For the purpose of this chapter, the following definition shall apply unless the context clearly indicates or requires a different meaning.
BUILDING SEWER. The extension from the building to the public sanitary sewer.
COOKING ESTABLISHMENTS. Those establishments primarily 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.
DEBRIS. FOG, sand, soil, silt, lint, food particles, etc.
DIRECTOR. Director of Water and Wastewater, or his or her designee.
FATS, OILS AND GREASES (FOG). 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 CFR 136, as may be amended from time to time. All are sometimes referred to herein as "grease" or "greases".
GREASE TRAP OR INTERCEPTOR. A 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".
(1) GREASE TRAP. An interceptor whose rated flow exceeds 50 gpm and is located outside the building.
(2) GREASE INTERCEPTOR. An interceptor whose rated flow is 50 gpm or less and is typically located inside the building.
INTERCEPTOR. A devise designed and installed to separate and retain for removal, by automatic or manual means, deleterious, hazardous or undesirable matter from normal wastes, while permitting normal sewage or waste to discharge into the drainage system by gravity.
MINIMUM DESIGN CAPACITY. 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. Also refers to garages, carwashes, etc.
USER. Any person, including those located outside the jurisdictional limits of the city, who contributes, causes or permits the contribution or discharge of wastewater into the collection system leading to the POTW, including persons who contribute such wastewater from mobile sources, such as those who discharge hauled wastewater.
(Ord. 8784, passed 7-8-03)