Design and permit a shared/common grease interceptor serving multiple tenants in a food hall or commissary kitchen

Steps

1. Confirm with the local plumbing/health/industrial-waste authorities whether a single shared interceptor serving multiple food-service tenants is permitted at all, since some jurisdictions require each tenant's fixtures to be individually trapped and vented even when discharging to one shared downstream interceptor
2. Size the shared interceptor for the combined FOG-generating fixture load of all tenants using the code-required sizing method (DFU/GPM totals for hydromechanical units, or detention-time/volume calculations for gravity units), not just the largest single tenant's load
3. Confirm each individual fixture discharging to the shared interceptor still has its own trap and vent per the applicable plumbing code, since codes commonly prohibit double-trapping through the interceptor itself
4. Confirm whether each tenant must separately hold their own health department operating permit and/or industrial-waste/FOG program registration even though they share one physical interceptor, since permitting is commonly issued per operator, not per device
5. Establish a clear maintenance responsibility agreement among tenants and the building owner/operator (who pays for pump-outs, who is responsible for compliance violations) since the local FOG program will generally hold the permitted party (often the building owner or master tenant) responsible regardless of which individual vendor generated the FOG
6. Confirm sanitary (non-FOG) wastewater from other fixtures is not permitted to discharge into the shared grease interceptor, consistent with standard code prohibitions on introducing non-FOG sanitary waste into a grease interceptor