Standards

Article L 13 31 10 of the new Public Health Code states that:
“any release of wastewater other than domestic wastewater into public sewers must be
previously authorised by the local authorities that own the pipes carrying this water before
reaching the natural environment”.
The construction of grease traps is governed by various standards, in particular the French standard NF EN 1825-1, supplemented by NF P 16-500-1/CN and NF EN 1825-2. Since 01 July 2013, the D.O.P. has been mandatory. Each product must be accompanied by its D.O.P., which also includes the C.E. marking.

Motifs décoratifs pour les contenus

The operating principle

Wastewater from food processing industries or restaurants contains grease, which accumulates and has a pH of between 1 and 3. This gives off acidity, which damages organic coatings.

Our products, which are impervious to corrosion, enable macro-waste and grease to be retained at source. They work on the principle of density: oil is lighter than water, so it will rise up inside the separator and be blocked. Heavy matter falls to the bottom of the unit. As for the water, it will flow naturally into the network.

Useful volumes

The volume of the sludge traps, in litres, must be at least 100 x TN
The volume of the separation chamber can also be calculated: Useful volume (litres) = 240 x TN

Nominal size Minimum surface area of grease separation zone m² Minimum surface area of grease separation zone m³ Minimum surface area of grease separation zone m³
TN 0.25 x TN 0.24 x TN 0.04 x TN

TN = Nominal size

Sizing

The choice of size for a grease and starch separator is crucial.
An undersized unit will discharge more than 250 mg/L after only 16 days of operation.