A grease trap, in architecture and plumbing design, is a specialized device used to intercept and capture fats, oils, and grease (FOG) from wastewater before it enters the drainage system.
Commonly installed in commercial kitchens, restaurants, and food processing facilities, grease traps help prevent clogs and blockages in sewer lines by separating grease from water through a process of cooling and solidification. The trapped grease accumulates in a chamber, while the cleaner water flows out into the sewage system.
Regular maintenance and cleaning are essential to ensure the trap functions effectively, maintaining hygiene standards and preventing unpleasant odors. Grease traps play a crucial role in sustainable building practices by minimizing environmental impact and ensuring compliance with local wastewater regulations.
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Image of Grease trap detail and downloadable (in DWG) link below
Grease trap detail drawing – 2
A grease trap detail drawing in construction typically includes several key components and annotations to ensure proper functionality and installation.
Imagine the following elements described in sequence from the wastewater inlet to the outlet:
Inlet Pipe:
- Carries wastewater from the kitchen sink or other grease-producing fixtures into the grease trap.
- Positioned at a higher elevation than the outlet to facilitate flow.
Inlet Baffle (or Tee):
- Directs incoming water downward, preventing turbulence and ensuring proper separation of grease from water.
Primary Chamber:
- The first compartment where heavier solids settle at the bottom while grease rises to the surface.
- Includes a grease retention space at the top.
Baffle Wall (or Partition):
- Separates the primary and secondary chambers, with an opening near the bottom to allow only water and fine particles to pass through.
- Prevents grease from flowing into the outlet.
Secondary Chamber:
- Provides additional separation, allowing any remaining grease to rise before the water exits.
Outlet Baffle (or Tee):
- Prevents grease from exiting by ensuring only the cleaner water from the lower part of the chamber flows out.
Outlet Pipe:
- Discharges treated water into the sewer line. Positioned lower than the inlet to maintain proper flow.
Access Covers (Manholes):
- Provide access to both chambers for inspection, cleaning, and maintenance.
Vent Pipes (Optional):
- Allow gases to escape, preventing pressure build-up and unpleasant odors.
Dimensions and Notes:
- Label inlet and outlet pipe diameters, chamber sizes, and minimum required distances.
- Include materials (e.g., concrete, fiberglass, or stainless steel), flow rate capacity, and maintenance guidelines.
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