Hi all,

Looking for some input from those that have experience with the EPA. I currently roast in a commercially zoned warehouse and have been for 6 years now. We are moving the roaster in our coffee shop and have just about worked out all the logistices, yet I still have a concern. I'm wondering if there is anything to be concerned with regard to the epa. I recall e-mailing them when we set up our roastery and they responded by saying that the rule of thumb is less than 50 lbs per hour no need for an afterburner. I will reach out to them again to see if this still applies, any input would be great. We are in New Jersey.

Thank you all.

Nick