by ccolley12 » Thu Apr 04, 2019 12:54 pm
Location can depend on a number of factors. Generally though, if it is for a small commercial kitchen, it is located in the kitchen.. either above ground or cast into the slab (assuming a main floor kitchen). It is best if they can flow into the sewer/drain via gravity and not require a force main. This limits long term maintenance and allows it to be used in the event of a power failure. If the facility creates a significant amount of grease, then an exterior grease trap can be used. The mechanical engineer would size the grease trap based on the plumbing loads and that may tell a team if it fits inside the building or if it requires so much space it needs to go outside. The inside/outside is typically driven by the size of the trap itself.