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Badger
06-04-2008, 08:07 AM
Planning a 5,000 sq. ft. brewpub in a new strip mall currently under construction. A common grease trap has been installed for the entire development. Based on discussions with the landlord, have the following questions:

1. Do the trench drains for the brewery and cold cellar need to be routed through the grease trap or directly to the sanitary sewer?

2. Based on a standard kitchen layout (which must go to the grease trap) and a 7 to 10 BBL brewery, can anyone estimate how much capacity I will require for the grease trap (i.e., flow in gpm, grease capacity in lbs. and inlet and outlet pipe sizes in in.)?

Thanks for your responses.

SRB
06-04-2008, 08:51 AM
With each state there is a different code book to follow. I can tell you in Idaho we will not be required to route our trench drain, nor our cooler train into our grease trap.
;)

We are going to be a Bratwurst and Sushi joint. Boiling up the brats are going to be our biggest grease maker. Not the biggest grease op. so we are leaning towards 4 gpm per minute.

cheers
matt g