User Guide

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Glossary of Terms
Table of Contents
HGI: Industry abbreviation for Hydromechanical
Grease Interceptor. By denition an HGI is designed to use
managed ow, air entrainment and specically designed
features to provide an enhanced level of separation
eciency, removing non petroleum FOG (Fats, Oil and
Grease) from a transition ow of waste water, generated by
commercial foodservice activities (Restaurants, Cafeterias,
Institutional Kitchens , Sandwich Shops and Coee houses
for example). HGI’s are performance tested for eciency of
grease separation based on National Standards.
Operational Cost Index =1
GGI: Industry abbreviation for Gravity Grease
Interceptor. By denition a GGI has a minimum of 350USG
capacity and in operation 500USG to 1500USG of capacity
are most common. No ow control device. Separation
of FOG based on capacity and retention time of water
(minimum 30 min. to exchange volume). At this time no
performance Standards are published for GGI’s.
Operational Cost Index = 5-10+
GRD: Industry abbreviation for Grease Removal
Device. Designed rstly as an HGI, a GRD uses a heat source
and a timed or sensor based skimming (or draw-o ) device
to remove accumulated FOG from the separation chamber
into an external container for collection and disposal. These
units require daily maintenance for management of food
solids. Operational Cost Index = 2.5 - 5
AHJ: Authority Having Jurisdiction. This can be
one or more government departments - for example plan
check/review, building, plumbing, pretreatment, sewer and
waste water. Bottom line...those who enforce the rules and
regulations.
Cost Index: A way of indicating the relative cost
of dierent types of interceptor to each other for broad
comparison purposes. This includes product purchase,
installation cost and typical maintenance.
25% Rule: The rule of thumb, sometimes mandated
by jurisdiction, used to determine frequency of pump
out for GRAVITY GREASE INTERCEPTORS. The 25% refers
to the combined volume or retained FOG and food solids
which shall not exceed 25% of the working volume of the
interceptor.
Air Entrainment: Mixing of air with Inuent using
a ow control device. Air and grease are attracted to each
other, the air wanting to separate more easily than grease.
Because they become mixed together the air increases the
eciency of separation.
Euent: Waste water containing little to no FOG,
being discharged out of the interceptor.
Inuent: Waste water containing uncontrolled
and variable levels of FOG based on the nature and
practices of the foodservice operation.
Separation Chamber: Zone inside the
interceptor where grease separates from water and is
retained.
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Page
Features Overview 2
Glossary 3
Quick Start Installation Guide 4
Technical Information 6
Installation Specifications 8
Installation 11
Installation - Flow Controls 12
Remote Pump (optional) 13
Page
Installer Checklist 14
Operation 15
Maintenance 16
Pumper Checklist 18
Trouble Shooting 19
Frequently Asked Questions 20
Warranty 23
Registration Card 24