690-Commercial Cooking Operations

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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 (PM10) and volatile organic 

compounds (VOC) from commercial cooking operations in the San Joaquin Valley 

Air Basin and includes: 1) charbroiling - underfired and chain-driven units, 2) deepfat frying, and 3) other commercial cooking such as clamshell and flat griddles. An 

area source category is a collection of similar emission units within a geographic 

area (i.e., a County). An area source category collectively represent individual 

sources that are small and numerous, and that may not have been inventoried as 

specific point, mobile, or biogenic sources. The California Air Resources Board 

(CARB) has grouped these individual sources with other like sources into area 

source categories. These source categories are grouped in such a way that they can 

be estimated collectively using one methodology. 

II. Applicability 

The emission calculations from this Area Source Methodology apply to facilities that 

are identified by the following Category of Emission 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. This is done using relationships 

created by the California Air Resources Board (CARB) between the area source 

REIC and the point sources’ Standard Industry Classification (SIC) code and 

emissions process Source Category Code (SCC) combinations. Currently, only 

chaindriven charbroilers are subject to district permit, and therefore represented in 

San Joaquin Valley

AIR POLLUTION CONTROL DISTRICT
690-Commercial Cooking Operations

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our point source inventory. These units are reconciled 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 PM10 and VOC emissions from three categories of 

commercial cooking operations in the San Joaquin Valley Air Basin: 1) charbroiling - 

underfired and chain-driven units, 2) deep-fat frying, and 3) other commercial 

cooking - clamshell and flat griddles. The VOC and PM10 emissions calculated from 

this methodology are only from the cooking of the food. Emissions from the 

combustion processes related to the cooking are covered 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 California 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 food (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 emissions from each food type on 

each cooking device. These are then summed for county 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 secondary designation given by Dun and 

Bradstreet, and are presented in the table below: 

Table 3. Number of restaurants in the District by type & SIC codez (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-digit Dun and Bradstreet extension, 2006 data. 
690-Commercial Cooking Operations

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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 restaurant 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 typez

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 restaurants having equipment. 

Multiplying the number of each type of restaurant within the District by the percentage 

with equipment and then the average number of cooking devices gives the total amount 

of equipment within the District, by restaurant type. This estimate is summarized in the 

table below: 

Table 5. Equipment type by restaurant category within 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 cooking of meats (hamburger, steak, 

seafood, pork, chicken, and “other” meats) and potatoes. The average weekly pounds 

of meat cooked by equipment type was described by Potepan (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 Finance, 2007), divided by the total 

number of deep fat fryers in the District (7,173 deep fat fryers), and finally divided by 
690-Commercial Cooking Operations

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2,000 pounds per ton. The result of this calculation was 14.3 tons of potatoes cooked 

per deep fat fryer within the District for 2006. The consumption of all food types is 

displayed in the table below: 

Table 6. Food cooked per device (tons/yr) in the District (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 charbroilers, the total amount of food cooked 

on these devices for the area source portion of emissions is determined by subtracting 

the process rate reported through the District’s point source inventory from the total 

process rate estimated by the methodology. 

The total process rate (tons of meat cooked per year) for chain-driven charbroilers in 

each county is determined by summing the average use of all meat types and 

multiplying that by the number of chain-driven charbroilers in each county. The results 

of these calculations are presented in the tables below: 

Table 7. Distribution of meat cooked on chain-driven 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 charbroilers 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 1,815 
690-Commercial Cooking Operations

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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 charbroilers (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 were obtained from the 2002 

National Emissions Inventory (US EPA, 2002b). These emission factors were based 

on a study performed by Welch and Norbeck (1998). 

Table 10. Emissions factors for commercial cooking processes. 

Equipment Emission Factors (lb/ton meat) 

Type Meat/Food PM10 PM2.5 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 0.76 
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VII. Emissions Calculations 

A. Assumptions

1) The number and type of restaurants in the San Joaquin Valley Unified Air 

Pollution Control District are accurately reported by Dun and Bradstreet. 

2) The survey data in the CARB sponsored study (Potepan, 2001) are 

representative of commercial cooking processes in the District. 

3) The scheme used to distribute per capita consumption of frozen potatoes 

(for french fries) to District fryers accurately represents 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 not contribute significantly 

to the emissions inventory. 

6) CO, NOx and SOx emissions are considered to be from the combustion of 

the fuel used in cooking the food. 

B. Sample Calculation for Underfired Charbroiler Emissions from Fresno 

County (2006)

Number of Ethnic Restaurants with Underfired Charbroilers: For each 

restaurant type, multiply the number of facilities by the fraction of each type of 

cooking equipment: 

ethnic ethnic ufc Nethnic ufc N f, ,

× =

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

f Fraction of ethnic food restaurants with underfired charbroilers ethnic =

N Number of ethnic food restaurants with underfired charbroilers ethnic,ufc =

Example: 

Given that, in 2006, Fresno County had 358 ethnic restaurants and that 47.5% 

used underfired charbroilers: 

 Fresno County

358 Ethnic Restaurant × s 0.475 = 170 ethnic restaurants with underfired charbroilers in 
690-Commercial Cooking Operations

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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 restaurants: 

ethnic ufc ethnic ufc Eethnic ufc N e ,

× , = ,

where: 

N Number of ethnic food restaurants with underfired charbroilers ethnic,ufc =

underfired charbroiler

e Number of underfired charbroilers at ethnic food restaurants with at least one ethnic,ufc =

 County

E Total number of underfired charbroilers at ethnic food restaurant in s Fresno ethnic,ufc =

Example: 

Given that Fresno County has 170 ethnic food restaurants with underfired 

charbroilers and that there are approximately 1.54 underfired charbroilers per 

restaurant: 

262 underfired charbroilers

Ethnic Restaurant

1.54Underfired Charbroilers 170 Ethnic Restaurant s × =

Number of cooking equipment for all restaurant types: Sum the number of 

pieces of cooking equipment across all restaurant types: 

Eethnic,ufc + Efamily,ufc + Efast,ufc + Eseafood ,ufc + ES&B,ufc = Eall,ufc

where: E Total number of underfired charbroilers at ethnic food restaurants ethnic,ufc =

E Total number of underfired charbroilers at fast food restaurants fast,ufc =

E Total number of underfired charbroilers at seafood restaurants seafood ,ufc =

E Total numberof underfired charbroilers at steak & barbecue restaurants S&B,ufc =

E Total number of underfired charbroilers at all restaurants all,ufc =

Example: 

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

= 534 underfired charbroilers in all of Fresno County Restaurants 
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Amount of Meat Cooked per Restaurant Equipment: For each meat type, 

multiply the total number of underfired charbroilers by average pounds of meat 

cooked per year: 

Eall,ufc × msteak ,ufc = M steak ,ufc

where: E Total number of underfired charbroilers at all restaurants all,ufc =

m Average tons per year of steak cooked on one underfired charbroiler steak ,ufc =

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

Example: 

year

2,499.1 tons of steak

underfired charbroile - r year

4.68 tons of steak 534 underfired charbroilers × =

Therefore, there are 2,499.1 tons of steak cooked on 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 to tons per year. 

















= × ×

2000 lbs VOC

1 ton VOC Steak Emissions E M Emission Factor steak ,ufc steak ,ufc ( )

Example: 

year

2.15 tonsVOC

2000 lbs VOC

ton 1 VOC

ton of steak

1.72 lbs VOC

year

2,499.1 tons of steak

× × =

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

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Total Emissions per Meat Category per Cooking Device: Sum the emissions 

from each meat category within each device type to get the total emissions from 

each device. 

Esteak,ufc E 

hamburger,ufc E poultry, with skin,ufc E poultry, skinless,ufc E pork,ufc E seafood,ufc E other,ufc E potatoes,ufc 

Total emissions from underfired charbroilersin Fresno County

+ + + + + + +

=

where: 

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

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

 underfired charbroilers

E Total emissions from the cooking of poultry, with skin in 

poultry, with skin,ufc =

 

 charbroilers

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

 

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

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

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

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

Table 11. Underfired Charbroiler Emissions, Fresno Co. 

Emissions Source VOC (tons/year) 

Esteak,ufc 2.15 

Ehamburger,ufc 14.77 

Epoultry,with skin,ufc 3.64 

Epoultry,skinless,ufc 4.52 

Epork,ufc 3.74 

Eseafood,ufc 0.75 

Eother,ufc 0.50 

Epotatoes,ufc 0 

Total Emissions from Underfired 

Charbroilers in Fresno County 30.07a

 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

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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 emissions in future years. The 

growth factors associated with this emissions category 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. These control levels take into account 

the effect of control technology, compliance and exemptions at full implementation of 

the rules. 

Chain-driven charbroilers are subject to District Rule 4692 (Commercial 

Charbroiling). Control levels associated with this emissions category may be 

obtained from the Air Quality Analysis Section of the 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 total organic gas (TOG) given 

any one of the three values. For each speciation profile, 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 commercial cooking is presented in 

Table 12. 

CARB has developed particulate matter speciation profiles in order to calculate 

particulate matter (PM), particulate matter with a diameter less than or equal to 10 

microns (PM10) or particulate matter with a diameter less than or equal to 2.5 

microns (PM2.5) given any one of the three values. For each speciation profile, the 

fraction of PM that is PM10 and PM2.5 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 commercial cooking. 

Fractions Profile Description ARB PM 

Profile# PM10 PM2.5 

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 0.6986 
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XII. Assessment Of Methodology 

This estimation does not include all commercial cooking emissions. Cooking at 

institutions (schools, prisons), public events (fairs, sporting events), and nonpermanent sources (lunch wagons and other catered events) 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 suspected of having charbroilers. 

In the future, it is recommended to survey other restaurants 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

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XIII. Emissions 

Following is the 2006 area source emissions inventory for commercial charbroiling 

(690-680-6000-0000), commercial deep-fat frying (690-682-6000-0000), and other 

commercial cooking (690-684-6000-0000) estimated by this methodology. 

Emissions are reported for each county in the District. 

Table 14. Area source emissions for commercial cooking (2006). 

Emissions (tons/year) County NOx CO SOx VOC PM10 PM2.5

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 portions of Kern County. 
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Following is the 2006 point source emissions inventory for commercial charbroiling 

(690-680-6000-0000), commercial deep-fat frying (690-682-6000-0000), 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 cooking (2006). 

Emissions (tons/year) County NOx CO SOx VOC PM10 PM2.5

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. 
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Following is the 2006 total unreconciled (point source plus area source) emissions 

inventory for commercial charbroiling (690-680-6000-0000), commercial deep-fat 

frying (690-682-6000-0000), and other commercial cooking (690-684-6000-0000). 

Emissions are reported for each county in the District. 

Table 16. Total emissions for commercial cooking (2006). 

Emissions (tons/year) County NOx CO SOx VOC PM10 PM2.5

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 portions of Kern County. 
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Following is the net change in total unreconciled emissions between this update 

(2006 inventory year) and the previous update (2005 inventory year) for commercial 

charbroiling (690-680-6000-0000), commercial deep-fat 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 cooking. 

Emissions (tons/year) County NOx CO SOx VOC PM10 PM2.5

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 portions of Kern County. 

XIV. Revision History 

2006. The methodology was reformatted to the new District 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 not lb/1000lb meat. 

2005. This is a new District methodology based on one 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 ARB and other District programs and 

maximize limited resources, the District has developed an update cycle based on 

emissions within the source category as shown in Table 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 PM10 emissions for this source category exceed 5 tons per 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 Gathering 

690-682-6000-000 1 Data Gathering 

690-684-6000-000 1 Data Gathering 

XVI. References 

1. California Department of Finance (2007). E-4 population estimates for cities, 

counties and the state, 2001-2008, with 2000 benchmark. 

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 for 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 Inventory for Criteria and 

Hazardous Air Pollutants (March 2005 version). Emissions 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 estimation. Prepared for the 

California Air Resources Board and California Environmental Protection 

Agency by the Public Research Institute, San Francisco State University, San 

Francisco. 

7. Sonoma Technology, Inc. (STI) (2002). Central California Ozone Study, 

Attachment G: Commercial Cooking. 6 pp. 

<http://www.arb.ca.gov/ei/areasrc/ccosmethods.html> 

8. United States Department of Agriculture – Economic Research Service 

(2006). Table 71 - U.S. potatoes for freezing: Supply and utilization, farm 

weight, 1979-2005. In: Vegetables and Melons Situation and Outlook 

Yearbook, p. 85. 

<http://usda.mannlib.cornell.edu/data-sets/specialty/89011/vgstab071.xls> 

9. United States Environmental Protection Agency (2002a). 2002 National 

Emissions Inventory Data & Documentation, Appendix A: Criteria and HAP 

emissions estimation methodology. 

<http://www.epa.gov/ttn/chief/net/2002inventory.html> 

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 2002 emissions by category. 

<http://www.epa.gov/ttn/chief/net/2002inventory.html> 

11. United States Environmental Protection Agency (2004). 13th International 

Emission Inventory Conference, "Working for Clean Air in Clearwater". 

Papers and Presentations, “National Emissions Inventory 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/roe.pdf> 

12. William A. Welch and Joseph M. Norbeck (1998). “Development of Emission 

Test Methods and Emission Factors for Various Commercial Cooking 

Operations”. ASHRAE Transactions.