How To Size A Grease Trap
Under building regulations Part H section 2.21, it specifies that "Drainage serving kitchens in commercial hot food premises should be fitted with a grease separator complying with prEN 1825-1 and designed in accordance with prEN 1825-2 or other effective means of grease removal"
By using our grease trap calculator we can identify your nominal size and recommend suitable grease management systems.
Under the BS EN 1825 calculation, we can determine the correct size by two methods:
This looks at the type of operation, such as restaurant, school, hospital etc and requires the input of average meals per day with the kitchen operational hours per day.
This looks at all the grease producing equipment within the kitchen which requires treating, the quantity of each particular sink or kitchen equipment is entered to calculate the required nominal size grease management system.