The following words and terms shall, for the purpose of this chapter, have the meaning shown herein.
(a) "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.
(b) "Director." Director of Public Service, City of Newark, Ohio Division; City of Newark, Division of Water and Wastewater.
(c) "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 CFR 136, as may be amended from time to time. All are sometimes referred to herein as "FOG".
(d) "Fats, oils and grease removal system." Interceptors, separators, traps or grease recovery devices, which prevent free floating fats, oils and greases from entering the sewage disposal system.
(e) "Grease laden waste." Effluent discharge that is produced from food processing, food preparation or other commercial source where fats, oils and greases enter automatic dishwasher pre-rinse stations, sinks or other appurtenances.
(f) "Grease recovery device." An active automatic device, which separates and removes fats, oils and greases from effluent discharge, and cleans itself of accumulated fats, oils and greases at least once every 24 hours, utilizing electromechanical apparatus to accomplish removal.
(g) "Grease trap or interceptor." A device for separating and retaining waterborne fats, oils and greases prior to the wastewater exiting the trap and entering the sanitary sewer collection and treatment system. These devices also serve to collect settlable solids generated by and from food preparation activities, prior to the water exiting the trap and entering the sanitary sewer collection and treatment system.
(h) "Minimum design capability." The design features of a grease interceptor and its ability or volume required to effectively intercept and retain fats, oils and greases from greaseladen wastewaters discharged to the public sanitary sewer.
(i) "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.
(j) "Solids transfer/grease recovery device." An active automatic pretreatment device, which macerates coarse solids and separates/recovers free floating fats, oils and greases from effluent. The device cleans itself of accumulated fats, oils and greases at least once every 24 hours utilizing electromechanical apparatus to accomplish removal.
(k) "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 POTW, including persons who contribute such wastewater from mobile sources, such as those who discharge hauled wastewater.
(Ord. 03-41. Passed 9-15-03.)