PURPOSE: This rule restricts the emission of volatile organic compounds from bakery ovens at large commercial bakeries.

PUBLISHER’S NOTE: The secretary of state has determined that the publication of the entire text of the material which is incorporated by reference as a portion of this rule would be unduly cumbersome or expensive. Therefore, the material which is so incorporated is on file with the agency who filed this rule, and with the Office of the Secretary of State. Any interested person may view this material at either agency’s headquarters or the same will be made available at the Office of the Secretary of State at a cost not to exceed actual cost of copy reproduction. The entire text of the rule is printed here. This note refers only to the incorporated by reference material.

1. (1) Definitions. Definitions of some of the terms used in this rule may be found in 10 CSR 10-6.020 Definition and Common Reference Tables.

2. (2) Applicability.

   1. (A) This rule shall apply throughout the City of St. Louis, and Jefferson, St. Charles, Franklin, and St. Louis Counties.
   2. (B) This rule shall apply to new or existing commercial bakeries whose potential emissions are greater than one hundred tons per year (100 tpy).
3. (3) Requirement. The applicability level in subsection (2)(B) of this rule shall change to the level of major source as defined for any ozone nonattainment classification. Existing or new commercial bakeries that emit or have the potential to emit, in ozone nonattainment areas, one hundred (100) tpy or more of volatile organic compounds in areas classified as marginal or moderate, fifty (50) tpy or more in areas classified as serious, twentyfive (25) tpy or more in areas classified as severe, and ten (10) tpy or more in areas classified as extreme shall install volatile organic compound (VOC) emissions control device(s) in order to achieve at least eighty percent (80%) total removal efficiency on the combined emissions of all baking ovens.

4. (4) Determination of Compliance. Compliance with this rule shall be determined by the following methods:

   1. (A) The destruction efficiency shall be determined by using (EPA) Test Method 25A or another equivalent method approved by the director;
   2. (B) The amount of VOC per ton of baked bread shall be based on the EPA emission factors published in the Environmental Protection Agency document entitled “Alternative Control Technology Document for Bakery Oven Emissions,” EPA 453/R-92-017, December 1992, or administrator approved alternative methods determined through stack testing or industry literature acceptable to the administrator and to the director. Alternative methods must be approved by the director; and
   3. (C) The capture efficiency of the air pollution control device shall be determined by an administrator approved method. Administrator approved alternative plans that demonstrate a bakery’s oven(s) operate under negative pressure may preclude the need for capture efficiency determination. Alternative methods and plans must be approved by the director.

5. (5) Recordkeeping.

   1. (A) The owner or operator of a bakery oven shall maintain a daily record of operations. The daily records shall include at least:

      1. 1. The amount of raw material pro-

cessed;

1. 2. The percentage of yeast used;
2. 3. The fermentation time;
3. 4. The type of product baked;
4. 5. The amount of product baked;
5. 6. The emission factor used for each

product; and

1. 7. The quarterly emissions.

2. (B) Bakery owners or operators employing VOC emission control device(s) shall, as applicable, continuously monitor and record the following parameters of such device(s) while the bakery oven is in operation:

   1. 1. Exhaust temperature of all combus-

tion devices, if used. Combustion devices must be operated at temperatures high enough to achieve optimum destruction efficiency. The optimum operating temperatures will be established at the time of compliance determination;

1. 2. Temperature rise across a catalytic

oxidation bed, if used;

1. 3. Exit stream temperature on all con-

densers, if used; and 10 CSR 10-5

1. 4. Any other monitoring parameters as

found necessary by the director.

1. (C) Records under subsections (5)(A) and

1. (B) shall be retained by the owner or operator for a minimum of five (5) years. These records shall be made available immediately upon request for review by the Missouri Department of Natural Resources personnel and other air pollution control agencies upon presentation of proper credentials.
2. (6) Compliance Schedules. Any bakery owner or operator of an existing source subject to this rule shall submit a compliance plan to the director within three (3) months of the rule effective date or on the date that the commercial bakery becomes subject to this rule whichever is more recent. The compliance plan shall include, but shall not be limited to, control device description, testing protocol, date of compliance, and an operating and maintenance plan for the control device(s). The owner or operator shall demonstrate compliance with this rule within twelve (12) months of the date that the source becomes subject to the rule.

AUTHORITY: section 643.050, RSMo Supp. 1995.* Original rule filed Oct. 7, 1994, effective May 28, 1995. Amended: Filed May 15, 1996, effective Dec. 30, 1996. *Original authority: 643.050, RSMo 1965, amended 1972, transferred from 203.050 in 1986, 1992, 1993, 1995.