Instructions – Industrial/Commercial ApplicationPage 2 of 3
Section III – Certification
The owner/user of the facility and the plumber/contractor shall complete and sign the certification section and certify existing condition of the building plumbing, as well as new plumbing. Original signed documents must be submitted.
Plumber/contractor shall certify what he is installing/modifying.
Section IV – Requirements
District staff shall complete Section IV.
The District will indicate what permits and equipment will be required.
The District Engineering Department will furnish the results of staff review to the Industrial/Commercial User. Any District requirements shall be added as special conditions to the connection permit. A copy of the signed Industrial/Commercial Application will also be provided.
Supplemental Schedule A – Type of Wastewater Discharged
Mark the type of wastewater to be discharged to the sanitary sewer.
Supplemental Schedule B – Interceptors and Separators
This section applies if any of the following conditions are required to be met:
Grease and sand interceptors
Interceptors may be required for the proper handling of liquid waste containing grease, flammable waste, oil, sand and any other ingredients that could be harmful to the building drainage system, the public sewer or processes involved in the treatment of sewage at the RRWRD Sewage Treatment Plant.
No waste other than those requiring treatment or separation shall be discharged into an interceptor or separator.
Grease traps and interceptors
Any new or altered food service establishment that introduces fats, oils or grease (FOG) into the drainage and sewage system in quantities large enough to cause line blockages or hinder sewage treatment, shall install a minimum capacity of 1000 gallons interceptor located outside the building. Multiple tenant strip malls shall install an exterior grease interceptor, properly sized pursuant to Title 2, Article II, Section 8.A.5. In no case shall any grease interceptor for a strip mall be less than 1500 gallons. Small volume food service establishments, which have limited menus, minimum dishwashing, and/or minimal seating, shall provide a grease trap built into the wastewater piping located a short distance from the grease producing fixture(s). The Plant Operations Manager shall approve the location and capacity of the grease trap(s). The minimum grease trap capacity may be determined using the equipment checklist calculation.