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Old 03-04-2012, 09:15 AM   #11
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Originally Posted by TX MECH PLUMBER View Post
By UPC. U tie them together with 2" and drain into floor sink. If the developed length of pipe is 5' or more you must have a trap and at or before 5' in the run. The trap doesn't need a vent and u must put clean outs at an Chang of direction and have an air gap at discharge You cannot tie it into any indirect waste pipe that is used for anything other then cleaning dishes and if u do vent it, the same rule applies !! If it's new construction or remodel. Install a 3 floor sink at one end of sink and tie all compartments together with 2"and use a combo on the high end for a clean out. It will drain like a champ !!
That's how I do mine, works great.

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Old 03-04-2012, 09:24 AM   #12
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oh yeah, and be sure u put santees on there back , or pressure tees since they are basically same on there back. lol.

use combos , only!!
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Old 03-04-2012, 10:06 AM   #13
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Should be indirect into a 3" FLoor sink.
The code pretty clearly states that an air gap is only needed for food prep. Is cleaning dishes considered prep? If I do dump into a floor sink, can I triple the three bowls together with no trap?

Keith
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Old 03-04-2012, 10:11 AM   #14
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By my code it would have to dump into either a 2 1/2" or 3" drain that goes into a grease intercepter if it is for washing pot and pan`s. Into a floor sink if it is a prep sink.

If you would, please educate me a bit. When you install your 3-bay into a 3" trap which then goes through a grease-trap, do you utilize the cast-iron flow regulator which comes with the grease trap? I have found that the regulator ( the one with the vent off the side of it ) chokes the flow down so much that my 3" trap will still get overwhelmed if any more than 1 fully loaded bowl is let go at a time. I never had had any problem on my prep sinks which indirectly drain full flow into a floor sink with 3" trap directly to waste. Just trying to learn how others deal with that traffic-jam that is the flow-regulator fitting. Thanks for any input.
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Last edited by mccmech; 03-04-2012 at 10:13 AM.. Reason: correct explaination
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Old 03-04-2012, 11:20 AM   #15
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In WSSC's territory (Washington Suburban Sanitary Commission, PG & Montgomery counties, MD) we have to reduce each tailpiece on each compartment to 1/2" & provide an airgap where it dumps into the main trunk line. This in theory slows the water going through the grease trap along with the flow restrictor. The main trunk line can be 2" or 3" depending on the size of the compartments & how the inspectors feeling that day . Typically, we'll pipe everything into a floor sink if one is available but it can be piped directly into a drain at the wall & they will not allow a commercial disposal at all. They're also strict about grease abatement so a trap or outdoor interceptor is a must.

They've been giving out FOG violations left & right to everybody, restaurants, churches, etc. I think it's kind of messed up that they treat a church that cooks 2 meals a year the same as KFC

DC on the other hand, you don't need to reduce the tailpieces & can tie directly to each compartment. You can have a commercial disposal as long as it doesn't go through grease abatement equipment. DC's like the wild west in comparison to WSSC
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Old 03-04-2012, 11:39 AM   #16
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Quote:
Originally Posted by UALocal1Plumber

The code pretty clearly states that an air gap is only needed for food prep. Is cleaning dishes considered prep? If I do dump into a floor sink, can I triple the three bowls together with no trap?

Keith
By my code yes as long as the run isn't longer then 5'. If it us u must have a trap !!
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Old 03-04-2012, 07:25 PM   #17
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Just about everywhere in the state of Texas you will have an air gap on any indirect waste it help's protect the equipment from sewer back up. Its not just in our plumbing code but is actually in the state health code.
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Old 03-04-2012, 07:30 PM   #18
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That was mean.
Too true biz. Too true. I should have been less specific. The apprentice dishpig might get a shot too!
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Old 03-04-2012, 08:38 PM   #19
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Originally Posted by mccmech View Post
If you would, please educate me a bit. When you install your 3-bay into a 3" trap which then goes through a grease-trap, do you utilize the cast-iron flow regulator which comes with the grease trap? I have found that the regulator ( the one with the vent off the side of it ) chokes the flow down so much that my 3" trap will still get overwhelmed if any more than 1 fully loaded bowl is let go at a time. I never had had any problem on my prep sinks which indirectly drain full flow into a floor sink with 3" trap directly to waste. Just trying to learn how others deal with that traffic-jam that is the flow-regulator fitting. Thanks for any input.
We tell the owners of the restaraunt that is the way it will drain because that is what are code requires to have a grease interceptor at the fixture to protect the lines inside the building from grease the interceptor out in the parking lot is for protecting the city sewer. We don`t design the interceptors we only install the according to code.

The newest thing here is a interceptor with a built in skimmer and grease heater.
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Old 03-04-2012, 10:08 PM   #20
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We tell the owners of the restaraunt that is the way it will drain because that is what are code requires to have a grease interceptor at the fixture to protect the lines inside the building from grease the interceptor out in the parking lot is for protecting the city sewer. We don`t design the interceptors we only install the according to code.

The newest thing here is a interceptor with a built in skimmer and grease heater.

Let me ask you a question do you also install the little interceptors on floor drains on all prep floors also . If not then the interceptors on the fixture's themselves would be pointless to protect the lines inside the building that are already on a grease line plus any handsinks in the prep area we all know they never get grease down them at all . What code are you under, just curious.
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