Q: "What is a grease interceptor and how does it work?"

A: A grease interceptor is a device connected to your plumbing system, designed to remove Fats, Oil and Grease (FOG) from the wastewater before it enters the sewers system. It works by slowing the flow of water to allow the FOG time to float to the top where it is contained within the baffle system. There are different types of grease interceptors including, large 500 to 1500 gallon in-ground units, smaller under-counter units and self-cleaning grease interceptors.

Q: "How often should I pump out my grease interceptor?"

A: The proper pumping and cleaning frequently is dependent upon the many variables, such as type of food prepared, cooking and cleaning methods, volume of food or meals prepared and the size of your grease interceptor. The Division of Sanitary Sewers requires that all grease interceptors be pumped out at least twice per year. This required frequency may be fine for facilities such as coffee and sandwich shops who serve their food on paper plates or baskets. However, high volume eat-in establishments and cafeterias most likely will need to pumped their grease interceptors much more frequently.

Q: "What size grease trap should I have?"

A: To effectively remove FOG, a grease interceptor must retain the water long enough for the FOG to separate and float or rise to the baffle chamber. The period of time the water is detained in the unit is called detention time. The LFUCG Division of Sanitary Sewers requires that grease interceptors provide a minimum of 12 minutes hydraulic detention time at peak flow rate.

Q: "What kinds of problems do Fats, oils and grease cause?"

A: FOG in the sewers system builds up on the walls of the sewer lines, accumulates in pump station wet wells and clogs pumping and sensing equipment. When FOG builds up on the walls of the sewer line it reduces the system's capacity and can result in complete blockage. This results in sewer backups and overflows during high flow periods, greatly increased man hours and maintenance costs and equipment downtime.

Q: "Isn't my business grandfathered in under the old rules?"

A: No, any establishment that does not have a properly sized and properly maintained grease interceptor is in violation of the new ordinance. The new ordinance is designed to correct a long standing problem which the old ordinance did not address.

Q: "My business doesn't produce grease. Do I still have to install a large grease interceptor?"

A: Provisions were made in the new ordinance to allow facilities with no or low levels of grease to be exempt from the requirements. The facility must provide sampling data which substantiates average grease levels below the 100 mg/L limit. Other facilities could request a variance from the sizing requirements and be allowed to install smaller under-counter units.

Q: "Will a garbage disposal affect a grease interceptor?"

A: Absolutely, the ground up solids that go through the disposal will settle to the bottom of the grease interceptor and take up valuable space. The reduced volume will lower the detention time of the devise and will reduce its efficiency. The increase loading will also lead to increased maintenance frequency.

Q: "My restaurant doesn't have space to install a exterior in-ground grease interceptor. Are their other options?"

A: The Division of Sanitary Sewers will permit the installation of interior grease interceptors instead of exterior in instances of space limitations. However, Sanitary sewers will require increased maintenance and implementation of best management practices to offset trap inefficiency. Please contact Sanitary Sewers at 859-425-2409 to be considered for interior grease interceptor approval.

Q: "How do I have an Interceptor installed?"

A: Most plumbers and plumbing contractors install grease interceptors. Grease interceptors must be approved by the division of engineering prior to installation.