Restaurant & Commercial Kitchen Electrical

The kitchen equipment schedule is one of the most important documents on a restaurant project.

It may include:

• Ovens

• Fryers

• Griddles

• Warmers

• Dishwashers

• Refrigerators

• Freezers

• Ice machines

• Prep equipment

• Exhaust equipment

• Coffee equipment

• Beverage systems

• Bar equipment

Each item may have different electrical requirements.

OTC reviews the manufacturer's information and equipment nameplates to determine the required:

• Voltage

• Amperage

• Phase

• Circuit size

• Disconnecting means

• Connection type

We do not want to discover after rough-in that the equipment arriving onsite requires different power than the original plans showed.

Commercial kitchen equipment frequently requires dedicated circuits.

Depending on the equipment, that can include:

• Cooking appliances

• Refrigeration

• Dishwashing equipment

• Ice machines

• Coffee equipment

• Food-preparation equipment

• Specialty appliances

Dedicated circuits help keep large equipment loads separated from general receptacle circuits and allow the electrical system to be sized around the actual equipment requirements.

One piece of equipment may not create a capacity problem.

An entire commercial kitchen can.

When multiple cooking appliances, refrigeration systems, dishwashers, water heating, HVAC, and other equipment are operating together, the total electrical demand can become significant.

All-electric restaurants can create particularly large electrical loads.

OTC evaluates the proposed equipment against the existing:

• Panels

• Feeders

• Transformers

• Service

• Available electrical capacity

before assuming the existing system can support the new restaurant.

An existing panel may have empty breaker positions and still not have enough electrical capacity for the restaurant equipment being added.

The opposite can also happen.

A panel may be physically full while the building still has available capacity.

OTC evaluates both:

Physical breaker space

and

Electrical capacity

before determining whether the project needs additional circuits, a subpanel, larger distribution equipment, or a service upgrade.

Many larger pieces of commercial kitchen equipment may require three-phase power.

Before connecting the equipment, OTC verifies:

• Equipment voltage

• Required phase

• Circuit amperage

• Available building voltage

• Disconnect requirements

• Conductor and breaker sizing

Simply having three-phase power somewhere in the building does not automatically mean the correct voltage and capacity are available at the kitchen.

Transformers or additional distribution may sometimes be required.

Commercial hood systems often require coordination between several trades and equipment vendors.

OTC's scope may include line-voltage electrical work associated with:

• Hood power

• Exhaust fans

• Make-up air equipment

• Disconnects

• Required electrical interconnections

• Power associated with control equipment

Specialty hood controls, fire-suppression controls, and manufacturer-specific systems are coordinated with the appropriate hood, controls, or fire-protection contractor.

Defining these responsibilities early helps prevent gaps between trades.

Refrigeration equipment is one of the systems restaurant operators cannot afford to lose unexpectedly.

Electrical scope may include power for:

• Walk-in coolers

• Walk-in freezers

• Reach-in refrigeration

• Prep tables

• Under-counter refrigerators

• Ice machines

• Refrigeration condensing equipment

OTC coordinates the required circuits and connections with the refrigeration contractor and equipment specifications.

Bars often contain more electrical equipment than the finished appearance suggests.

Power may be needed for:

• Refrigerators

• Ice machines

• Blenders

• Glass washers

• POS equipment

• Charging stations

• Specialty beverage equipment

• Under-counter equipment

• Decorative lighting

The electrical layout should be coordinated with the bar millwork before construction so receptacles and connections do not end up behind cabinets or in inaccessible locations.

Point-of-sale locations may require power for:

• POS terminals

• Card readers

• Receipt printers

• Monitors

• Kitchen-display systems

• Network equipment

• Charging equipment

OTC coordinates these locations with the counter and millwork plans so power is available where the finished equipment will actually sit.

Restaurant lighting affects the customer experience just as much as the architecture and finishes.

Electrical scope may include:

• Decorative fixtures

• Pendants

• Recessed lighting

• Linear lighting

• Accent lighting

• Cove lighting

• Bar lighting

• Exterior lighting

• Emergency lighting

OTC coordinates the lighting layout with the architectural and reflected ceiling plans while verifying that the specified fixtures and controls are electrically compatible.

Restaurants frequently use lighting controls to create different environments throughout the day.

Different zones may include:

• Dining room

• Bar

• Entry

• Kitchen

• Restrooms

• Exterior

• Decorative lighting

Control systems may include:

• 0–10V dimming

• Compatible line-voltage dimming

• Occupancy sensors

• Time controls

• Photocells

• Zoned switching

Fixture and control compatibility should be verified before installation to avoid flickering, poor dimming performance, or controls that do not operate as intended.

Restaurant projects frequently include specialty fixtures selected by the owner, designer, or architect.

Before installation, OTC reviews available information for:

• Voltage

• Wattage

• Driver requirements

• Dimming compatibility

• Mounting

• Electrical connection requirements

Beautiful fixtures can still create expensive problems if they arrive onsite with electrical requirements that do not match the design.

Restaurant electrical work also needs to coordinate with mechanical systems.

That may include power for:

• Rooftop units

• Exhaust fans

• Make-up air units

• Mini-splits

• Pumps

• Controls-related electrical equipment

OTC coordinates the line-voltage electrical requirements with the mechanical contractor and approved equipment information.

Taking over an existing restaurant space can reduce some construction, but it does not mean the electrical system automatically works for the new concept.

Existing spaces may contain:

• Circuits from previous equipment

• Old kitchen connections

• Abandoned wiring

• Incorrect panel schedules

• Existing hood power

• Previous tenant modifications

• Equipment with different voltage requirements

OTC verifies the existing electrical infrastructure against the new equipment package before deciding what can be reused.

Existing:

• Panels

• Feeders

• Circuits

• Disconnects

• Lighting

• Equipment connections

may be reused if their condition, capacity, location, and ratings work for the new restaurant.

Reusing infrastructure can reduce project cost.

But modifying an existing circuit simply because it is nearby is not a substitute for verifying that it is properly sized for the new equipment.

Some restaurant conversions require more power than the existing tenant space can provide.

When necessary, OTC can evaluate and install:

• Subpanels

• Larger feeders

• Transformers

• Panel upgrades

• Distribution equipment

• Commercial service upgrades

Major capacity changes should be identified early because engineering, permitting, utility coordination, and electrical-equipment lead times can significantly affect the project schedule.

Restaurant electrical work intersects with nearly every major trade.

OTC coordinates with:

• General contractor

• Kitchen equipment supplier

• Hood contractor

• HVAC contractor

• Plumber

• Millwork contractor

• Refrigeration contractor

• Fire-protection contractor

• Low-voltage contractor

• Lighting supplier

A small equipment change can affect multiple trades, which is why updated schedules and submittals matter throughout construction.

A complete restaurant electrical build-out may include:

• Electrical demolition

• Circuit tracing

• Temporary power

• Panel modifications

• New distribution

• Kitchen equipment circuits

• Equipment disconnects

• Refrigeration power

• Hood-related electrical

• HVAC power

• Bar electrical

• POS circuits

• Interior lighting

• Decorative lighting

• Lighting controls

• Emergency lighting

• Exterior electrical

• Testing

• Labeling

• Punch-list corrections

OTC coordinates the electrical work from the existing space through final equipment installation and project turnover.