Section 410IAC6-10.1-66. Grease traps

   (a) A grease trap shall be provided for the following:

(1) All commercial buildings with food service.

(2) All other commercial buildings with fats, oils, and grease greater than twenty-five (25) mg/L.

  (b) Grease traps shall be:

(1) a commercially manufactured grease trap or grease recovery system installed inside the building and sized according to the manufacturer's recommendations and in accordance with the Uniform Plumbing Code;

(2) a commercially manufactured grease trap or grease recovery system installed outside the building and sized according to the manufacturer's recommendations; or

(3) an approved septic tank installed outside the building with the:

(A) outlet baffle extended to within six (6) inches of the tank bottom; and

(B) septic tank risers extended to grade and covered with a securely fastened lid.

  (c) Sewage from food service sinks, dishwashers, and kitchen floor drains shall discharge to the grease trap. All other sewage from the facility shall be discharged directly to a septic tank.

  (d) The size of the grease trap shall be determined by the following formula:

(1) grease trap size (in gallons) = M × W × R × S

(2) Where:

(A) M = Meals served at peak hour

(B) W = Waste flow rate:

(i) With dishwashing machine = 6 gallons

(ii) Without dishwashing machine = 5 gallons

(iii) Single service kitchen = 2 gallons

(iv) Food waste disposal only = 1 gallon

(C) R = Retention time:

(i) With dishwasher = 2.5 hours

(ii) Single service = 1.5 hours

(D) S = Storage factor:

(i) Fully equipped kitchen, 8 hour operation = 1

(ii) Fully equipped kitchen, 16 hour operation = 2

(iii) Fully equipped kitchen, 24 hour operation = 3

(iv) Single service kitchen = 1.5

Except that the minimum storage capacity shall not be less than one thousand (1,000) gallons and does not need to exceed two thousand (2,000) gallons. (Indiana State Department of Health; 410 IAC 6-10.1-66; filed Oct 19, 2012, 2:07 p.m.: 20121114-IR-410120157FRA)