Grease separator
Grease separator Grease separator
Size CalculationKESSEL-Calculation for Grease SeparatorsBased on Euro-Norm EN 1825-2The KESSEL calculations sheets listed below serve to properly size theseparator to its facility and also to help choose the proper model.1. General Information1.1. Project/LocationProject/Site locationBuilderPlannerVersion1.2. FacilityCare facility (retirement home)Hotel kitchenFine cuisine kitchenBusiness kitchen/cafeteriaSlaughter/Meat processing plantsMeat processing plant (with slaughtering)Meat processing plant (without slaughtering)Butcher with slaughteringOil/grease processing plantsButter/margarine manufacturerCooking oil refineryOil manufacturerHospital/University kitchen Butcher without slaughtering Prepared meal manufacturerAll day service kitchenSupermarket withFish processing plantmeat processingStandard restaurantPoultry slaughterhouse1.3. Times of operationDaily operation Weekly operation Wastewater discharge........................ hours/day ........................ days/weekcontinuousdiscontinuous1.4. Legal limits for wastewater entering public / private sewage systems(Consult local statutes or local water authority for legal limits / concentrations)Values to be identified at the wastewater’s point of entry into the (public) sewage systemWastewater temperature °C Allowable pH-value Saponifiable oils and greases(lipophilic substance)........................ °C ........................ pH-value max. ........................ mg/ lPage 34
Size Calculation2. Sizing the grease separator (NS - liters/second)2.1. Calculating the maximum wastewater flow Q sMethod 1:Q s-Calculation based on maximum wastewater flow during peak kitchen operation measured with a flow metering deviceMeasured flow Q s :......................... ......................... l/s Q s = ......................................................... l/sMethod 2: Q s-Calculation based on types of kitchensThe maximum wastewater flow is calculated for either a) commercial kitchens or b) meat processing plants based on volume and type ofwastewater.a) Commercial kitchenQ s = ......................................................... l/sCalculating maximum wastewater flow Q sV M : wastewater volume per warm meal in liters (l) (See Table 1)EquationInputsQ s =V M x F x M Mt x 3600........... x ........... x ...........Q s = = ...................... x 3600F: Surge factor relevant to of operational conditions (See Table 1)M M : Monthly average of the DAILY prepared warm meals(avg. meals per day)t: Average hours of operation when the separator will bereceiving fat laden wastewaterTable 1 (Types of facilities)Types of commercial kitchensHotel restaurant kitchenFine cuisine restaurant kitchenFast food restaurant kitchenHospital/Retirement facility kitchenMilitary base barracks kitchenStandard restaurant kitchenV M (liters)100505201015F58.520132210M Mt (hours)b) Meat processing plantsQ s = ......................................................... l/sEquationQ s =V P x F x M Pt x 3600V P : facility specific wastewater volume per kilogram meat/sausageproduction in liters (l) (See Table 2)InputsF: Surge factor irrelevant of operational conditions (See Table 2)Q s =........... x ........... x ...................... x 3600= ...........M P : Daily average of meat/sausage production (kg)t: Average hours of operation when the separator willbe receiving fat laden wastewaterTable 2 (Meat processing facilities)Meat processing facilitiesSmall up to 5 large livestock*MediumLargeup to 10 large livestock*up to 40 large livestock**1 large livestock = 1 cow (cattle) = 2.5 pigsV P(Liter)201510F303540M P (kg) t (hours)Page 35
- Page 1 and 2: Euro-Norm grease separators FROM KE
- Page 3 and 4: Content1 General Informationpages4-
- Page 6 and 7: Separator function based on EN 1825
- Page 8 and 9: Grease separator Euro “E+S” PV
- Page 10: Grease separator Euro “E+S” M a
- Page 14 and 15: Grease separator Euro “D+S” acc
- Page 16 and 17: Grease separator Euro “D” accor
- Page 18 and 19: Grease separator Euro “G” accor
- Page 20 and 21: Grease separator SE CNS for self-di
- Page 22 and 23: Grease separator Euro “G” accor
- Page 24 and 25: AccessoriesSeparator according to E
- Page 26 and 27: AccessoriesSeparator according to E
- Page 28 and 29: Grease separator Euro “G”accord
- Page 30 and 31: Grease separator Euro “G”accord
- Page 32 and 33: AccessoriesSeparator according to E
- Page 36 and 37: Size CalculationMethod 3: Q s -Calc
- Page 38 and 39: Size Calculation3.2. Type of grease
- Page 40: www.kessel.comQuality for more safe
Size CalculationKESSEL-Calculation for <strong>Grease</strong> SeparatorsBased on Euro-Norm EN 1825-2The KESSEL calculations sheets listed below serve to properly size the<strong>separator</strong> to its facility and also to help choose the proper model.1. General Information1.1. Project/LocationProject/Site locationBuilderPlannerVersion1.2. FacilityCare facility (retirement home)Hotel kitchenFine cuisine kitchenBusiness kitchen/cafeteriaSlaughter/Meat processing plantsMeat processing plant (with slaughtering)Meat processing plant (without slaughtering)Butcher with slaughteringOil/grease processing plantsButter/margarine manufacturerCooking oil refineryOil manufacturerHospital/University kitchen Butcher without slaughtering Prepared meal manufacturerAll day service kitchenSupermarket withFish processing plantmeat processingStandard restaurantPoultry slaughterhouse1.3. Times of operationDaily operation Weekly operation Wastewater discharge........................ hours/day ........................ days/weekcontinuousdiscontinuous1.4. Legal limits for wastewater entering public / private sewage systems(Consult local statutes or local water authority for legal limits / concentrations)Values to be identified at the wastewater’s point of entry into the (public) sewage systemWastewater temperature °C Allowable pH-value Saponifiable oils and greases(lipophilic substance)........................ °C ........................ pH-value max. ........................ mg/ lPage 34
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