B54_-_Commercial_Plumbing_-_Grease_InterceptorsHYDROMECHANICAL & GRAVITY GREASE
INTERCEPTORS
.,C. ► 1%1
PLANNING & DEVELOPMENT
BUILDING
DIVISION
121 5th Avenue N
P: 425.771.0220
www.edmondswa.gov
The City of Edmonds Municipal Code for
Wastewater Pretreatment (Title 7.90 through
7.102) requires all food service businesses to
remove fats, oils, and grease (FOG) from their
wastewater to protect the City's sewage
system. An approved Hydromechanical Grease
Interceptor (HGI) or Gravity Grease Interceptor
(GGI), complying with the City's requirements,
shall be installed downstream from fixtures or
equipment that may discharge FOG from
establishments such as: restaurants, cafes,
cafeterias, bars, coffee shops, delis, bakeries,
butcher shops, grocery stores, donut shops,
hotels, hospitals, school kitchens, or other
establishments where FOG may be introduced
into the sanitary sewer system. In most cases,
new food service facilities will be required to
install a GGI, which is a two -compartment tank
of at least 500 gallon capacity located
underground outside the facility. Most
existing businesses will be permitted to
continue to use a HGI, which are much smaller
units located on or in the floor near the
fixtures they serve. Single family dwelling units
are exempt from these requirements.
PERMIT SUBMITTAL REQUIREMENTS:
Prior to submitting your application please
contact the Pretreatment Technician (office:
425-771-0237 ext. 1355; mobile: 206-595-3117;
email: Rick. Bagan@edmondswa.gov) to discuss
the type, size, and installation of equipment that
will be required; obtain signature on sizing
worksheet.
IM
1) COMPLETED GREASE REMOVAL EQUIPMENT
APPLICATION FORM.
2) COMPLETED HYDROMECHANICAL GREASE
INTERCEPTOR SIZING WORKSHEET OR GRAVITY
GREASE INTERCEPTOR SIZING WORKSHEET, that
has been approved and signed by the
Pretreatment Technician.
3) KITCHEN FLOOR PLAN:
Show all plumbing fixtures and drains (sinks,
floor drains, soup kettle drains, wok fixture
drains, mop sinks, pre -wash station, dishwasher,
etc.) that are to be connected to the GGI. If the
application is for a HGI, show the proposed
location of the HGI and the fixtures and piping to
be connected to it.
4) GGI —SITE PLAN (scaled 1" = 20')
If the application is for a GGI, provide a site plan
showing the location of the building, parking and
drive aisles, location and depth of existing sewer
line and connecting pipes. If landscaping or
parking will be disrupted, additional information
may be required. If GGI lids are exposed to
vehicular traffic, the unit must meet appropriate
DOT/APWA load -bearing specifications.
5) COPY OF EQUIPMENT SPECIFICATIONS: Include
specific size information for HGI's (e.g.
35gpm/701b. retention). Include cut sheets and
dimensions for GGI's.
6) Go to: Mybuildingpermit.com to apply for a
Nonresidential Plumbing permit. You will be
asked to upload the 5 items above during the
application process. A separate Side Sewer
permit may be required as well.
Revised 3.27.2023 - kj
Page I of 6
HYDROMECHANICAL GREASE INTERCEPTOR — INFORMATION AND MAINTENANCE
INFORMATION:
A Hydromechanical Grease Interceptor (HGI) is
a smaller grease collection device installed on
the interior of the building (above or below the
floor line) that collects fat, oils, and grease
(FOG) discharged into the waste drainage
system from sinks and other grease producing
fixtures. The purpose of a HGI is to protect
downstream pipes and the City's sewer system
by providing enough retention time to allow
the FOG to separate from the water and
accumulate at the top of the HGI where it can
be periodically removed and discarded along
with other solid wastes.
The size of the HGI is based on the number,
type and flow rate of plumbing fixtures to be
connected to the trap (see accompanying
worksheet).
A HGI may serve up to four fixtures and must
be IAPMO approved and listed. A HGI must
have an approved type flow control valve or
restricting device installed on the inlet of the
HGI. A vent must be installed on the inlet of
every HGI (follow the UPC code on HGI
venting). HGI's shall be installed for easily
accessible inspection, cleaning, and removal of
collected grease and settled solids. HGI's
should be placed as close as practical to the
fixtures they serve.
NOTE: Food disposal units are not allowed in
a facility served by a HGI. Food waste must
be screened from entering the sewage system
and disposed with the solid waste.
Dishwashers shall not be connected to a HGI;
therefore practices must be instituted to
thoroughly rinse dishware with hot water in a
sink that is connected to the HGI prior to
being placed in the dishwasher.
BUSINESS OWNER RESPONSIBILITIES FOR HGI
CLEANING AND MAINTENANCE:
1) Each food service business shall be solely
responsible for the cost of the HGI
installation, inspection, cleaning and
maintenance.
2) A business may contract with a grease
hauler for cleaning or the business can
perform cleaning and waste removal
themselves, provided the maintenance
schedule is properly documented. Failure
to clean and maintain the HGI may result
in Notices of Violation, fines, penalties,
and other civil actions as described in the
City Code.
3) Cleaning and maintenance shall be
performed on a routine schedule such
that the total volume of captured grease
and settled solid material never displaces
more than 25% of the total volume of the
HGI. The cleaning frequency shall be at
least once per week unless an alternate
schedule is approved by the Pretreatment
Technician.
4) Grease and solid materials removed from
a HGI shall be disposed of in the solid
waste.
5) Records shall be maintained that include
the date and time of all cleaning and
maintenance of each HGI. Such records
shall be available for inspection by City
personnel on demand.
Revised 3.27.2023
1
GRAVITY GREASE INTERCEPTOR — INFORMATION AND MAINTENANCE
INFORMATION:
Gravity Grease Interceptors (GGI) are larger
grease collection devices installed on the
exterior of the building and are designed for
the removal of fats, oils and grease (FOG) in
order to protect downstream piping and the
public sewer system. GGI's are required for
restaurants, commercial kitchens, school
kitchens, grocery stores, hospitals, and other
facilities where FOG may be introduced into
the sewage system and which do not meet
criteria to use an indoor HGI. GGI's are sized
according to the accompanying worksheet.
The minimum sized Gravity Grease Interceptor
per City Code is 500 gallons.
NOTE: A food waste disposal unit may be
connected to a GGI, however, due to higher
sediment loading; more frequent cleaning will
be required. Wholesale grinding and disposal
of food waste into the interceptor or sewer
system is forbidden. All fixtures and drains,
except for restroom fixtures, should be
connected to the GGI.
BUSINESS OWNER RESPONSIBILITIES FOR GGI
CLEANING AND MAINTENANCE:
1) Each food service business shall be solely
responsible for the cost of the GGI
installation, inspection, cleaning and
maintenance.
2) Businesses shall contract with an approved
grease hauler to perform cleaning.
Pumping services shall include the
complete removal of all contents, including
floating materials, wastewater and bottom
solids. Decanting or discharging of liquid
waste back into the grease interceptor is
strictly prohibited. GGI cleaning shall
include removal of solids from the walls,
floors, baffles, and all pipe work.
3) Each business shall be responsible for
maintaining the GGI in good functioning
order. It is recommended that the
business inspect the GGI after it has been
pumped out to ensure that all fittings,
pipes, and baffles are in good operating
condition.
4) The business shall maintain records of the
date and time of all cleaning and
maintenance and shall make this record
available for inspection on demand. The
City's Pretreatment Technician may
perform periodic unscheduled inspections
of GGI's and maintenance records to
assure compliance to the code. Failure to
clean and maintain the GGI may result in
Notices of Violation, fines, penalties, and
other civil actions as described in the City
Code. If a failure to maintain a GGI leads to
partial or complete blockage of the city
sewer system, or adversely affects the
treatment or transmission capabilities of
the Wastewater Treatment Plant, or
require excessive maintenance by the city,
the discharger responsible of the facilities
shall be subject to the remedies herein,
including cost recovery by the city.
5) Cleaning and maintenance shall be
performed on a routine schedule such that
the total volume of captured grease and
settled solid material never displaces more
than 25% of the total volume of the unit.
The cleaning frequency shall be at least
once every three months unless an
alternate schedule is approved by the
Pretreatment Technician.
Revised 3.27.2023
Business Name:
CITY OF EDMONDS
GREASE REMOVAL EQUIPMENT APPLICATION
Date Submitted:
Address: Suite #:
Business Owner:
Mailing Address:
Contact Person/Title: Phone:
Days/Hours of Operation:
Total Number of Meals Served Per Peak Hour (assume all seats filled):
Number of Seats: Dining: Lounge/Bar: Banquet Rooms: Deck/Patio:
Building Occupancy Permit Capacity:
Health Dept. Permit Capacity
1
Inventory of Kitchen Equipment and Plumbing Fixtures for this Establishment: (Grills, burners,
ovens, hoods, deep fat fryers, wok stations, soup kettles, sinks, pre -wash sinks, dishwashers,
disposers, mop sinks, floor drains, etc.)
What proportion, if any, of the dishware used is of the disposable type?
How is waste oil/grease handled, stored, and recycled/disposed?
Estimate gallons of waste oil/grease produced per month:
If recycled, by which company?
How are vent hoods cleaned and where does the cleaning waste go?
Contact the Pretreatment Technician at 425-771-0237 ext. 1355 to discuss the type and size of
equipment you must install, and then complete the appropriate accompanying worksheet for either
a Gravity Grease Interceptor or a Hydromechanical Grease Interceptor.
Revised 3.27.2023
1
HYDROMECHANICAL GREASE INTERCEPTOR SIZING WORKSHEET
Facility Name:
Address: Suite #:
• Dishwashers are not allowed to be connected to a HGI.
• Food disposers are not allowed in a facility served by a HGI and must be disabled or removed.
Solids must be screened out and placed in the solid waste container.
Fixture Capacity in Cubic
Inches
(L x W x D x no. of sinks)
Fixture Capacity in
Gallons
(Cu. In. _ 231)
Drainage Load
(75% of Total
Capacity)
Flow Rate for a
2-Minute Drain
Period
#1
xxx= c.i.
- 231 = gal
x .75 = gal
- 2 = gpm
#2
xxx c.i.
- 231 = gal
x .75 = gal
- 2 = gpm
#3
x x x = c.i.
- 231 = gal
x .75 = gal
_ 2 = gpm
#4
x x x = c.i.
- 231 = gal
x .75 = gal
- 2 = gpm
HGI #1— Total drainage flows from maximum of 4 fixtures
gpm
#1
x x x = c.i.
- 231 = gal
x .75 = gal
- 2 = gpm
#2
x x x = c.i.
- 231 = gal
x .75 = gal
- 2 = gpm
#3
xxx c.i.
- 231 = gal
x .75 = gal
- 2 = gpm
#4
x x x = c.i.
_ 231 = gal
x .75 = gal
_ 2 = gpm
HGI #2 — Total drainage flows from maximum of 4 fixtures
gpm
#1 Hydromechanical Grease Interceptor Size (in gpm)
35
50
75
100 or greater
#2 Hydromechanical Grease Interceptor Size (in gpm)
35
50
75
100 or greater
If the calculated size is less than 35 gpm please circle the 35 gpm box.
The Minimum Hydromechanical Grease Interceptor size is 35 gpm as per City of Edmonds
Pretreatment Ordinance.
City may upsize for factors such as low temp/high volume dishwashing, if permitted, or high
oil/grease content on menu, etc.
-------------------------------------------(For City use only below this line) ----
Remarks:
Size Approved: gpm Approved by:
Pretreatment Technician
Date:
Revised 3.27.2023
1
Facility Name:
Address:
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Suite #:
• Per Edmonds City Code the minimum sized GGI permitted is 500 gallons. Maximum sized unit is
4,000 gallons.
NUMBER OF MEALS SERVED AT PEAK HOUR A=
Based on the total number of seats and average time per meal.
Lounge and bar seating is counted at 20%.
WASTE FLOW RATE (Choose one) B =
• With Dishwashing Machine ...................... 6 gallon flow
• Without Dishwashing Machine ................. 5 gallon flow
• Single Service Kitchen* ............................. 2 gallon flow
• (Food Waste Disposer ........................ add 1 gallon flow)
RETENTION TIMES (Choose one) C =
• Commercial Kitchen Dishwasher ................ 2.5 hours
• Single Service Kitchen* .............................. 1.5 hours
STORAGE FACTORS (Choose one) D =
• Full Service Kitchen 0-12 hour operation: .............. 1
• Full Service Kitchen 12-20 hour operation: ............ 2
• Full Service Kitchen 24 hour operation: ................. 3
• Single Service Kitchen*: ........................................ 1.5
• (Alternate factor for occasional use kitchen........... _)
Minimum Interceptor Size (liquid capacity) A x B x C x D=
*A single service kitchen refers to a restaurant where disposable dishware is used and dishwashing
operations are therefore greatly reduced.
-------------------------------------------(For City use only below this line) -------------------------------------
Remarks:
Size Approved: gal Approved by:
Pretreatment Technician
Date:
Revised 3.27.2023