The grease trap for restaurant kitchens helps with plumbing safety. It hides under the sink or in the floor, but keeps your business running. Picking the wrong size causes terrible smells and costly emergency repairs. You need a setup based on your actual kitchen volume to stay compliant.
The Core Variables: What Dictates Your Trap Size?
Your kitchen layout determines the load. You have to list every fixture that drains into the system. This includes your pot sinks and prep stations. Mop sinks often get overlooked (they shouldn't be).
Flow Rate is the standard industry metric. Most indoor interceptors measure capacity in Gallons Per Minute (GPM). It is about how much water hits the pipes at once.
Menu types change everything. If you fry wings or sear steaks, you produce more fat than a sandwich shop does. Greasier menus require a larger grease trap to prevent frequent clogs in restaurant operations.
Calculating Your Required Capacity
Here are the steps to follow-
Step 1: Volume Calculation
Start with your sink measurements. Take the length, width and depth of each compartment in inches. Multiply those three numbers together to find the total cubic inches.
Step 2: The Conversion
Water volume is measured in gallons. You need to divide your total cubic inches by 231. This is the standard constant used to convert space into liquid volume.
Step 3: The Displacement Factor
You never fill a sink to the very top (it would splash everywhere). We apply a 75% fill rule to get a realistic number. Multiply your total gallon count by 0.75.
Step 4: Determining Flow Rate
Decide how fast you want the sink to empty. A 1-minute drain time is standard for a Grease trap for restaurant kitchens. If you allow 2 minutes, you can use a lower GPM rating, but your sinks will drain more slowly.
Why Bigger Isn't Always Better?
Stagnation is a real problem for oversized units. If wastewater sits too long, it produces sulfuric acid. This acid eats through metal pipes, creating a rotten-egg smell that reaches the dining room.
Space is expensive in a commercial kitchen. You want to maximize your square footage without tripping over huge equipment. Finding the sweet spot means matching your peak dishwashing hours to the GPM rating perfectly.
Best Practices for Keeping Your Trap Functional
Here are the best practices-
Follow the 25% Rule Religiously
You must clean the unit once grease fills a quarter of the tank. Waiting longer lets fats bypass the system and enter the city's sewer system.
Set up Pre-Scraping Protocols for your Staff
Tell them to scrape every plate into the bin before rinsing. This simple habit keeps solids out of the grease trap for restaurant drains and saves you money.
Temperature Matters
If your water is boiling hot, it keeps grease in liquid form. This prevents the "separation" needed for the trap to work.
Getting the size right today saves you from years of plumbing headaches. Focus on your actual sink volume and menu needs during the planning phase. A well-sized grease trap for restaurant use ensures hygiene and keeps the inspectors happy. Green Genra provides specialised grease management solutions to keep your kitchen drains flowing smoothly.
FAQ
Can I connect multiple sinks to one trap?
Yes, you can connect several fixtures to one unit. You just have to add up the GPM for each sink. Make sure the pipes are close enough so that grease does not cool and harden before reaching the trap.
How do I know if my current trap is undersized?
Watch for frequent backups or slow drains even after a cleaning. If you see grease film in the outlet pipe, it means the trap is overwhelmed. Your waste hauler can usually spot these signs during routine maintenance.
Does my dishwasher need its own trap?
Most modern dishwashers discharge water at very high temperatures with strong detergents. These chemicals can emulsify grease and carry it straight through a small trap. Check your local council codes because many areas require dishwashers to bypass the grease trap or use a dedicated high-capacity unit.
Also Read: Under-Sink V/s Outdoor Commercial Grease Traps: Pros and Cons
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