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COMMERCIAL KITCHEN GREASE INTERCEPTORS Appendix H <br /> additional water testing shall be made from new H 106.0 Sizing Crlterle <br /> samples a(ter mrrecting measures in productlon or H 10.i.1 Pat�meters. The parameters for sizing a <br /> installation have been completed. Test reports ehall grease Interceptor are hydraulic loading nnd grease <br /> siiotiv total number of intercepters tested, number storagecapacity,foroneo�•morefixtures. <br /> pnssing, number failing, locatlon and cause of H 108.2 Slalrg Formule. The si;:e of lhe interce tor <br /> leakage. When leakage occurs corrective measures shnll be determined b usin the mefhod ouUine 1 in <br /> taken shall be reported. Table H-1. y g <br /> H 105.8.0 Morking end Ide�tificetion <br /> H 105.8.1 Grease interceptors shall ne H 107.0 EHluent Sampling <br /> permanenlly and legibly marked with the follow;�ig; <br /> , (1) Mnnufacturer's nnme of trademark; <br /> An ef(luent sampling box on grease intercep(urs may <br /> bc required by the Adminislrative Aulhorily. <br /> ' (2) Model number; <br /> (3) Producls listed by IAPMO Ihat ere covered H 108.0 Aber.doned Grease Interceptors <br /> by this apper�dix shall be marked with the UPC <br /> certification mark with registration � to show tlbnndoned grease intercepto:s shall be pumped and <br /> compliance with this appendix;and filled as requimd for nbandoned sewers and sewage <br /> (9) Any olher marking requ�red by law. disposal fncilities in Seclion i22.0. <br /> TABLE H.1_. . <br /> Sizing of Grease Interceptors <br /> Numbor ol meels % Westo Ilow % retenllon x stornge � I;ilerceplor elze <br /> por peek hour� raloz tlme3 (aclor� (Ilquld cepecity) <br /> 1. Meels Served at Peak Hour _�—�------ �SO <br /> 2. Weste Flow Rete <br /> a.With dishwashing mechine..............................:.8 geilon (22.7 L)Ilow <br /> b.Without dishwnshing machlne...........................5 qallon (iB.9 L) (low � <br /> c.Sinyle service kitchen.......................................�allon(7.6 L)ilow �'— <br /> d.Food wesle disposer...........................................1 c�allon (3.8 L)flow <br /> 3. Retention Tfines <br /> Commerclal kitchan wasle <br /> Dishwasher.......................................................................2.5 hours �� <br /> Single servfce kitchen <br /> Single serving................................................................� .1.5 hours .---- /� J`' <br /> 4. Storage Factors � <br /> Fully equipped commercial kitchen......................8 hour operelion: 1 <br /> .......................................................................�6 iour operatlon:;2 � <br /> .......................................................................24 hour operetion:3 <br /> Singie Service Kitchen........................................ ..........................1.5 <br /> 215 <br /> . —_ . _ _ __ _ _ <br /> , � _ _ _ - - <br /> � <br />- . �� �;; _ _ . __ .. � �;: ��._ r� .: . , l =. , ., <br />