15A NCAC 02D .0957. COMMERCIAL BAKERIES

(a)  For the purpose of this Rule, the following definitions apply:

(1)           "Baking Oven" means an oven used at any time for the purpose of baking yeast-leavened products, including bread and rolls.

(2)           "Commercial Bakery" means an establishment where bread and baked goods are produced.

(b)  This Rule applies in accordance with Rule .0902 of this Section to any baking oven at a commercial bakery with potential volatile organic compound (VOC) emissions of 100 tons per year or more.  Daily volatile organic compound emissions shall be determined according to the calculation procedures in Paragraph (d) of this Rule.

(c)  Emissions of VOC from baking ovens subject to this Rule shall be reduced by at least:

(1)           90 percent by weight, or

(2)           60 percent by weight, if biofiltration is used.

(d)  Daily volatile organic compound emissions from each commercial baking oven shall be determined according to the following: EtOH = 0.40425 + 0.444585[(Y x T) + (S x t)], where:

(1)           EtOH = pounds ethanol per ton of baked bread;

(2)           Y = baker's percent yeast in sponge to the nearest tenth of a percent;

(3)           T = total time of fermentation in hours to the nearest tenth of an hour;

(4)           S = baker's percent of yeast added to dough to the nearest tenth of a percent;

(5)           t = proof time + floor time in hours to the nearest tenth of an hour.

(e)  The owner or operator of a commercial bakery shall notify the Director within 30 days after the calculated emissions of VOC from the bakery equal or exceed 100 tons per year.  The owner or operator shall submit within six months after such calculation a permit application including a schedule to bring the facility into compliance with this Rule.

 

History Note:        Authority G.S. 143-215.3(a)(1); 143-215.107(a);

Eff. May 1, 1995.