Step-by-step guide to:

RIGHT SIZING

Oversizing and undersizing can both cause

costly and frustrating problems.

UNDERSIZED INTERCEPTORS

Undersized interceptors fill quickly and, if not

pumped out frequently enough, can result in
malfunction causing smelly and messy backups.

Undersizing is often caused by using flow rate

alone to calculate size.
In this guide, we will walk you through one
scenario of a grease interceptor sizing. This is
just an example, as sizing is determined by a
number of factors that vary by situation.

OVERSIZED INTERCEPTORS Meet Jed. Jed needs to

choose a grease interceptor
for a family-style restaurant.
He has made the decision to
Oversized interceptors yield a more expensive tank and
use Grease Monkey -
installation than needed, and may result in delayed
designed around Grease
pumpout, allowing dangerous gases to build and
Production Sizing - to
contents to become more acidic and corrosive.
correctly size this interceptor.
The process and formulas
Oversizing often occurs when only factoring in the
that Grease Monkey uses are
liquid capacity of a tank.
diagrammed throughout the
next several pages.

OUR SOLUTION TO THE

OVERSIZING/UNDERSIZING PROBLEM

With the Grease Monkey™ PreApproval service, every project can be

reviewed by a sizing expert and discussed with the jurisdiction —
all for FREE! Get a clearer path to approval without the phone tag.
 Flow Rate: There are two ways to calculate FIXTURES
flow rate: by pipe size and by fixtures

Jed is working with a kitchen that has a hand sink, a

PIPE SIZE three-compartment sink, and a dishwasher.

HYDROMECHANICAL GREASE INTERCEPTOR SIZING USING FLOW RATES Calculate the volume of the compartment
Per Ch. 10 of the Uniform Plumbing Code sink bowl(s) in cubic inches then multiply
One-minute drainage period Two-minute drainage period Recommended
by the number of bowls to determine
total volume:
21(L) x 21(W) x 14(H) = 6,174
6,174 x 3 = 18,522 volume in cubic inches
DIAMETER OF GREASE WATER PIPE

400 GPM
6”
200 GPM

150 GPM
4” Jed’s project uses a 4” pipe
75 GPM

75 GPM
3”
35 GPM

20 GPM
2”
10 GPM
Convert cubic inches to gallons, then consider
Jed the fill factor of 0.75 to get the precise volume
will use the lesser of in gallons:
the two numbers (pipe size 18,522 / 231 = 80
20 GPM 60 GPM 125 GPM 375 GPM
formula vs. fixtures formula) in the 80 x 0.75 = 60 capacity in gallons
following steps to size his interceptor.
MAXIMUM FULL PIPE FLOW
When using pipe size, Jed’s two-minute Note: 0.75 represents 75% of the sink filled up, which is typical
GPM is 75 and when using fixtures, it is 30
Determine one-minute flow rate and two-minute flow rate:
GPM. He will use the latter. Some sizing
60 / 1 = 60 GPM one-minute drainage period
methods will simply calculate flow rate
60 / 2 = 30 GPM two-minute drainage period
and call it a day.

BECAUSE WE ARE COMMITTED TO The chosen grease interceptor must have a flow
RIGHT SIZING, WE KEEP GOING. rate greater than 30 GPM:
 Determine Grease Capacity for
Pumpout Frequency
MEALS PER DAY
Meal count is the most accurate way to determine grease output - while
the following formulas work to estimate meals per day, if you’re able to
obtain a number from the restaurant owner, please do so.

Jed does not know the number of meals per day, so he must
use one of two formulas (A or B) to estimate this figure:
?
A
Determine by
number of seats
Number of seats x 4
MEALS PER DAY (average table turns
per day)

B
Determine by square footage
Square footage x 0.6 / 14 x 4

GREASE Note: 0.6 is the dining area as 60%

PRODUCTION of the space and 14 is the square
VALUES feet of tenant space per seat

DAYS PER PUMPOUT CYCLE Jed does not know the number of seats, so
(Recommended 90 days) he will use the formula for square footage:
4,300 x 0.6 / 14 x 4 = 737 meals per day
 MENU w/o Fryer, No w/o Fryer, w/ Fryer, No w/ Fryer,
FOODSERVICE ESTABLISHMENT (FSE) w/o Fryer w/ Fryer Flatware Flatware Flatware Flatware

GREASE PRODUCTION VALUES Bakery high high 0.035 0.0455 0.035 0.0455
Bar - Drinks Only low medium 0.005 0.0065 0.025 0.0325
CATEGORY Bar and Grille high high 0.035 0.0455 0.035 0.0455
BBQ high high 0.035 0.0455 0.035 0.0455
Low Medium High
Buffet high high 0.035 0.0455 0.035 0.0455
Cafeteria - Full Serve high high 0.035 0.0455 0.035 0.0455
.0005 lbs / meal (no flatware) .025 lbs / meal (no flatware) .035 lbs / meal (no flatware)
.0065 lbs / meal (with flatware) .0325 lbs / meal (with flatware) .0455 lbs / meal (with flatware)
Cafeteria - Heat & Serve medium high 0.025 0.0325 0.035 0.0455
Chinese high high 0.035 0.0455 0.035 0.0455
Coffee Shop low medium 0.005 0.0065 0.025 0.0325

Serves food Continental Breakfast low medium 0.005 0.0065 0.025 0.0325
Serves food from a Serves a full menu
prepared offsite limited menu and/or of food prepared Convenience Store low medium 0.005 0.0065 0.025 0.0325
or food that with a limited onsite; full serve Deli low medium 0.005 0.0065 0.025 0.0325
requires minimal amount of onsite and with a Donut Shop low high 0.005 0.0065 0.035 0.0455
preparation preparations fryer Don’t know yet high high 0.035 0.0455 0.035 0.0455
and/or
Family Restaurant high high 0.035 0.0455 0.035 0.0455
warming
Fast Food - Pre-Cook medium medium 0.025 0.0325 0.025 0.0325
Fast Food - Full Prep high high 0.035 0.0455 0.035 0.0455
Fried Chicken high high 0.035 0.0455 0.035 0.0455
Greek high high 0.035 0.0455 0.035 0.0455
Grocery Store high high 0.035 0.0455 0.035 0.0455
Ice Cream/Yogurt/Smoothies low medium 0.005 0.0065 0.025 0.0325
Indian high high 0.035 0.0455 0.035 0.0455
Italian high high 0.035 0.0455 0.035 0.0455
Japanese low medium 0.005 0.0065 0.025 0.0325
Korean high High 0.035 0.0455 0.035 0.0455
Mexican high high 0.035 0.0455 0.035 0.0455
Pizza Restaurant medium high 0.025 0.0325 0.035 0.0455
Pizza Carryout low medium 0.005 0.0065 0.025 0.0325
Apt/Condos low medium 0.005 0.0065 0.025 0.0325
Sandwich Shop low medium 0.005 0.0065 0.025 0.0325
Seafood high high 0.035 0.0455 0.035 0.0455

Reminder: Jed’s restaurant has a family-style menu that

Snack Bar low medium 0.005 0.0065 0.025 0.0325
does use a fryer and flatware. [See Menu Type Table] Steak House high high 0.035 0.0455 0.035 0.0455
Sushi low medium 0.005 0.0065 0.025 0.0325
Salads / Healthy Bowls medium medium 0.025 0.0325 0.025 0.0325
Thai high high 0.035 0.0455 0.035 0.0455
Vietnamese medium high 0.025 0.0325 0.035 0.0455
 DAYS PER PUMPOUT SCHEDULE

A 90-day pumpout cycle is a generally accepted

frequency for jurisdictions and restaurant owners alike.
However, factors such as space constraints or budget can
alter this schedule. To calculate an appropriate pumpout
schedule for your situation, use the following two-part
formula:

A. Meals per day x Grease Production Value = Pounds per day This was a lot of math, but the good news is
B. Grease capacity (of the interceptor) / Pounds per day Jed didn’t have to do any of it. Using Grease
Monkey, he simply keyed in the numbers and
the app did the work. After hitting submit, Jed
received an output with his recommended
Let’s say Jed will use a GB-75. The grease capacity of a GB-75 at 75 GPM Grease Interceptor size and pumpout
frequency.
flow rate is 861 pounds, so:
A. 737 x 0.0455 = 34 pounds per day
B. 861 / 34 = 25 days

25 days seems too frequent (the costs can add up). Remember, 90 days is the
average pumpout schedule. This tells us Jed might want to go a little bigger Request a one-on-one
with his interceptor. Let’s look at the calculation for the GB-500, which has
Grease Monkey demo
a grease capacity of 3,048 at a 100 GPM:

A. 737 x 0.0455 = 34 pounds per day

B. 3,048 / 34 = 91 days – that’s more like it!
 BY

Grease Interceptor Sizing. Made Easy.

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