Kitchen Design

Question 1

Dead Leg

Answer 1

A section of piping in the domestic hot water system that is not being circulated.

Question 2

GI (Grease Interceptor)

Answer 2

Treatment device to separate grease from the waste stream prior to entering the sanitary sewer.

Question 3

IW (Indirect Waste)

Answer 3

A waste pipe which does not connect directly with the building drainage system, but discharges into a properly trapped and vented fixture or receptacle with an air gap.

Question 4

Recovery Capacity

Answer 4

The amount of hot water (usually in GPH) that a water heater can produce
at a specific temperature rise.

Question 5

Temperature Rise or Delta T (∆T)

Answer 5

The temperature of water as it leaves the water heater minus the temperature of water entering the water heater.

Question 6

Water Column (W.C.)

Answer 6

This refers to the amount of pressure it takes to raise

a column of water 1 inch.

Question 7

What is the normal pressure that natural gas is

delivered unless otherwise specified?

Answer 7

7” w.c. about 1/4 PSI.

Question 8

How many inches of w.c. are there in 1 PSI of pressure?

Answer 8

27.7

Question 9

What is a GRD? and where are they installed?

Answer 9

Grease removal device removes FOG from the interceptor. Typically installed under a sink or counter top for a single point of use. These devices are small and should be emptied daily.

Question 10

What is a hydromechanical grease interceptor (HGI)? and where is it typically installed?

Answer 10

Are used for 1-2 fixtures on average and also allow the capture of a floor drain or floor sink. Installed in the floor of the dishwashing area or other area away from food handling areas.

Question 11

What is a gravity grease interceptor (GI) and where is it installed?

Answer 11

Are typically used in large scale kitchens/Cafes with multiple sources of grease laden waste.