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Code Volume Reference: NC 2006 Plumbing
Code Chapter Reference: 1003.1
Subject: Grease Interceptors
Effective Date: July 1, 1999
Prepared/Revision Date: April 2007
CODE:
1003.1 Where Required.
Interceptors and separators shall be provided to prevent the discharge of oil,
grease, sand and other substances harmful or hazardous to the building drainage
system, the public sewer, or sewage treatment plant or processes.
1003.2 Approval. The size, type and location of each interceptor and of each
separator shall be designed and installed in accordance with the manufacturer’s
instructions, the requirements of the local utility department or health
department and the requirements of this section based on the anticipated
conditions of use. Wastes that do not require treatment or separation shall not be
discharged into any interceptor or separator.
1003.3 Grease traps and grease interceptors. Grease traps and grease
interceptors shall comply with the requirements of Sections 1003.3.1 through
1003.3.4.2 or with the requirements of the local utility department or health
department.
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1003.3.1 Grease traps and grease interceptors required. A grease trap or grease
interceptor shall be required to receive the drainage from fixtures and equipment
with grease-laden waste located in food preparation areas, such as in restaurants,
hotel kitchens, hospitals, school kitchens, bars, factory cafeterias, or restaurants
and clubs.
1003.3.2 Food waste grinders. Where food waste grinders connect to grease
traps, a solids interceptor shall separate the discharge before connecting to the
grease trap. Solids interceptors and grease interceptors shall be sized and rated
for the discharge of the food waste grinder.
1003.3.3 Grease trap and grease interceptor not required. A grease trap or a
grease interceptor shall not be required for individual dwelling units or any
private living quarters.
1003.3.4 Grease traps and grease interceptors. Grease traps and grease
interceptors shall conform to PDI G101, ASME A112.14.3 or ASME A112.14.4 and
shall be installed in accordance with the manufacturer’s instructions.
(Reference table 1003.3.4.1 for sizing criteria. 2006 ICC Plumbing Code)
INTERPRETATION:
Restaurants, hotel kitchens, bars, factory cafeterias, clubs, churches, and other
structures that may produce grease laden discharges (determined by the code
administrator) shall have a grease interceptor sized per PDI G101 (rev. 2007) or
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ASME A112.14.3 and provide grease capacity not less than that listed in Table
1003.3.4.1(2006). Drains with grease producing discharges shall discharge
through the interceptor. Food waste disposers shall first discharge through a solids
interceptor per section 1003.3.2. Clear wastes (i.e., ice maker drips, food prep
sinks or hand wash sinks) are exempt from grease interceptors. The engineer
(registered in North Carolina) is responsible for proper sizing of the grease
interceptor.
Shell Requirements: Designers wishing to install grease interceptors during a shell
phase of construction where the tenant is unknown or the tenant’s space design
is not far enough alone to determine kitchen layout and grease loads may install a
minimum 3000 gallon capacity interceptor/ 200 LB. of grease retention
(whichever is larger).
Notes:
1. Tenant spaces shall not share a grease interceptor (except Mall Food Courts).
2. Interceptors remotely located (more than 10’ from tenant space), the designer shall provide (on
the drawings) methodology to handle grease build-up in excessively long grease lines.
3. Tanks installed in traffic areas shall be a traffic rated manufactured product ONLY!
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4. Grease interceptors connected to septic systems must be twice the capacity of the septic tank.
(Health Regulations)
Prepared by: Philip B. Edwards
Approved by:
Philip B. Edwards, M/P Chief Code Administrator