Registration for Commercial Cooking Operation (Charbroiler)

An owner or operator of certain commercial cooking operations must register their charbroiler with the Air District per Regulation 6, Rule 2, Sections 401 and 402.

A charbroiler(s) is subject to registration, if either:

Your restaurant uses a chain-driven charbroiler, AND purchases 500 pounds or more of beef per week, AND uses it to cook, on average, 400 pounds or more of beef per week; OR
Your restaurant uses an under-fired charbroiler, AND purchases 1,000 pounds or more of beef per week, AND uses it to cook, on average, 800 pounds or more of beef per week.

The owner/operator subject to registration is required to:

Obtain a charbroiler registration for each facility having one or more charbroilers subject to this rule. The registration covers all charbroilers and associated emission control device(s) at a facility.
Renew the registration annually.
Operate all equipment in accordance with the requirements of Regulation 6, Rule 2.

Online Permitting System
Eligible facilities can log in to apply for new registrations and renewals on the Air District's online permitting system web page.

Renewal

The Air District will issue renewal invoices to facilities with registered charbroilers whose registrations have an expiration date on or after January 1, 2016. Future renewal invoices will be sent out annually, typically 30 to 60 days before expiration.

Please contact us if your registration has an expiration date before January 1, 2016 and you still require a registration.

Fees

The registration fees are provided in Regulation 3, Schedule R. Both initial registration fee and annual renewal fee are for each facility. Late penalties may apply.