In commercial kitchens and restaurants, grease traps play a vital role in managing waste and ensuring the smooth operation of plumbing systems. Properly locating and sizing grease traps is crucial for maintaining hygiene, complying with regulations, and preventing costly blockages. This article provides essential tips for effectively locating and sizing grease traps in commercial kitchens and restaurants. Chapter 10 of the International Building Code-Plumbing specifies the standards for designing, installation, and testing of grease traps.
Understanding the Importance of Grease Traps
Grease traps, also known as grease interceptors, are devices designed to capture fats, oils, and grease (FOG) before they enter the wastewater system. These substances can solidify and cause severe blockages in plumbing, leading to expensive repairs and potential health hazards. By intercepting FOG, grease traps help protect the environment, comply with local and state regulations, and ensure the efficient operation of kitchen plumbing systems.
Tips for Locating Grease Traps
- Proximity to Grease-Producing Fixtures
- Optimal Placement: Licensed and experienced plumbers place the grease traps as close as possible to grease-producing fixtures such as sinks, dishwashers, fryers, and other cooking equipment. This minimizes the distance FOG travels through the plumbing system, reducing the risk of blockages.
- Accessibility: Ensure the grease trap is easily accessible for regular cleaning and maintenance. Convenient access encourages routine maintenance, which is essential for the effective operation of the grease trap.
- Avoid High-Traffic Areas
- Safety and Hygiene: Avoid installing grease traps in high-traffic areas where food is prepared or served. This prevents contamination and maintains a safe and hygienic environment. It is recommended to place floor drains away from any cooking equipment and use a trench-type drain to reduce the risk of contaminants.
- Maintenance Convenience: Position grease traps in areas that allow for easy access without disrupting kitchen operations. This ensures that maintenance can be performed without interfering with the workflow.
- Compliance with Local Codes
- Regulatory Requirements: Adhere to local plumbing codes and regulations when determining the location of grease traps. Compliance with these standards is essential to avoid fines and ensure the safety of the plumbing system.
- Consultation: Work with a professional engineer or plumbing contractor familiar with local regulations to determine the optimal placement for grease traps in your specific area.
Tips for Sizing Grease Traps
- Calculate Peak Flow Rate
- Understanding Flow Rate: The size of the grease trap should be based on the peak flow rate of wastewater from grease-producing fixtures. This ensures the trap can handle the maximum amount of FOG during busy periods. This value can be significantly high for a commercial restaurant as there are a lot of grease-producing equipment.
- Calculation Method: Calculate the flow rate by considering the combined discharge rate of all fixtures connected to the grease trap. This involves determining the gallons per minute (GPM) of each fixture and adding them together. Example: If a sink has a discharge flow rate of 10 GPM and a dishwasher has a discharge flow rate of 20 GPM, the combined flow rate would be 30 GPM.
- Consider Fixture Units
- Understanding Fixture Units: Each fixture capable of draining gray water in a structure is assigned a drainage fixture unit (DFU). The DFUs are added up to determine the total DFU that the grease trap needs to be designed for.
- Calculation Method: Determine the total DFU by looking up DFU values for each fixture in the Plumbing code or appropriate sections of the ASME.
- Consider the Retention Capacity of the Grease Trap
- Retention Capacity: The grease retention capacity factor is a multiplier used to ensure that the grease trap or interceptor is adequately sized to handle the specific needs of a food service establishment. This factor accounts for the amount and type of grease-laden wastewater generated by different types of food service operations.
- Typical Factors: Depending on the type of food service, the retention factor can range from 1.0 for minimal grease producers to 2.5 for high grease-producing establishments. Example: A grease trap designed to handle a flow rate of 30 GPM with a retention capacity of 60 pounds of grease would be suitable for a kitchen in the previous example.
- Fixture Capacity
- Understanding Fixture Capacity: Fixture capacity refers to the volume of water a fixture can hold and discharge. This is crucial for determining the appropriate size of the grease trap. Example: A three-compartment sink with each compartment holding 20 gallons has a total fixture capacity of 60 gallons. The flow rate and grease retention requirements must match this capacity to ensure efficient operation.
- Allow for Future Expansion
- Scalability: Consider potential future expansion of the kitchen or restaurant. Choosing a slightly larger grease trap can accommodate increased flow rates and ensure continued compliance with regulations.
- Consultation with Professionals: Work with an experienced engineer or plumbing contractor to determine the appropriate size for your grease trap, taking into account current needs and future growth.
Maintenance and Best Practices
- Regular Cleaning and Maintenance
- Scheduled Maintenance: Establish a regular cleaning and maintenance schedule for grease traps. Routine cleaning prevents blockages and ensures the trap functions effectively. The engineer should specify the maximum time between cleanouts to ensure that the grease trap is not backed up and doesn’t begin to affect the space it is serving.
- Professional Services: Consider hiring professional grease trap cleaning services to ensure thorough and compliant maintenance on a regular schedule.
- Employee Training
- Awareness and Education: Train kitchen staff on the importance of proper grease disposal and the role of grease traps. Educated employees are more likely to follow best practices, reducing the risk of blockages.
- Monitoring and Reporting: Encourage staff to monitor the performance of grease traps and report any issues immediately. Early detection of problems can prevent costly repairs.
Conclusion
Properly locating and sizing grease traps is essential for the efficient and compliant operation of commercial kitchens and restaurants. By following these tips and working with experienced professionals, you can ensure that your grease traps effectively manage FOG, protect the plumbing system, and maintain a hygienic environment. For expert guidance and services related to grease traps and other engineering needs, contact Gunderson Engineering. Our team is dedicated to providing reliable and compliant solutions for your commercial kitchen and restaurant.
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