Commercial kitchen electrical in the Twin Cities
Circuits sized to your equipment list, ready before the equipment arrives, inspected before you open.
- We size every circuit from your equipment specs
- We check panel and service capacity before we start
- We coordinate with the hood and mechanical contractors
- MN License #EA807704
- Bonded & insured
- Permits & inspections handled
- Free quotes
Get your free quote
Takes 30 seconds. No obligation.
We will call you to talk through the job and set up your free quote. Need us sooner? Call 612-991-4005.
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Commercial Kitchen Electrical, start to finish
- Dedicated circuits for each appliance
- Walk-in, reach-in and ice machine power
- Hood and make-up air connections
- GFCI-protected receptacles
- Wiring suited to heat and moisture
- Permit and inspection
Three steps to a finished job
- Tell us what you need
Call 612-991-4005 or send the short form. Quotes are free.
- Get a written scope and price
We look at the job and put the scope and price in writing before any work starts.
- We do the work and get it inspected
We pull the permit, do the work, and the inspector signs off.
Common questions
Do you need my equipment list before you quote?
Can you connect equipment that the owner or vendor supplies?
What about three-phase power?
Why does my kitchen keep tripping breakers?
More about commercial kitchen electrical
Commercial kitchen electrical starts with the equipment schedule. Ranges, fryers, ovens, dish machines, walk-in coolers, ice machines, prep refrigeration, mixers and exhaust hoods each have specific voltage, phase and amperage needs, and many need dedicated circuits. Getting the circuits right before the equipment arrives avoids expensive rework.
The environment matters too. Kitchens are wet, hot and often washed down, so wiring methods, enclosures and receptacle protection need to suit those conditions. Ground-fault protection is required for many kitchen receptacles to protect people from shock, and the code has specific rules we follow.
We work with restaurant owners, franchise operators, GCs and designers on new kitchens, expansions and equipment changes across the Twin Cities. Health department and mechanical requirements are separate from the electrical, but we coordinate so the trades finish in the right order.
When you need it
- You are opening a new restaurant, café, bakery or food-service operation
- A new range, fryer, oven or dish machine needs a circuit the kitchen does not have
- Breakers trip in the kitchen when several appliances run at once
- You are converting a space previously used for something else into a kitchen
- A walk-in cooler, ice machine or refrigeration is being added or relocated
- The hood, make-up air or exhaust fan needs electrical connections or controls
- An inspection or insurance review has raised concerns about kitchen wiring
What’s included, in detail
Dedicated circuits sized and run for each piece of equipment on your schedule.
We check that the service and panels can carry the combined kitchen load.
Power and control wiring for exhaust fans and make-up air, coordinated with the mechanical contractor.
Circuits for walk-ins, reach-ins, prep tables and ice machines.
Receptacle protection where the code calls for it, in wet and washdown areas.
Raceways and enclosures suited to heat, moisture and cleaning.
Permit and inspection through DLI or the local jurisdiction.
Our process
- Get the equipment list
We collect specifications and rough-in sheets so every circuit is sized to the real equipment.
- Check capacity
We confirm the panel and service can handle the load and tell you early if they cannot.
- Rough-in and connect
Circuits are run before walls close, then final connections are made when equipment is set.
- Test and inspect
We verify operation, label circuits and complete inspection before opening.
More questions
Does a commercial kitchen need GFCI protection?
Guides
Often done together
Ready for your free kitchen quote?
Call or send the short form. You get a written scope and price before any work starts.