Elevations in the level of ambient PM have been linked to increased mortality, respiratory infections, asthma attacks, and aggravation of pre-existing respiratory and cardiovascular diseases. VOCs emitted from this source are precursors to ozone and contain toxic air contaminants. Restaurant operations include charbroilers, griddles, deep fat fryers, ovens, and other equipment. Griddles account for approximately five percent of the total PM restaurant emissions inventory and four percent of the total VOC emissions. Emissions from deep-fat fryers are negligible for PM and are only two percent of the VOC emission inventory.
Oven emissions appear to be negligible.
If controls are positioned on the roof and process the entire restaurant effluent, they could appreciably reduce emissions from other cooking equipment such as griddles and fryers. The AQMP includes a control measure for Emission Reductions from Restaurant Operations, PRC-03. Projected emission reductions from the 1999 amendment to the 1997 AQMP are 7.0 and 0.9 and tons per day of PM and VOC, respectively. Phase I of implementation for this control measure was initiated with the Board s adoption of Rule 1138 - Control of Emissions from Restaurant Operations, in November 1997. Control technology is evolving in the under-fired charbroiler sector to allow further reductions in emissions.