Big Dipper Isolation Concept Presentation Part A

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Effective Kitchen Grease removal for sustainable development

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Big Dipper Isolation Concept Presentation Part A

  1. 1. Welcome <ul><li>About Me </li></ul><ul><li>What about U? </li></ul><ul><li>It’s all about Grease </li></ul>
  2. 2. House Rules <ul><li>Please mark your attendance </li></ul><ul><li>Indicate preferred type of food for lunch: Halal, vegetarian or standard food. </li></ul><ul><li>Toilets accessible by key from the General office. </li></ul><ul><li>Kindly switch all mobile phones to silent mode </li></ul><ul><li>Kindly exit the classroom quietly if you really need to answer or make a call. </li></ul>
  3. 3. Effective Kitchen Grease Removal for Sustainable Facilities Development <ul><li>Aim: </li></ul><ul><li>Qualify candidates to implement effective kitchen removal strategies for sustainable facilities development. </li></ul><ul><li>Course Objectives </li></ul><ul><li>What you will learn: </li></ul><ul><ul><li>Regulation on grease traps according to NEA/PUB code of practice. </li></ul></ul><ul><ul><li>Problems associated with grease laden kitchen waste water </li></ul></ul><ul><ul><li>Concept of Isolation and Containment in arresting grease problems </li></ul></ul><ul><ul><li>How an effective grease trap works </li></ul></ul><ul><ul><li>Select the appropriate grease trap for your facility. </li></ul></ul><ul><ul><li>Use of recovered grease as a resource </li></ul></ul>
  4. 4. What do you mean, “We’re out of compliance again ”?
  5. 5. Soup Kitchens Airports Food Processing Plants School Cafeterias Strip Shopping Centers Concession Stands Convenience Stores Casinos Fast Food Restaurants Sports Arenas Hospitals Restaurants in High Rise Buildings Cafeterias Hotels Grocery Store Kitchens And Delicatessens Correctional Facilities Convention Centers Full Service Restaurants Are you one of these facilities?
  6. 6. Have you seen pipes that look like this?
  7. 7. How about this?
  8. 8. Regulations <ul><li>All food facilities need to be installed with grease traps in Singapore </li></ul><ul><li>Problem of Grease build-up: </li></ul><ul><li>Drainage blockages resulting in contamination, disruption and cost to building owners </li></ul><ul><li>Blockage and subsequent flooding of sewers </li></ul><ul><li>Reduced efficiency of sewage treatment plants </li></ul><ul><li>Lower water quality in water courses as a result of lower quality effluent discharge from treatment works </li></ul><ul><li>Risk of rodent infestation due to the presence of food source from grease laden waste water. </li></ul><ul><li>The cost of preventing grease build-up and clean-up/remedial works costs incurred as a result of unchecked grease build-up are very high and impose a heavy financial burden on businesses. </li></ul>
  9. 9. PUB Grease Traps
  10. 10. Code of Practice <ul><li>Code of Practice on Sewerage and Sanitary Works </li></ul><ul><li>(1st Edition - Mar 2000) Updated Nov 2004 </li></ul><ul><li>3.1 Sanitary Drainage System </li></ul><ul><li>3.1.2 Design Criteria </li></ul><ul><li>(k) Food shops shall be provided with grease trap/interceptor of adequate capacity so as to prevent discharge of oils, fats and grease directly into the sewerage system . The grease traps shall be maintained such that the effluent from the grease traps shall meet the standards for discharging into the sewerage system. </li></ul><ul><li>(l) For commercial/shopping complex, separate grease waste discharge pipe connected to a separate discharge stack for future connection to grease trap shall be provided in advance to serve commercial units which are expected to be used as food shops. In addition, sufficient space shall be allocated for siting the grease traps which are to be provided in future to serve the future food shops. </li></ul>
  11. 11. Code of Practice <ul><li>3.1.3 Acceptable Design/ Practices </li></ul><ul><li>3.1.3.10 Provision of Grease Trap for Food Shop (3-9a) </li></ul><ul><li>The grease trap shall be sited at locations to facilitate maintenance and will not give rise to nuisances, health hazards and hygiene problems during its operation and maintenance. It shall not be sited within areas where food is prepared, cooked, served or stored. </li></ul><ul><li>Standard circular grease traps (Standard Drawings No PUB/WRN/STD/040 and PUB/WRN/STD/041) shall be provided . </li></ul><ul><li>Portable grease interceptor may be used where the provision of standard grease traps is not feasible . The portable grease interceptor is allowed to be installed within the individual food shops provided that it must be of a suitable design to allow for easy removal for maintenance. </li></ul><ul><li>All portable grease interceptors shall incorporate a mechanical oil-skimming device for automatic removal of free-floating grease and oil to a separate grease/ oil container . </li></ul><ul><li>Sufficient floor waste/floor trap shall be provided for the discharge of the sullage water from the kitchen into the grease trap </li></ul>
  12. 12. <ul><li>Isolation & Containment is protection of both the exterior plumbing (the collection system) and protection of the internal facility plumbing. </li></ul><ul><li>The sewer codes often do not take into account the damage grease & oils can do to internal plumbing & piping. </li></ul><ul><li>Isolation : Point Source grease removal utilizing small, source traps or interceptors. </li></ul><ul><li>Containment : Exterior grease containment using large, in-ground interceptors. </li></ul><ul><li>In short, Isolation is grease pretreatment at the source, while Containment is preventing grease from getting into the sewer lines. </li></ul>Isolation & Containment
  13. 13. Kitchen Serviced By Containment Device Only
  14. 14. PUB Grease Traps
  15. 15. Kitchen Serviced By Both Isolation & Containment Devices
  16. 16. Portable Grease Trap
  17. 17. <ul><li>Isolation (point-source/portable grease separators) and </li></ul><ul><li>Containment (in-ground PUB grease trap) </li></ul><ul><li>provides long-term facility plumbing system and sewer system protection. </li></ul>Isolation & Containment
  18. 18. How can we effectively deal with kitchen grease?
  19. 19. Three Types of Grease Traps <ul><li>Passive, Hand-Scooped Grease Traps </li></ul><ul><li>Large, Pre-cast Concrete Grease Traps </li></ul><ul><li>Automatic Removal Systems </li></ul>
  20. 20. Typical Passive Grease Trap Baffles Inlet Outlet Separated Grease/Oils Layer Sludge Buildup
  21. 21. Typical Pre-Cast Concrete Trap Access Doors/Manholes Inlet Pipe From Kitchen Outlet Pipe To Sanitary Sewer Line Grease Layer (“Mat”) Sludge Buildup
  22. 22. Typical Automatic Grease Interceptor Skimming Wheel Wiper Blades Separated Grease/Oils Layer Inlet Internal Solids Strainer Outlet Baffles
  23. 23. Problem with Passive Grease Trap <ul><li>Example: </li></ul><ul><li>A regular passive 10 kg. Grease trap connected to a Multi-Station Wok will fill up and become ineffective in just six days </li></ul><ul><li>Results: Drains start to block and back ups occur </li></ul><ul><li>Dilemma: How to inspect/insure proper frequency of cleaning </li></ul>
  24. 24. <ul><li>Example: </li></ul><ul><li>An Automatic Grease Trap that self cleans daily, connected to the same Multi-Station Wok will maintain maximum efficiency over time </li></ul><ul><li>Results: Drains remain clear </li></ul><ul><li>Back ups and health risks due to grease are minimized </li></ul>Solution with Active Grease Trap
  25. 25. Operation Principle Of An Automatic Portable Grease Trap Cleaned Water Flows Under Outlet Baffle & Into Sanitary Sewer Incidental Solids Are Separated In An Internal Strainer Basket Inlet Baffle Allows Water And Grease To Pass Grease Is Scraped From Wheel Into Discharge Trough Skimming Wheel Rotates; Grease Adheres To Wheel Timer Activates Skimming Wheel Operation Grease & Oils Rise To Top Of Baffled Chamber Flow From Kitchen Heater Assures Grease Remains Liquefied Grease Is Collected For Recycling By Nationwide Network Of Rendering Companies
  26. 26. Understanding Kitchen Flows & Grease Interceptor Systems
  27. 27. Where Does Grease In Kitchen Effluent Originate From?
  28. 28. Typical Restaurant Effluent Comparisons (Kitchens, Restrooms and Overall Water Usage) Fast Food Restaurant Full Service Restaurant 1600 400 1500 1500 Typical Restaurant Water Consumption (Gallons Per Day)
  29. 29. Typical Fast Food Restaurant Total Water Usage: • 2,000 Gal./Day • Kitchen Water Usage 400 Gal./Day • Restroom Water Usage 1,600 Gal./Day Kitchen Effluent: • 400-600 ml/L FOG • 600-800 ml/L BOD • Moderate TSS Levels
  30. 30. Typical Full Service Restaurant Total Water Usage: • 3,000 Gal./Day • Kitchen Water Usage 1,500 Gal./Day • Restroom Water Usage 1,500 Gal./Day Kitchen Effluent: • 400-600 ml/L FOG • 600-2,000 ml/L BOD • High TSS Levels (Dishwasher & Food Grinder Equipped Restaurants)
  31. 31. Grease/Oil Patterns By Fixture Typical Fast Food Restaurant 3% 4% 93%
  32. 32. Grease/Oil Patterns By Fixture Typical Full Service Restaurant 2% 3% 75% 1% 15% 4%
  33. 33. Where in the kitchen would you install an automatic unit? 1 - Three Compartment Sink 2 - Pot-Washing Sink 3 - Pre-Rinse Station 4 - Exhaust Wet Hood 5 - Combi-Oven 6 - Tilt Kettle Types Of Units A - Point Source Removal Unit B - Central Grease Removal Unit 1 2 3 4 5 6 A B
  34. 34. Point Source (Portable) Grease Traps Manual Passive Trap Big Dipper® Automatic Grease Trap
  35. 35. Budget Terminal Installation
  36. 36. Century Square basement
  37. 37. Recycled Kitchen Grease <ul><li>Animal feeds </li></ul><ul><li>Lubricant </li></ul><ul><li>Fertilizers </li></ul><ul><li>Cosmetics </li></ul><ul><li>Soap </li></ul><ul><li>Candles </li></ul>BioDiesel www.alphabiofuels.sg
  38. 38. Discussion <ul><li>Carrefull is pulling out of Suntec City due to high rental. The vacant floor area is enormous. Management has decided to build an indoor theme park with a F&B outfit serving 5000 meals a day to bring in the crowd. However, you cannot connect the waste pipe to existing grease traps. Can you still proceed with this project? </li></ul><ul><li>As a major food court operator, you must comply to local regulations and install grease trap before you can start business. Will you use PUB standard grease trap or portable grease traps. The food court will be located in a building currently under design and owned by your company? </li></ul><ul><li>You are the newly appointed Sustainable Business Development Director for KFCC in Asia. How can you help your company develop a sustainable business strategy in this era of climate change considering that KFCC generates tonnes of kitchen grease every day? </li></ul>
  39. 39. Conclusion <ul><li>Achieved course objectives </li></ul><ul><ul><li>- It is compulsory for food shops to install grease traps according to NEA/PUB code of practice. </li></ul></ul><ul><ul><li>Grease laden kitchen waste water impact on cost for business. </li></ul></ul><ul><ul><li>Isolation concept protects the building plumbing system while Containment arrests grease problem in the public sewer. </li></ul></ul><ul><ul><li>An effective grease trap should maintain its separation efficiency and has unlimited capacity. </li></ul></ul><ul><ul><li>recovered grease can be recycled as a valuable resource </li></ul></ul>

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