7.1 Sector Descriptions and Overview

Cooking is a source of both gaseous and particulate pollutants [ref 1 – ref 7]. Primary particulate emissions from cooking are predominantly organic carbon [ref 2, ref 5] and positive matrix factorization analysis of Aerosol Mass Spectrometry data from multiple cities in the United States suggest cooking contributes ~16% of observed organic aerosol and ~8% of observed PM2.5 in urban areas [ref 8 – ref 9]. In the NEI, emissions are estimated from the cooking of meat, including steak, hamburger, poultry, pork, and seafood, and french fries on five different cooking devices: chain-driven (conveyorized) charbroilers, underfired charbroilers, deep-fat fryers, flat griddles, and clamshell griddles. The table below notes all SCCs covered in this source category and the SCCs for which the EPA generates default emissions.

Table 7.1: Source Classification Codes used in the cooking sector.

SCC	SCC Level 1	SCC Level 2	SCC Level 3	SCC Level 4	Estimated by EPA?
2302002000	Industrial Processes	Food and Kindred Products: SIC 20	Commercial Cooking - Charbroiling	Charbroiling Total
2302002100	Industrial Processes	Food and Kindred Products: SIC 20	Commercial Cooking – Charbroiling	Conveyorized Charbroiling	X
2302002200	Industrial Processes	Food and Kindred Products: SIC 20	Commercial Cooking – Charbroiling	Under-fired Charbroiling	X
2302003000	Industrial Processes	Food and Kindred Products: SIC 20	Commercial Cooking - Frying	Deep Fat Frying	X
2302003100	Industrial Processes	Food and Kindred Products: SIC 20	Commercial Cooking – Frying	Flat Griddle Frying	X
2302003200	Industrial Processes	Food and Kindred Products: SIC 20	Commercial Cooking – Frying	Clamshell Griddle Frying	X
2812001000	Miscellaneous Area Sources	Food and Kindred Products: SIC 20	Residential Cooking - Total	Total	X
2810025000	Miscellaneous Area Sources	Other Combustion	Residential Grilling	Total