Upload
others
View
3
Download
0
Embed Size (px)
Citation preview
^p,'^<&^-
D;,;'
^MAMZ IFAMIEMT EBAI^ISI^EISS'
Jan.28,2020
Report Due Date: Feb. 15, 2020
Attention: AQ Permit CoordinatorDepartment of Environmental Quality NWR-ESO/AQ FEB 1 3Northwest Region Portland Office700 NE Multnomah St. Suite 600Portland, OR 97232
Re: ACDP Permit No 26-2952-ST-01 2019 Annual Report
Attention: AQ Permit Coordinator
Enclosed is the reporting data required under ACDP #26-2952-ST-01 Reporting Requirements
This sheet contains data required under ACDP #26-2952-ST-01 Reporting Requirements: Franz Bakery
has been in compliance with all terms and conditions ofACDP #26-2952, through the reporting period01/01/19 through 12/31/19. Signatures by designated representatives are at the end of this report.
REPORTING REQUIREMENTS
A. Operating parameters
I. Weekly Tons of baked dough, by product type: See attachment #26-2952-1. Thisattachment shows monthly tons of baked dough, the same method we have used on all
previous annual reports. Because the final draft of our ACDP was not issued until 10-15-
19, our dough tonnage and VOC calculation spreadsheet for 2019 followed the samemethodology that was used on all past annual reports. For calendar year 2020 we have
modified our recording method to reflect weekly tons of dough.
II. Monthly types and quantities of fuel used, in million cubic feet or gallons:Natural gas = 74.7 #2 Heating Oil = 0 Gal (did not test boilers on heating oil this
year). See Attachment #26-2952-11 for monthly breakdown.
III. The estimated percentage of natural gas combusted in the ovens versus other fuel
burning equipment: 67% ovens and Catalytic oxidizer, and 33% other
IV. Maximum and average sulfur content, by weight of fuel oils used: No heating oil was
used in the bakery boilers this calendar year.
V. Weekly average inlet and outlet temperatures of catalytic oxidizer: See attachment
#26-2952-111.
VI. Weekly Parameters used to calculate the weekly VOC emission factors for each
product line, including Yi, ti, S, and ts: See attachment #26-2952-1
IFEEAHZ IFAMIEE^ I1BAII^EEE,EISS-sU—t. .-Ay •..-ae-. •*Wl- Ito-. .,• ^
VII. Sulfer content of oil, as received: No heating oil was used in the bakery boilers this
calendar year.
B. A summery of annual pollutant emissions determined each month in accordance withCondition 5.3-5.7: See attachment #26-2952-1
C. Records of all planned and unplanned excess emissions: There have been no planned or
unplanned excess emissions during the 2019 calendar year.
D. Summary of complaints of relating to air quality received by permittee during the year:
There have been no complaints during the 2019 calendar year.
E. List permanent changes made in plant process, production levels and pollution control
which affected air contaminant emissions: There have not been any plant process or pollution
control changes during the 2019 calendar year. Production volumes were down roughly 11%
when compared to 2018 calendar year. Our Adamatic production line was down for repairs for
the majority of period 6 through period 12 of 2019.
F. List major maintenance performed on pollution control equipment: The catalytic oxidizer
was down for the Week Ending 1/12/19 due to a PLC failure. We installed a new CPU on thePLC. The oxidizer was functional for the rest of 2019. This is reflected in the monthly VOCcalculation for period 1 on the Bun line.
We believe that the above information, along with the enclosed data completed in this report isaccurate. If you have any questions or if there is any further information needed do not hesitate to
contact me.
Sincerely,
Jeff GopherChief Engineer503-232-2191 ext. 4225Jeff. copher@usbakery. corn
Attachment #26-2952-1
PERIOD #1PERIOD #2
PERIOD #3
PERIODS
PERIODS
PERIOD i»6
PERIOD #7
PERIOD #8
PERIODSPERIOD #10
PERIOD #11PERIOD #12PERIOD #13
ROLUNG 13 FOUR.WEEK TOTAL
YEAR
20192019
2019
20192019
2019
20192019
2019
201920192019
2019
TONS VOC'S
PRODUCED
BUNS
0.565
0.023
0.026
0.026
0.026
0.026
0.026
0.026
0.026
0.024
0.024
0.024
0.023
0.87
Pounds ofVOC per ton of Dough
PORTLAND
0.09
IIOUGHJGH
TONS DOU6H TONS DOU6H TONS I
PRODUCED PRODUCED PRODUCED
ADAMATIC BUMS STRINGLINE
1390.334 552.868
1439.923 575.511
1595.864 574.221
1619.619 701.432
1626.433 849.460
1639.744 820.044
1611.570 811.293
1630.615 873.641
1603.110 756.651
1521.791 672.398
1510.614 612.803
1452.378 538.256
1409.472 542.146
20051.47 8880.72
PRODUCT.
TONS DOUSH
PRODUCED
MUFFINS
566.733
636.261
576.919
622.077
581.161
581.589
557.011
571.163
592.945
644.151
614.793
617.058
557.793
7719.65
TOTAL TONS
DOU6H
PRODUCED
3678.16
3852.81
3876.77
3690.18
3850.66
3732.96
3490.45
3567.66
3462.26
3519.20
3353.23
3254.35
3141.17
46469.86
|VOC EMISSIONS TONS/YEAR[TONS OFVOC EMITTED =VOC E.F.
|BP = PRODUCTION IN TONS/YR
Franz Bakery Portland, OR
AQ permit #26-2952-ST-01
2019 NOx CO annual report
Attachment #26-2952-11
Month
Jan.
Feb.
Mar.
Apr.
May
June
. July
Aug.
Sep.
Oct.
Nov.
Dec.
Natural gas
MM/CF Boilers
2.4819
2.3466
2.4433
2.0727
1.8138
1.7445
1.5985
1.5673
1.6492
2.0098
1.8924
2.1852
Natural gas
MM/CF Ovens
4.5233
4.2380
4.5315
4.3546
4.2885
4.1387
4.0120
3.9828
4.1726
4.4270
4.0449
4.1478
Total Nat.
Gas MM/CF
7.005
6.585
6.975
6.427
6.102
5.883
5.611
5.550
5.822
6.437
5.937
6.333
Tons Nox
0.350
0.329
0.349
0.321
0.305
0.294
0.281
0.278
0.291
0.322
0.297
0.317
Tons CO
0.294
0.277
0.293
0.270
0.256
0.247
0.236
0.233
0.245
0.270
0.249
0.266
I Totals 23.805 50.862 74.667 3.733 3.136|
Month Boiler
Diesel
Total #2 Heating Oil (Gal)
Gallons
0
0
0
Total
0|0|
Tons Nox
0
0
Tons CO
0
0
United States Bakery 340 NE UthAve# BLR Portland ORUnited States Bakery 340 NE llth Ave#OVN Portland OR
acct# jan feb mar apr may jun jul aug sep oct nov dec97232-2755 562258 24,825 23,472 24,439 20,732 18,142 17,449 15,989 15,677 16,496 20,103 18,929 21,857 238,11097232-2755 562257 45,244 42,390 45,326 43,556 42,895 41,397 40,130 39,838 41,736 44,281 40,459 41,488 508,740
2019 Gas Usage (Therms)
Acct.#
Month
JanFebMarApr
MayJunJul
Aug
SepOctNov
Dec
Total
562258
Usage
24,82523,472
24,43920,73218,142
17,44915,98915,67716,49620,10318,92921,857
238,110
Acrt. #
Month
JanFebMarAprMayJunJul
Aug
Sep_
OctNovDec
Total
562257
Usage
45.24442,390
45,32643,55642,895
41,39740,13039,83841,73644.281
40,45941,488
508,740
Attachment #26-2952-11
lA/eek Ending
1/5/20191/12/20191/19/20191/26/20192/2/20192/9/2019
2/16/20192/23/2019
3/2/20193/9/2019
3/16/20193/23/20193/30/20194/6/2019
4/13/20194/20/20194/27/2019
5/4/20195/11/20195/18/20195/25/20196/1/20196/8/2019
6/15/20196/22/20196/29/2019
7/6/201S7/13/20197/20/20197/27/201S
8/3/201E8/10/201E8/17/201E8/24/201E8/31/201E
9/7/201S9/14/201E9/21/201C
9/28/201E10/5/201E
10/12/201E10/19/201E10/26/201E
11/2/201C11/9/201C
11/16/201C
11/23/201C11/30/201C
12/7/201C
12/14/201E12/21/201C12/28/201C
Avg. InletTemp
(Fahrenheit)725215725725730725725725
735730725725725
725725720725725730725730715720720680590585610565560
600610
600595600650610590
575560565610590
565560450590560560555
555550
Avg. Outlet Temp
(Fahrenheit)880230875860875860870860
860855870865850865850855850850870860850850
850850920910900900910910
950960
950950960
940950910890880880875
860860
850750880890880890890890
Notes
1C CPU Failure
United States Bakery
340 NE 11th Ave # BLR So< (.£AS>OR 197232-2755
FOODP III Raymond Edwards g#Mame?
General! Usage [Meter | Contract
27,175.01
22,178.01
25,156.0
24.268.0
26.798.0]
25,213.0
25.827.0
24.447.0
23.734.0
24.804.0
24,976.0
25.036.0
299,612.0
0.0|
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
24.825.0]
23.472.(
24,439.0
20,732.0
18,142.0
17.449.0
15.989.0
15.677.0
16.496.0
20,103.0
18.929.0
21.857.0
24,703.01
21,241.0
22.440.0
20,614.0
21.711.0
19.144.0
17.430.0
18,122.0
18,844.0
17.246.0
19.850.0
23.291.0
244,636.0
32,408.01
26.993.0]
28.700.0
25,556.0
25.557.0
24.618.0
22,016.0
23,616.0
21.553.0
24,847.0
25,972.0
27,565.0
309,401.0
United States Bake
340 NE 11th Aw # OVN OME^<>OR 197232-2755
FOODP Bl Raymond Edwards || #Mame?
General! Usage [Meter ; Contract
40,211.0
37.664.0
41,460.0
40,658.0
42,089.0
42,400.0
42,737.0
44,323.0
41,332.0
42,329.0
39,288.0
41,359.0
45.244.0
42.390.0]
45.326.0
43,556.0
42,895.0
41,397.0
40,130.0
39.838.0
41,736.0
44,281.0
40,459.0
41.488.0
44,999.0
40,235.0]
47.563.0
45,878.0
48.235.0
45,440.0
45.809.0
46,648.0
46.017.0
46,977.0
42,797.0
40.738.0
45,910.0
39.864.0
43.368.0
41,036.0
43,548.0
42,870.0
44,055.0
46,769.0
41,343.0
44,246.0
41,503.0
40.523.0
515,035.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
From: Jeff Gopher <[email protected]>Sent: Monday, January 13, 2020 1:18 PMTo: Edwards, Raymond <[email protected]>; Tibbetts, Anthony <[email protected]>
Subject: [External]Franz Bakery Portland Gas Totals for 2019
CAUTION: This email originated outside NW Natural. Please do not click links or open attachments unless yourecognize the sender and know the content is safe.
Ray,
I am getting ready to submit my annual air quality report for 2019 and I need to request some information.
Can I please get the monthly gas totals for 2019 (January - December) for meters 688037 and 601806. Please let meknow if you need any additional information from me.
Thanks,
Jeff Gopher
0!'>;^'"n!.'P;!''l«iu"''"!'!^"'.'ir"""^»l:'!0"»li>y-l'>!^'DIJ<;'rlnN!
Oregon Department of'Envii-onmcntiil QualityOlC.HOK 9.^1>1W^fias RePorts fendUs,;:o,,i,™n>
Emissions Year / Source 2019 26-2952 (United States Bakery)
Current Report: EZFiler
Rei,ortiEiUsslons^A,Uii'..»!A.to.'l!'fitec^-f°"nat_l!::<r°'l io
Source Information
Report EmissionsV I ew CaJ cylate d E m issi on s
Greenhouse Gas Emiss1ons:Calculatioft-Oetails
Facility; 26-2952 - United States Bakery
. lrPllatiIAt*ach?? Process"SMiitMiEiuSnS^!"
Annual Rate | Energy Content |poll«tant| E^wn \^^ | Emteions | EmJ^n | GWP
Emission)
boilers JDej^rtment of Environmental Qya
iNaturalGas | 238,110 them |74?[tt61WlBRi?Jil.Mt^sT.6°°^.jSf^g-a^ny.
Email; [email protected]
Webslle Feedback HccSisIHITIy"
10 Portland. OR 97232;c^8-3^ny^p,m,
CH4 0.00100] kg/mmbtu-;29-Se96-1-Fin-!S03«2-29-ei-24-
53.060001 kg/mmbtu
kg/mmbtu
0.024
1,263.412
0.002
metric ton
metric ton
metric ton 298
Sub total;
Natural Gas 508,7'tO them | 1,026 mmbtu/mmcf
0.59
1,263.41
0.71
1,264.71
CH4
C02
N20
0.00100
53.06000
0.00010
kg/mmbtu
kg/mmbtu
kg/mmbtu
0.051
2,699.374
0.005
metric ton
metric ton
metric ton
25
1
29S
Sub total:
Total emissions for this facility;
1.27
2,699.37
1.51
2,702.16
3,966.87
Oregon Depariinent ol'Rnvironinei)tal Quality
tSSfSrisiSffS/H '.•IH'.K.OII i^r.t<i KC|)OIIS
S i 111 I a! 1 j' [sda:tafonnat___^^ r>,.. .1 > |^
Greenhouse Gas Emissions Filing Report
Facility: 26-2952 - United States Bakery Emissions Year: 2019
Emissions UnH
boilers
F((of / Proce*>9
I Natural Gas
I Natural Gas
Unit total:
E'mission?? CO^s
1.264.717 metric tons
238.110 them
Unit total:
508,740 Iherm
Total emissions for this facility:
2.702.162 malrictons
3,966.879 metric tons
u.-lntS K.ippoit ^ v (•:() RwrC, ^ ['
The Oregon Peyarlt
p
Oregon Department of Environmentaf QuatityHesriquart<TS: 700 NE Mu!frno;nsh Street, Suite 600, ParUftnd, OF!
phon^: 503.229-56t3fiortoil freft in Oregon S00-^5?.--^0nTTY: 1-800-735-2900 W<; 50?>-2?.9-6-t24
ncnt of E'nvironmcntai Qualiiy is a. regusatur/ flgency authoft^ed to prote
the Slsie of Oreaon and llie En^aiim(aiL,i!J^2ij2i,ji2ii_Aa^^
PRO Web KiEt? privacy •loUc.e
•<?3?
ct Urmjon'^ envK'i imnent by
Oregon Depurtmt'nf of Environmental Quality - |1>R()1.)UC"1 ION]
Greenhouse Gas Submission
Emissions Year / Source 2019
Spnd U.^ n Con'UYient
26-2952 (United States Bakery)
nr^n(-' Home
Source Information
Report Emissions
View Calculated Emissions
Upload Attachments
Submit your GHG report
Current Report: EZFiler
Source united States BakeryName
Source 340 NE11THAVEAddressipORTLAND, OR 97232-2755
Reminder:UploadSupportingDocumentationfor processemissions,then Submityour GHGreport
Source ID 26-2952
Emissions 2019Year
Report by CERSLoaderStatus on
Cancel Report for United States Bakery
_] Want to Cancel My Submission
Cancel Snbrni'.'.'Kin ^ («^j
Your Emissions Report lias been •iubmitted
\'l3:,e ? 3ur.inii:ii;)0!') Gomm-nt
Close/Back ] Report Emissions I View Reports | 2019 GHG Filing Report |(^)
Department of Environmental Quality700 NE Multnomah Street, Suite 600 Portland, OR 97232
Hours: Mon-Fri, 8 a.m.-5 p.m.
Email: [email protected] | Phone: 503-229-5696 | Fax: 503-229-6124
Website Feedback Accessibility Privacy Policy