ARCHITECT SUPPORT
CORRECT SIZING – A LEGAL REQUIREMENT
Right First Time
Correct Sizing. Assured Compliance.
I.S. EN 1825 parts 1 & 2 requires all grease traps to be correctly sized prior to installation. Sizing is based on the nature and quantity of the wastewater entering the grease trap while taking into account the maximum temperature and flow rate, the density of FOG’s (fats, oils & grease) to be separated and the influence of cleaning / rising agents. Maximum flow rates of wastewater can be determined by the measurment of (1), FOG producing catering equipment that is discharging into the grease trap or (2), the number of meals being served per day and hours of operation.
Sizing
The sizing calculator below allows specfiers to quickly and easily size a grease trap in strict compliance with I.S. EN 1825 parts 1 & 2.
In step 1, choose the sizing method based on equipment or meals per day. Then input the requested information, click calculate and the formula will provide you with a product code, NS (Nominal Size) and grease trap dimensions.
Alternatively, feel free to contact us. We can assist with every stage of the process from correct sizing and specification to Irish Water approval and installation.
We are happy to discuss your requirements via phone / conference call, at your place of work or at your clients premises.
Selection & Installation Recommendations
- Determine the correct size by using the free sizing calculator below.
- The unit will need to be regularly emptied and cleaned so try to locate the trap within easy reach of a large service vehicle. Ensure there is sufficient head room to remove the access lids.
- If the trap is an underground model provide load-bearing requirements e.g. pedestrian, cars, HGV’s.
- Ensure a level 150mm concrete base.
- The unit must be vented to the outside of the building.
- Sewage systems, waste dispoal units, macerators, vegetable preparation areas and sluice sinks should not be connected to the grease trap.
- Allowance should be made for the installation of a automated bacterial dosing unit. The daily treatment should carry a DCC or Irish Water permit number.
Free Site Survey
Call now to book a free survey of your site. Our engineers can assist you with sizing, positioning, design, loading, etc.
Bespoke Riser
If the existing sewer line is situated more than 350mm below ground level, a riser will be required. This ensures the volume of the grease trap is not compromised.
Irish Water Application & Approval
Installing a grease trap without Local Authority consent could result in heavy fines and costly remediation works. Prior to fabrication, we will correctly size your grease trap and make an application to Irish Water on behalf of your client. This is a free service.
To comply with I.S. EN 1825 parts 1 & 2, we make an application to Irish Water on behalf of the food operator
Sizing Calculator
Provides Size, Specification & Dimensions
The sizing calculator below allows specifiers to quickly and easily size a grease trap in strict compliance with I.S. EN 1825 parts 1 & 2.
In step 1, choose the sizing method based on equipment or meals per day. Then input the requested information, click calculate and the formula will provide you with a product code, NS (Nominal Size) and grease trap dimensions.
Alternatively, feel free to contact us. We can assist with every stage of the process from correct sizing and specification to Irish Water approval and installation. We are happy to discuss your requirements via phone / conference call, at your place of work or at your clients premises.
Business Name (Optional)
Business Type
Water Temperature
Use of Rinsing Agents
Indoor or Outdoor
Above or Below
Meals per Day
Average Hours of Operation
Business Type
Water Temperature
Use of Rinsing Agents
Indoor or Outdoor
Above or Below
Meals per Day
Average Hours of Operation
Qs - Maximum Water Flow Rate
ft - Factor of Temperature
fr - Factor of Rinsing Agents
Qs - Maximum Water Flow Rate
ft - Factor of Temperature
fr - Factor of Rinsing Agents
NS - Nominal Size
Product Name
Dimensions
NS - Nominal Size
Product Name
Dimensions
Business Name (Optional)
Business Type
Water Temperature
Use of Rinsing Agents
Indoors or Outdoors
Above or Below Ground
Quantity
Type of Kitchen Equipment
Quantity
Type of Kitchen Equipment
Combi-oven
Dishwashers
Boiling Pan: 25mm Outlets
Boiling Pan: 50mm Outlets
Tilting Boiling Pan: 70mm Outlets
Tilting Boiling Pan: 100mm Outlets
Non-Siphonic Rinse Sinks: 40mm Outlets
Non-Siphonic Rinse Sinks: 50mm Outlets
Siphonic Rinse Sinks: 40mm Outlets*
Siphonic Rinse Sinks: 50mm Outlets*
Tilting Roasting Tins
Fixed Roasting Tins
High Pressure Cleaner/Steamers
Scrapers
Vegetable Peeling/Rumbler Units
Wok Stations
Qs - Maximum Water Flow Rate
ft - Factor of Temperature
fr - Factor of Rinsing Agents
Business Type
Water Temperature
Use of Rinsing Agents
Indoor or Outdoor
Above or Below
Type of Kitchen Equipment
Quantity
Dishwashers
Boiling Pan: 50mm Outlets
Tilting Boiling Pan: 100mm Outlets
Non-Siphonic Rinse Sinks: 50mm Outlets
Siphonic Rinse Sinks: 50mm Outlets*
Fixed Roasting Tins
Scrapers
Wok Stations
Combi-oven
Boiling Pan: 25mm Outlets
Tilting Boiling Pan: 70mm Outlets
Non-Siphonic Rinse Sinks: 40mm Outlets
Siphonic Rinse Sinks: 40mm Outlets*
Tilting Roasting Tins
High Pressure Cleaner/Steamers
Vegetable Peeling/Rumbler Units
Qs - Maximum Water Flow Rate
ft - Factor of Temperature
fr - Factor of Rinsing Agents
NS - Nominal Size
Product Name
Dimensions
NS - Nominal Size
Product Name
Dimensions
| Business Name (Optional) | Business Type | Water Temperature | Use of Rinsing Agents | Indoor or Outdoor | Above or Below | Meals per Day | Average Hours of Operation |
|---|---|---|---|---|---|---|---|
|
|
|
Business Type
Water Temperature
Use of Rinsing Agents
Indoor or Outdoor
Above or Below
Meals per Day
Average Hours of Operation
| Qs - Maximum Water Flow Rate | ft - Factor of Temperature | fr - Factor of Rinsing Agents |
|---|---|---|
| Qs - Maximum Water Flow Rate | |
|---|---|
| ft - Factor of Temperature | |
| fr - Factor of Rinsing Agents |
| NS - Nominal Size | Product Name | Dimensions |
|---|---|---|
| NS - Nominal Size | |
|---|---|
| Product Name | |
| Dimensions |
| Business Name (Optional) | Business Type | Water Temperature | Use of Rinsing Agents | Indoors or Outdoors | Above or Below Ground |
|---|---|---|---|---|---|
|
|
|
| Quantity | Type of Kitchen Equipment | Quantity | Type of Kitchen Equipment |
|---|---|---|---|
| Combi-oven | Dishwashers | ||
| Boiling Pan: 25mm Outlets | Boiling Pan: 50mm Outlets | ||
| Tilting Boiling Pan: 70mm Outlets | Tilting Boiling Pan: 100mm Outlets | ||
| Non-Siphonic Rinse Sinks: 40mm Outlets | Non-Siphonic Rinse Sinks: 50mm Outlets | ||
| Siphonic Rinse Sinks: 40mm Outlets* | Siphonic Rinse Sinks: 50mm Outlets* | ||
| Tilting Roasting Tins | Fixed Roasting Tins | ||
| High Pressure Cleaner/Steamers | Scrapers | ||
| Vegetable Peeling/Rumbler Units | Wok Stations |
| Qs - Maximum Water Flow Rate | ft - Factor of Temperature | fr - Factor of Rinsing Agents |
|---|---|---|
Business Type
Water Temperature
Use of Rinsing Agents
Indoor or Outdoor
Above or Below
| Type of Kitchen Equipment | Quantity |
|---|---|
| Dishwashers | |
| Boiling Pan: 50mm Outlets | |
| Tilting Boiling Pan: 100mm Outlets | |
| Non-Siphonic Rinse Sinks: 50mm Outlets | |
| Siphonic Rinse Sinks: 50mm Outlets* | |
| Fixed Roasting Tins | |
| Scrapers | |
| Wok Stations | |
| Combi-oven | |
| Boiling Pan: 25mm Outlets | |
| Tilting Boiling Pan: 70mm Outlets | |
| Non-Siphonic Rinse Sinks: 40mm Outlets | |
| Siphonic Rinse Sinks: 40mm Outlets* | |
| Tilting Roasting Tins | |
| High Pressure Cleaner/Steamers | |
| Vegetable Peeling/Rumbler Units |
| Qs - Maximum Water Flow Rate | |
|---|---|
| ft - Factor of Temperature | |
| fr - Factor of Rinsing Agents |
| NS - Nominal Size | Product Name | Dimensions |
|---|---|---|
| NS - Nominal Size | |
|---|---|
| Product Name | |
| Dimensions |
Technical Specifications
