New York City officials are considering imposing emissions limits on the popular grilling device as the latest climatic shockarguing that such regulations could prevent premature deaths.
The blue state’s Department of Environmental Protection has proposed a new rule to establish emissions standards for commercial broilers that roast under fire, a commonly used method of cooking meat that gives it a smoky flavor.
The proposed rule would force everyone New York City restaurants using coal-fired broilers installed after May 2016 to reduce emissions from the appliance by 75%.
Additionally, under the rule, New York City restaurants that fry more than 875 pounds of meat per week would not be allowed to operate, with the exception that the business has an approved emissions control device.
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Chef David Guerrero prepares charcoal-grilled octopus and beef heart at Alma Cebiche Bar on Monday, Dec. 17, 2012, in Houston. (Brett Coomer/Houston Chronicle)
In the proposed rule, reviewed by Fox News Digital, officials argued that such regulations are about meat cooking devices could have prevented hundreds of deaths.
The document cites a study by the Ministry of Health and Mental Hygiene on premature deaths attributed to particulate matter (PM) — solid particles such as smoke or dust released when cooking or lighting fires.
“If all broilers had control technology installed, reductions in ambient particulate matter concentrations could prevent nearly 350 of these premature deaths each year,” the proposed rule states.
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The study reportedly found that commercial broilers emitted an estimated 1,400 tons of PM annually in five New York boroughs, which they concluded contributed to more than 12% of premature deaths attributable to PM annually from 2005 to 2007.
But restaurant owners they resent potential regulation.
Jeramie Robinson, chef at Zimm’s Little Deck, prepares char-grilled oysters Wednesday, Oct. 27, 2010, in Houston. (Nick de la Torre/Houston Chronicle)
“The fact that this is even a problem is not the burger,” Alan Rosen, owner of Juniors in New York, a restaurant that uses the charred meat method, told the New York Post.
“People are stabbing themselves on the subway and they’re worried about broilers? We’ve been doing it for almost 75 years. It’s absolutely ridiculous.”
In the proposed rule, the department acknowledges the difficulty of requiring New York restaurants to pass emissions tests.
“Demonstrating a 75% reduction in PM has been a challenge for many restaurant owners who do not have an EPA Method 5 certified emission control device,” the proposal states.
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A public hearing on the proposed rule will be held on January 29, 2025.
