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Table 4. Average Daily Flow Calculation <br /> Use Units Rate Subtotal Reduction Average DailyFlow <br /> Overflow <br /> Tasting Room 2 13 gal/staff 26 gpd 3/7 11.1 gpd % <br /> Staff <br /> Overflow <br /> Tasting Room 100 3 gal/cust 300 gpd 3/7 128.6 gpd <br /> Customers / <br /> Winery Staff 30 staff 13 gal/staff 390 gpd 2/12 65 gpd <br /> (harvest) <br /> Winery Staff 12 13 gal/staff 156 gpd 6/7"10/12 111.4 gpd <br /> (off-season) <br /> Special 18 13 gal/staff 234 gpd 25/365 16.0 gpd ✓ <br /> Events Staff <br /> Special j <br /> Events 150 5 gal/cust 750 gpd 25/365 51.4 gpd <br /> Customers <br /> Total 4335.5 gpd <br /> Reduction factors convert calculated flow into average daily flow over a year: 3/7, 5/7, and 6/7 convert for days of <br /> operation per week, 2/12 and 10/12 convert for months per year, and 25/365 converts for days per year. These <br /> reduction factors need to be taken into account since not all parts of the facility are in operation at all times. The 80% <br /> value reduces the tasting room customers by the approximate number that have also eaten at the cafe on the same <br /> visit. <br /> Table 5. Weighted Average Concentration Calculation <br /> Use Average Daily Estimated Waste Weighted Average <br /> Flow Water Quality Product <br /> Residence 360 gpd 35 mg/L-N 12,600 gpd-mg/L-N <br /> Office Staff 278.6 gpd 85 mg/L-N 23,681 gpd-mg/L-N <br /> Restaurant Staff 234 gpd 85 mg/L-N 19,890 gpd-mg/L-N <br /> Restaurant Customers 1,350+642.8 gpd 35 mg/L-N 69,748 gpd-mg/L-N <br /> Tasting Room Staff 130 gpd 85 mg/L-N 11,050 gpd-mg/L-N <br /> Tasting Room Customers 668.6+288 gpd 85 mg/L-N 81,311 gpd-mg/L-N <br /> Overflow Tasting Room Staff 11.1 gpd 85 mg/L-N 943.5 gpd-mg/L-N (, <br /> Overflow Tasting Room 6 128. d 85 m /L-N 10,931 <br /> Customers gpd 9 gpd-mg/L-N t/ <br /> LOGE 1508 Page 13 <br />