grease production sizing method

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


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


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?

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.


The Grease Production Sizing Method was developed by compiling data from municipal pre-treatment officials, pumper contractors and several independent research reports.

*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!


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!


Example 3: Buffalo Wild Wings


Schier GB-250 (2)100 gpm flow rate2152 lbs capacity

PUMP OUT CYCLE

75 DAYS!


Example 4: Elmers


Schier GB-250 (2)100 gpm flow rate2152 lbs capacity

PUMP OUT CYCLE

90 DAYS!


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?

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