E.H. Pechan & Associates, Inc.

Transcription

1 E.H. & Associates, Inc. National Emissions Inventory for Stephen M. Roe, Melissa D. Spivey, Holly C. Lindquist, Paula Hemmer E.H. & Associates, Inc. Roy Huntley U.S. Environmental Protection Agency, Emission Factor and Inventory Group June 9, 2004

2 Processes Charbroiling: Under-fired charbroiling; Conveyorized charbroiling; Frying: Deep fat frying; Flat griddle frying; Clamshell griddle frying. Categorization based on work originally carried out by SCAQMD.

3 SCC s SCC Descriptor 1 Descriptor 2 Descriptor 3 Descriptor Industrial Processes Food and Kindred Spirits: SIC 20 - Charbroiling Charbroiling Total Industrial Processes Food and Kindred Spirits: SIC 20 - Charbroiling Conveyorized Charbroiling Industrial Processes Food and Kindred Spirits: SIC 20 - Charbroiling Under-fired Charbroiling Industrial Processes Food and Kindred Spirits: SIC 20 -Frying Deep Fat Frying Industrial Processes Food and Kindred Spirits: SIC 20 -Frying Flat Griddle Frying Industrial Processes Food and Kindred Spirits: SIC 20 -Frying Clamshell Griddle Frying

4 Emission Factors Include criteria pollutants and HAPs developed from a literature review; Source - mainly from U.C. Riverside test programs; some HAPs from an EPA program on street vendor emissions Emission factors developed for meat/equipment pairs.

5 Activity Data Surveys sponsored by SCAQMD and CARB; CARB survey data selected; For each restaurant type: information on equipment type and number, amount of meat cooked.

6 Activity Data (cont.) 2002 National, county-level facility counts from Dunn & Bradstreet; U.S. Dept. of Agriculture and literature sources used to estimate national french fry consumption; National french fry consumption allocated to counties by the number of deep fat fryers.

7 Control Programs Only known program in 2002 was in the SCAQMD (Rule 1138); Applies to conveyorized charbroilers; 86% CE applied to VOC; 83% applied to PMx.

8 Results: National Criteria Pollutant Emissions Pollutant Emissions by Source Classification Code (SCC) in tons per year VOC 11,499 2,113 7, ,173 CO 33,004 7,401 23,662 1,941 PM 10 85,515 8,460 60,304 15,679 1,073 PM ,320 8,201 58,295 11,

9 Results: National HAP Emissions Emissions by Source Classification Code (SCC) in tons per year Pollutant PAH, TOTAL BIPHENYL BENZENE 1, ,083 TOLUENE ETHYL BENZENE O-XYLENE XYLENES STYRENE FORMALDEHYDE ACETALDEHYDE PROPIONALDEHYDE

10 Figure 1. PM 2.5 emissions by commercial cooking source category. Clamshell Griddle Frying 15% Flat Griddle Frying 10% Conveyorized Charbroiling 74% Underfired-Charbroilers

11 Figure 2. Comparison of commercial cooking PM 2.5 emissions to NEI 2001 PM 2.5 emissions. 8% Forest Wildfires 7% Electric Utilities Coal Combustion 13% Agriculture & Forestry 1 6% Stationary Source Fuel Combustion 2 6% Open Burning 5% Other Combustion 3 5% Residential Wood Combustion 4% Non-Road Engines & Vehicles Agriculture, Food, & Kindred Products Wood, Pulp & Paper, & Publishing Products Mineral Products 2% Industrial Gas Combustion 2% On-Road Vehicles 2% Metals Processing

12 Figure 4. Comparison of commercial cooking PAH emissions to NEI 1999 PAH emissions. On-Road Vehicles 20% Nonindustrial Solvent Utilization 34% Storage & Transport-Bulk Terminals & Plants Other Combustion 2 14% Stationary Source Fuel Combustion 1 1 Residential Wood Combustion 5% Storage & Transport-Service Stations: Stage II Storage & Transport-Service Stations: Stage I Surface Coating Solvent Utilization 2% Catastrophic/Accidental Releases 3% Non-Road Engines & Vehicles 7%

13 2 Figure NEI PM2.5 Emissions Density for the 48 Contiguous States (tons/year/mi ) PM2.5 Emissions Density No activity data < > 0.1 Prepared by: M. Ma E.H. & Associates April 20th, 2004