What type of air pollution is emitted from bakeries?

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What type of air pollution is emitted from bakeries?

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Contaminants are emitted from several different processes in a bakery including gas combustion. The major contaminants of concern emitted from bakeries are known as volatile organic compounds (VOCs). The primary VOC emitted from bakery operations is ethanol. The ethanol produced by yeast metabolism is generally liquid at temperatures below 77 oC (170 oF), and is not emitted in large amounts until the dough is exposed to high temperatures, 240 oC (464 oF). The main source of ethanol emissions at the bakery is the oven. Ethanol and other VOCs combine in the atmosphere to form smog. Do I need a permit? Air pollution permits are required for “air contaminant sources”. An air contaminant source is anything that emits air pollution. A permit is required for an oven if: • the oven is located at a commercial bakery; • bakery production rate is greater than 1000 lbs/hr; and • the oven bakes yeast-type products. If the bakery is not a commercial bakery, the ovens do not need permits. A commercia

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