I think I have read just about every thread regarding drainage but I could not find any formula to calculate how long a trench drain need be. I am opening a small 3 bbl brewpub in a roughly 300 sq ft space. The brewery is CIP and in addition I will keg and manually clean kegs in the space. No BBTs/serving tanks. This one was recommended on an earlier thread:
They come in 3'-2 5/8" sections or 8'-3/4" sections and have a flow rate of 164 GPM. Does anyone have a formula to determine how long it should be?
A second floor question – the brewhouse will be located on the 2nd floor of a 3 story building on a cement floor. The landlord does not want to put in a trench drain as he is worried about structural integrity. His suggestion was to build a raised wooden floor over the existing (the kettles/FV’s are only about 5.5’). It could be sloped and presumably tiled/sealed with a trench drain running to a pipe underneath for a straight shot down. Can anyone see any flaws with this idea?
Many thanks,
Dave
They come in 3'-2 5/8" sections or 8'-3/4" sections and have a flow rate of 164 GPM. Does anyone have a formula to determine how long it should be?
A second floor question – the brewhouse will be located on the 2nd floor of a 3 story building on a cement floor. The landlord does not want to put in a trench drain as he is worried about structural integrity. His suggestion was to build a raised wooden floor over the existing (the kettles/FV’s are only about 5.5’). It could be sloped and presumably tiled/sealed with a trench drain running to a pipe underneath for a straight shot down. Can anyone see any flaws with this idea?
Many thanks,
Dave
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