Grease Interceptors. A Comprehensive Guide.

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1 Grease Interceptors For more information about grease traps, grease interceptors, grease haulers, and more, please visit: A Comprehensive Guide

2 Grease Interceptors The 25% Rule All Food Service Establishments (FSEs) must have a grease trap or grease interceptor. If you hold a food establishment permit from the city, you are a FSE and are required by city code to have a grease interceptor or trap. Grease interceptors must be maintained and inspected regularly. The minimum required pump out frequency varies from city to city, but remember, this is just a minimum and your grease trap should be pumped out when it becomes 25% full of solids and grease. Most cities require you to have a permitted hauler pump out your grease interceptor on a regular basis, but this is only the minimum requirement and does not guarantee that your grease interceptor will function properly for that length of time and prevent a grease overflow. A good rule of thumb, and required by many cities, is the 25% rule, or having your grease interceptor pumped out when it becomes 25% full of solids and grease. Example How it Works Total FOG on top of interceptor = 0.5 ft. INTERCEPTOR COVER AIR INTAKE VENT O&G ACCUMULATION 10 SAMPLE POINT 1-10 TYP SOLIDS ACCUMULATION (1.0 ft.) 1 SOLIDS A grease interceptor is a pretreatment device that holds or traps grease, food solids, and oils discharged from a Food Service Establishment prior to entering the sanitary sewer. Grease interceptor sizes must be in accordance with your city s ordinances. DIRTY, GRAY WATER FLOW REGULATORY DEVICE FOG O&G ACCUMULATION (0.5 ft.) OUTLET INLET Total solids at bottom of interceptor = 1.0 ft. Total depth of interceptor contents = 4.0 ft. Percentage of FOG + solids: (FOG + Solids) ( ) = Depth of 4.0 interceptor contents = 37.5% Does this example meet the 25% rule? Answer:, the 25% Rule has been exceeded and the FSE needs to increase their pump out frequency. For more information, please visit: 14

3 Mineral Wells Only diring installation * Best Management Practices To Maintain Your Grease Interceptor Scrape food into the trash. Determined by sampling, pumping, or violations 200 Gallons Every 90 Days, unless extension is granted Avoid using the disposal. Use sink strainers. Wipe greasy utensils and dishware with paper towels before washing. Recycle fry oil and cooking grease. Bacterial and enzyme products will not decrease your pump out frequency. Keep manifests on site for 3 years. 5 Years *New installation inspection must be done by both a building official and the pretreatment department. Verify that your liquid waste transporter has a permit to operate in the city where your business is located. This information should be available on the city s website. FSEs are required to witness every grease interceptor clean out and retain the manifest records for content removal for the specified number of years. For more information, please visit:

4 Addison Irving 100-lb, 250-lb, and 750-gal* 250-lb or 750-lb* Strongly encourage quarterly servicing Every 90 Days (For New Installations) Local Food Service Code and Uniform Plumbing Code *A minimum 250-lb capacity trap for any establishment with ware washing needs, minimun of 750-lb capacity trap for any food service establishment seating 50 or more, or per the Uniform Plumbing Code (whichever is the larger capacity). 3 *A minimum 100-lb capacity trap is required for non-grease producing establishments that manufacture dough-like material, such as pizza parlors and no-fry bakeries. All other establishments with four fixtures or less require a minimum 250-lb grease trap. Establishments with more than four fixtures require a minimum 750-gallon capacity grease interceptor. All grease interceptors shall be located on the exterior of the establishment. See website for more info. 12

5 Grand Prairie Arlington 250 Gallons Min Every 30 Days, 90 Days, or 6 Months* Only During Installation, One Final 500 Gallons Min. Every 6 Months Only if there is a reduction in number of fixtures that are providing the potential flow *Pump out frequency requirements are determined by the type of facility. Every 30 days for facilities that serve fried foods, every 90 days for facilities that serve non-fried foods, and every 6 month for day care centers. 11 4

6 Burleson Garland, but must be approved by city. Min. Every 90 Days 5 Years - Plumbing Permit Depends, contact Building Inspection* Depends, contact Building Inspection* Depends on business, food type, etc.** Min. Every 6 Months 1 Year Depends, contact Building Inspection* Only with Health Department Director s approval *Building Inspection direct line: ** Health Department direct line:

7 Fort Worth Carrollton Random sampling of grease traps 750 Gallons* - Plumbing Permit The city inspects once per year. 500 Gallons, 1000 Gallons* Min. Every 90 Days 5 Years Min. Every 90 Days *Smaller point of use grease traps (minimum 50 gallons per minute/100 lbs grease storage) are allowed for limited food prep such as convenience stores. 9 *Grease interceptor sizing is based on menu, appliances, and types of cooking methods. Prepackaged food does not require a grease trap, Light prep requires a minimum of a 500 gallon trap, and heavy prep requires at least a 1000 gallon trap. 6

8 Cleburne Dallas 1000 Gallons Min. Every 90 Days* 1 Year * Min Every 90 Days ** *Unless a variance is granted for a smaller trap, which may require additional pumping. **If location will not accommodate a 1,000 gallon exterior trap, variances may be given to size, but increased pumping may be required *Grease interceptor size must be determined according to the Dallas plumbing code. These requirements can be found on the city s website at: GreaseInterceptor_SubmittalGuidelines.pdf 8