. Principles and practice of plumbing . n runs through thecellar exposed to the heat of a fur-nace. However, when the sink isover fifty feet from the streetsewer, or when the main housedrain is buried in the earth, sogrease would be likely to chill be-fore it reached the street sewer,grease traps should be used. Alsothey should in every case be usedin all large institutions, boardinghouses, hotels and bake shops orother buildings where large quant-ities of grease are liable to findtheir way into the drainage sys-tem. Location for Grease Traps.—A grease trap shouldbe located as close as possibl
. Principles and practice of plumbing . n runs through thecellar exposed to the heat of a fur-nace. However, when the sink isover fifty feet from the streetsewer, or when the main housedrain is buried in the earth, sogrease would be likely to chill be-fore it reached the street sewer,grease traps should be used. Alsothey should in every case be usedin all large institutions, boardinghouses, hotels and bake shops orother buildings where large quant-ities of grease are liable to findtheir way into the drainage sys-tem. Location for Grease Traps.—A grease trap shouldbe located as close as possible to the sink from which itreceives the discharges. It should not be placed in thekitchen, however, on account of the offensive odors thatwould enter the room every time the trap was opened toremove the grease. In detached dwellings, grease trapsusually are made of brick and placed outside the house. Abetter practice is to make the trap of iron and locate it inthe cellar or basement, safe from frost and close to thesource of Fig. 49 lOrioct of Back Pressure onNon-Siphon Trap Digitized by Microsoft® Principles and Practice of Plumbing ,93 Size of Grease Traps.—Grease traps to be effectivemust have at least twice the capacity of the greatest quant-ity of greasy water likely to be discharged at one time intothem. This is so that the entering water will be chilledand the grease congealed and rise to the surface of thewater, thus being retained in the trap. If the grease trapsare too small, part of the entering water will pass throughthe outlet into the drain before it is sufficiently cooled, car-rying with it whatever grease it holds in suspension, whichwill adhere to the pipes. In ordinary residences, a dishpanfull of greasy water is the greatest quantity likely to beemptied at one time, and if the grease trap is made to holdat least twice thatquantity, it will fulfillall requirements. Inhotels, clubs and otherlarge institutionswhere a great manypeople are fed, the.
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