Commercial Kitchen Electrical Planning Before Equipment Arrives

A restaurant kitchen is one of the most demanding electrical environments in a commercial building. Ovens, fryers, dishwashers, refrigeration, exhaust fans and prep equipment all draw power at the same time, in a space that is hot, wet and cleaned with water. Errors found after equipment arrives, such as the wrong voltage or a missing circuit, delay opening day.

This guide describes what to settle before equipment is delivered so the electrical work matches the equipment, the building and the inspection requirements.

What equipment information does the electrician need?

Every piece of commercial kitchen equipment has a manufacturer spec sheet and a nameplate that list its electrical requirements. The electrician uses this information to size the circuit, the wire and the breaker. Get the spec sheet for each item before the order is final, since many models come in more than one electrical configuration.

• Voltage. Common values are 120 volts, 208 volts and 240 volts. Equipment built for 240 volts does not run correctly on a 208-volt supply, which is common in commercial buildings.
• Phase. Single-phase equipment uses two or three wires of a supply. Three-phase equipment needs a three-phase supply, which not every building has.
• Amperage. The full-load amps (FLA) or the minimum circuit ampacity and maximum overcurrent protection listed on the nameplate.
• Connection method. Some equipment is hardwired. Other equipment uses a cord and plug with a specific receptacle type.
• Location and height of the connection point, and whether the equipment sits on wheels or has a restraint.

Tell the electrician which equipment is new, used or being relocated. Used equipment may have a different nameplate than the current catalog model.

Which kitchen equipment needs its own circuit?

A dedicated circuit is a circuit that serves one piece of equipment and nothing else. Most large cooking and warewashing equipment is installed this way, as are many refrigeration units, so a fault or overload on one device does not shut down another. The equipment's nameplate and installation instructions state what is required.

Typical candidates include ranges, fryers, convection ovens, dishwashers and booster heaters, walk-in coolers and freezers, ice machines and larger mixers. Each one connects through equipment connections that match the nameplate. Smaller countertop appliances can share receptacle circuits, but the load on each circuit must be checked.

Planning dedicated circuits early also determines how many breaker spaces the kitchen needs, which affects the next topic: panel capacity.

Does the building have enough panel capacity for a commercial kitchen?

Capacity is the amount of electrical load the service and panels can carry. Kitchens often add more load than a previous retail or office tenant used. A licensed electrician calculates the load using the NEC method, which allows for the likelihood that not all equipment runs at once. The calculation starts with the connected load from the spec sheets.

Check the voltage and phase available in the space, the number of open breaker spaces, and the size of the main service. If the kitchen load exceeds what is available, the building may need a new panel, a larger feeder or a service upgrade, which includes coordination with the utility. Raise this with the landlord as early as possible, because equipment lead times and utility schedules can take weeks.

How are hoods and exhaust fans connected?

A commercial kitchen hood removes heat and grease-laden vapor from cooking equipment. The hood and its exhaust fan are generally designed by the mechanical contractor and must meet the mechanical and fire codes. The electrical contractor supplies power and controls.

• Exhaust fan and make-up air unit power, with a disconnect located as the code and the equipment instructions require.
• Hood lighting circuits, using fixtures rated for the hood.
• Interlocks that connect cooking equipment, gas valves or the fire suppression system to the hood and fan, when required by the design.
• Control wiring for fan switches or variable-speed controls.

Coordinate the locations of fan curbs, ducts and electrical connections before ceiling work begins. The mechanical drawings and the electrical drawings should show the same equipment and the same voltage.

Where is GFCI protection required in a commercial kitchen?

A ground-fault circuit interrupter (GFCI) detects current flowing along an unintended path, such as through a person, and shuts off power quickly. The National Electrical Code (NEC) section 210.8(B) requires GFCI protection for personnel in certain non-dwelling locations, and commercial kitchens are among the locations it lists. The 2017 edition expanded these requirements, and later editions have changed the circuit ratings and equipment covered.

The practical scope depends on the NEC edition Minnesota has adopted and on what the electrical inspector requires for a specific piece of equipment. Confirm it with the electrician and the inspecting authority before ordering breakers or receptacles, since GFCI breakers for large three-phase circuits cost more and may have long lead times. GFCI and AFCI protection can be provided by a breaker or by a receptacle, depending on the circuit.

How do plumbing, HVAC and health inspections affect the electrical plan?

Kitchen trades work in the same limited space, and each one affects the others. Share one equipment plan with every trade and review it together before rough-in.

• Plumbing. Dishwashers, sinks, grease interceptors and water heaters need power. Keep electrical connections out of splash zones and away from drain lines.
• HVAC. The hood, make-up air unit and rooftop equipment need power and controls. Confirm voltage and disconnect locations on both sets of drawings.
• Health department. Plan review by the health authority covers the finish and layout of the kitchen. Receptacles, conduit and fixtures should be placed so surfaces can be cleaned, and the equipment layout should match what was approved.
• Fire and building officials. Fire suppression, gas shutoff and emergency lighting systems usually connect to the electrical system.

Build the kitchen inspection schedule into the opening date. Rough-in inspection comes before walls and ceilings are closed, and final inspection comes after equipment is connected. If the kitchen is part of a larger commercial tenant improvement, coordinate it with the rest of the suite's electrical work.

What are the next steps to plan kitchen electrical work?

1. Gather the spec sheets for all equipment and confirm voltage, phase and amperage.
2. Ask the landlord for the service size, available voltage and phase, and panel information.
3. Have a licensed electrician calculate the load and list the circuits, disconnects and receptacles needed.
4. Share the equipment layout with the plumber, the mechanical contractor and the inspector.
5. Schedule the electrical rough-in before equipment delivery and the final connections after delivery.

Prime Time Electric MN, LLC (Minnesota Electrical Contractor License #EA807704) provides commercial kitchen electrical work and equipment connections for restaurants and food service businesses across the Twin Cities. To review a kitchen plan, request a quote or call 612-445-2794.