In particular, emissions from processes using commercial charbroilers have been demonstrated to be significantly higher than other processes in emissions. In this project, CE-CERT is establishing baseline charbroiler emissions and energy efficiency data that may be used in the development of advanced underfired charbroiler cooking processes. These processes are expected to exhibit superior performance, increased energy efficiency, and lower emissions compared with traditional restaurant equipment. CE-CERT will use unique process, sampling, and analytical methods developed here to carry out the research. Unlike certain kinds of frying, charbroiling is a significant source of particulate matter and volatile organic emissions from commercial cooking operations.
Restaurants operate a wide variety of charbroilers and have different styles of cooking.
The objective of this project is to identify a number of different effective control technologies for underfired charbroilers. This will give the Air Quality Management District and the industry flexibility in establishing and meeting emissions standards for charbroilers. In the project, CE-CERT consulted with a number of restaurant companies, utility companies, commercial cooking equipment manufacturers, and regulatory agency representatives. The costs and benefits of promising technologies were determined, and the most suitable technologies were developed and demonstrated. CE-CERT validated the repeatability and reliability of a standardized test kitchen concept for evaluation of restaurant cooking, ventilation, and control equipment.