[Adopted 4-8-2019 by Ord.
No. 215]
Unless the context specifically indicates otherwise, terms used in this article shall have the meanings as set forth in § 141-1. The following definition is hereby added to this article.
A device located inside or outside a food service establishment
or under a sink designed to collect, contain or remove food wastes
and grease from the wastestream while allowing the wastewater to discharge
to the sewer system by gravity.
A.
The Borough does hereby require any existing food service establishment
and shall require all new food service establishments to install grease
traps or grease interceptors subject to such terms and conditions
as deemed necessary by the Borough to protect the sewer system and
the Authority's wastewater treatment plant from excessive amounts
of fats, oils and grease (FOG). Among the factors to be considered
by the Borough or the Authority is whether the user's discharge
has the potential to obstruct the flow in the sewer or to interfere
with the operation of the Authority's wastewater treatment plant.
B.
Sizing of grease traps and grease interceptors is based on wastewater
flow and great retention capacity. Indoor grease traps shall be designed
in accordance with the Plumbing and Drainage Institute Standard PDIG
101. If feasible, a grease interceptor shall be placed outside the
building instead of an inside grease trap. The minimum size grease
interceptor required is 1,000 gallons. Interceptors can be installed
in series if greater capacity is needed. Grease interceptors shall
be constructed of impervious materials capable of withstanding abrupt
and extreme changes in temperature. They shall be of substantial construction,
watertight and equipped with easily removable covers which, when bolted
in place, shall be gastight and watertight. Other design considerations
shall include, but are not limited to, the following: a minimum of
two compartments, each with its own manhole, and a center baffle to
allow floating of FOG and settling of solids; the inlet and outlet
on the grease trap to allow easy access for proper maintenance; cleanout
on outlet side of interceptor; inaccessibility to insects and vermin;
and installation of sample vault with hydraulic Jump on discharge
side of interceptor.
C.
Grease interceptor design criteria shall be in accordance with the
Authority's Manual for Sewer Extension Construction and Material
Specification for the Wastewater Collection System. Grease traps and
grease interceptors shall be located in the service lateral line between
all fixtures that may introduce FOG into the sewer system and the
service connection to the sewer system. Such fixtures include, but
are not limited to, sinks, dishwashers, garbage disposal, automatic
hood wash units, floor drains in food preparation and storage areas,
and any other fixture that is determined to be a potential source
of FOG. Indoor grease traps will not be approved for food service
establishments that are equipped with dishwashers or garbage disposals.
The trap/interceptor size, type of construction, and the location
of the installation shall be approved by the Borough or Authority
prior to installation.
D.
Grease traps and grease interceptors shall be inspected, cleaned
and repaired regularly, as needed, by the owner at the owner's
expense. In the maintaining of grease traps and grease interceptors,
the owner shall be responsible for the proper removal and disposal
of the captured material, and shall maintain records which include
dates of maintenance, person performing maintenance, estimated volume
of FOG removed, hauler receipts or manifests, disposal locations and
facility manager's verification. The frequency of cleaning shall
be as specified by the trap/interceptor manufacturer, based on the
size of the food service establishment and the type of food served,
whichever is the most stringent. Such records are subject to review
by the Borough or Authority. Borough or Authority personnel may make
periodic inspections of the installed facilities and associated records
to assure proper installation, maintenance and disposal procedures
are being practiced.
