[Adopted 4-21-2004 by Ord. No. MC 3261 (Ch. 111, Art. VII, of the 1981 Revised Code)]
Grease traps are required for all waste outlets from all grease-producing establishments. The type and manufacture of grease traps must be approved by the Township before installation.
Each grease-producing establishment shall be required to control oil and grease discharges, as follows:
Where outside space permits the installation of a grease trap of the type shown on Diagram A (attached hereto as Appendix D), an exterior grease trap shall be installed, sized as shown below, and a bacterial pretreatment program shall be developed and implemented.
Where outside space does not permit the installation of an exterior grease trap, an interior grease trap shall be installed, and a bacterial pretreatment program shall be developed and implemented. Such interior grease traps and pretreatment program shall be approved by the Township prior to installation and implementation, respectively.
No existing or new grease traps shall be installed adjacent to or immediately downstream from a hot-water source.
Grease traps shall be installed on the exterior of each new grease-producing establishment so as to insure that the grease-producing establishment's effluent will meet the grease and oil limitations listed herein.
Each new grease-producing establishment shall furnish the following information to the Township prior to discharging any effluent to the municipal wastewater collection system:
Description of the establishment, including number of employees, number of patrons, number of seats, frequency of seating, and type of grease producing facilities;
Listing of fixtures, including, but not limited to, dishwashers and other grease producing units, describing their function and volume;
Listing of drain outlets sizes, or trap sizes, at each fixture;
Total annual water use and daily minimum and maximum use; and
Expected concentrations of grease and oil (as estimated from similar establishments).
All exterior grease trap chambers shall be constructed of noncorrosive materials, such as reinforced concrete or fiberglass. The chamber shall be capable of sustaining ten-ton truck loading and shall have baffles and fittings made of noncorrosive materials. Access shall be available through twenty-four-inch manhole frames and covers located at each end of the chamber. All grease traps shall be equal to the product of Tyler Pipe/Wade Division (Tyler, Texas), Town & Country (as distributed by Trap-Zap of South Norwalk, Connecticut), or Zurn Industries (Dallas, Texas). See Diagram A attached.
The following design method has been developed and recommended for use by the NJDEP. The Township has elected to adopt this method for all future grease trap sizing, with the exceptions noted below.
Hospitals, nursing homes, take-out restaurants, and establishments with varied seating capacity:
Other oil- or grease-producing establishments. Review by the Township of other grease-producing establishments will be based on submitted data and required pretreatment to meet the effluent standards.
Exceptions to the above requirements will be considered on written request to the Township where the above formulae require a grease trap in excess of 1,000 gallons. In this regard, the Township will permit the following:
The Township will permit the trial installation of a single external 1,000 gallon grease trap for restaurants seating less than 100 persons, except for restaurants known to produce exceptional quantities of grease and oil.
The Township will permit the trial installation of two external 1,000 gallon grease traps in series, for restaurants seating more than 100 persons, or for restaurants known to produce exceptional quantities of grease and oil.
It is the establishment owner's obligation to meet the discharge concentration standards for oil and grease set forth in other sections of these regulations. If subsequent tests show that the discharge concentration standard is not being met, then the above-described design method shall apply, and additional grease trap capacity shall be furnished.
Additional requirements are as follows:
The grease trap(s) shall be placed at a distance from the structure sufficient to permit cooling and coagulation of oil and grease within the grease trap.
Piping must be arranged so that only kitchen wastes and kitchen floor drains are tributary to the grease traps. Bathroom facilities and all other waste outlets must bypass the grease traps.
Cleanouts must be provided between the building and the grease traps, between grease traps in series, and (as a sampling point) downstream of the last grease trap.
The trap openings must be extended to the surface, using minimum twenty-four-inch diameter barrels, and topped with a standard manhole frame and cover.
Every installation shall be reviewed for uplift resistance, with groundwater assumed to be at the surface.
Installation of grease traps shall meet the recommendations of the Plumbing and Drainage Institute, including locations, flow control and venting. Grease trap installation will also require a plumbing permit and compliance with municipal plumbing code regulations. Sampling manholes for food service establishments shall be installed downstream of the grease trap, but upstream of any interconnection with bathroom sanitary service lines.
Each grease-producing establishment shall submit a grease trap maintenance program to the Township for approval prior to construction. The frequency of grease removal is dependent upon the capacity of the interceptor and the quantity of grease in the wastewater. Maintenance intervals may vary from once a week to once in several weeks, but in no event less than once monthly. When the grease removal interval has been determined for a specific installation, regular cleaning at that interval is necessary to maintain the rated efficiency of the interceptor. After the accumulated grease and waste material has been removed, the interceptor should be checked to make sure that the inlet, outlet and air relief ports are clear of obstructions such as solidified grease.
Records must be kept of all maintenance on grease traps. The record must be available for inspection by Township representatives, upon request, during normal business hours. The record shall include the following information: date, time, description of work done, comments on the additional work needed, quantity of grease removed and names of personnel performing the work. Any establishment which fails to provide such records or provides inadequate records shall be subject to a penalty and/or termination of service.