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Schier Products Company9500 Woodend Road
Edwardsville, KS 66111Office: 913-951-3300
Fax: 913-951-3399www.schierproducts.com
Grease Production
Sizing Method
Presented by:
Ken LoucksRegulatory Compliance Manager
What’s the solution?
Model Plumbing Codes of course!
What’s wrong with the solution?
There are 4 major problems with model plumbing codes:
Adopted standards focus on minimum retention capacities for hydromechanical interceptors
No performance testing required for gravity interceptors
Sizing of interceptors focuses only on flow rates or liquid gallons of holding capacity
Vague and confusing language regarding fixtures that should be routed through an interceptor
What’s wrong with the solution?
Adopted Standards:
PDI G101 – Hydromechanical Grease Interceptors
• Proprietary standard not consensus based
• Plumbing and Drainage Institute is an organization of
manufacturers – competitors
The Good: performance test required for certification
The Bad: all certified interceptors meet the minimum
requirements:
• 90% average efficiency
• 2 lbs grease capacity for each 1 gpm of flow rate
What’s wrong with the solution?
Adopted Standards:
ASME A112.14.3 – Hyrdromechanical Grease Interceptors
• ANSI based consensus standard• Not governed by manufacturer’s – members of the
committee also include independent mechanical engineers and testing agencies such as NSF, CSA and PDI
The Good: the standard only allows for testing to maximum grease capacity
The Bad: same minimum requirements as PDI, but not enough manufacturers see the benefits of larger storage capacities
Sizing of HGIs focuses only on flow rates…
Sizing of GGIs focuses only on holding capacity
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Which fixtures produce grease in quantities that can
effect line stoppage?
Which fixtures produce grease in quantities that can
effect line stoppage?
Just following the Plumbing Code has led to a lot of these installations:
Just following the Plumbing Code has led to a lot of these installations:
“Waste pretreatment is required in all Food Service Establishments...The following plumbing fixtures and drains shall be connected to the grease interceptor(s): All plumbing fixtures, garbage disposals, dish-washers, floor drains, and cooking equipment, with drain connections in food and / or beverage preparation areas of all Food Service Establishments.”
Oregon Plumbing Specialty Code
Grease Production Sizing Method
Schier Products has developed a way to estimate grease production using historical field data.
Using this 2-step tool, you can size a grease interceptor to provide enough grease capacity for an appropriate pump schedule.
Step 1: Size by Local Plumbing Code
Step 2: Size by Grease Production to “right size” the grease interceptor
Oregon
Grease Production Sizing MethodStep 1: Satisfy local plumbing code as required. When flow rate based sizing is required as is with the UPC, see below, then proceed to Step 2. If flow rate based sizing is not required as is with the IPC, proceed directly to Step 2.
Pipe Size (nominal)
ASPE Full Pipe Flows
ASPE 1/2 Pipe Flows
UPC HGI for 1 Min Drain Time
UPC HGI for 2 Min Drain Time
2 19.44 9.67 20 103 58.67 29.33 75 35
4 125.77 62.96 150 756 375.47 187.74 500 250
Grease Production Sizing MethodStep 1: Satisfy local plumbing code as required. When flow rate based sizing is required as is with the UPC, see below, then proceed to Step 2. If flow rate based sizing is not required as is with the IPC, proceed directly to Step 2.
What size tail piece serves this fixture?1-1/2” = 18.4 gpm, 2” = 22.5 GPM
Grease Production Sizing MethodStep 2: Adjust for pump-out cycle. Size for grease production based on restaurant type and number of customers.
Schier’s Grease Production Sizing method depends upon all fixtures in a commercial FSE being routed through the grease interceptor.
It’s the only way to assure that greasy waste is not circumventing the grease interceptor.
Grease Production Sizing MethodStep 2: Adjust for pump-out cycle. Size for grease production based on restaurant type and number of customers.
The Grease Production Sizing Method was developed by compiling data from municipal pre-treatment officials, pumper contractors and several independent research reports.
Grease Production Sizing MethodStep 2: Adjust for pump-out cycle. Size for grease production based on restaurant type and number of customers.
Grease Production Sizing MethodStep 2: Adjust for pump-out cycle. Size for grease production based on restaurant type and number of customers.
*Clean Water Services uses a Range with a lower limit of 0.045 to a higher limit of 0.079 pounds per meal
Next Step: after sizing for grease production, choose grease interceptor with the appropriate grease capacity. That’s it!
Grease Production Sizing MethodCalculate the amount of grease the FSE is likely to produce
Flow Rate SchierGreat Basin
ThermacoTrapzilla
CanplasEnduraXL
MifabBig Max
PDI
75 gpm 616 lbs 635 lbs 559 lbs 150 lbs* 150 lbs
100 gpm 1076 lbs 1826 lbs 1058 lbs 200 lbs* 200 lbs
*certified at Rated grease storage capacity, ask for the test reports!
Application of grease production sizing method
Example 1: KFC
500 meals per day X 0.035 lbs per meal x 30 days = 525 lbs per month
Schier GB-75 75 gpm flow rate616 lbs capacity
PUMP OUT CYCLE
30 DAYS!
Application of grease production sizing method
Example 2: Olive Garden
469 meals per day X 0.0455 lbs per meal X 30 days = 640 lbs per month
Schier GB-250 100 gpm flow rate1076 lbs capacity
PUMP OUT CYCLE
50 DAYS!
Application of grease production sizing method
Example 3: Buffalo Wild Wings
642 meals per day X 0.0455 lbs per meal X 30 days = 876 lbs per month
Schier GB-250 (2)100 gpm flow rate2152 lbs capacity
PUMP OUT CYCLE
75 DAYS!
Application of grease production sizing method
Example 4: Elmers
418 meals per day X 0.0455 lbs per meal X 30 days = 570 lbs per month
Schier GB-250 (2)100 gpm flow rate2152 lbs capacity
PUMP OUT CYCLE
90 DAYS!
Application of grease production sizing method
Example 5: Saylers Country Kitchen
978 meals per day X 0.0455 lbs per meal X 30 days = 1,335 lbs per month
Schier GB-250 (3)100 gpm flow rate3,228 lbs capacity
PUMP OUT CYCLE
60 DAYS!
USING the Grease Production Sizing method will NOT guarantee that a restaurant is on the correct cleaning frequency.
That’s what Pretreatment Inspections are for!
But it’s a great place to start.
Questions?
theinterceptorwhisperer.blogspot.com
interceptor whisperer