[Adopted 4-21-2004 by Ord. No. MC 3261 (Ch. 111, Art. VII, of the 1981
Revised Code)]
A.
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.
B.
Each grease-producing establishment shall be required to control
oil and grease discharges, as follows:
(1)
Where outside space permits the installation of a grease trap of
the type shown on Diagram A (attached hereto as Appendix D),[1] an exterior grease trap shall be installed, sized as shown
below, and a bacterial pretreatment program shall be developed and
implemented.
[1]
Editor's Note: Said diagram is on file in the Township offices.
(2)
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.
(3)
No existing or new grease traps shall be installed adjacent to or
immediately downstream from a hot-water source.
A.
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.
B.
Each new grease-producing establishment shall furnish the following
information to the Township prior to discharging any effluent to the
municipal wastewater collection system:
(1)
Description of the establishment, including number of employees,
number of patrons, number of seats, frequency of seating, and type
of grease producing facilities;
(2)
Listing of fixtures, including, but not limited to, dishwashers and
other grease producing units, describing their function and volume;
(3)
Listing of drain outlets sizes, or trap sizes, at each fixture;
(4)
Total annual water use and daily minimum and maximum use; and
(5)
Expected concentrations of grease and oil (as estimated from similar
establishments).
C.
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.[1]
[1]
Editor's Note: Said diagram is on file in the Township offices.
D.
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.
(1)
Restaurants:
(D) x (GL) x (HR/2) x (LF) = size of grease trap in gallons
|
Where:
| ||||
D
|
=
|
Number of seats in dining area
| ||
GL
|
=
|
Gallons of wastewater per meal (5 gallons/EPA)
| ||
ST
|
=
|
Storage capacity factor
| ||
Minimum 1.7
| ||||
Maximum 2.5
| ||||
HR
|
=
|
Number of hours open
| ||
LF
|
=
|
Loading factor
| ||
1.25 Interstate freeway
| ||||
1.0 Other freeways
| ||||
1.0 Recreational areas
| ||||
0.8 Main highways
| ||||
0.5 Other highways
|
(2)
Hospitals, nursing homes, take-out restaurants, and establishments
with varied seating capacity:
(M) x (GL) x (ST) x (2.5) x (LF) = size of grease trap in gallons
|
Where:
| ||||
M
|
=
|
Meals per day
| ||
GL
|
=
|
Gallons of wastewater per meal (4.5 gallon/EPA)
| ||
ST
|
=
|
Storage capacity factor
| ||
Minimum 1.7
| ||||
Maximum 2.5
| ||||
LF
|
=
|
Loading factor
| ||
1.25 garbage disposal and dishwasher
| ||||
1.0 without garbage disposal
| ||||
0.75 without dishwashing
|
(3)
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.
E.
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:
(1)
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.
(2)
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.
F.
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.
G.
Additional requirements are as follows:
(1)
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.
(2)
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.
(3)
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.
(4)
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.
(5)
Every installation shall be reviewed for uplift resistance, with
groundwater assumed to be at the surface.
H.
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.
A.
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.
B.
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.