REPORT OF

SPECIFICATIONS
TECHNIQUES FOR THE
TRAP DESIGN
OF FAT
 Technical Specifications for the Design of Trap
Fat

GARZÓN C.A. COMPANIES

BRANCH AV. LAS AMÉRICAS MÉRIDA
Mérida State

MADE BY:
INVERSIONES SBH 21 C.A
ENG. LEONARDO SANCHEZ
C.I.V 137.662

AUGUST, 2010
Table of contents

Page

Symbols..............................................................................................................3
1 Objective........................................................................................................6

2 Definitions..................................................................................................6

3 Aplicación.....................................................................................................6

4 Prerequisites ........................................................................................6

5 Design of the grease trap........................................................................7

6 Characteristics of the grease trap

7 Bibliography ..................................................................................................8
 Symbols Fat trap

Maximum flow rate in lt/sec.

∑Sum of all expenditure units to be addressed by the trap

of fat

4
 PREFACE

The sanitary disposal of excreta and wastewater is one of

the programmatic priorities of the technical cooperation provided by the
Pan American Health Organization/World Health Organization
Health (PAHO/WHO) through the Pan American Center for Engineering
Health and Environmental Sciences (CEPIS).

In recent years, environmental pollution has been

increased in our country due to the installation of more
industries, the demographic explosion continues to rise and has not
installed systems to control pollution and comply with
established by the Official Venezuelan Standards.

Considering that the discharges of wastewater coming from

of restaurants and self-service stores on collector networks, rivers,
basins, channels, bodies, sea waters and other deposits or currents
of water, as well as the spills of such wastewater on the soils
or its infiltration in the land causes adverse effects in the
ecosystems, it is necessary to set the maximum permissible limits that
They must satisfy such discharges.

In many cases, one of the parameters that exceed the limits

the maximum permissible levels is that of fats and oils. This is due to that
perhaps the grease trap located in the kitchen was sufficient in his
initial design, but over the years its time has decreased
retention, due to increased spending. This encourages fats to pass
and oils to the driving and capturing systems, causing
obstruction, foul odors, and high content of such fats and oils.

This product should be dosed to the line that goes to the trap.
fat or directly to the grease trap. In this way, it benefits the
operation, by reducing maintenance in the area, and also it is fulfilled
with the Official Venezuelan Standard in this area.

5
 TECHNICAL SPECIFICATIONS FOR THE DESIGN OF GREASE TRAP
IN HYPERMARKET GARZON BRANCH [Link] AMERICAS MERIDA
MERIDA STATE

1. Objective

Define the grease trap design as a means of removal

from the fatty material of the wastewater from Hipermercado Garzón
branch Av. Las Américas Mérida State of Mérida.

2. Definitions

Admission: Inlet pipe for raw wastewater to the

grease trap.-Discharge: Outflow pipe of the effluent

conditioned.

3. Application

The use of grease traps is mandatory for the

conditioning of the discharges from sinks, dishwashers, or others
sanitary devices installed, where there is a danger of introducing
sufficient amount of fat that affects the proper functioning of
wastewater evacuation system.

4. Prerequisites

a) The waste from the garbage disposals should not

download to the grease trap.

b) The grease traps should be located near the appliances.

sanitary systems that discharge greasy waste, and for no reason
wastewater from the services must be entered

6
 hygienic.

c) The grease traps should be designed in such a way that they are
easily accessible for cleaning and removal or extraction
from the accumulated fats.

d) The grease traps must be located nearby in

where food is prepared.

f) The minimum capacity of the grease trap must be 300 liters.

g) Grease traps can be made of metal, bricks and

concrete, in rectangular or circular shape.

h) The grease traps will be located in places where they can be

inspected and easily accessible for cleaning. It will not be allowed
place machinery or equipment directly on or adjacent to it that
could prevent its proper maintenance.

5. Design of the grease trap

a) The determination of the design flow will be carried out based on the
spending units as indicated in table 1.

Table 1: Units of expenditure of the devices

sanitary fixtures that drain into the trap
of fat.

Device Type Expenditure Unit

Sanitary (*)
Laundry of
Multiple 2
kitchen
Laundry room
Bakery 4
bakery

This number of units must be assumed

cost per faucet installed in the laundry.

b) The maximum flow will be calculated using the following formula:

Q = 0.3√∑p
Where:
Q = Caudal máximo en lts/seg.
∑p= Sum of all the expenses to be addressed by the

7
 grease trap

c) The volume of the grease trap will be calculated for a period of

retention between 2.5 to 3.0 minutes.

6. Characteristics of the grease trap

a) The length:width ratio of the surface area of the grease trap

it must be between 2:1 and 3:2.
b) The depth shall not be less than 0.80 m.
c) The entry to the grease trap will be made through a 90º elbow.
and a minimum diameter of 75 mm. The outlet will be through a
tee with a minimum diameter of 75 mm.

d)
The bottom part of the entry elbow must be extended until
0.15 m below the liquid level.
e)
The difference in level between the inlet and outlet pipe
it must be no less than 0.05 m.
The top of the output device must leave a light.
free for ventilation of no more than 0.05 m below the level of
the ceiling slab.
g)
The bottom of the outlet pipe must be no less than
0.075 m to no more than 0.15 m from the bottom.

h)
The space above the liquid level and the bottom of the lid
it must be at least 0.30 m.
The grease trap must be in a truncated conical or pyramidal shape.
inverted with the wall on the vertical exit side. The horizontal area
the base must be at least 0.25 x 0.25 m on each side or
0.25 m in diameter. And the inclined side must have a
slope between 45° and 60° with respect to the horizontal (see figure)
1).
j) Designs with an attached deposit can be accepted for
fat storage, when the total capacity exceeds
0.6 m³ or where the establishment operates continuously for
more than 16 hours daily.
k) The grease trap and the storage compartment of
fats will be connected through an overflow spillway, the
which should be 0.05 m above the water level.
the maximum volume of fat accumulation will be at least
1/3 of the total volume of the grease trap (see figure 2).

8
Calculations

In consideration of the above, it has been decided to build a

grease trap network in the following way:

Installation of Grease Traps in each of the devices

critical sanitary areas (butcher shop, fish market, delicatessen, poultry,
grocery, bakery, and self-service.
b) Construction of Grease Trap in the Pre-Tank
drainage to the main network.

Installation of Grease Traps in Sanitary Devices

Individual grease traps will be provided built in

stainless steel, at the outlet of each of the sanitary appliances
(laundries-sinks-washbasins), in the aforementioned areas
(One for each sanitary device).

Made of stainless steel sheet, welded and pressure tested, with great
resistance to corrosion and oxidation due to the chrome finish on its cover.
According to its use, it can be installed on the floor at the same level, which is more
recommended; its registration cover has a corrugated non-slip surface to prevent
slips and possible accidents.

Designed specifically to retain the grease that is discarded from washing machines.
junk, sinks, kitchens, etc., which go to the drainage pipe; therefore,
they should be removed before discharging into the main drains, in order to
prevent their obstruction and avoid serious problems such as flooding.

Its operation is very simple, as it relies on the simple difference in density.

fat that the water carries in suspension, as it passes through the bottom of the waterfall and collides
against a series of vertical partitions, it separates towards the surface and leaves
accumulating in the form of layers of semi-solidified fat. The already clean water continues its
path to the drain and the fat accumulates at the top of the trap,
where it is recommended to clean it periodically, removing the screws for that purpose
cover.

The cleaning frequency will depend on the usage and the concentration of grease in the
furniture to which the drainage is connected, which must be checked every time it is perceived that
the flow of water that passes through the water should be slow.

Applications: Recommended to be installed especially in restaurant kitchens,

hospitals, cafeterias, lunchrooms, residences, and in general for all those places
where the wastewater comes loaded with a large amount of grease.

9
 These grease traps have a great advantage in packing and processing plants.
meats and cured meats, as the fats and lards carried by the process water
they must be retained, not only to avoid blockages in the drains and preserve hygiene,
but for its recovery value. This is achieved by connecting the drain to the interceptor.
from the sinks, the drains in the pot areas, and other furniture with drainage
greasy.

The dimensions will be as specified in the attached plans.

Calculations:

a) REQUIRED GREASE TRAP VOLUME

Q = 0.3√∑p
∑p =spending per faucet (according to table 1)
∑p = 2
Q = 0.3√2 = 0.42 lts/s.
Assuming a retention time (tr) of 3 minutes, we calculate the
Required volume of the grease trap

Vr= Q∙tr = 0.42 lts/seg x 3min x 60 seg/min

10
11
 Vr75.6 liters = 0.0765 meters3

b) DESIGNED GREASE TRAP VOLUME

Vd= l x a x h = 0.6 x 0.3 x 0.3 = 0.054 m3(according to design plan)

We observe that the volume of the designed grease trap is

smaller than the volume of the grease trap required.

Since the design cannot be altered because there are

constructive limitations within the building, since it is already
the sinks and the respective countertops are made, it is done
It is essential, therefore, to build a grease trap.
below, that allows the collection of fats and oils that could not be
retained within the auxiliary grease trap of each sink since
the retention time for the flotation of fats and oils is reduced.

CONSTRUCTION OF GREASE TRAP IN SUMP

EXTERNAL

For the construction of this Grease Trap, it is required

redesign the manhole that is prior to the discharge into the network
principal, which is located in the parking area
in front of the access to the Hypermarket.

First we must calculate the flow rate by grouping everything together.

the devices involved in the production of fats and oils
inside the enclosure.

AREA WASHING TEAM COST/UNIT TOTAL

Butcher shop 1 2 2
FISH MARKET 1 2 2
BIRDS 2 2 4
COLD CUTS 2 2 4
FRUVER 3 2 6
SELF-SERVICE 2 2 4
Bakery 2 4 8
TOTAL 30

As:
Q = 0.3√Σp=0.3√30 = 1.64 lts/sec.
Assuming a retention time of 15 minutes

a) Required volume

Vr= Q∙tr = 1.64 x 15 min x 60 sec/min

Vr1476 liters = 1.48 meters3

12
 b) Design volume

Vd= l x a x h = 1.2 x 1.2 x 1.4 = 2.02 m3

But the actual volume will be 75% of this value, as it is assumed that a
25% less in terms of the volume occupied by the pipes and the
dividers; therefore, the actual design volume will be:

Vd= 2.02 x 75% = 1.52 m3

It can be evidenced that the design volume is above the

required volume, which verifies the possibility of construction of the
grease trap inside the existing tank.

Redesign of the Tank

The study tank has dimensions that allow for

comfort restructure it to generate within it a
grease trap.

13
 The dimensions of it are: 1.2 meters wide, 1.2 meters of
long and 3.00 meters deep.

However, because the discharge pipe is located at

same level as the floor of the same, it is necessary to carry out a
excavation within the pit of approximately 0.90 – 1.00
meters to be able to build the concrete separators that allow
create such a grease trap.

PROPOSAL FOR GREASE TRAP MAIN PIT

14
[Link]

15
 R. Franceys, J. Pickford & R. Reed: "Guide for Development of
on-site sanitation – Water, Engineering and Development
Centre Loughborough University of Technology Loughborough,
England – World Health Organization – Geneva 1994.

- Regional Technical Assistance Center - Administration of

International Cooperation (ICA): "Manual for Design,
Operation and Maintenance of Septic Tanks - U. S.
Department of Health, Education, and Welfare, Mexico 1960.
Ing. L. Quispe Castañeda (Directorate of Health and Social Welfare
Sub Region Piura/ Ministry of Health - Peru) Dr. M. Azzariti
General Directorate for Development Cooperation - Italy
Treatment of wastewater disposal and elimination
excreta in rural and marginal urban areas”, Peru, 1993.
Health Legislation on Environmental Health Aspects
Regulation of Sanitary Standards for the design of tanks
septics, percolation fields and wells of

Absorption" Supreme Decree of January 7, 1966, consists of 60

articles and an annex - Technical Directorate of Environmental Health,
Ministry of Health, Lima Peru 1990.

Water for the World, “Designing Subsurface Absorption Systems”

Technical Note No. SAN 2.D.1, Washington, D.C. A.I.D. 1982.

Water for the World, 'Designing Septic Tanks', Technical Note No. SAN
2.D.1, Washington, D.C. A.I.D. 1982.

-Ramírez Escalona, Agustín, "Theory of Tank Processes"

skeptics”, Course report: Microbiology and applications in the
biological processes of water treatment, Ministry of Agriculture
and hydraulic resources - OPS, Mexico, 1983.

E.G. WAGNER & J.N. LANOIX: "Evacuation of excreta in the areas

rural areas and in small communities," World Organization of
Health, Geneva, 1960.

16