Who is typically affected?

Restaurants, cafeterias, supermarkets, schools, banquet facilities, food courts, and other businesses that discharge fats, oils, or grease may be subject to local FOG requirements. The exact requirements depend on the facility, wastewater connection, equipment, and jurisdiction.

Why design comes first

The interceptor type and size should match the kitchen fixtures, expected flow, available space, piping route, and reviewing agency requirements. Starting construction before the design is resolved can lead to expensive changes later.

What the project may involve

A grease trap project may require engineering plans, calculations, plumbing coordination, permit applications, agency review, installation, inspections, and operating documents. It helps to have one person coordinating those pieces.

This article provides general information. It is not legal or engineering advice for a specific property. Requirements should be confirmed with the applicable authority and licensed professionals.