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District Rule 4692 reduces PM emissions by requiring catalytic oxidizers for chain-driven charbroilers, including those used in many typical fast-food restaurants. Rule 4692 is among the most stringent rules in the nation for controlling emissions from commercial charbroiling operations. Since the initial rule adoption in March 2002, PM2.5 emissions from chain-driven charbroilers have been reduced by 84%.
Through commitments from the District’s 2018 PM2.5 Plan, the District explored potential amendments to Rule 4692 to further reduce PM2.5 emissions from this source category.
On December 17, 2020, the Governing Board adopted a comprehensive strategy to continue to address emissions from commercial underfired charbroilers, which included creating enhancements to the Restaurant Charbroiler Technology Partnership (RCTP) program, developing and providing guidance to local agencies for the development of ordinances, providing education to local agencies on the health impact of commercial cooking emissions, working with CARB as they consider developing a statewide Suggested Control Measure, working with CARB/EPA in making improvements to the emissions inventory for commercial underfired charbroiling, and formalizing the restaurant workgroup to stay connected with current industry conditions and to continue to develop and deploy underfired charbroiler emissions control technology.
|Date & Time||Notice||Presentation Materials|
|Thursday, December 17th, 2020 at 9:00 AM||Governing Board Adoption of Commercial Underfired Charbroiling Emission Reduction Strategy||Presentation|
|Thursday, August 20th, 2020 at 9:00 AM||Governing Board Update on District's Underfired Charbroiling Strategy||Presentation|
|Thursday, December 12th, 2019 at 10:00 AM||Notice of Public Scoping Meeting||Presentation|
To further demonstrate the successful use of control equipment in the Valley, and to ease the financial burden for Valley businesses that wish to install control equipment, the District is currently offering substantial incentive funding. Participating restaurants will be provided funding for the full cost of purchasing, installing, and maintaining installed systems during a demonstration period covering two years of operation. Participating restaurants will be allowed to keep the equipment after the demonstration period has concluded.