Table 1A - Odour Source Identification Table for Sample Fryer Co. (Primary Sources) Continuous or Odorous Odour Exhaust Flow Current Odour Source Description Intermittent Contaminants Loading Characteristics Rate Control Measures Discharge Fryers Chicken Wings VOCs High Dedicated Stack High Continuous Mist eliminators – Fryers Potato Chips VOCs Moderate Dedicated Stack High Continuous Mist eliminators – Table 1B - Odour Source Identification Table for Sample Fryer Co. (Secondary Sources) Continuous or Odorous Odour Exhaust Flow Current Odour Source Description Intermittent Contaminants Loading Characteristics Rate Control Measures Discharge Continuous and Dry Seasonings Passive Vents and – VOCs Low Low Intermittent Bin vent filter Pressure Relief Valves Pre-dust drums Sources Vertical Stacks, Vertical Stacks, Wet Seasonings – Low to unimpeded with Marinators, Sauce VOCs Low Continuous Horizontal Exhausts, and Moderate appropriate discharge Applicators Passive Vents velocity Site-specific Source Description General indicators of the odour loading, stack parameters, and exhaust gas flow rate are provided in Tables 1A and 1B. Facilities should ensure that all available source and stack data, available through their Emission Summary and Dispersion Modelling (ESDM) report, is used to describe the odour sources as accurately as possible.
Table 1A - Odour Source Identification Table for Sample Fryer Co. (Primary Sources) Source Description Odorous Contaminants Odour Loading Exhaust Characteristics Flow Rate Continuous or Intermittent Discharge Current Odour Control Measures Fryers – Chicken Wings VOCs High Dedicated Stack High Continuous Mist eliminators Fryers – Potato Chips VOCs Moderate Dedicated Stack High Continuous Mist eliminators Table 1B - Odour Source Identification Table for Sample Fryer Co. (Secondary Sources) Source Description Odorous Contaminants Odour Loading Exhaust Characteristics Flow Rate Continuous or Intermittent Discharge Current Odour Control Measures Dry Seasonings – Pre-dust drums VOCs Low Passive Vents and Pressure Relief Valves Low Continuous and Intermittent Sources Bin vent filter Wet Seasonings – Marinators, Sauce Applicators VOCs Low to Moderate Vertical Stacks, Horizontal Exhausts, and Passive Vents Low Continuous Vertical Stacks, unimpeded with appropriate discharge velocity Site-specific Source Description General indicators of the odour loading, stack parameters, and exhaust gas flow rate are provided in Tables 1A and 1B. Facilities should ensure that all available source and stack data, available through their Emission Summary and Dispersion Modelling (ESDM) report, is used to describe the odour sources as accurately as possible.
example_odour_control_report_food_frying_facility.docx