(A) Traps, interceptors or separators shall be required to receive the drainage from fixtures and equipment with grease laden waste located in food preparation areas, such as in restaurants, hotel kitchens, hospitals, school kitchens, bars, factory cafeterias, churches, clubs, or any commercial kitchen site.
(B) Traps, interceptors or separators shall also be provided in any location where the discharge of grease, oil, sand or any substance which would be harmful or hazardous to the building drainage system, the public sewer or the sewage treatment process. This includes but is not limited to: garages, car washes, gas stations, slaughterhouses, laundries or factories where equipment has oil or grease bearings and might empty into the building drainage system.
(C) Any person responsible for discharges requiring a trap, interceptor or separator shall at his or her own expense and as required by the authority having jurisdiction:
(1) Provide equipment and facilities of a type and capacity approved by the local authority having jurisdiction;
(2) Locate the trap in a manner that provides ready and easy accessibility for cleaning and inspection;
(3) Traps or interceptors located outside shall be constructed in such a manner so as to exclude the entrance or surface water and storm water; and
(4) Traps, interceptors or separators shall be maintained in efficient operating condition. Traps shall be maintained by the owner at his or her expense. It is a recommended that traps be cleaned once a month. Large capacity interceptors must be cleaned every three months. A log of trap cleaning must be maintained on site and made available for inspection. If a trap cleaning service is used, reports and receipts must be available for inspection and one receipt/ticket copy must be sent to the City of Canton.
(D) (1) The following criteria shall be used to determine the size of the trap, interceptor or separator:
(a) Number of meals being served;
(b) Seating capacity;
(c) Volume of wastewater being discharged;
(d) Retention time and storage factor ratings;
(e) Type of foods being prepared (cooked versus uncooked);
(f) Disposable or washable dishware;
(g) Type of food service facility (fast food, sit down restaurant, cafeteria);
(h) Frequency of maintenance or lack thereof; and
(i)
Accessibility of installation.
(2) Small capacity traps/interceptors (50 GPM, 75GPM, 100GPM) typically installed at the fixture or point of use shall be certified PDI-G101.
(3) Where an acceptable sizing formula is not used the minimum size requirement for a large capacity type interceptor/traps (typically installed outside) shall be 750 gallons in capacity.
(4) Acceptable sizing formula: Uniform Plumbing Code, Appendix H, Table H-I sizing of Grease Interceptors;
Number of meals per peak hour | x | Waste flow rate | x | Retention time | x | Storage factor | = | Interceptor size |
(5) Factors:
(a) Number of meals per peak hour (Seating capacity x peak factor):
1. Peak factor for fast food restaurant is 1.33; and
2. Peak factor for all other food service is 1.00.
(b) Waste flow rate:
1. With dishwasher; six-gallon flow;
2. Without dishwasher; five-gallon flow;
3. Single service kitchen; two-gallon flow; and
4. Food waste disposer; one-gallon flow.
(c) Retention times
1. Commercial kitchen waste/dishwasher; 2.5 hours; and
2. Single service kitchen/single serving; 1.5 hours.
(d) Storage factors:
1. Fully equipped commercial kitchen; 8-hour operation=1;
2. Fully equipped commercial kitchen; 16-hour operation=2;
3. Fully equipped commercial kitchen; 24-hour operation=3; and
4. Single service kitchen=1.5.
(6) Example: A restaurant that seats 75 people is open from 4:00 p.m. until 12:00 a.m. with a fully equipped commercial kitchen that includes a dishwasher. Use the equation:
(Number of meals) x (waste flow) x (retention) x (storage) = size (75) x (1) x (6 gallons) x (2.5 hours) x (1)=1,125 gallon trap.
(E) Customer responsibilities:
(1) It is the responsibility of the customer to insure compliance with City of Canton discharge limitations into traps, interceptors or separators;
(2) Hazardous wastes such as acids, strong cleaners, pesticides, herbicides, paint, solvents or gasoline or other chemicals harmful to the drainage system must be disposed of in a proper manner and may not be disposed where they would go through interceptors, traps or separators. Care must be taken in system design when commercial dishwashers are discharged through a grease trap. Dishwashers use detergents and elevated water temperatures that will melt grease. If the trap/interceptor is too small or too close to a commercial dishwasher, grease may pass through the interceptor and into the collection system;
(3) Use of enzymes, solvents and emulsifiers are prohibited, as they will only change the form of grease allowing it to be carried out of the trap/interceptor with the wastewater and deposited in the collection system;
(4) Where the utilities must clean associated public sewers caused by inappropriate operation or maintenance, inadequate design or installation, or inappropriate alteration of a grease trap, interceptor or separator, costs of such cleaning shall be billed to the user; and
(5) In a case where several users are discharging into the same sewer line, all the users shall be equally liable except where a user provides written proof his discharge could not have been a contributing factor.
(Ord. 2007-02, passed 2-20-2007)