[mccmech]

3 bays around here can't waste indirectly. Some health departments want the sanitizer bay indirect, but it still has to go through the interceptor.
If the flow control isn't vented it doesn't drain well and gets clogged up with the grease that is supposed to be contained in the interceptor. I've seen it happen more than a few times. If my book wasn't in the truck I'd snap a picture of how MA wants them piped.

You are saying Ma does NOT drain 3-bays indirectly? Am I mis-reading your first sentence?

 

[mrjasontgreek]

So that would be all our rules regarding interceptors here in the great white north! I should note that this particular one is serving just one 3-compartment sink.

 

[mrjasontgreek]

If I had done it originally, I would have piped the drain from the sink into the wall, trapped and vented it, and vented the interceptor like an oil interceptor. Unfortunately it's hard to do that kind of changes when they only shut the restaurant down for a short time, and I'm not the one that quoted it

 

[mccmech]

I should have caught this paragraph too

Interesting design in your illustration. The interceptors I've installed typically have the baffle on the inlet side of the interceptor. Now ya got me doubting myself. Thanks dude! ;-) ;-)

 

[mrjasontgreek]

Interesting design in your illustration. The interceptors I've installed typically have the baffle on the inlet side of the interceptor. Now ya got me doubting myself. Thanks dude! ;-) ;-)

All the ones I've worked on have a steel plate that slides over the inlet for a flow control, a removable baffle about 4" in from that, a fixed baffle coming off the bottom a little farther over to create a seal from the first baffle, then a fixed baffle covering the outlet that has a removable plug on the top

 

[mrjasontgreek]

Here's a cutaway

 

[mccmech]

Here's a cutaway

This goes back toy previous comment about code book illustrations holding no weight. If you compare your hand-drawn picture to the code book illustration you'll see they look nothing alike. Interceptors I've installed resemble your drawing.

 

[plumbdrum]

You are saying Ma does NOT drain 3-bays indirectly? Am I mis-reading your first sentence?

Ya betchya

 

[gardenparty]

Canplas makes them to withstand 220 degrees F or 140 C. They are about 1/3 the weight of the metal ones and we have replaces a lot of the grease interceptors in our camps with these. The biggest they make is only 50 GPM but they do make the air intake tee and the flow control as well in both 2" and 3". The have a wireless monitor control available but I have never put one of those in.

 

[mrjasontgreek]

Canplas makes them to withstand 220 degrees F or 140 C. They are about 1/3 the weight of the metal ones and we have replaces a lot of the grease interceptors in our camps with these. The biggest they make is only 50 GPM but they do make the air intake tee and the flow control as well in both 2" and 3". The have a wireless monitor control available but I have never put one of those in.

Well. That would have been nice. Sure as hell I'm going to be installing those when I work for myself.

 

[mccmech]

Ya betchya

Sooooo, now let the teeth pulling begin. Since some members don't like to volunteer anything other than criticism, are there any Mass. Plumbers who might like to share how that great state plumbs their multi-bay sinks. I've gotta figure the grease interceptors are above grade, on a slab install, since, if the sink is hard-piped to the I tercel tot, the indirect discharge would be downstream of the interceptor.

 

[plumbdrum]

I'll post some pics this week, also a sketch from the code

 

[plumbdrum]

The top pic would be how it's done here, not out of my Code, but a similar install

 

[plumbdrum]

Here's out of my code with pre-rinse and dishwasher. That's all that needs to be a indirect drain

 

[bct p&h]

Sooooo, now let the teeth pulling begin. Since some members don't like to volunteer anything other than criticism, are there any Mass. Plumbers who might like to share how that great state plumbs their multi-bay sinks. I've gotta figure the grease interceptors are above grade, on a slab install, since, if the sink is hard-piped to the I tercel tot, the indirect discharge would be downstream of the interceptor.

Why would the interceptor be above grade, especially on a slab?
On a 3 bay you hang a 3" trap under the middle bay. Off the trap you put in a 3"x2" double tee wye (double san tee if you prefer) bush the top down to 2" and tie it into the middle bay. The left and right bowls get a 2" wye and ⅛ on it's back tied into the bays and the ends get an eco. Before the trap I like to put a dandi, some people like a wye and ⅛ with an eco.
I just went through my phone because I thought I had a picture of one but I'm not finding it.
Side note: last time I was ordering the 3" dwv copper fittings for one the guy at the supply house said they were going to stop making 3" dwv copper. What else am I supposed to use in MA? No hub fittings are too big to fit all of that under the sink and PVC isn't allowed for that in commercial.

 

[mccmech]

Why would the interceptor be above grade, especially on a slab?
On a 3 bay you hang a 3" trap under the middle bay. Off the trap you put in a 3"x2" double tee wye (double san tee if you prefer) bush the top down to 2" and tie it into the middle bay. The left and right bowls get a 2" wye and ⅛ on it's back tied into the bays and the ends get an eco. Before the trap I like to put a dandi, some people like a wye and ⅛ with an eco.
I just went through my phone because I thought I had a picture of one but I'm not finding it.
Side note: last time I was ordering the 3" dwv copper fittings for one the guy at the supply house said they were going to stop making 3" dwv copper. What else am I supposed to use in MA? No hub fittings are too big to fit all of that under the sink and PVC isn't allowed for that in commercial.

Because, at some point, there needs to be protection from cross contamination. That is usually accomplished through the indirect waste of the sink bowls. NJ code, at least in the past, has allowed for direct piping, as long as there is a floor drain down stream of the sink tie-in, which would not allow a sewage backup to make it's way to the sink. I have not yet met a health inspector who would permit that type of arrangement. That has been the only reason for my question about the plumbing of Multi-bay sinks in Ma.. I'm a curious geek who likes to hear the other nine ways that ten of us would do the same job!

 

[bct p&h]

Because, at some point, there needs to be protection from cross contamination. That is usually accomplished through the indirect waste of the sink bowls. NJ code, at least in the past, has allowed for direct piping, as long as there is a floor drain down stream of the sink tie-in, which would not allow a sewage backup to make it's way to the sink. I have not yet met a health inspector who would permit that type of arrangement. That has been the only reason for my question about the plumbing of Multi-bay sinks in Ma.. I'm a curious geek who likes to hear the other nine ways that ten of us would do the same job!

I think you missed something. I didn't ask why would it drain indirect. I asked why would the interceptor be above grade.
A commercial kitchen in MA the only indirect drains are the dishwasher, prep sink, ice bins ect. They don't want drains backing up into the food itself or anything that comes into contact with the food when it's "clean".
In MA a required fixture is a garbage disposal in a commercial kitchen but the engineer/architect never puts it on the print. I recently did a pizza place and asked the inspector where he wanted it. He told me to put it on the drain board of the prep sink. The problem with that is the disposal has to tie in solid. If that disposal ever backs up it is going to go into the prep sink that could have food in it. I argued until I was blue in the face and got nowhere. Granted, this pizza place doesn't prep anything and they will never use the disposal or the prep sink but what happens when they move out and another restaurant moves in?

 

[plumbdrum]

You better tie your kitchen sink in indirectly. You are stopping the water with some sort of stopper and filling a sink, where is your cross contamination. Dishwasher I can see , but not a 3bay

 

[plumbdrum]

I think you missed something. I didn't ask why would it drain indirect. I asked why would the interceptor be above grade.
A commercial kitchen in MA the only indirect drains are the dishwasher, prep sink, ice bins ect. They don't want drains backing up into the food itself or anything that comes into contact with the food when it's "clean".
In MA a required fixture is a garbage disposal in a commercial kitchen but the engineer/architect never puts it on the print. I recently did a pizza place and asked the inspector where he wanted it. He told me to put it on the drain board of the prep sink. The problem with that is the disposal has to tie in solid. If that disposal ever backs up it is going to go into the prep sink that could have food in it. I argued until I was blue in the face and got nowhere. Granted, this pizza place doesn't prep anything and they will never use the disposal or the prep sink but what happens when they move out and another restaurant moves in?

Ahhhh, the old seats over 20 with a municipal sewer code. Lol

 

[plumbdrum]

I think you missed something. I didn't ask why would it drain indirect. I asked why would the interceptor be above grade.
A commercial kitchen in MA the only indirect drains are the dishwasher, prep sink, ice bins ect. They don't want drains backing up into the food itself or anything that comes into contact with the food when it's "clean".
In MA a required fixture is a garbage disposal in a commercial kitchen but the engineer/architect never puts it on the print. I recently did a pizza place and asked the inspector where he wanted it. He told me to put it on the drain board of the prep sink. The problem with that is the disposal has to tie in solid. If that disposal ever backs up it is going to go into the prep sink that could have food in it. I argued until I was blue in the face and got nowhere. Granted, this pizza place doesn't prep anything and they will never use the disposal or the prep sink but what happens when they move out and another restaurant moves in?

You hit the nail on the head.