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Grease Traps and Interceptors

This document outlines standards for installing and maintaining grease traps and interceptors. It requires grease-generating facilities like restaurants to install appropriately sized traps. Trap sizing is determined either by the Uniform Plumbing Code formula based on meals served and waste flow rates, or by calculations sealed by a registered engineer. Traps must be installed properly with baffles and access points and grease-bearing waste streams routed to them. Traps must be cleaned by a permitted hauler at least every 90 days to properly maintain them.

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128 views

Grease Traps and Interceptors

This document outlines standards for installing and maintaining grease traps and interceptors. It requires grease-generating facilities like restaurants to install appropriately sized traps. Trap sizing is determined either by the Uniform Plumbing Code formula based on meals served and waste flow rates, or by calculations sealed by a registered engineer. Traps must be installed properly with baffles and access points and grease-bearing waste streams routed to them. Traps must be cleaned by a permitted hauler at least every 90 days to properly maintain them.

Uploaded by

Yuzar Stuff
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Design Standard

Grease Trap & Interceptors


PART 1 GENERAL

1.01 Installation of a grease trap / interceptor is required at all commercial, institutional, and
industrial facilities that contain businesses, classes, or occupations that generate fats,
oils, and grease (hereafter referred to as FOG), grit, silt, or clay. Samples of FOG
generating entities and businesses are restaurants, cafeterias, bars, hotels, motels,
hospitals, manufacturing facilities, laboratories, assisted living facilities, prisons, private
and public schools, car and truck washes, and automotive repair.

PART 2 TANK SIZING

2.01 Sizing methods described herein are intended as guide in determining grease
trap/interceptor sizes that will afford the University’s sanitary sewer system a minimum
degree of protection against grease and other obstructing materials. Sizing
determinations should be based on operational data provided by business owners or their
contractors and certified and sealed by a Registered Professional Engineer, licensed in
the State of Texas. In approving a customer’s plumbing or grease interceptor design, the
University does not accept liability for the failure of a system to adequately treat
wastewater to achieve effluent quality requirements specified by TCEQ. It is the
responsibility of the generating business and/or contractors to insure the appropriate level
of treatment necessary for compliance with environmental and wastewater regulations.
Minimum acceptable grease trap/interceptor sizing shall be accomplished as follows:
2.02 Method 1: Uniform Plumbing Code, Appendix H
A. Number of meals per hour (1) x waste flow rate (2) x retention time (3) x storage factor
(4) = Size Requirement (liquid capacity)
B. Factors:
1. Number of meals served at peak operating hour (Seating Capacity) x Peak
Factor
a. Where Peak Factor for Fast Food Restaurant is….….1.33
b. And, Peak Factor for all other food service types is….1.00
2. Waste Flow Rate:
a. With Dishwasher……………….……… 6 gallon flow
b. Without Dishwasher………………….. 5 gallon flow
c. Single Service kitchen……………….. 2 gallon flow
d. Food waste disposer……………..….. 1 gallon flow

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3. Retention Times
a. Commercial kitchen waste/dishwasher……. 2.5 hours
b. Single service kitchen/single serving……… 1.5 hours
e.g. (Kitchens that have a three compartment sink, hand sink and mop
sink and use disposable cups, plates, forks, knives and spoons.)
4. Storage Factors
a. Fully equipped commercial kitchen… 8 hr. operation… 1
b. ……………………………………...… 16 hr. operation… 2
c. ……………………………………...… 24 hr. operation… 3
d. Single Service Kitchen……………………………….… 1.5
The Uniform Plumbing code includes a built-in safety factor that can yield very large
grease trap size specifications. At this time, the University is not requiring traps
larger than 4,000 gallons. Any decision to use a trap smaller than that specified by
the formula and calculations above is to be addressed in the plan submission.
2.03 Method 2: Alternative Method by a Registered Professional Engineer licensed in the State
of Texas
A. Must include all calculations with specific site on submitted plans.
B. Sealed plans must be submitted to the University by a Registered Professional
Engineer licensed in the State of Texas.
C. Must show all calculations with recommended size.
D. Plans must be submitted to the University for review and approval.
E. Failure to include all of the above will result in the use of the UPC size criteria.

These formulas have been demonstrated as industry standards capable of achieving the
University’s discharge criteria when systems are maintained in proper condition.

PART 3 INSTALLATION

3.01 The grease interceptor shall be constructed with a minimum of two baffled chambers.
Each manhole access shall be minimum 20” diameter clear opening. Manhole covers
shall be placed at grade elevation by using concrete extension rings or 24” RCP. Inlet
and outlet risers are required and shall be factory installed or installed by contractor.
3.02 Grease traps shall be installed at a minimum distance of 10 ft. from sinks and dishwashers
to allow for adequate cooling of the wastewater. Water temperatures must be less than
120 degrees prior to entering grease trap. If commercial dishwashers are discharged
through a grease interceptor, care must be taken in system design. Dishwashers use
detergents and elevated water temperatures that will melt grease. If the interceptor is
either too small or too close to the commercial dishwasher, grease may pass through the
interceptor and into the collection system.

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3.03 All grease bearing waste streams should be routed through an appropriate grease
trap/interceptor, including: three-compartment sinks, pot/pan sinks, soup kettles, hand-
washing sinks, automatic dishwashers, mop sinks and floor drains. All drains that receive
“clear waste” only, such as from ice machines, condensate from coils and drink stations,
located in food preparation areas must be plumbed to the oil & grease interceptor. Any
exceptions for by-pass must be submitted in writing to the UES – Tech Services Division.
3.04 Kitchens that utilize Garbage Disposals shall be required to use an interceptor twice the
calculated base size.
3.05 All exterior or recessed Grease Traps and Interceptors are to be installed with an Effluent
Sampling Well, equivalent to: a. Parks Equipment Services Sample Well SWB-1; or b.
PW Eagle Sample Well. Sample wells will have a minimum 12” diameter access cover.

PART 4 MAINTENANCE

4.01 The grease traps must be serviced (pumped, cleaned, and inspected) by a permitted
waste hauler, at a minimum frequency of every 90 days or more often as necessary, to
ensure proper function. Records of maintenance are required and are to be maintained
on site for five (5) years. (90 day maintenance frequency assumes proper sizing and
installation).
4.02 Enzymes, solvents, and emulsifiers are not permitted. Biological treatment systems must
be designed and sealed by a Registered Professional Engineer licensed in the State of
Texas and be pre-approved by the University. These systems will not alleviate the
necessity for inspection and proper maintenance.

PART 5 OTHER TYPES OF INTERCEPTORS AND SIZING REQUIREMENTS

5.01 Interceptors are required for oil, grease, sand and other substances harmful or hazardous
to the building drainage system, the public sewer or sewage treatment plant. Design, size,
and location of pretreatment devices must be sealed and submitted by a Registered
Professional Engineer licensed in the State of Texas for review and approval.

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APPENDIX A
GREASE TRAP EXAMPLE

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