Md. Code Regs. 26.11.19.21

Current through Register Vol. 51, No. 12, June 14, 2024

Section 26.11.19.21 - Control of Volatile Organic Compound (VOC) Emissions from Commercial Bakery Ovens

A. Definitions. In this regulation, the following terms have the meanings indicated.

B. Terms Defined.

(1) "Commercial bakery oven (bakery oven)" means an oven with a rated heat input capacity of two MM Btu per hour or greater, that is used to bake bread, rolls, or other yeast-raised products.

(2) "Fermentation time" means the time elapsed between adding the yeast to the dough or sponge and placing the product into the bakery oven, expressed in hours.

(3) "Yeast percentage" means the pounds of yeast per hundred pounds of total recipe flour, expressed as a percentage.

(4) "Yt value" means a factor used to predict VOC emission rates from individual bakery ovens that is determined by multiplying the weighted yeast percentage (Y) by the fermentation time (t).

C. Applicability and Exemptions.

(1) This regulation applies to a person who owns or operates a bakery oven located at a premises that has a total potential to emit 25 tons or more of VOC per year.

(2) Except as provided in §C(4) of this regulation, the provisions of §D of this regulation apply only to the largest bakery oven at the premises.

(3) A person who owns or operates a bakery oven that is not subject to §D of this regulation is subject to §F(2) and (3) of this regulation.

(4) A person who owns or operates a bakery oven at a premises that was constructed before 1942 is exempt from the requirements of §D of this regulation until the bakery oven is replaced or modified.

(5) A person who owns or operates a bakery oven constructed on or after January 1, 1994, and that satisfies the conditions in §D(1) of this regulation shall comply with §D(2) of this regulation.

D. General Requirements.

(1) Except as provided in §C(2) and (4) of this regulation, a person who owns or operates a bakery oven that exceeds the average annual production tonnage of finished bread, rolls, or other yeast-raised products and the Yt value below is subject to §D(2) and (3) of this regulation:

(a) 10,000 tons with a Yt value of greater than 11.0;

(b) 15,000 tons with a Yt value between 8.1 and 11.0;

(c) 22,500 tons with a Yt value less than 5.0 and 8.0;

(d) 28,000 tons with a Yt value less than 5.0.

(2) A person who owns or operates a bakery oven that satisfies the conditions in §D(1) of this regulation may not cause or permit the discharge of VOC into the atmosphere unless emissions from the bakery oven are exhausted directly into a control device which is installed, operated, and maintained to reduce VOC emissions from the bakery oven by 80 percent or more overall.

(3) Except for a control device that is required to be installed by this regulation after July 15, 1995, a control device required by this regulation shall be installed and operated as expeditiously as practicable, but not later than July 15, 1995.

E. Use of Innovative Control Methods.

(1) Innovative Control Methods. If the owner or operator of a bakery oven subject to this regulation demonstrates to the satisfaction of the Department that an innovative control method has the capability of achieving compliance with this regulation, the Department shall allow its use if the conditions in §E(2) of this regulation are met.

(2) Conditions.

(a) Upon approval by the Department, the innovative control method shall be installed and stack-tested not later than July 15, 1995.

(b) The owner or operator of the bakery oven on which the innovative control method is installed shall complete basic engineering and design of a conventional control system, such as a thermal or catalytic oxidizer, not later than July 15, 1995, and be prepared to submit an expeditious schedule to construct the system if the innovative control method fails to achieve compliance.

(c) Determination by Department.

(i) Upon completing review of the stack test for the innovative control method as required in §E(2)(a) of this regulation, the Department shall make a determination as set forth in §E(2)(c)(ii)-----(iv) of this regulation.

(ii) If compliance is achieved, the Department shall allow continued use of the innovative control method. The bakery oven equipped with the innovative control method shall be retested within 24 months after initial approval by the Department.

(iii) If compliance is not achieved, but an overall emission reduction of 70 percent or greater is achieved, the Department shall make a determination to allow modifications to be made to improve performance, to amend this regulation, or a combination of both. If a determination is made by the Department to amend this regulation, the amendment shall be submitted to the U.S. EPA for approval. If a determination is made to allow modification to the innovative control method, the modified innovative control method shall be retested not later than 30 days after the modifications are completed, and retested within 24 months.

(iv) Upon failure to achieve an acceptable emission reduction, the Department shall notify the owner or operator of the bakery oven, and the owner or operator shall immediately begin installation of a conventional control system for which preliminary design and engineering were completed.

(3) Upon failure of the innovative control method at the time of the initial or 24-month retest, the owner or operator of the bakery oven may not be considered in violation if the owner or operator acts expeditiously to replace the control method with an approved conventional control system.

F. Reporting and Testing Requirements.

(1) A person subject to this regulation who installs a control device shall:

(a) Perform a stack test within 90 days after start-up of the control device using Method 25A under 40 CFR Part 60, Appendix A, or other test methods approved by the Department; and

(b) Submit test reports to the Department within 60 days after completing the required stack tests.

(2) A person who owns or operates a bakery oven that does not satisfy the conditions in §D(1) of this regulation shall maintain production records for that bakery oven and make these records available to the Department on request, and maintain these records for a period of not less than 3 years.

(3) Except as otherwise provided in this regulation, a person who owns or operates a bakery oven that satisfies the conditions in §D(1) of this regulation after January 1, 1994, shall notify the Department, and comply with the requirements of §D(2) of this regulation within 1 calendar year after the year in which the conditions were satisfied.

Md. Code Regs. 26.11.19.21

Regulation .21 adopted effective July 3, 1995 (22:13 Md. R. 970)