RE: Commercial cooking, and B(a)P factor from similar SCC

["Wu, Chun Yi" <Chun.Yi.Wu@state.mn.us>]

We used the NEI results which do not include any B(a)P for the two SCCs
in your question. 

Chun Yi 


-----Original Message-----
From: owner-airtoxics@great-lakes.net
[mailto:owner-airtoxics@great-lakes.net] On Behalf Of Dennis McGeen
Sent: Tuesday, September 05, 2006 10:11 AM
To: airtoxics@great-lakes.net
Subject: Commercial cooking, and B(a)P factor from similar SCC

Per the US EPA's documentation for the final 2002 nonpoint NEI for
criteria and HAP emissions, Appendix A, the area source category of
commercial cooking includes 5 SCCs.  2 of them are lacking a B(a)P
factor.  2302003000 (deep fat frying) and 2302003200 (clamshell griddle
frying) have no B(a)P factor so my first inclination was to use the
factor from 2302003100 (flat griddle frying).  

However, looking at the VOC and PM factors for 2302003200, I see they
are 6 to 10 times lower than the VOC and PM factors for 2302003100,
which makes me cautious about borrowing the B(a)P factor from
2302003100.  The difference is smaller when comparing the VOC factors
from 2302003000 and 2302003100 (about 3 times lower).

How did others approach this, if they utilized the same SCCs which the
NEI uses?  I suspect that the NEI does not include any B(a)P for the two
SCCs in question but I am unable to open the extremely large summary
text file with county and SCC level emissions to verify this.

Dennis



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