.1 by October 12, 2005.

2. If the addition of e m ission control equipm ent is required to com p ly with Subsection B.1, a Perm i t To Operate application shall be filed prior to purchase of the em ission control equipm ent.

1/05 RULE 74.25 : 2