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Grease Trap Installation and Maintenance Guide

The document describes the requirements and design of grease traps for restaurants and other businesses where food is prepared. Grease traps should be installed near sinks and dishwashers to retain fats and prevent them from clogging the pipes. It is recommended that the traps have a minimum capacity, be easy to access and clean, and that cleaning is done daily.

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8 views12 pages

Grease Trap Installation and Maintenance Guide

The document describes the requirements and design of grease traps for restaurants and other businesses where food is prepared. Grease traps should be installed near sinks and dishwashers to retain fats and prevent them from clogging the pipes. It is recommended that the traps have a minimum capacity, be easy to access and clean, and that cleaning is done daily.

Translated by

ScribdTranslations
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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DEPARTMENT OF

ENVIRONMENT

Grease traps
APPLICATION

The use of grease traps is mandatory.


para el acondicionamiento de las descargas de los
sinks, dishwashers or other sanitary appliances
installed in restaurants, hotel kitchens,
hospitals and similar places, where there is a danger of
introduce a sufficient amount of fat that affects the
good functioning of the evacuation system of the
wastewater. This is regulated by the
ORDINANCE THAT REGULATES ENVIRONMENTAL MANAGEMENT
SUITABLE FOR USED OILS,
FUELS, AND/OR FATS, INDUSTRIES,
SHOPS AND SERVICE STATIONS.
How to prevent fats and the
solid waste blocks the
sanitary installations in your business?

A grease trap is a device


special that can be manufactured in steel
stainless, it is generally used for
separate solid waste and fats
that go down the washing pipes,
hotels, fast food businesses,
production plants and in different
applications and industrial processes. This
in order to protect the facilities
sanitary.
For a trap to be effective, it must have a volume between 95 and 100.
liters. This volume guarantees a retention time of 'the waters'.
inside the trap, which achieves an effective separation of fats and
solid waste.
When food establishments do not have this system to retain
the fats, over time, the drain pipes become clogged,
causing health problems and contamination risks in the
food preparation. It is very important to keep in mind that the
fats and solid waste must be removed from the tank at least every 2
days, depending on the volume of production (sometimes it is necessary to
daily cleaning of the trap). This process is very simple so that the
the worker can easily clean and evacuate such waste.
Efforts should be made to avoid pouring fryer oils directly.
through the drainage, as well as to evacuate the fats that separate in the trap
inside hermetically sealed plastic bags that go directly
to the trash.
A trap retains by sedimentation the
solids in suspension and by flotation, the
fat material. The grease trap has 2
compartments, both separated by a
steel or stainless steel grid ordered
do not allow solids to pass. In the
largest compartment, through which
liquids with dissolved solids arrive, the
fat separates as it is lighter than the
water. On the other compartment, it will come out the
water 'already clean'.
It is very important that the rear drain
the trap has a siphon to prevent bad smells
smells inside the premises. The trap counts
also with a drainage and a shut-off valve
fast that will allow, after evacuating
the precipitates, to do the cleaning, without
need to use hoses and others
accessories.
Made entirely of sheet steel or stainless steel gauge
18. Legs in the same material with leveling screws; cover
secured to the body of the trap by means of snap fasteners.
Includes a removable piece of steel or stainless steel, for
retain the solids and allow the removal of the trapped fats. For
a proper installation is necessary to lower the drain to the level of
floor, to facilitate the periodic cleaning of the trap. Dimensions:
Length: 80 cm
Width: 48 cm
Height: 32 cms
PREREQUISITES

a) The grease traps must be located close to the sanitary appliances


that they discharge greasy waste, and for no reason should
input wastewater from sanitary services.
c) The grease traps must be designed so that they are easily
accessible for cleaning and removal or extraction of fats
accumulated.
d) The grease traps must be placed in locations close to where they
they prepare food.
e) The minimum capacity of the grease trap must be 300 liters.
f) In the case of large facilities such as hospitals or restaurants that
they serve more than 50 people, they should consider the installation of two
grease traps.
g) Grease traps can be constructed of metal, bricks and
concrete, in rectangular or circular shape.
h) Grease traps will be located in places where they can be
inspected and easily accessible for cleaning them. Placing is not allowed
above or immediately adjacent to it, machinery or equipment that could impede its
adequate maintenance.
MAINTENANCE FREQUENCIES MUST BE DAILY.
It is recommended that the material of the lid be made of a material
THAT ALLOWS FOR EASY HANDLING WHEN CARRYING OUT THE
CLEANING AND MAINTENANCE OF THE GREASE TRAP.
3. TO AVOID THE ACCUMULATION OF WATER IN THE THIRD
COMPARTMENT, IT IS RECOMMENDED THAT THE PIPE EXITING FROM THE
INSPECTION BOX IS INSTALLED FROM THE INVERT TOWARDS THE BOX
DOMICILIARY ON THE SIDEWALK (SEE OPTION 1 AND 2).
4. IF POSSIBLE, USE A VENTILATION PIPE INSTALLED IN
THE UPPER PART OF THE SYSTEM FOR ELIMINATING GASES
PRODUCED. IF DAILY MAINTENANCE IS GIVEN TO THE SYSTEM, THE
PRODUCTION OF BAD ODORS WILL BE MINIMAL.
5. IT IS RECOMMENDED TO USE IN THE DIAMETER OF THE PIPES
DIAMETER 55mm.
6. FOR THE PIPE THAT REACHES THE INSPECTION BOX, IT
RECOMMEND THAT IT STANDS OUT 5 CM. TO ALLOW FOR THE DROP.
FREE AND FACILITATE SAMPLING.
DESIGN OF SEDIMENTATION SYSTEM GREASE TRAPS
RESTAURANTS, DINING HALLS, SNACK BARS AND SIMILAR DAILY SALES UP TO 100 DISHES
DESIGN OF GRAVITY SEPARATOR GREASE TRAPS
RESTAURANTS, DINING HALLS, AND SIMILAR DAILY SALES UP TO 200
Dishes
DESIGN OF GREASE TRAP SEDIMENTATION SYSTEM
FOR NON-TECHNICAL WASHING MACHINES

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