For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
COOKING ESTABLISHMENTS. Those establishments engaged in activities of preparing, serving or otherwise making available for consumption foodstuffs and that use one or more of the following preparation activities: cooking by frying (all methods); baking (all methods); grilling; sauteing; rotisserie cooking; broiling (all methods); boiling; blanching; roasting; toasting; or poaching. Also included are infrared heating, searing, barbecuing and any other food preparation activity that produces a hot, non-drinkable food product in or on a receptacle that requires washing. Such establishments include, but are not limited to, restaurants, cafeterias, extended care facilities, school cafeterias (public and private) and daycare facilities where meals for more than six children are prepared, served or otherwise made available for human consumption.
FATS, OILS AND GREASES. Organic polar compounds derived from animal and/or plant sources that contain multiple carbon chain triglyceride molecules. These substances are detectable and measurable using analytical test procedures established in 40 C.F.R. part 136, as may be amended from time to time. All are sometimes referred to herein as GREASE or GREASES.
GREASE TRAP OR INTERCEPTOR. An approved device for separating and retaining waterborne greases and grease complexes prior to the wastewater exiting the trap and entering the sanitary sewer collection and treatment system. These devices also serve to collect settleable solids, generated by and from food preparation activities, prior to the water exiting the trap and entering the sanitary sewer collection and treatment system. GREASE TRAPS AND INTERCEPTORS are sometimes referred to herein as GREASE INTERCEPTORS.
MINIMUM DESIGN CAPABILITY. The design features of a grease interceptor and its ability or volume required to effectively intercept and retain greases from grease-laden wastewaters discharged to the public sanitary sewer.
NON-COOKING ESTABLISHMENTS. Those establishments primarily engaged in the preparation of precooked foodstuffs that do not include any form of cooking. These include cold dairy and frozen foodstuffs preparation and serving establishments.
USER. Any person, including those located outside the jurisdictional limits of the town, who contributes, causes or permits the contribution or discharge of wastewater into the publicly-owned treatment works (POTW), including persons who contribute such wastewater from mobile sources, such as those who discharge hauled wastewater.
(Ord. passed 7-11-2005)