subsurface WW disposal from 50 seat restaurant

[Garymill]

Does anyone know of a resource or have information on the design, construction and operation of a waste water disposal system for a 50 seat restaurant. This project is in the country where there are no municipal utilities. I need info on grease removal, preliminary solids removal, subsurface areation systerms followed by anerobic decomposition and a drain field, and grit traps.

 

[equimo]

Garymill,
I've worked with NAYADIC, which is a fast installation and has many design clues.

 

[Geofzx]

I live in an area that has some municipal utilities, but many areas still rely on individual waste water systems and wells. Commercial developments generally have to go with a mechanical system, which removes nitrogen, then uses the treated effluent for landscaping water. I live in a very arid climate, so this may not be an option in wet areas. I would try making some phone calls to septic service companies. They may be able to point you in the right direction for manufacturer's specs, and can be a wealth of information. I think that grease removal is generally just done with a grease trap prior to waste going to the mechanical system.