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Best Available Control Technology (BACT ) Guideline 1.6.19
Last Update: 5/30/2000


Meat Smokehouse - Natural Gas-Fired,< or = 2 MMBtu/hr
Pollutant Achieved in Practice or in the SIP Technologically Feasible Alternate Basic Equipment
PM10Natural gas-fired Oven/smokehouse with a natural gas-fired smoke generator1. Thermal incinerator (Afterburner) 2. Electrostatic precipitator and wet scrubber. 3. Electrostatic precipitator 4. Wet Scrubber 5. Natural gas-fired oven/smokehouse with an electric smoke generator.Use of Liquid Smoke
VOCNatural gas-fired oven/smokehouse with a natural gas-fired smoke generator1. Thermal incinerator (Afterburner) 2. Wet Scrubber 3. Natural gas-fired oven/smokehouse with an electric smoke generator.Use of Liquid Smoke


BACT is the most stringent control technique for the emissions unit and class of source. Control techniques that are not achieved in practice or contained in s a state implementation plan must be cost effective as well as feasible. Economic analysis to demonstrate cost effectiveness is requried for all determinations that are not achieved in practice or contained in an EPA approved State Implementation Plan.

This is a Summary Page for this Class of Source. For background information, see Permit Specific BACT Determinations on Details Page.