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0:50 1:39 And throw away fill bucket with soapy water and flush out each component of the grease. Trap. UsingMoreAnd throw away fill bucket with soapy water and flush out each component of the grease. Trap. Using a sponge wash down the baffle. Wall. Then return the gray water back into the grease trap.
What are the guidelines for grease interceptor design?
The liquid depth shall not be less than 2 feet 6 inches nor more than 6 feet. Access to each grease interceptor shall be provided by a manhole over the inlet and a manhole over the outlet. There shall also be an access manhole for each 10 feet of length for interceptors over 20 feet long.
What is the 25 rule for grease interceptor?
There is a 25% rule that applies to both grease interceptors and grease traps that states the FOG (floats to the top) and solids (settles to the bottom) content of the device should not be in excess of 25% of the grease interceptor/trap depth.
How to calculate grease interceptor capacity?
How to size your Grease Trap Measure your sinks. Convert the capacity from total cubic inches to gallons per minute (GPM) by dividing by 231: Add any additional appliances (optional) Determine the flow rate and drainage period. Select interceptor from the table below which corresponds with the flow rate calculated.
Where are grease interceptors required?
Grease traps/interceptors shall be installed to receive the drainage from plumbing fixtures and equipment with grease-laden wastewater located in the FSEs such as restaurants, hotel kitchens, hospitals, school kitchens, cafeterias or clubs.
How often should grease traps be cleaned? The frequency of restaurant grease trap cleanings varies with how often the kitchen produces FOG. On average, cleanings should be performed every one to three months.
What is the purpose of a grease trap or grease interceptor?
A grease trap (or interceptor) is a plumbing device designed to physically separate grease and solids from kitchen wastewater before it is introduced into our sewer collection system.
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