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(a) Any emissions control device installed and/or operated under this chapter shall be operated, cleaned, and maintained in accordance with the manufacturer's specifications.
(b) Notwithstanding subdivision (a) of this section every emissions control device installed and/or operated pursuant to this chapter must comply with Section FC 609.4.1 of the New York City Fire Code. Systems must be cleaned by a person holding a FDNY Certificate of Fitness P-64 Commercial Kitchen Exhaust & Precipitator Cleaning Technician.
(Added City Record 8/17/2016, eff. 9/16/2016)
(a) Recordkeeping.
(i) Effective May 6, 2016, any person operating a new under-fired commercial char broiler or an existing or new chain-driven commercial char broiler used to cook 875 pounds or less of meat per week, must maintain records showing the amount of meat purchased per month.
(ii) Effective May 6, 2016, any person operating a new under-fired commercial char broiler or an existing or new chain-driven commercial char broiler used to cook more than 875 pounds of meat per week must maintain records regarding the date of installation, replacement and maintenance of any emissions control device installed to abate emissions from the char broiler.
(iii) For purposes of this subdivision, maintenance includes, but is not limited to, preventative maintenance, breakdown repair, and cleaning performed on the emissions control device. The records must include the date, time, and a brief description of the work.
(b) Retention of Records. All records required by this section must be retained for at least one year and must be made available to the department upon request.
(Added City Record 8/17/2016, eff. 9/16/2016)
The manufacturer or owner of an emissions control device may seek department certification by submitting documentation from an independent testing laboratory that tests in accordance with an EPA accredited laboratory testing method that the emissions control device has been tested in accordance with the applicable procedures set forth in 15 RCNY § 37-06 and that such device meets the requirements of 15 RCNY § 37-02. Such documentation must be submitted in accordance with the requirements of 15 RCNY § 37-06(c). The department will maintain a list of approved certified emissions control devices for use with particular models of commercial char broilers on the department's website and will update the list periodically as necessary.
(Added City Record 8/17/2016, eff. 9/16/2016)
(a) Protocols for Testing Emissions Control Devices on Chain-Driven Commercial Char Broilers.
(i) Laboratory testing must be performed on an emissions control device that is installed on a chain-driven commercial char broiler per manufacturer's specifications. ASTM International Standard Test Method F 2239-10 must be followed using heavy load cooking tests and careful attention must be given to the following specifications as set forth in greater detail in such test method:
a. The chain-driven commercial char broiler must be positioned such that a minimum of 6 inches is maintained between the edge of the hood and the vertical plane of the front and sides of the appliance.
b. The patties must consist of 18-22% fat by weight and 58-62% moisture. The patties must be shaped into 0.375 inch thick round patties of 5 inch diameter. The fat and moisture content of the patties must be verified in accordance with the laboratory procedures set forth in the Association of Official Analytical Chemists Official Actions 960.39 and 950.46B.
c. Patties must be loaded, cooked, and removed in accordance with Section 10 of ASTM International Standard Test Method F 2239-10 using heavy load conditions.
(ii) Emissions testing for filterable and condensable particulate matter must be performed following EPA Method 5, Appendix A-3 to 40 C.F.R. Part 60, or EPA Method 202, Appendix M to 40 C.F.R. Part 51, or South Coast Air Quality Management District Method 5.1. During each test, samples must be collected from the outlet of the control.
(b) Protocols for Testing Emissions Control Devices on Under-Fired Commercial Char Broilers.
(i) Laboratory testing must be performed on an emissions control device that is installed on an under-fired commercial char broiler per manufacturer's specifications. ASTM International Standard Test Method F 1695-03 must be followed using heavy load cooking tests and careful attention must be given to the following specifications as set forth in greater detail in such test method:
a. The exhaust hood must have the capacity to operate at a nominal net exhaust ventilation rate of 400 cubic feet per minute (cfm) for each linear foot of active hood length. The hood must extend over the surface of the under-fired commercial char broiler by at least 6 inches in the front and sides.
b. The under-fired commercial char broiler must be warmed up for a minimum of 30 minutes before testing and the controls must be set to operate at a maximum temperature of 600 degrees Fahrenheit, with a cooking energy rate established at this setting.
c. Pure beef, finished grind hamburgers of 0.33 lbs each must be cooked on the under-fired commercial char broiler during testing. The patties must be shaped into 0.625 inch thick round patties of 5 inch diameter.
d. The patties must consist of 18 - 22% fat by weight and 58 - 62% moisture.
e. The fat and moisture content of the patties must be verified in accordance with the laboratory procedures set forth in the Association of Official Analytical Chemists Official Actions 960.39 and 950.46B.
f. Hamburger patties must be loaded, cooked, and removed in accordance with Section 10 of ASTM International Test Method F 1695-03 using heavy load conditions.
(ii) Emissions testing for filterable and condensable particulate matter must be performed following EPA Method 5, Appendix A-3 to 40 C.F.R. Part 60, or EPA Method 202, Appendix M to 40 C.F.R. Part 51, or South Coast Air Quality Management District Method 5.1. During each test, samples must be collected from the outlet of the control.
(c) Reporting. The results of the testing required by this section must be submitted on forms prescribed by the department available on the department's website and must include the following information:
a. Name and address of the manufacturer of the commercial char broiler, brand name, trade name, model number of the commercial char broiler, any accoutrements installed to enhance or support the operation of the emissions control device, the maximum air flow rate, and other relevant operating conditions during the test, as specified by the department.
b. A description of the emissions control device used on the commercial char broiler model being certified.
c. A statement that testing has been conducted in accordance with the requirements of this section.
(Added City Record 8/17/2016, eff. 9/16/2016)