[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.
- GREASE TRAP
- 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.
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.
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.
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.
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.