Hi Vic,

Thanks. The only study that I have found that actually evaluated the effects of various design variables in Grease Interceptors was this one by WERF:

ASSESSMENT OF GREASE INTERCEPTOR PERFORMANCE. Supplemental Report to 03-CTS-16T by: Joel J. Ducoste (North Carolina State University), Kevin M. Keener (Purdue University), John W. Groninger (Southern Illinois University), and Leon M. Holt (Town of Cary). 2008. 03-CTS-16TA

One thing that they did not look at, which I think is very important, is the depth of the Grease Interceptor, since with greater water pressure it would be logical that the grease separate faster. I am currently thinking of putting a 1-m-diameter sewer pipe, 1,3 m long (such that it holds 1000 liters), vertically into the floor of the kitchen. The inlet pipe would go nearly half way down and end in a T, so than any surge does not tend to go the bottom, and the outlet pipe would leave from near the bottom on the other side. How does that sound?

Best wishes,
Chris

Chris - Check out www.werf.org/i/c/DecentralizedOutreach/G..._to_Research_an.aspx

This project I led includes some relevant information: ndwrcdp.werf.org/research_project_04-DEC-7.asp

Vic

Dear Chris,

I don't think the "ultimate" guide to grease traps exists. Information is usually hidden in texts on greywater systems.

For example:

Morel A., Diener S. 2006. Greywater Management in Low and Middle-Income Countries,
Review of different treatment systems for households or neighbourhoods. Swiss Federal
Institute of Aquatic Science and Technology (Eawag). Dübendorf, Switzerland.
(Availabe from the susanalibrary, has information on page 22-23)

Also:
The Borda (2010) DEWATS manual has some (but limited) design information in Chapter 9.
wedc.lboro.ac.uk/resources/books/DEWATS_-_Chapter_09.pdf


Regards

Marijn

Hi Everyone,

Grease Traps are an essential pre-treatment of the wastewater from restaurants, etc., but I have not been able to find a complete and (somewhat definitive) document on how to design them and calculate their correct sizes. Does anyone know of such a book? This would be good to upload to the SuSanA Library (where "grease trap" brings up zero).

I am currently designing one for a 100-customer restaurant on the hot, pacific coast of Ecuador. One source from Louisiana (USA) says that the grease trap should have a volume of 1000 liters (dhh.louisiana.gov/assets/oph/Center-EH/e...eTrapSizingChart.pdf).

Best wishes,
Chris Canaday