Grease Trap Sizing Calculator
Size grease interceptors for commercial kitchens and food service establishments. Calculate capacity requirements based on fixture loads and code requirements.
System Configuration
Kitchen Fixtures
Kitchen Equipment
Food Preparation
Cooking Equipment
How Grease Trap Sizing Works
Basic Sizing Formula
C = Q × T × S × F
• C = Required Capacity (gallons)
• Q = Flow Rate (GPM)
• T = Retention Time (minutes)
• S = Storage Factor (1 + storage %)
• F = Flow Rate Multiplier (code/peak load)
Flow Rate Calculation
Q = Σ(fixture GPM × count)
• Sum of all fixture flow rates
• Adjusted by peak load factor
• Modified by establishment type
• Code requirements applied
Retention Time Guidelines
• Gravity Units: 30 minutes minimum
• Hydromechanical: 1-3 minutes typical
• High Load: Consider longer retention
• Code Requirements: May specify minimum
Interceptor Type Selection Guide
Gravity Interceptors
• Best For: High flow rates, outdoor installation
• Capacity: 500-2000 gallons typical
• Maintenance: Monthly to quarterly
• Installation: Requires significant space
Hydromechanical Units
• Best For: Limited space, indoor use
• Capacity: 20-75 GPM typical
• Maintenance: Weekly to bi-weekly
• Installation: Under-sink or in-floor
Professional Sizing Guidelines
Establishment Types
• Fast Food: Higher grease output, frequent cleaning
• Full Service: Moderate load, standard sizing
• Cafeteria: High volume, peak load periods
• Hotel/Hospital: Consistent load, 24/7 operation
Best Practices
• Size for maximum anticipated flow
• Consider future expansion needs
• Follow local code requirements
• Plan for regular maintenance access
• Include venting and monitoring points
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