I do plumbing design for a bunch of restaurants in southern Ontario and one situation that has been coming up recently is a sink that is designated for meat prep. It discharges FOG, so it should go through an interceptor, and its a prep sink, so it should have an air gap.
But... if you have the air gap before the interceptor then you can't control the drain down time. And if you put the air gap after the interceptor, then you risk having sewer gas produced in the interceptor leaking into the restaurant.
Does anyone know how to handle that kind of situation?
But... if you have the air gap before the interceptor then you can't control the drain down time. And if you put the air gap after the interceptor, then you risk having sewer gas produced in the interceptor leaking into the restaurant.
Does anyone know how to handle that kind of situation?