690-Commercial Cooking Operations

Page 1 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 

# 2006 Area Source Emissions Inventory Methodology

690 – COMMERCIAL COOKING OPERATIONS

I. Purpose

This document describes the Area Source Methodology used to estimate emissions of of fine particulate matter less then 10 microns (PM 10 ) and volatile organic compounds (VOC) from commercial cooking operations in the San Joaquin Valley Air Basin and includes: 1) charbroiling - underfir ed and chain-driven units, 2) deepfat frying, and 3) other commercial cooking such a s clamshell and flat griddles. An area source category is a collection of similar emi ssion units within a geographic area (i.e., a County). An area source category col lectively represent individual sources that are small and numerous, and that may n ot have been inventoried as specific point, mobile, or biogenic sources. The Ca lifornia Air Resources Board (CARB) has grouped these individual sources with ot her like sources into area source categories. These source categories are grou ped in such a way that they can be estimated collectively using one methodology.



### II. Applicability

The emission calculations from this Area Source Met hodology apply to facilities that are identified by the following Category of Emissio n Source (CES) codes and Reconciliation Emission Inventory Codes (REIC):

Table 1. Emission inventory codes.
CES REIC Description 60418 690-680-6000-0000 Commercial Charbroiling 66811 690-682-6000-0000 Commercial Deep-Fat Frying 82180 690-684-6000-0000 Other Commercial Cooking



### III. Point Source Reconciliation

Emissions from the area source inventory and point source inventory are reconciled against each other to prevent double counting. Thi s is done using relationships created by the California Air Resources Board (CARB ) between the area source REIC and the point sources’ Standard Industry Class ification (SIC) code and emissions process Source Category Code (SCC) combin ations. Currently, only chaindriven charbroilers are subject to district pe rmit, and therefore represented in 

# San Joaquin Valley

AIR POLLUTION CONTROL DISTRICT690-Commercial Cooking Operations

Page 2 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV our point source inventory. These units are reconc iled to the area source inventory using the following SIC/SCC combination:

Table 2. Point source reconciliation relationships for commercial charbroiling.
EIC SIC SCC Point Source Type 690-680-6000-0000 5812 30299998 Commercial Cooking - Eating Places - Miscellaneous



### IV. Methodology Description

This document describes PM 10 and VOC emissions from three categories of commercial cooking operations in the San Joaquin Va lley Air Basin: 1) charbroiling - underfired and chain-driven units, 2) deep-fat fry ing, and 3) other commercial cooking - clamshell and flat griddles. The VOC and PM 10 emissions calculated from this methodology are only from the cooking of the f ood. Emissions from the combustion processes related to the cooking are cov ered in other source categories such as Commercial Natural Gas Combustion - Other (EIC 060-995-0110-0000) and Commercial L.P.G. Combustion (EIC 060-995-0120-0000).

This methodology uses a study performed for the Cal ifornia Air Resources Board and the number of restaurants listed in each county as surrogates for determining the number of cooking devices and the amount of foo d (meats and potatoes) cooked in each county. The amount of food cooked on each device type is multiplied by appropriate emission factors to determine the emiss ions from each food type on each cooking device. These are then summed for cou nty level emissions.



### V. Activity Data

Number of restaurants: The number of restaurants by type for each county in the San Joaquin Valley Air Pollution Control District ( “the District”) was obtained from Dun and Bradstreet’s online database at www.zapdata .com . The restaurants were identified by their SIC codes, along with a seconda ry designation given by Dun and Bradstreet, and are presented in the table below:

Table 3. Number of restaurants in the District by type & SIC code z (2006).

County Ethnic

(5812-01) Family

(5812-05) Fast Food

(5812-03) Seafood

(5812-07) Steak &

BBQ (5812-08) Total

Fresno 358 67 385 7 32 849
Kern 213 49 367 6 23 658 Kings 30 6 63 0 1 100
Madera 39 6 50 1 1 97
Merced 71 11 71 1 5 159 San Joaquin 192 43 274 6 17 532
Stanislaus 182 33 225 4 11 455
Tulare 119 27 157 2 13 318 Total 1,204 242 1,592 27 103 3,168

z Standard Industrial Classification Code with 2-digi t Dun and Bradstreet extension, 2006 data.690-Commercial Cooking Operations

Page 3 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Cooking equipment: The fraction of restaurants using different types of cooking equipment and the average pieces of equipment used in each of these restaurants was derived from a CARB sponsored survey (Potepan, 2001). The following table summarizes this data:

Table 4. Type of cooking equipment used per restau rant category.

Equipment Type Ethnic Family Fast Food Seafood Steak and BBQ Percent of restaurants with equipment Chain-Driven charbroilers 3.5 10.1 18.6 0.0 6.9
Underfired charbroilers 47.5 60.9 30.8 52.6 55.2 Deep-fat fryer 81.9 91.4 96.8 100.0 82.8 Flat griddles 62.7 82.9 51.9 36.8 89.7 Clamshell griddles 4.0 1.4 14.7 10.5 0.0 Average number of units per restaurant type z
Chain-Driven charbroilers 1.62 1.71 1.07 -- --
Underfired charbroilers 1.54 1.29 1.58 1.10 1.63 Deep-fat fryer 1.63 2.34 3.10 2.47 2.42 Flat griddles 1.88 2.03 1.43 1.11 1.35 Clamshell griddles 1.80 -- 2.09 1.50 --

z Average number of equipment pieces only for restaur ants having equipment.

Multiplying the number of each type of restaurant w ithin the District by the percentage with equipment and then the average number of cooki ng devices gives the total amount of equipment within the District, by restaurant typ e. This estimate is summarized in the table below:

Table 5. Equipment type by restaurant category wit hin the District (2006).

Equipment Type Ethnic Family Fast Food Seafood Steak and BBQ Total

Chain-Driven charbroilers 68 42 317 0 0 427 Underfired charbroilers 881 189 775 16 93 1,953 Deep-fat fryer 1,607 515 4,777 67 206 7,173 Flat griddles 1,419 406 1,182 11 125 3,142 Clamshell griddles 87 0 489 4 0 580 Total 4,062 1,152 7,539 98 424 13,275

Process Rates

Emissions estimates are based upon commercial cooki ng of meats (hamburger, steak, seafood, pork, chicken, and “other” meats) and pota toes. The average weekly pounds of meat cooked by equipment type was described by P otepan (2001), and converted into tons per year.

The per capita farm weight of frozen potatoes sold in 2006 was obtained from the United States Department of Agriculture – Economic Research Service (USDA, 2007). This value (52.7 lb/person-year) was multiplied by the total district population (3,886,722 people) (California Department of Finan ce, 2007), divided by the total number of deep fat fryers in the District (7,173 de ep fat fryers), and finally divided by690-Commercial Cooking Operations

Page 4 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 2,000 pounds per ton. The result of this calculati on was 14.3 tons of potatoes cooked per deep fat fryer within the District for 2006. T he consumption of all food types is displayed in the table below:

Table 6. Food cooked per device (tons/yr) in the D istrict (2006).

Food Type Chain-Driven

Charbroilers Underfired

Charbroilers Deep-Fat

Fryers Flat Griddles Clamshell Griddles
Steak 6.14 4.68 4.71 4.32 2.44 Hamburger 20.75 7.02 7.12 9.41 34.16 Poultry, with skin 3.82 3.74 9.49 2.29 2.94 Poultry, skinless 6.92 4.65 5.41 2.89 2.81
Pork 1.50 3.85 1.52 2.91 3.07 Seafood 3.09 3.72 4.13 2.39 16.43
Other meat 0.00 1.08 7.12 1.50 0.00
Potatoes 0.00 0.00 14.28 0.00 0.00

Chain-Driven Charbroilers

Because the District permits chain-driven charbroil ers, the total amount of food cooked on these devices for the area source portion of emi ssions is determined by subtracting the process rate reported through the District’s po int source inventory from the total process rate estimated by the methodology.

The total process rate (tons of meat cooked per yea r) for chain-driven charbroilers in each county is determined by summing the average us e of all meat types and multiplying that by the number of chain-driven char broilers in each county. The results of these calculations are presented in the tables b elow:

Table 7. Distribution of meat cooked on chain-driv en charbroilers.

Meat Type Tons of Meat Cooked Per Year on One Chain-Driven Charbroiler Percentage of Total Meat Consumption
Steak 6.14 14.54% Hamburger 20.75 49.15% Poultry, with skin 3.82 9.05% Poultry, skinless 6.92 16.38%
Pork 1.50 3.55% Seafood 3.09 7.33%
Total 42.21 100.00%

Table 8. Total meat cooked on chain-driven charbro ilers by County (2006).

County Meat Cooked

(tons/broiler-year) Chain-Driven Charbroilers (no.) Total Meat Cooked (tons/year) Fresno 42.21 108 4,559 Kern 42.21 94 3,968 Kings 42.21 15 633
Madera 42.21 13 549
Merced 42.21 20 844 San Joaquin 42.21 73 3,081 Stanislaus 42.21 61 2,575 Tulare 42.21 43 1,815690-Commercial Cooking Operations

Page 5 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV The point source process rate (tons of meat cooked per year) is then subtracted from the total process rate as seen below.

Table 9. 2006 Meat cooked on all chain-driven char broilers (tons/year)

Meat Type Total Process Rate Point Source Process Rate Area Source Process Rate Fresno 4,559 1,149 3,410 Kern 3,968 798 3,170 Kings 633 105 529
Madera 549 168 381
Merced 844 286 558 San Joaquin 3,081 955 2,126 Stanislaus 2,575 938 1,637 Tulare 1,815 317 1,498

The area source process rate is then redistributed by meat type within each county using the percentages of total meat consumption in the table above.



### VI. Emission Factors

Emission factors for commercial cooking processes w ere obtained from the 2002 National Emissions Inventory (US EPA, 2002b). Thes e emission factors were based on a study performed by Welch and Norbeck (1998).

Table 10. Emissions factors for commercial cooking processes. Emission Factors (lb/ton meat) Equipment Type Meat/Food PM 10 PM 2.5 VOC

Steak 34.4 33.6 1.72 Hamburger 65.4 63.8 7.88 Poultry (with and without skin) 21 19.8 3.64
Pork 21 19.8 3.64 Seafood 6.6 6.4 0.76 Underfired Charbroilers

Other 34.4 33.6 1.72

Poultry (with and without skin) - - 0.24
Pork - - 0.24 Seafood - - 0.28 Deep Fat Fryers
Potatoes - - 0.42

Steak 10 7.6 0.14 Hamburger 10 7.6 0.14 Poultry (with and without skin) - - 0.8
Pork - - 0.8 Seafood - - 0.22 Flat Griddles

Other 10 7.6 0.14

Steak 1.7 1.44 0.02 Hamburger 1.7 1.44 0.02 Poultry (with and without skin) - - 0.11
Pork - - 0.11 Clamshell Griddles

Seafood - - 0.03

Steak 14.8 14.6 4.54 Hamburger 14.8 14.6 4.54 Poultry (with and without skin) 21 19.8 3.64
Pork 21 19.8 3.64 Chain-Driven Charbroilers

Seafood 6.6 6.4 0.76690-Commercial Cooking Operations

Page 6 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 

### VII. Emissions Calculations

A. Assumptions

1) The number and type of restaurants in the San Jo aquin Valley Unified Air Pollution Control District are accurately reported by Dun and Bradstreet.

2) The survey data in the CARB sponsored study (Pot epan, 2001) are representative of commercial cooking processes in t he District.

3) The scheme used to distribute per capita consump tion of frozen potatoes (for french fries) to District fryers accurately re presents activity within the District.

4) The commercial cooking emission factors reported by the National Emissions Inventory are accurate.

5) The types of restaurants not characterized do no t contribute significantly to the emissions inventory.

6) CO, NO x and SO x emissions are considered to be from the combustion of the fuel used in cooking the food.

B. Sample Calculation for Underfired Charbroiler Em issions from Fresno County (2006)

Number of Ethnic Restaurants with Underfired Charbr oilers: For each restaurant type, multiply the number of facilities by the fraction of each type of cooking equipment:

ufc ethnic ufc ethnic ethnic N f N

,

, = ×

where: county ins restaurant food ethnic of Number N ethnic =

rs charbroile underfired with s restaurant food ethnic of Fraction f ethnic =

rs charbroile underfired with s restaurant food ethnic of Number N ufc ethnic =

,

Example :

Given that, in 2006, Fresno County had 358 ethnic r estaurants and that 47.5% used underfired charbroilers:

County Fresno in rs charbroile underfired with s restaurant ethnic 170 0.475 s Restaurant Ethnic 358 =

×690-Commercial Cooking Operations

Page 7 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Number of Underfired Charbroilers at Restaurants: For each restaurant and equipment type, multiply the number of restaurants by the average number of pieces of equipment expected to be in those restaur ants:

ufc ethnic ufc ethnic ufc ethnic E e N

, , , = ×

where:

rs charbroile underfired with s restaurant food ethnic of Number N ufc ethnic =

,

r

charbroile underfired one least at with s restaurant food ethnic at rs charbroile underfired of Number e ufc ethnic =

,

County Fresno in s restaurant food ethnic at rs charbroile underfired of number Total E ufc ethnic =

,

Example :

Given that Fresno County has 170 ethnic food restau rants with underfired charbroilers and that there are approximately 1.54 underfired charbroilers per

restaurant:

rs charbroile underfired 262 Restaurant Ethnic rs

Charbroile Underfired 1.54

s Restaurant Ethnic 170 =

×

Number of cooking equipment for all restaurant type s: Sum the number of pieces of cooking equipment across all restaurant t ypes:

ufc all ufc B S ufc seafood ufc fast ufc family ufc ethnic E E E E E E

, , &

, , , , = + + + +

where: s restaurant food ethnic at rs charbroile underfired of number Total E ufc ethnic =

,

s restaurant food fast at rs charbroile underfired of number Total E ufc fast =

,

s restaurant seafood at rs charbroile underfired of number Total E ufc seafood =

,

s restaurant barbecue & steak at rs charbroile underfired numberof Total E ufc B S =

, &

s restaurant all at rs charbroile underfired of number Total E ufc all =

,

Example :

barbecue and steak 29 seafood 4 food fast 187 family 52 ethnic 262 + + + +

= 534 underfired charbroilers in all of Fresno Coun ty Restaurants690-Commercial Cooking Operations

Page 8 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Amount of Meat Cooked per Restaurant Equipment : For each meat type, multiply the total number of underfired charbroiler s by average pounds of meat cooked per year:

ufc steak ufc steak ufc all M m E

,

, , = ×

where: s restaurant all at rs charbroile underfired of number Total E ufc all =

,

r charbroile underfired one on cooked steak of year per tons Average m ufc steak =

, county the in rs charbroile underfired all on cooked steak of year per tons Total M ufc steak =

,

Example :

year steak of tons 2,499.1

year - r charbroile underfired steak

of tons 4.68

rs charbroile underfired 534 = ×

Therefore, there are 2,499.1 tons of steak cooked o n underfired charbroilers in Fresno County for 2006.

Emissions: Multiply the amount of meat cooked on each device type by the appropriate emission factor and convert emissions t o tons per year.

       

× × = VOC lbs 2000 VOC ton 1 Factor Emission M E Emissions Steak ufc steak ufc steak

, , ) (

Example :

year VOC tons 2.15

VOC lbs 2000 VOC ton 1

steak of ton VOC lbs 1.72

year steak of tons 2,499.1

= × ×

Therefore, 2.15 tons of VOC were generated through the cooking of steak on underfired charbroilers in Fresno County for 2006.690-Commercial Cooking Operations

Page 9 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Total Emissions per Meat Category per Cooking Devic e: Sum the emissions from each meat category within each device type to get the total emissions from each device.

ufc potatoes, ufc other, ufc seafood, ufc pork, ufc skinless, poultry, ufc skin, with poultry, ufc hamburger, ufc steak, E E E E E E E E County Fresno in rs charbroile underfired from emissions Total

+ + + + + + + =

where:

rs charbroile underfired in steak of cooking the from emissions Total E ufc steak, =

rs charbroile underfired in hamburgers of cooking the from emissions Total E ufc hamburger, =

rs charbroile underfired in skin with poultry, of cooking the from emissions Total E ufc

skin, with poultry, =

rs

charbroile underfired in poultry skinless of cooking the from emissions Total E ufc

skinless, poultry, =

rs charbroile underfired in pork of cooking the from emissions Total E ufc pork, =

rs charbroile underfired in seafood of cooking the from emissions Total E ufc seafood, =

rs charbroile underfired in meats other of cooking the from emissions Total E ufc other, =

rs charbroile underfired in potatoes of cooking the from emissions Total E ufc potatoes, =

Table 11. Underfired Charbroiler Emissions, Fresno Co.

Emissions Source VOC (tons/year)

E steak,ufc 2.15
E hamburger,ufc 14.77
E poultry,with skin,ufc 3.64
E poultry,skinless,ufc 4.52 E pork,ufc 3.74
E seafood,ufc 0.75
E other,ufc 0.50
E potatoes,ufc 0 Total Emissions from Underfired Charbroilers in Fresno County 30.07 a

a These emissions must be added to the emissions from chain-driven charbroilers in order to obtain the total emissions for the charbroiling category.



### VIII. Temporal Variation

a. Daily : ARB code 38. Activity during meal time hours (i .e. commercial cooking).

b. Weekly : ARB code 7. 7 days per week - uniform activity every day of the week

c. Monthly : Uniform activity. 8.33% of yearly activity per month.690-Commercial Cooking Operations

Page 10 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 

### IX. Growth Factor

Growth factors are developed by either the District ’s Planning Department or CARB for each EIC. These factors are used to estimate e missions in future years. The growth factors associated with this emissions categ ory may be obtained from the Air Quality Analysis Section of the District’s Planning Department.



### X. Control Level

Control levels are developed by either the District ’s Planning Department or CARB for each EIC. Control levels are used to estimate emissions reductions in future years due to implementation of District rules. The se control levels take into account the effect of control technology, compliance and ex emptions at full implementation of the rules.

Chain-driven charbroilers are subject to District R ule 4692 (Commercial Charbroiling). Control levels associated with this emissions category may be obtained from the Air Quality Analysis Section of t he District’s Planning Department.



### XI. ARB Chemical Speciation

CARB has developed organic gas profiles in order to calculate reactive organic gasses (ROG), volatile organic compounds (VOC) or t otal organic gas (TOG) given any one of the three values. For each speciation p rofile, the fraction of TOG that is ROG and VOC is given. The organic gas profile codes can also be used to look up associated toxics. CARB’s speciation profile for c ommercial cooking is presented in Table 12.

CARB has developed particulate matter speciation pr ofiles in order to calculate particulate matter (PM), particulate matter with a diameter less than or equal to 10 microns (PM 10 ) or particulate matter with a diameter less than o r equal to 2.5 microns (PM 2.5 ) given any one of the three values. For each spec iation profile, the fraction of PM that is PM 10 and PM 2.5 is given. The particulate matter profile codes can also be used to look up associated toxics. CARB ’s speciation profile for commercial cooking is presented in Table 13.

Table 13. CARB chemical speciation profiles for co mmercial cooking.
Fractions Profile Description ARB PM Profile# PM 10 PM 2.5 Unspecified 900 0.7 0.42 Table 12 . CARB chemical speciation profiles for commercial cooking

. Fractions Profile Description ARB Organic Gas Profile# ROG VOC Species unknown - all category composite 600 0.6986 0.6986690-Commercial Cooking Operations

Page 11 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 

### XII. Assessment Of Methodology

This estimation does not include all commercial coo king emissions. Cooking at institutions (schools, prisons), public events (fai rs, sporting events), and nonpermanent sources (lunch wagons and other catered e vents) are not covered by this methodology.

The amount of meat that was cooked per week and the amount of equipment was determined by PRI based on a survey of restaurants in the entire state of California. To improve the accuracy, it is recommended that the District conduct it’s own survey of restaurants within the District.

The survey conducted by PRI targeted restaurants su spected of having charbroilers. In the future, it is recommended to survey other re staurants as well, to see if their contributions to emissions are significant (Potepan 2001).

It is possible that the Dun and Bradstreet business database could classify some restaurants improperly, therefore, the user should be careful when using it (Potepan 2001).690-Commercial Cooking Operations

Page 12 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 

### XIII. Emissions

Following is the 2006 area source emissions invento ry for commercial charbroiling (690-680-6000-0000), commercial deep-fat frying (69 0-682-6000-0000), and other commercial cooking (690-684-6000-0000) estimated by this methodology. Emissions are reported for each county in the Distr ict.

Table 14. Area source emissions for commercial coo king (2006). Emissions (tons/year) County NOx CO SOx VOC PM 10 PM 2.5 Commercial Charbroiling
Fresno 0.00 0.00 0.00 36.89 277.93 N/A Kern (1) 0.00 0.00 0.00 28.70 211.76 N/A Kings 0.00 0.00 0.00 4.34 31.56 N/A
Madera 0.00 0.00 0.00 4.09 30.77 N/A
Merced 0.00 0.00 0.00 6.76 51.51 N/A San Joaquin 0.00 0.00 0.00 22.63 170.21 N/A Stanislaus 0.00 0.00 0.00 19.09 144.90 N/A
Tulare 0.00 0.00 0.00 14.12 104.71 N/A
TOTAL 0.00 0.00 0.00 136.61 1023.34 N/A Commercial Deep-Fat Frying
Fresno 0.00 0.00 0.00 10.83 0.00 N/A
Kern (1) 0.00 0.00 0.00 9.05 0.00 N/A Kings 0.00 0.00 0.00 1.42 0.00 N/A
Madera 0.00 0.00 0.00 1.28 0.00 N/A
Merced 0.00 0.00 0.00 2.01 0.00 N/A San Joaquin 0.00 0.00 0.00 7.12 0.00 N/A Stanislaus 0.00 0.00 0.00 5.96 0.00 N/A
Tulare 0.00 0.00 0.00 4.19 0.00 N/A
TOTAL 0.00 0.00 0.00 41.86 0.00 N/A Other Commercial Cooking
Fresno 0.00 0.00 0.00 4.09 70.01 N/A
Kern (1) 0.00 0.00 0.00 3.05 52.44 N/A Kings 0.00 0.00 0.00 0.45 7.78 N/A
Madera 0.00 0.00 0.00 0.45 7.79 N/A
Merced 0.00 0.00 0.00 0.77 13.12 N/A San Joaquin 0.00 0.00 0.00 2.51 43.05 N/A Stanislaus 0.00 0.00 0.00 2.16 36.98 N/A
Tulare 0.00 0.00 0.00 1.52 26.04 N/A
TOTAL 0.00 0.00 0.00 14.99 257.21 N/A (1) Includes both the Valley and non-Valley portion s of Kern County.690-Commercial Cooking Operations

Page 13 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Following is the 2006 point source emissions invent ory for commercial charbroiling (690-680-6000-0000), commercial deep-fat frying (69 0-682-6000-0000), and other commercial cooking (690-684-6000-0000) as reported to the District by our permit holders. Emissions are reported for each county in the District.

Table 15. Point source emissions for commercial co oking (2006). Emissions (tons/year) County NOx CO SOx VOC PM 10 PM 2.5 Commercial Charbroiling
Fresno 0.00 0.00 0.00 1.51 5.04 N/A
Kern (1) 0.00 0.00 0.00 1.13 1.41 N/A Kings 0.00 0.00 0.00 0.05 0.17 N/A
Madera 0.00 0.00 0.00 0.11 0.40 N/A
Merced 0.00 0.00 0.00 0.15 0.54 N/A San Joaquin 0.00 0.00 0.00 0.44 1.51 N/A Stanislaus 0.00 0.00 0.00 0.39 1.47 N/A
Tulare 0.00 0.00 0.00 0.14 0.45 N/A
TOTAL 0.00 0.00 0.00 3.92 10.99 N/A Commercial Deep-Fat Frying
Fresno 0.00 0.00 0.00 0.00 0.00 N/A
Kern (1) 0.00 0.00 0.00 0.00 0.00 N/A Kings 0.00 0.00 0.00 0.00 0.00 N/A
Madera 0.00 0.00 0.00 0.00 0.00 N/A
Merced 0.00 0.00 0.00 0.00 0.00 N/A San Joaquin 0.00 0.00 0.00 0.00 0.00 N/A Stanislaus 0.00 0.00 0.00 0.00 0.00 N/A
Tulare 0.00 0.00 0.00 0.00 0.00 N/A
TOTAL 0.00 0.00 0.00 0.00 0.00 N/A Other Commercial Cooking
Fresno 0.00 0.00 0.00 0.00 0.00 N/A
Kern (1) 0.00 0.00 0.00 0.00 0.00 N/A Kings 0.00 0.00 0.00 0.00 0.00 N/A
Madera 0.00 0.00 0.00 0.00 0.00 N/A
Merced 0.00 0.00 0.00 0.00 0.00 N/A San Joaquin 0.00 0.00 0.00 0.00 0.00 N/A Stanislaus 0.00 0.00 0.00 0.00 0.00 N/A
Tulare 0.00 0.00 0.00 0.00 0.00 N/A
TOTAL 0.00 0.00 0.00 0.00 0.00 N/A (1) Includes only the Valley portion of Kern County

.690-Commercial Cooking Operations

Page 14 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Following is the 2006 total unreconciled (point sou rce plus area source) emissions inventory for commercial charbroiling (690-680-6000 -0000), commercial deep-fat frying (690-682-6000-0000), and other commercial co oking (690-684-6000-0000). Emissions are reported for each county in the Distr ict.

Table 16. Total emissions for commercial cooking (2 006). Emissions (tons/year) County NOx CO SOx VOC PM 10 PM 2.5 Commercial Charbroiling
Fresno 0.00 0.00 0.00 38.40 282.97 N/A
Kern (1) 0.00 0.00 0.00 29.83 213.17 N/A Kings 0.00 0.00 0.00 4.39 31.73 N/A
Madera 0.00 0.00 0.00 4.20 31.17 N/A
Merced 0.00 0.00 0.00 6.91 52.05 N/A San Joaquin 0.00 0.00 0.00 23.07 171.72 N/A Stanislaus 0.00 0.00 0.00 19.48 146.37 N/A
Tulare 0.00 0.00 0.00 14.26 105.16 N/A
TOTAL 0.00 0.00 0.00 140.53 1,034.33 N/A Commercial Deep-Fat Frying
Fresno 0.00 0.00 0.00 10.83 0.00 N/A
Kern (1) 0.00 0.00 0.00 9.05 0.00 N/A Kings 0.00 0.00 0.00 1.42 0.00 N/A
Madera 0.00 0.00 0.00 1.28 0.00 N/A
Merced 0.00 0.00 0.00 2.01 0.00 N/A San Joaquin 0.00 0.00 0.00 7.12 0.00 N/A Stanislaus 0.00 0.00 0.00 5.96 0.00 N/A
Tulare 0.00 0.00 0.00 4.19 0.00 N/A
TOTAL 0.00 0.00 0.00 41.86 0.00 N/A Other Commercial Cooking
Fresno 0.00 0.00 0.00 4.09 70.01 N/A
Kern (1) 0.00 0.00 0.00 3.05 52.44 N/A Kings 0.00 0.00 0.00 0.45 7.78 N/A
Madera 0.00 0.00 0.00 0.45 7.79 N/A
Merced 0.00 0.00 0.00 0.77 13.12 N/A San Joaquin 0.00 0.00 0.00 2.51 43.05 N/A Stanislaus 0.00 0.00 0.00 2.16 36.98 N/A
Tulare 0.00 0.00 0.00 1.52 26.04 N/A
TOTAL 0.00 0.00 0.00 14.99 257.21 N/A (1) Includes both the Valley and non-Valley portion s of Kern County.690-Commercial Cooking Operations

Page 15 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV Following is the net change in total unreconciled e missions between this update (2006 inventory year) and the previous update (2005 inventory year) for commercial charbroiling (690-680-6000-0000), commercial deep-f at frying (690-682-6000-0000), and other commercial cooking (690-684-6000-0000). The change in emissions are reported for each county in the District.

Table 17. Net emissions change for commercial cook ing. Emissions (tons/year) County NOx CO SOx VOC PM 10 PM 2.5 Commercial Charbroiling
Fresno 0.00 0.00 0.00 1.31 9.50 N/A
Kern (1) 0.00 0.00 0.00 1.46 7.97 N/A Kings 0.00 0.00 0.00 0.68 5.09 N/A
Madera 0.00 0.00 0.00 0.03 1.03 N/A
Merced 0.00 0.00 0.00 -0.58 -3.04 N/A San Joaquin 0.00 0.00 0.00 0.92 9.93 N/A Stanislaus 0.00 0.00 0.00 0.03 2.43 N/A
Tulare 0.00 0.00 0.00 0.08 2.00 N/A
TOTAL 0.00 0.00 0.00 3.94 34.92 N/A Commercial Deep-Fat Frying
Fresno 0.00 0.00 0.00 0.75 0.00 N/A
Kern (1) 0.00 0.00 0.00 0.53 0.00 N/A Kings 0.00 0.00 0.00 0.28 0.00 N/A
Madera 0.00 0.00 0.00 0.12 0.00 N/A
Merced 0.00 0.00 0.00 -0.04 0.00 N/A San Joaquin 0.00 0.00 0.00 0.79 0.00 N/A Stanislaus 0.00 0.00 0.00 0.35 0.00 N/A
Tulare 0.00 0.00 0.00 0.15 0.00 N/A
TOTAL 0.00 0.00 0.00 2.93 0.00 N/A Other Commercial Cooking
Fresno 0.00 0.00 0.00 0.17 2.93 N/A
Kern (1) 0.00 0.00 0.00 0.17 2.96 N/A Kings 0.00 0.00 0.00 0.07 1.29 N/A
Madera 0.00 0.00 0.00 0.03 0.46 N/A
Merced 0.00 0.00 0.00 -0.03 -0.48 N/A San Joaquin 0.00 0.00 0.00 0.20 3.54 N/A Stanislaus 0.00 0.00 0.00 0.08 1.45 N/A
Tulare 0.00 0.00 0.00 0.06 0.95 N/A
TOTAL 0.00 0.00 0.00 0.75 13.11 N/A (1) Includes both the Valley and non-Valley portion s of Kern County.



### XIV. Revision History

2006. The methodology was reformatted to the new Di strict standard. Process rates were updated. An error was corrected in the emission factor table (table 10). The units should have been lb/ton meat and no t lb/1000lb meat.

2005. This is a new District methodology based on o ne prepared by E.H. Pechan & Associates for the US EPA.690-Commercial Cooking Operations

Page 16 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 

### XV. Update Schedule

In an effort to provide inventory information to AR B and other District programs and maximize limited resources, the District has develo ped an update cycle based on emissions within the source category as shown in Ta ble 18.

Table 18. Area source update frequency criteria.
Total Emissions (tons/day) Update Cycle (years)

<=1 4 >1 and <= 2.5 3
>2.5 and <=5 2
>5 1

Since PM 10 emissions for this source category exceed 5 tons p er day, these area source estimates will be updated every year.

Table 19. District methodology update frequency

EIC Frequency (years) Source of Emissions

(Point Source Inventory / Data Gathering) 690-680-6000-000 1 Point Source Inventory / Data Ga thering 690-682-6000-000 1 Data Gathering 690-684-6000-000 1 Data Gathering



### XVI. References

1. California Department of Finance (2007). E-4 po pulation estimates for cities, counties and the state, 2001-2008, with 2000 benchm ark. http://www.dof.ca.gov/research/demographic/reports/ estimates/e-4_2001- 07/documents/E-4_2008%20Internet%20Version.xls

2. Dun and Bradstreet (2006). Zapdata.com prospect lists. <http://www.zapdata.com/ > Obtained on 7/5/2006.

3. E.H. Pechan & Associates, Inc. (2003) Methods f or Developing a National Emission Inventory for Commercial Cooking Processes : Technical Memorandum. Prepared for: the US EPA, Office of Air Quality Planning and Standards. July 2003.

4. E.H. Pechan & Associates, Inc. (2005). Appendix A - Documentation for the Draft 2002 Nonpoint Source National Emission Invent ory for Criteria and Hazardous Air Pollutants (March 2005 version). Emi ssions Inventory Group, U.S. EPA. Pages A28 – A34

5. Lindquist, H.C. and S.M. Roe (2005). Attachment 4, Emission Inventory: Underfired Charbroilers. Final report prepared by E.H. Pechan & Associates for the SJVUAPCD. Pages 91-104.690-Commercial Cooking Operations

Page 17 of 17 Rev. Date: 23 July 2009 CommercialCooking2006.doc Rev. By: YV 6. Potepan, M. (2001). Charbroiling activity estim ation. Prepared for the California Air Resources Board and California Envir onmental Protection Agency by the Public Research Institute, San Franci sco State University, San Francisco.

7. Sonoma Technology, Inc. (STI) (2002). Central C alifornia Ozone Study, Attachment G: Commercial Cooking. 6 pp. <http://www.arb.ca.gov/ei/areasrc/ccosmethods.html >

8. United States Department of Agriculture – Econom ic Research Service (2006). Table 71 - U.S. potatoes for freezing: Sup ply and utilization, farm weight, 1979-2005. In: Vegetables and Melons Situa tion and Outlook Yearbook, p. 85. <http://usda.mannlib.cornell.edu/data-sets/specialt y/89011/vgstab071.xls >

9. United States Environmental Protection Agency (2 002a). 2002 National Emissions Inventory Data & Documentation, Appendix A: Criteria and HAP emissions estimation methodology. <http://www.epa.gov/ttn/chief/net/2002inventory.htm l >

10. United States Environmental Protection Agency ( 2002b). 2002 National Emissions Inventory Data & Documentation, Appendix C: Emission factors and county-level activity data used to calculate 20 02 emissions by category. <http://www.epa.gov/ttn/chief/net/2002inventory.htm l >

11. United States Environmental Protection Agency ( 2004). 13th International Emission Inventory Conference, "Working for Clean A ir in Clearwater". Papers and Presentations, “National Emissions Inven tory for Commercial Cooking”, prepared by S. M. Roe, M. D. Spivey and H . C. Lindquist, E. H. Pechan & Associates, Inc., R. <www.epa.gov/ttn/chief/conference/ei13/pointarea/ro e.pdf >

12. William A. Welch and Joseph M. Norbeck (1998). “Development of Emission Test Methods and Emission Factors for Various Comme rcial Cooking Operations”. ASHRAE Transactions.