SANCITY HOTEL AT GREEN PATH

DATA FOR GREASE TRAP SIZING

( As per BS EN - 1825 - 2 : 2002 )
Table 1 - Temperature Factor ft
Temperature of waste water at inlet oC
60
always or occationally > 60
Table 2 - Detergent and ringsing agent coefficient
Use of Detergents and rinsing agents
Never used
Occationally or always used
Special cases eg: hospitals
TableA. 3 - Volume of water used per meal
Type of kitchen
Hotel
Restaurant
Hospital
Large catering establisment ( 24 hr)
Factory and office canteens
Table A.5 - Peak Flow Coefficient F
Situation

Temperature Factor ft
1
1.3

Detergent and rinsing agent coefficient

1
1.3
1.5

Volume used per meal Vm / ( l )

100
50
20
10
5

Peak flow coefficient F

Commercial kitchens

Hotel
Restaurants
Hospitals
Factor and office canteens
Large cetering establishment ( 24 hr )

5
8.5
13
20
22

agent coefficient

meal Vm / ( l )

ficient F

SANCITY HOTEL AT GREEN PATH

GREASE TRAP SIZING
( As per BS EN - 1825 - 2 : 2002 )
DATA
Technical Data
Density factor fd for waste water from kitchens

1.5

Hotel Data
No of guest rooms
No of staff ( non residential ) / Shift
No of shifts

244
87.5
2

THEORY
NS

Qsftfdfr

Qs

VF /( 3600t )

MVm

Where
NS
Qs

Calculated nominal size of the separator

Maximum flow rate of waste water, entering the separator in liters per second

ft

Impediment factor for the temperature of influent

fd

density factor for the relevent grease/ oil

fr
V
Vm
M
F
t

Impediment factor for the influence of cleansing and rinsing agents

Average waste water volume per day ( l )
Volume of waste water used per meal ( l )
Number of meals per day
peak flow coefficient, depend upon the type of plant
Average duration of operation in hours

Calculation
No of Meals per day
Guest meals
No. of guests/ room
No. of guest rooms
Occupancy factor
Maximum no. of meals per guest per day
Maximum no. of meals for guests per day

2
243
1.5
3
243x1.5x3
1094

Staff meals
No of none residential staff
No of meals per day for staff
Maximum no. of meals for staff /day

150
2
300

Outsiders' meals
No. of outsiders for restaurants
No of meals offered for outsiders
Maximum no of meals for outsiders/ day

300
50
2
100

Total no. of meals

Total no. of meals

guest meals+staff meals+outsiders' meals

1494

Maximum flow rate calculation

MVm
=
Number of meals per Volume of wate
Average waste water Peak Flow coefficient Average duration of
day M
water used per meal volume per day V ( l ) F
operation ( hr)
Vm( l )

V
Area

Main Kitchen

1494

100

149350

8.5

11

Maximum waste
water flow Qs ( l/s )
32.1

Nominal size Calculation

NS

Area
Main Kitchen

Qsftfdfr

Maximum waste water

flow Qs ( l/s )
32.1

ft

fd

fr

Nominal size NS

1.3

1.5

1.5

94

Height/(m)

Width/(m)

Length/(m)

1.5

1.6

5.5

Dimensions

Total volume
( m3 )
13.16

Sludge trap size

Size of grease collection
100x NS ( l )
area
40 x NS ( l )
9400
3760

Total volume/( l )
13160

Hyatt regency Hotel

Colombo - 03

Grease Trap Sizing

As per BS-EN 1825-2:2002
Technical Data

Hyatt regency Hotel

Colombo - 03

Grease Trap Sizing

As per BS-EN 1825-2:2002

Selection of the nominal size

NS = Qsftfdfr
NS = calculated nominal size of the separator;
Qs = maximum flow rate of wastewater, entering the separator in litres per second;
ft = impedient factor for the temperature of influent;
fd = density factor for the relevant grease/oil;
fr = impedient factor for the influence of cleansing and rinsing agents.
Temperature factor ft
Temperature of waste water at inlet oC
60
always or occationally > 60

Temperature Factor ft
1
1.3

Density factor fd

A density factor fd = 1,0 shall be used for wastewater discharged from kitchens, abattoirs and meat a
processing plants.
For grease/oil densities > 0.94 g/cm3, a density factor of 1.5 shall be used.

Detergent and rinsing agent factor fr

Use of Detergents and rinsing agents
Never used
Occationally or always used
Special cases eg: hospitals

Detergent and rinsing agent coefficient

1
1.3
1.5

Maximum wastewater flow rate Qs

Qs

VF /( 3600t )

Qs

MVm

Maximum flow rate of waste water, entering the separator in liters per second
Average waste water volume per day ( l )

V
Vm

Volume of waste water used per meal ( l )

Number of meals per day
peak flow coefficient, depend upon the type of plant
Average duration of operation in hours

M
F
t

Type of kitchen
Hotel
Restaurant
Hospital
Large catering establisment ( 24 hr)
Factory and office canteens

Size of meat processing plant or

butchers
Small, up to 5 GV1)/week
Medium, 6 to 10 GV1)/week
Large, 11 to 40 GV1)/week
1) 1 GV = 1 cow or 2,5 pigs

Volume used per meal Vm / ( l )

100
50
20
10
5
Volume of water used per
kilogram of meat products Vp
l
kilogram of meat products Vp
l
20
15
10

Quantity of meat products

per day Mp
kg
Where no other information
is available, Mp may be
assumed to be 100 kg/GV 1)

Peak flow coefficient F

Situation

Peak flow coefficient F

Commercial kitchens

Hotel
Restaurants
Hospitals
Factor and office canteens
Large cetering establishment ( 24 hr )

5
8.5
13
20
22

battoirs and meat and fish

ficient

l)

of meat products
er day Mp
kg

other information
able, Mp may be
o be 100 kg/GV 1)