Best Available Control Technology (BACT ) Guideline 1.6.28|
Last Update: 7/2/2012
Direct-Fired Conveyorized Hotdog Cooking Oven
|Pollutant||Achieved in Practice or in the SIP||Technologically Feasible||Alternate Basic Equipment|
|Nox||70.0 ppmvd @ 3% O2 (0.085 lb/MMBtu) and natural gas fuel||1) 9.0 ppmvd @ 3% O2 using ultra-low Nox burner system, or equivalent control technology 2) 20.0 ppmvd @ 3% O2 using ultra-low or low-Nox burner system, or equivalent control technology|
|PM10||ovent vented to a regenerative thermal oxidizer (or an equivalent control system)|
|VOC||Oven vented to a regenerative thermal oxidizer (or an equivalent control system with at least 70% control efficiency)|
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.