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Creep, creep, creep. Here they come again — the government. Specifically, this time, it’s the San Joaquin Valley Air Pollution Control District circling restaurant charbroilers. On Thursday, the board will consider amending an existing rule to bring more restaurants into its regulatory fold. Right now, the rule affects only restaurants using “chain-driven” charbroilers, which, essentially, move meat through a tunnel of flame and are used by larger fast-food joints. The amendment being looked at would include “under-fire” charbroilers. These are used by smaller restaurants and, according to the San Joaquin air district staff report, make up 72 percent of all commercial cooking emissions in the district. Wow, that must be a really big problem. Hard to say, actually. Staff doesn’t know how many restaurants are cooking this way and so has no way to form a baseline emission inventory. Well, these charbroil emissions must be some...
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