b'LT ENGINEERINGCATALOGSYSTEM COMPONENTSSIZINGThe ParkUSA grease interceptor consists of the mainGravity Grease Interceptors are recommended to becomponents shown below: sized utilizing Best Management Practices (BMP).Sensors: Indicate water level inside unit. The commonly used BMP sizing methods are theControl Panel: The Control System consists of a panelSeating Method and the Drainage Fixture Unit Method that receives signal from the high-level sensor, it is(2012 UPC). All methods are based on sizing accordingprogramed for easy use for the end-user. to local plumbing codes and on years of field performance Grease Interceptor: The shell of the unit can betesting with methods utilizing the relationship of the constructed from Precast Concrete, Fiberglass, or Steel.probable flow rate and retention time to estimate the Model names and configurations vary by material. grease interceptor size.Seating Method: The different variables include number OPERATION of seats or beds, gallons of wastewater per meal, storage As the Plumbing and Drainage Institute states, uponcapacity factor, number of hours open and loading factor.entering the grease interceptor, the effluent is directed(D) x (MF) x (GO) x (RT) x (ST) =through the separation chamber of the interceptor bySize of Grease Interceptor (gallons)means of a system of baffles. The baffles serve to lengthen the flow path of the effluent to increase the time ofWhere:separation while providing a non-turbulent environmentD = Total Number of Seats in Dining Areafor separation to take place. The entrained air will separateMF = Meal Factor, based on establishment type & average from the effluent quickly. As it does so, it accomplishes twotime per meal:things; First, the escaping air accelerates the separation of FOG as it rises rapidly to the surface of the water in the1.33Fast Food / Cafeteria (45min)separation chamber. The rising air bubbles literally pull1.00Restaurant (60min)the FOG globules to the top of the water. Second, the air0.67Fine Dining (90 min)released then provides a small amount of positive pressure0.50Banquet Hall & Commissaries (120 min)above the contents of the separation chamber to regulate0.375School Cafeteria* (120 min)the internal running water level of the grease interceptor. *(lunches served over 120 min & 25 percent absentee/sack DESIGN CONSIDERATION lunch factor rate)One of the most controversial issues relating to a greaseGO = Gallons of wastewater per meal:interceptor is: what fixtures or sources must be part of the6with dishwashing machineFOG interceptor system.All drain-borne FOG is a problem5without dishwashing machineand if the problem is going to be solved all sources of FOG2single service kitchen**must pass through the grease interceptor. There is little1food waste disposalcontroversy about connecting pot sinks. There is some controversy about connecting dishwashers. There areRT = Retention Time:some questions relating to floor drains, but discharge from2.5commercial kitchen wastefood grinders (or garbage disposals) is almost universally1.5single service kitchenrequired to bypass the grease interceptor or to have the pulverized solids removed from the waste stream before itST = Storage Factor, based on hours of operation:enters the interceptor. 1.0operation of 8 hours1.5operation of 12 hours2.0operation of 16 hours3.0operation of 24 hours1.5single service kitchen**** Single service kitchen: meals are served as take out or on disposable plates and utensils; facility clean-up is the only dishwashing involved.Example #1:A well known Seafood Restaurant is being designed with a seating capacity of 130 people, a full service kitchen, and an 8 hour operation schedule:(D) x (MF) x (GO) x (RT) x (ST)=Size of Grease Interceptor (gal)130 x 1.00 x 5 x 2.5 x 1.0 = 1625 gallonsA 2,000 Gallon interceptor is selected236 INFO@PARKUSA.COM|888-611-7275|WWW.PARKUSA.COM'