under sink and underground grease trap
Under-sink grease traps are smaller units for low-volume kitchens, while underground grease interceptors are much larger sy
. Both work by using gravity to separate fats, oils, and grease (FOG) from wastewater, but they differ significantly in capacity, i
Under-sink grease trap
A smaller, hydromechanical grease interceptor (HGI) that is installed inside a commercial kitchen, typically under a sink or nea
Best for: Small cafes, delis, or businesses with lower wastewater output.
Capacity: Typically ranges from 4 to 50 gallons.
Installation: Relatively simple and inexpensive, with minimal business disruption.
Maintenance: Requires very frequent cleaning, often on a daily to weekly basis, due to its small size. This is a manual process t
Pros:
Lower initial purchase and installation costs.
Easy to access for routine cleaning.
Requires less space, making it ideal for smaller kitchens.
Cons:
Requires frequent, labor-intensive cleaning.
Can produce odors if not maintained correctly.
Limited flow capacity and may not handle peak-hour usage effectively.
Over time, maintenance costs can add up.
Underground grease interceptor
A large, multi-chambered tank, often made of concrete, that is buried outside a building and connected to the main drain line
Best for: High-volume operations like full-service restaurants, hotels, hospitals, and food processing plants.
Capacity: Ranges from 500 to 2,000 gallons or more.
Installation: Complex, expensive, and requires significant excavation, permits, and professional contractors.
Maintenance: Less frequent than under-sink traps, typically every 1 to 6 months. A professional waste hauler is needed to pum
specialized equipment. This reduces kitchen disruption and keeps odors out of the building.
Pros:
Handles high volumes of wastewater and FOG without compromising efficiency.
Less frequent maintenance is required.
Eliminates odors from inside the kitchen.
More durable with a longer service life.
Cons:
High initial installation cost and significant construction disruption.
Requires a licensed professional for maintenance.
Larger outdoor footprint required.
Which one should you choose?
The right choice depends on your establishment's size, wastewater volume, and budget.
Consider an under-sink trap if: You operate a small cafe, deli, or are a small restaurant with low FOG output. You have limited
Consider an underground interceptor if: You run a large, high-volume kitchen. Your long-term costs and minimizing kitchen dis
terceptors are much larger systems for high-volume commercial food establishments
iffer significantly in capacity, installation, and maintenance.
n, typically under a sink or near a dishwasher.
size. This is a manual process that can be done by staff, but it can be unpleasant and emit odors.
nnected to the main drain line.
contractors.
waste hauler is needed to pump out the accumulated waste using
FOG output. You have limited space and a smaller upfront budget.
osts and minimizing kitchen disruption are a higher priority than initial installation costs. Local regulations in your area mandate a larger ca
your area mandate a larger capacity.
Grease trap calculation methods vary depending on the type of trap (hydro-mechanical vs. gravity) and local plumbing codes
. The most common calculation is based on the fixture's volume to determine a peak flow rate in gallons per minute (GPM), w
Method 1: Calculation based on fixture capacity (Hydro-mechanical)
This method is used for smaller, indoor grease traps and is a standard approach recommended by the Plumbing and Drainage
GPM=((𝑳×𝑾×𝑫×𝑪𝒐𝒎𝒑𝒂𝒓𝒕𝒎𝒆𝒏𝒕𝒔)×𝟎.𝟕𝟓)/(𝟐𝟑𝟏×𝑫𝒓𝒂𝒊𝒏𝒂𝒈𝒆 𝑷𝒆𝒓
Formula:
Step-by-step example for a three-compartment sink:
1. Find the total volume: Measure the Length (L), Width (W), and Depth (D) of a single sink compartment in inches and multi
2. Calculate maximum fixture capacity: For example, a three-compartment sink with each compartment measuring 18" x 24
One compartment: 18×24×12=5,184 cubic inches
Total for three: 5,184×3=15,552 cubic inches
3. Convert to gallons: Divide the total cubic inches by 231 (the number of cubic inches in one gallon).
15,552÷231=67.3 gallons
4. Adjust for displacement: Multiply by a load factor of 0.75 to account for the space taken up by dishes.
67.3×0.75=50.4 gallons
5. Determine the flow rate (GPM): Divide the adjusted volume by the drainage period.
One-minute drainage period: Use a one-minute drainage period for grease traps located close to the fixture.
50.4 gallons÷1 minute=50.4 GPM
Two-minute drainage period: Use a two-minute drainage period if allowed by local codes, but be aware it can cause slowe
50.4 gallons÷2 minutes=25.2 GPM
6. Select the grease trap: Choose a trap with a PDI rating equal to or greater than your calculated GPM. For example, a calcu
Method 2: Sizing based on meal production (Gravity interceptors)
This method is often used for large, outdoor gravity interceptors and involves estimating grease load based on food service ac
Example calculation:
A restaurant with 75 seats operates 12 hours per day with a typical waste flow of 25 gallons per seat.
Multiply the number of seats by the waste flow:
75 seats×25 gallons/seat=1,875 gallons
For a commercial kitchen operating for a longer period, multiply by a time factor. Using the 12-hour day and a factor of 1.0, t
1,875 gallons×1.0=1,875 gallons
Result: A grease interceptor with a minimum capacity of 1,875 gallons is needed. Local regulations, however, may have fixed
Important considerations
Check local codes: Local plumbing codes always take precedence over general calculations. Your municipality will specify wh
Do not connect dishwashers to hydro-mechanical grease traps: High-flow dishwashers can overwhelm smaller traps. Many
grease traps and may require a larger, separate interceptor.
Oversizing vs. undersizing: While some suggest rounding up, an overly large grease trap can lead to longer retention times, w
corrodes the interceptor. A properly sized trap is key to effectiveness and longevity.
ty) and local plumbing codes
n gallons per minute (GPM), which is then used to size the trap.
by the Plumbing and Drainage Institute (PDI).
𝟑𝟏×𝑫𝒓𝒂𝒊𝒏𝒂𝒈𝒆 𝑷𝒆𝒓𝒊𝒐𝒅)
mpartment in inches and multiply them together. If you have multiple compartments, multiply the volume of one by the number of compa
mpartment measuring 18" x 24" x 12":
When to use a one-minute period:
Interior Installations:
When the grease interceptor is located inside the building and near the fixtures it s
Indirect Connections:
When a fixture is indirectly connected to the plumbing system and drains into the i
When to use a two-minute period (and why):
Exterior Installations:
se to the fixture. When the interceptor is installed outside the building, beyond a certain distance (e
Longer pipe runs:
ut be aware it can cause slower drainage. The longer developed length of piping for exterior installations can reduce the over
A two-minute drainage period accounts for this and ensures a suitable flow rate fo
ted GPM. For example, a calculated rate of 25.2 GPM would require a 35 GPM trap.
load based on food service activity.
17.30769
2.163462
3.245192
-hour day and a factor of 1.0, the calculation is
tions, however, may have fixed capacity requirements, such as a minimum of 1,500 gallons.
ur municipality will specify which calculation method to use and may have additional requirements for dishwashers or other appliances.
erwhelm smaller traps. Many municipalities prohibit connecting them directly to standard indoor
ad to longer retention times, which may cause the grease to rot and produce hydrogen sulfide that
f one by the number of compartments.
lding and near the fixtures it services.
ng system and drains into the interceptor.
g, beyond a certain distance (e.g., 20 feet) from the fixtures.
stallations can reduce the overall peak flow rate.
ensures a suitable flow rate for the interceptor
washers or other appliances.
[Link] unit method
This is a standard method that assigns a "fixture unit" value to each type of plumbing fixture based on its water usage and FOG
1. Assign fixture units: Consult local plumbing codes or standard tables to find the fixture unit (FU) value for all FOG-producing
Kitchen sinks (residential and commercial)
Garbage disposals (if permitted by local code)
Dishwashers (commercial)
Floor drains in kitchen areas
2. Calculate total fixture units: Sum the fixture units for all fixtures that will drain into the grease trap.
3. Determine flow rate and retention: A common formula converts total fixture units to a flow rate (in gallons per minute, GPM
(Total Fixture Units) x (3 GPM) x (17 minute retention) = Minimum Capacity (gallons)
4. Find total capacity: Multiply the total flow rate by the required retention time to find the minimum liquid capacity of the int
2. Flow rate method
This method is more detailed and calculates the total wastewater flow rate from all fixtures to determine the necessary grease
1. Measure each fixture: Calculate the flow rate (in gallons per minute, GPM) for each FOG-producing fixture in the building.
For sinks, calculate the total volume in cubic inches (length x width x depth) and divide by 231 to get gallons.
Consider a full drainage period, as specified by code, to find the GPM.
2. Apply diversity factor: Since not all fixtures will be used at peak capacity at the same time, apply a diversity factor based on
3. Sum flow rates: Add the flow rate from each fixture to get the total estimated peak flow rate.
4. Calculate capacity: Multiply the peak flow rate by the required retention time (e.g., 30 minutes, but check local code) and a
3. Wastewater discharge method (often used for commercial areas)
If the condominium has on-site restaurants or laundry facilities, this method may be a better fit for those specific operations a
Trap size = (# of meals x waste flow x retention x storage)
For a condominium, you would modify this formula:
Trap size = (# of residents) x (estimated daily wastewater flow/person) x (retention time) x (storage factor)
Example for residential units:
Number of residents: 200 (estimate based on unit occupancy).
Estimated wastewater: Assume 5 gallons of grease-laden wastewater per person per day.
Hours of operation: 24 hours.
Retention time: At least 60 minutes (1 hour) to ensure proper separation.
Storage factor: Depends on the frequency of cleaning; for a multi-unit property, a higher storage factor is prudent.
Calculation:
Total daily flow = 200 residents x 5 gal/person/day = 1,000 gallons per day.
Required trap size = (Total daily flow) / (24 hours/day) x (retention time in hours)
Required trap size = (1,000 gal) / 24 hr x 1 hr retention ≈ 42 gallons
This is a very simple calculation and does not account for peak flow. A more robust approach combines the flow rate or fixture
Important considerations
Residential vs. Commercial: Condominiums with no commercial kitchens require less capacity than those with restaurants, wh
Outdoor vs. Indoor Traps: Larger buildings typically use large, outdoor gravity grease interceptors (GGIs) that are installed in-g
Regular Maintenance: Proper sizing reduces the frequency of pump-outs but does not eliminate the need for regular cleaning
ed on its water usage and FOG contribution. The total fixture units are then used to determine the required grease trap capacity.
U) value for all FOG-producing fixtures. These typically include:
ate (in gallons per minute, GPM) and then specifies a required retention time. For example, a formula used by the City of Phoenix is:
mum liquid capacity of the interceptor.
etermine the necessary grease trap size.
ucing fixture in the building.
o get gallons.
ply a diversity factor based on the type of facility. For a residential building, this factor will be lower than for a restaurant.
es, but check local code) and a storage factor to get the minimum liquid capacity.
for those specific operations and can be scaled for residential use.
e factor is prudent.
mbines the flow rate or fixture unit method, along with local codes. For instance, the City of Fort Worth has specific guidance for scaling th
an those with restaurants, which produce a high FOG load. Some municipalities have separate requirements for residential and commerci
rs (GGIs) that are installed in-ground. Smaller, hydromechanical grease interceptors (HGIs) are for indoor or under-sink use and are insuffic
the need for regular cleaning. Regular maintenance is crucial to prevent system failure and costly backups.
grease trap capacity.
by the City of Phoenix is:
a restaurant.
specific guidance for scaling the UPC formula to account for hours of operation.
s for residential and commercial waste.
under-sink use and are insufficient for an entire condominium.