I have a restaurant. How can I control grease in my wastewater?

Grease traps and interceptors are required for all new and relocated restaurants, bakeries, deli's, and anywhere that washes dishes.  A grease trap (10 - 100 gallon) or an interceptor (750-1500 gallon) collects grease from a restaurant’s kitchen wastewater, preventing it from depositing in sewer piping.  This also prevents sewer backups (grease build up) from happening in restaurants, which would cause the restaurant to be closed during such an event.   Alternately, Best Management Practices (BMP's) may be used to limit the amount of grease released to the sewer.  BMP's include scraping plates to the trash instead of using a grinder, wiping pots with paper towels before washing, screening solids from sink drains, posting signage of these requirements and ongoing employee training.

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1. Why should I care what goes down the drain?
2. How do I report a sewer overflow?
3. How can I prevent sewer overflows?
4. What can happen if I put prohibited items down the drain?
5. What’s OK for households to discharge?
6. I have a restaurant. How can I control grease in my wastewater?
7. My restaurant has a grease interceptor, what should I do to maintain it?
8. Why is there a sewer odor in my building?
9. What causes a sewer back up?
10. Where is the Town's Wastewater Plant located?
11. How do wastewater treatment plants work and why are they important?