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199 Waifrmatry,SYslrrav <br /> 'I able R.I. nerivallon of Maxiomnt Sanitary System Wnslewnler Flown for Winerles with <br /> Tours and'1'astin99 <br /> hliximoto flow in gall-os (liters) per day <br /> A. Number of employees (full lime) -- —�_ x 25"(100) - SQ - <br /> It. Nnnlher of seasonal employees ((-nosh of _2 x 25" (100) - _ D <br /> bottling) <br /> Total I C. Nnntivr of visitors per tnaxinwm flay (Labor -�-_ x Ii.11"(21) 3- <br /> 11:1y, 1-111111 ol.lnly. h1cnirolal Day.ctr.) <br /> or <br /> 1). Special winrty evcnls (nrw will(-release, x 25" (11111) - <br /> coorrit,or winrty-media dav) R'INI(1./day) <br /> +i (I./day) <br /> �I F. Misr. (winrty kitchen,tasting lnoto'or' -- <br /> laboratory) gprl(1./dal•) <br /> Grand'Tota)A+(Ir(C or I)whichever is t F. - <br /> 2Q3 <br /> 3 <br /> i greater) gpd(1./clay) <br /> Nofr•Fot view w•inefy planning,vi.ioo valore will have to hr'rilintatr•rl ha«:d on a pro rnfagc of Ireliir now <br /> oo a major thovottgldite neat the winery nt on vicifm lrrolds lot other connnrtrial or tcricallonal <br /> facilitiri In file arra. <br /> "I'mo Ilmllrs at fi gal(20 1.)plos live handwaehcs at LO gal(i 1.). <br /> 'Tb),Iloah at 5 gal(21)1.)pins oar handwash at I gal 1.1 1.). <br /> I 'Additionafiaoitary wastewafrr Ilow.1(rune tasting rrlont glass wmlirr or 1-an winrty kitchen or lalmrntoty <br /> shordd hr taken info act ount. lrlowi hom the khrhrn or lahorauay f ail he e.lintatr•d using lite nomhet <br /> i� of limilled"fixture unit",and their rrspeclie flow rates IN ghr•n hi'fable.7.1 and 7.0 or st-ction 71.1.2 <br /> ylr of file tlnifn-n I'lonibiog(axle(IOri).l <br /> sign cnvirolunental engineer play have a different method Uor estimating <br /> sanitary wastewater flown other than that.SuQRested in 'fable R.1; however, <br /> :. the magnitude of the numbers developed by both methods should not vary <br /> by more than plus or minus 5%. Also, the derived flow values must stand <br /> the scrutiny of the local governmental agency that is responsible for review <br /> and approval of the winery. <br /> Sanitary Wastewater Characteristics <br /> Other (•haractelistic•s of winery Sanitary wastewater which inllne•nce the <br /> system design should be noted.The winery's Sanitary discharge will be very <br /> j, similar to the physical and chemical properties published in most text- <br /> hooks and references which dclail the nature of the solids conivilt and <br /> Chemistry of the average, imadulter•ated domestic waslewaler (104, lmy <br /> Ohre sanitary wastewater constituent that should he given careful consid- <br /> i (-ration by the design engineer is grease (fats, oil, and waxes) that result <br /> f-orn restauran( or food-service activities. An employee lunchroom would <br /> not qualify for the laticr category unless fiord preparation and service was <br /> . I <br /> ^ performed. The grease load from a 150-200-uncal/day restaurant is im- <br /> ,t <br /> 1 i t #set V" Fr t�l%ls :t+).�tga li tiX Y' .zia)w .�Cd <br />