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Uniform Plumbing Code Appendix H Interceptor Sizing: Facility Name: Facility Address: Property TMK: Date: Engineer

The document provides sizing criteria for restaurant grease interceptors, including a formula to calculate the required interceptor size based on the number of meals served per peak hour, the waste flow rate from fixtures, the required retention time, and a storage factor. The sizing formula takes into account factors like whether the restaurant has a dishwashing machine connected to the interceptor, the hours of operation, and whether it is a fully equipped commercial kitchen or single-use kitchen. An engineer would use this formula and information about a specific restaurant to recommend the appropriately sized interceptor to install.

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239 views1 page

Uniform Plumbing Code Appendix H Interceptor Sizing: Facility Name: Facility Address: Property TMK: Date: Engineer

The document provides sizing criteria for restaurant grease interceptors, including a formula to calculate the required interceptor size based on the number of meals served per peak hour, the waste flow rate from fixtures, the required retention time, and a storage factor. The sizing formula takes into account factors like whether the restaurant has a dishwashing machine connected to the interceptor, the hours of operation, and whether it is a fully equipped commercial kitchen or single-use kitchen. An engineer would use this formula and information about a specific restaurant to recommend the appropriately sized interceptor to install.

Uploaded by

Ho Chee Yong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Uniform Plumbing Code Appendix H

Interceptor Sizing
Sizing criteria for restaurant grease interceptor:
(a)

Parameters - The parameters for sizing a grease interceptor are hydraulic loading and grease
storage capacity, for one or more fixtures.

(b)

Sizing Formula - The size of the interceptor shall be determined by the following formula:

Number of
meals per
peak hour (1)

Waste
Flow Rate
(2)

Retention
Time
(3)

Storage
Factor
(4)

Interceptor Size
(liquid capacity in
gallons)

(1) Number of meals served per peak hour - or maximum seating capacity
(2) Waste Flow Rate - per device
a. With dishwashing machine connected to interceptor
(not normally allowed)
b. Without dishwashing machine connected to interceptor
c. Single Service Kitchen
(paper plates and utensils only)
d. Food waste disposer

6 gallon flow
5 gallon flow
2 gallon flow
1 gallon flow

(3) Retention Time


a.
Commercial Kitchens
b.
Single Service Kitchen

2.5 hours
1.5 hours

(4) Storage Factors


Fully equipped commercial kitchen
a.
8 hour operation
b.
16 hour operation
c.
24 hour operation

1
2
3

Single Service Kitchen (normal hours)

1.5

Engineer recommended size to install: ____________________

Facility Name:
Facility Address:
Property TMK:
Date:
Engineer:

Engineers Stamp
License Expiration Date __________
July 2008

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