Grease is the word!
Grease separator or grease trap installation is used in the catering industry to prevent a build up of grease and liquefied fats from solidifying and blocking the flow to the drainage system. Therefore a grease treatment system should be installed by restaurants and catering establishments to help and support the drainage system. A grease separator/trap installation is particularly important in kitchens and processing plants where more than 30 meals per day are served regularly and grease / bi products are discharged into the foul drainage system.
The new European design standard for a grease separator or grease trap installation is EN1825 which stipulates that in order to calculate the correct size (or Nominal Size(NS)) of a grease trap or grease separator, 4 major factors are calculated:
- a. Influence of cleaning and rinsing agents used.
b. Density of grease/oils to be separated or trapped.
c. Maximum temperature of water.
d. Maximum flow rate of water.
The formula is ( a x b x c) x d = NS then NS x by either 100 or 200 to allow for sludge.
Therefore if a = 0.004 b = 3.75 c = 100 then a x b x c = 1.5 this is then multiplied by d
If we assume d = 1.5 then NS = 2.25 (1.5 x 1.5).
The final calculation is based on the application. The larger figure of 200 is used for abattoirs and similar processing plants. Taking the lower value of 100 the litre capacity for the grease trap or grease separator would be 225 litres i.e. 2.25 x 100
We would therefore recommend our GH2 Grease Trap with a capacity of 450 litres |
