Commercial Cooking Operation (Charbroiler) Registration
Charbroilers produce air pollutants such as volatile organic compounds (VOCs) and particulate matter (PM). VOCs react with other compounds in the atmosphere to form ground-level ozone, commonly called smog. Fine particles equal to or less than 10 microns in diameter, commonly referred to as PM10, pass through the ventilation system and are exhausted into the atmosphere.
Both VOC and PM10 present public health risks. Ozone produced from chemical reactions involving VOC may damage lung tissues and the respiratory tract. PM 10 can easily bypass the natural filters in the nose and throat and penetrate deep into the lungs and lead to wheezing, nose and throat irritation, bronchitis, aggravated asthma, and lung damage.
On December 5, 2007, the Board of Directors of the Bay Area Air Quality Management District adopted Regulation 6, Rule 2: Commercial Cooking Equipment. The new rule requires restaurants to install control devices for chain-driven and under-fired charbroilers in order to reduce the emission of particulates and in some cases, volatile organic compounds. All commercial cooking operations that are subject to the rule must also register their charbroiler(s) and control equipment with the BAAQMD and pay applicable fees.
Chain-Driven Charbroiler Registration Process
Registration Requirements
General Requirements
Restaurants that meet the criteria below for chain-driven and under-fire charbroilers are required to install and operate a certified charbroiler and control device, register the equipment with the Air District, and keep maintenance and operations records unless they meet specific exemption criteria.
The charbroiler and control device combination must already be certified by the manufacturer to comply with BAAQMD Regulation 6, Rule 2. The BAAQMD has determined catalytic oxidizer and charbroiler combinations currently certified by the South Coast Air Quality Management District meet the BAAQMD emission limits and are certified for use within the District. All uncertified charbroiler and control device combinations require the manufacturer to conduct emissions' testing using an independent testing laboratory to demonstrate compliance with BAAQMD emission limits. Please note that units with certified charbroiler and catalytic oxidizers do not require recertification or emissions' testing. For a list of certified emission control devices, go to the BAAQMD Certified Charbroiler Equipment Table (13 k PDF, 4 pgs).
After completion of the registration process, you will receive a certificate of registration that is valid for 1 year from the time you register. You will be required to renew your registration every year for as long as you continue to operate your charbroiler. If you no longer operate your charbroiler of have changed ownership, you are required to notify the District by calling (415) 749-4990. Please ensure that you include a valid e-mail address on your registration to receive updates on the regulation and renewal notifications.
Chain-driven Charbroilers
Effective January 1, 2009, restaurants that operate chain-driven charbroilers and purchase 500 pounds or more of beef per week on the charbroiler must:
- Install and operate a charbroiler and catalytic oxidizer combination certified by the manufacturer to comply with BAAQMD emission limits of 1.3 pounds of PM10 and 0.32 pounds of VOC per 1,000 pounds of beef cooked or install and operate a charbroiler with an alternative emission control device combination (such as an electrostatic precipitator) provided the control device has been certified by the manufacturer to reduce emissions to 0.74 pounds of PM10 per 1,000 pounds of beef cook.
- Register the certified charbroiler and emission control device combination with the BAAQMD.
- Keep documentation/records of the following information on the premises for at least 5 years:
- Date of installation of any emission control device
- All cleaning, maintenance, preventative maintenance and breakdown repair performed on the emission control device, including date, time and a description of work.
Under-fired Charbroilers
Any restaurant operating an under-fired charbroiler that purchases 1000 pounds of beef or more per week.
Registration for under-fired charbroilers is not currently available.
Manufacturer’s Certification of Equipment
The manufacturer of an emission control device must contract with an independent laboratory to perform an emission test, in accordance with specific procedures prescribed in the rule, to certify that the control device meets the relevant emission standards set in the rule. The manufacturer is required to submit to the District a complete emission test report along with information describing the test and to certify that the control device and charbroiler combination meets the emissions requirements. For more information on the testing procedures for chain driven and under-fired charbroilers, go to Section 602 and 603 of the rule.
Registration Exemption Criteria
Chain-driven Charbroilers
If your restaurant grills less than 400 pounds of beef per week on the chain-driven charbroiler, then you are exempt from this regulation provided records are maintained at the restaurant to document this. You must be able to provide documentation such as receipts, purchase records, or invoices to demonstrate you grill less than 400 pounds of beef per week.
Under-Fired Charbroilers
If your restaurant grills less than 800 pounds of beef per week on the under-fired charbroiler or if the total surface area of grill space is less than 10 square feet, then you are exempt from this regulation provided records are maintained at the restaurant. You must be able to provide documentation such as receipts, purchase records, or invoices to demonstrate you grill less than 800 pounds of beef per week.
Renewal Requirements
Chain-driven Charbroilers
You will receive an email notifying you when the renewal period for chain-driven charbroilers is active. The email will contain instructions for renewing your registration online. If you have not received an email notification, or have questions about the renewal process, please call the General Permitting & Registration Line: (415) 749-4990.
Under-fired Charbroilers
The renewal period for under-fired charbroilers is not currently active.
Information Needed
You will need the following information to complete the registration process:
- Restaurant (commercial cooking operation) address
- Average pounds of beef purchased per week
- Average pounds of beef cooked per week
- Owner contact information, including a valid email address for electronic delivery of your certificate of registration.
- Manufacturer and model of your charbroiler equipment and control devices. Control devices must be already certified by the manufacturer to comply with the Bay Area rule. Please review the list of certified charbroilers and control devices.
- Credit card (Visa or Mastercard) or checking account (account number and routing number) in order to make a payment.
Fees
At the time of registration, you will be required to pay a fee of $386. An annual renewal fee of $107 is required to be paid as long as you operate your charbroilers subject to the regulation.
Questions
For questions regarding completing the registration process, please call the General Permitting & Registration Line: (415) 749-4990.