§ 13.66.060. Standards for grease traps.

A.

All provisions of the current edition of the California Plumbing Code, including all appendices and amendments thereto, are incorporated into this section by reference.

B.

All discharges from fixtures and equipment which may contain grease, including but not limited to, scullery sinks, pots and pans sinks, dishwashing machines and floor drains located in areas where grease-continuing material exists shall be connected to an approved grease interceptor. No grease interceptors shall be installed in any part of a building where food is handled.

C.

All grease traps shall be operated and maintained in an efficient condition by periodic removal of accumulated grease. Collected grease pumpings shall be disposed of in an approved manner.

D.

All grease interceptors shall be constructed in accordance with the provisions of this section and shall contain a minimum of two compartments with fittings designed for grease retention.

E.

All grease interceptors shall contain at least one opening for every ten feet of interceptor with a minimum diameter of twenty inches and shall be gas tight. Traffic lids will be installed as required. Each grease trap shall have a minimum of two manholes for inspection and pumping.

F.

No standard grease trap shall be installed which has a flow rate in excess of fifty-five gallons per minute, nor less than twenty gallons per minute. See Exhibit A for minimum flow rates and grease retention capacity. See subsection G of this section for sizing criteria for commercial kitchens.

G.

The size of the interceptor for commercial and industrial applications shall be determined by the formula and criteria in Exhibit B.

Exhibit A

Standard Grease Interceptors

Total number of fixture units connected	Required rate of flow per minute, gallons	Grease retention capacity, pounds
1	20	40
2	25	50
3	35	70
4	50	100

 

Exhibit B

Commercial Grease Interceptors

Commercial grease interceptors shall be designed using the following formula and criteria:

Number of meals per peak hour

x

Waste flow rate

x

Reten- tion time

x

Storage factor

=

Interceptor size (liquid capac- ity)

 

	Meals served at peak hour
	Waste flow rate:
	a.	With dishwashing machine — 6 gallon flow
	b.	Without dishwashing machine — 5 gallon flow
	c.	Single service kitchen — 2 gallon flow
	d.	Food waste disposer — 1 gallon flow
	Retention times:
	a.	Commercial kitchen waste dishwasher — 2.5 hours
	b.	Single service kitchen single serving — 1.5 hours
	Storage factors:
	a.	Fully equipped commercial kitchen:
		8-hour operation: 1
		16-hour operation: 2
		24-hour operation: 3
	b.	Single service kitchen: 1.5

 

(Ord. 279D, § 3, 5-11-10; Ord. 279-C § 2(part), 1994).