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Grease

Traps and

Advanced Food Waste Disposal

ACO Haustechnik

Alexander Brinkhoff

02.05.2012


Contact Information

Alexander Brinkhoff

Product Manager

Separators and Process Engineering

ACO Haustechnik GmbH

Im Gewerbepark 11c

36457 Stadtlengsfeld, Germany

Phone: +49 36965 819 354

Fax: +49 36965 819 360

Mobile: +49 171 991 41 15

E-Mail: abrinkhoff@aco-online.dee


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Agenda


Agenda

Grease Traps and Advanced Food Waste Disposal

1. Grease Traps: Standards and Technique

a. Overview Standard “PDI-G

G101” (US)

b. “DIN 4040” (Germany) & “EN 1825” (Europe)

2. Grease Traps according to EN 1825

a. Methods for Sizing

b. Operation/Disposal

p

c. Effects

3. Systems for Advanced d Food Waste D

isposal

a. Food Waste in Commercial Appliances – Problems

b. Advanced Food Waste Disposal – Potential & Benefits

c. Operation/Disposal


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1. Grease Traps:

Standards an

d Technique


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a. PDI-G101


PDI-G101

Key Facts:

□ gravity grease separation

□ sizing according to flow rates

□ temperature effects not included

□ test media: prime steam lard

□ additional grease trap is

recommended for each dishwasher


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b. EN 1825 & DIN 4040


EN 1825 & DIN 4040

Key Facts:

□ gravity grease separation

□ sizing according to flow rates

□ temperature and cleaning agents

included

□ test media: heating oil in accordance

with ISO 8217


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2. Grease Traps

according to

European Sta

andard EN 1825


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a. Methods for Sizing


Grease Traps according to EN 1825:

Main Components

1

2

1

3

Components:

3

2

1

Separator Compartment

t

2

Grease Layer

3

Sludge Trap


Grease Traps according to EN 1825:

Sizing

Application areas as described

in EN

1825

Based on

kitchen equipment

Based

on

meals per day and

operating

hours

Based on

number of

slaughtered animals

and operating hours


Grease Traps according to EN 1825:

Sizing

Difficulty factors included in all sizing methods:

a. Inlet temperature

b. Cleani

ng agents

Flow rate (liters per second)

Nominal Size (NS)


Grease Traps according to EN 1825:

Importantt Capacities

Grease

Layer

Separator

compartment

Sludge

trap

Nominal Size

Volume trap volume

(in litres)

Volume separation

compartment

Volume grease

storage

(minimum volume in m 3 )

(minimum volume in m 3 )

NS

100 x NS

0,24 x NS 0,04 x NS


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b. Operation/Disposal


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Systems for Complete Disposal


Grease Traps according to EN 1825:

Operation/ /Complete Disposal

• Disposal process to be

accomplished during non-

required time

• Recycling truck with vacuum

pump needed


Grease Traps according to EN 1825:

Operation/ /Complete Disposal

• correct sized grease separators

have to be emptied and cleaned

at least every four weeks

• in accordance with local codes,

the appliance of grease level

sensors may be allowed to enable

“disposal on requirement”


Grease Traps according to EN 1825:

Operation/ /Complete Disposal

Process steps during disposal:

1

Removal of 2

Cleaning of

entire content

inner tank

3

Re-filling with

operating water


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Systems for Partial Disposal


Grease Traps according to EN 1825:

Operation/ /Partial Disposal

• extraction of grease and sludge in

separate barrels

• Extraction can be accomplished

during operating hours

• no recycling truck needed


Grease Traps according to EN 1825:

Operation/ /Complete Disposal

Process steps during disposal:

1

Heating of 2

Extraction of

grease retention

grease and sludge

3

Filled barrels have

to be replaced

area

with empty ones


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c. Effects


Consistency of commercial wastewater

Emulsified constituents

Separable constituents

Suspended constituents

Solids


Effects with Grease Traps

operated according to EN 1825

Constituent

Descript

tion

Effect

Separable

Constituents

Fats, oils

and grease lighter

than water

99% of all FOGs

are retained in the

grease trap

Suspended

d Floating

Constituents

in water

Are partly retained

in the grease trap

Solids

Sediments heavier than

water

99% are retained

in the grease trap

Emulsified

Constituents

Lipophilic

substances

Almost 0% are

retained in the

grease trap


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Processing of retained FOGs


Processing of retained FOGs

Biogas plants

Municipal wastewater treatment plant


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Negative Effects

of insufficient

retention of com

mmercial FOGs


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Example:

City of London


Dischargess to the public sewers

Pubs & takeaway

restaurants generally

most problematic

>77,000 restaurants in

London – using

Victorian sewers over

100 years old.

Population ≈ 8 million

Thames Water recently

removed over 1,000

tonnes of solidified FOG

from sewers in the

Leicester Square area

of London

Cavalier approach by

the operator – out of

sight, out of mind!


Infrastructure issues

locked/restricted sewer networks

tal estimated cost to UK ≈

M/annum

WWT

pumping station

failures

Deliberate

abuse


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3. Systems for Advanced

Food Waste Disposal


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a. Food Waste – Problems


Food Waste - Problems

• Large commercial kitchens produce remarkable

amounts of food waste and leftovers on a daily

base


Food Waste - Problems

• Storage of food waste inside/outside buildings

may pose

a risk of cross-contamination contamination and foul air


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b. Advanced Food Waste

Disposal – Po

otential & Benefits


Advanced Food Waste Disposal –

Potential & Benefits

Commercial food waste serves as raw

material for energy recovery in biogas

plants

Commercial kitchens using advanced

food waste disposal systems fulfil

highest hygienic standards

No storage areas for bio-waste

containers needed

STOP


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c. Operation and

disposal of a

food waste di

isposal system


Food Waste Disposal System: Components

Principle plant scheme

System

peripheral

Leftovers

Ventilation

Feeding

station

Exhaust

Freshwater

Compressed air

– drive ball valves

Leftovers

Air Comp. Air

Vacuum-

tank

Ejector

Compressorstation

Ambient a

Cloudy water

Grease/oil

Com mp. Air

Wastewater

Wastewater

Grease

separator

Sludge

Collection

tank

Plant

control

Energy

Disposal

Food waste disposal

System

40

peripheral


Food Waste Disposal System: Components

41


Function – process sequence

1. Charging the feeding station

ti

with leftovers

42


Food Waste Disposal System: Operation

Function – process sequence

1. Charging the feeding station

ti

with leftovers

2. Charging of waste disposal

system via vacuum effect

43


Food Waste Disposal System: Disposal

Function – process sequence

1. Charging the feeding station

ti

with leftovers

2. Transport to the vacuum tank

via underpressure

3. Emptying py of filled system

via recycling truck

44


Food Waste Disposal System: Capacities

Waste disposal systems with grease traps - volumes

Capacity of waste

disposal system

[m³]

6,0

4,4

3,3

2,5

2 4 55 5,5 7 85 8,5 10 15 20

25

Nominal Size of grease separatorr

45


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Thank you very

much

for your attentio

on.

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