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TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR:
The Turbochef model HHC2020 conveyor oven was tested using the method derived from EPA Method 202. The
manufacturer also provided the following food load as noted below:
(Sandwich Type)
Turkey / Cheese
Wreck
Italian / Cheese
Chicken Salad
Roast Beef / Cheese
Ham / Cheese
TOTAL COOKED
An 8 in. by 6 in. rectangular, 108 in. tall sheet metal stack was constructed on top of a sheet metal hood and
mounted above the exhaust vent of the induction cooker. A sampling port was located approximately 80 in.
downstream from the hood exhaust, at which point it was determined there was laminar flow. The hood exhaust was
maintained at 500 CFM throughout the duration of testing. The sampler was assembled and an out of stack filter was
used. A pre-leak check was conducted and determined to be < 0.02 ft/min. Sampling was done at 8 traverse points.
The oven was operated normally by cooking the following foods at a temperature of 590°F:
FOOD (Sandwich Type)
Turkey w/Cheese
Wreck
Italian w/Cheese
Chicken Salad
Roast Beef w/Cheese
Ham w/Cheese
Two sandwiches were placed on the conveyor at a time with an interval between sandwiches as described above.
The cooking cycle was repeated for 8 hours of continuous cooking.
During the cooking operation, it was noted whether or not visible effluents evolved from the air exhaust of the
hood. Gauge, meter and temperature readings were taken and recorded every 10 min. After cooking, the condition
of the duct was noted and a post-leak check was conducted and determined to be < 0.02 ft³/min.
After being allowed to cool, the sampling equipment was disassembled; the filter was removed, and placed into a
sample container labeled No. 1. The liquid in impingers Nos. 1, 2, and 3 were volumetrically measured and
transferred to sample container No. 3. The silica gel and impinger No. 4 was transferred to sample container No. 5.
The nozzle, probe and impingers were rinsed three times with water and the rinse was added to container No. 3.
These parts were also rinsed three times with acetone and transferred to container No. 4. All additional inter surfaces
of the sampling terrain glassware were rinsed with methylene chloride three times; the rinse was transferred to
container No. 6. A blank of acetone approximately equivalent to the amount used for rinses was aliquoted into
container No. 2, the same was done for the distilled de-ionized water and methylene chloride except that these were
aliquoted into their own individual containers labeled No. 7 and 8 respectively. All containers were properly labeled
and sealed, then the liquid levels in all the containers were marked.
The analysis phase was done in accordance with EPA Method 202, using the out of stack filter.
A P P E N D I X: A
FOOD
SANDWICHES
COOKED
One Complete Cycle (1 Hr)
Sandwiches Per Hour
(Approx)
71
53
38
22
20
16
PERCENT
COOKED
555
33 %
393
23 %
294
18 %
166
10 %
144
9 %
120
7 %
1672
100 %
Cook Time (min)
1
Page 5.2
Product Interval (sec)
20
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