[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-648070-105":59,"doc-detail-648070-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","design-standard-grease-trap-interceptors","Design Standard - Grease Trap & Interceptors","","Design Standard for grease traps and grease interceptors used at commercial, institutional, and industrial facilities that generate fats, oils, and grease (FOG), grit, silt, or clay. Specifies required installation, methods for tank sizing with peak factors, waste flow rates, retention times, and storage factors, including maximum sizing limits and an engineering alternative method for Texas-licensed professionals. Covers installation requirements, routing of grease-bearing waste streams, distance and temperature constraints, and maintenance responsibilities and record retention.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/design-standard-grease-trap-interceptors/648070/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/design-standard-grease-trap-interceptors/648070.png","ImageObject",300,407,{"name":92,"@type":93},"Quinn Holloway","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-10-23",true,{"@type":102,"interactionType":103,"userInteractionCount":19},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Which facilities require installation of a grease trap/interceptor?","Question",{"text":112,"@type":113},"All commercial, institutional, and industrial facilities with businesses, classes, or occupations that generate fats, oils, and grease (FOG), grit, silt, or clay must install a grease trap/interceptor.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How is grease trap/interceptor size determined under Method 1?",{"text":117,"@type":113},"Method 1 uses a formula combining number of meals per hour, waste flow rate, retention time, and storage factor. Peak factors depend on seating capacity and food service type, with defined waste flow rates and retention times by kitchen/dishwasher use.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the installation and maintenance requirements for grease traps and interceptors?",{"text":121,"@type":113},"Units must include baffled chambers and specified manhole access, and traps must be installed at least 10 ft from sinks/dishwashers with wastewater temperatures below 120°F before entry. Maintenance requires servicing at least every 90 days by a permitted waste hauler, with records kept on site for five years.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},648070,1792878286,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":19,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},2336474466712,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Design Standard  \nGrease Trap & Interceptors  \nPART 1 GENERAL  \n1.01 Installation of a grease trap/interceptor is required at all commercial, institutional, and industrial facilities that contain businesses, classes, or occupations that generate fats, oils, and grease (hereafter referred to as FOG), grit, silt, or clay. Samples of FOG generating entities and businesses are restaurants, cafeterias, bars, hotels, motels, hospitals, manufacturing facilities, laboratories, assisted living facilities, prisons, private and public schools, car and truck washes, and automotive repair.  \nPART 2 TANK SIZING  \n2.01 Sizing methods described herein are intended as guide in determining grease trap/interceptor sizes that will afford the University’s sanitary sewer system a minimum degree of protection against grease and other obstructing materials. Sizing determinations should be based on operational data provided by business owners or their contractors and certified and sealed by a Registered Professional Engineer, licensed in the State of Texas. In approving a customer’s plumbing or grease interceptor design, the University does not accept liability for the failure of a system to adequately treat wastewater to achieve effluent quality requirements specified by TCEQ. It is the responsibility of the generating business and/or contractors to insure the appropriate level of treatment necessary for compliance with environmental and wastewater regulations. Minimum acceptable grease trap/interceptor sizing shall be accomplished as follows:  \n2.02 Method 1: Uniform Plumbing Code, Appendix H  \nA. Number of meals per hour (1) x waste flow rate (2) x retention time (3) x storage factor  \n(4) = Size Requirement (liquid capacity)  \nB. Factors:  \n1. Number of meals served at peak operating hour (Seating Capacity) x Peak Factor  \na. Where Peak Factor for Fast Food Restaurant is….….1.33  \nb. And, Peak Factor for all other food service types is….1.00  \n2. Waste Flow Rate:  \na. With Dishwasher……………….………6 gallon flow  \nb. Without Dishwasher………………….. 5 gallon flow  \nc. Single Service kitchen……………….. 2 gallon flow  \nd. Food waste disposer……………..….. 1 gallon flow  \nVersion 1.1.2020 Grease Trap & Interceptor Page 1 of 3  \n3. Retention Times  \na. Commercial kitchen waste/dishwasher   2.5 hours  \nb. Single service kitchen/single serving   1.5 hours  \ne.g. (Kitchens that have a three compartment sink, hand sink and mop sink and use disposable cups, plates, forks, knives and spoons. )  \n4. Storage Factors  \na. Fully equipped commercial kitchen…8 hr. operation… 1  \nb.……………………………………...… 16 hr. operation…2  \nc.……………………………………...…24 hr. operation…3  \nd. Single Service Kitchen……………………………….… 1.5  \nThe Uniform Plumbing code includes a built-in safety factor that can yield very large grease trap size specifications. At this time, the University is not requiring traps larger than 4,000 gallons. Any decision to use a trap smaller than that specified by the formula and calculations above is to be addressed in the plan submission.  \n2.03 Method 2: Alternative Method by a Registered Professional Engineer licensed in the State of Texas  \nA. Must include all calculations with specific site on submitted plans.  \nB. Sealed plans must be submitted to the University by a Registered Professional Engineer licensed in the State of Texas.  \nC. Must show all calculations with recommended size.  \nD. Plans must be submitted to the University for review and approval.  \nE. Failure to include all of the above will result in the use of the UPC size criteria.  \nThese formulas have been demonstrated as industry standards capable of achieving the University’s discharge criteria when systems are maintained in proper condition.  \nPART 3 INSTALLATION  \n3.01 The grease interceptor shall be constructed with a minimum of two baffled chambers. Each manhole access shall be minimum 20” diameter clear opening. Manhole covers shall be placed at grade elevation by using concrete extension rings or 24” RCP. Inle","cbCaidH2J2PaTdUK","https://ap.wps.com/l/cbCaidH2J2PaTdUK","pdf",1443779,"English","# PART 1 GENERAL\n## 1.01 Installation requirements and FOG generating facilities\n# PART 2 TANK SIZING\n## 2.01 Purpose of sizing and liability/discharge responsibility\n## 2.02 Method 1: Uniform Plumbing Code, Appendix H\n## 2.03 Method 2: Alternative method by a Texas-licensed Registered Professional Engineer\n# PART 3 INSTALLATION\n## 3.01 Tank construction and access requirements\n## 3.02 Installation distance and temperature limits\n## 3.03 Routing of grease-bearing waste streams and bypass exceptions\n## 3.04 Garbage disposer sizing multiplier\n## 3.05 Effluent sampling well for exterior or recessed units\n# PART 4 MAINTENANCE\n## 4.01 Servicing frequency and maintenance record retention","[{\"question\":\"Which facilities require installation of a grease trap/interceptor?\",\"answer\":\"All commercial, institutional, and industrial facilities with businesses, classes, or occupations that generate fats, oils, and grease (FOG), grit, silt, or clay must install a grease trap/interceptor.\"},{\"question\":\"How is grease trap/interceptor size determined under Method 1?\",\"answer\":\"Method 1 uses a formula combining number of meals per hour, waste flow rate, retention time, and storage factor. Peak factors depend on seating capacity and food service type, with defined waste flow rates and retention times by kitchen/dishwasher use.\"},{\"question\":\"What are the installation and maintenance requirements for grease traps and interceptors?\",\"answer\":\"Units must include baffled chambers and specified manhole access, and traps must be installed at least 10 ft from sinks/dishwashers with wastewater temperatures below 120°F before entry. Maintenance requires servicing at least every 90 days by a permitted waste hauler, with records kept on site for five years.\"}]","Design Standard - Grease Trap & Interceptors | PDF",1792792133,13]