Did complete electrical for new Italian restaurant opening in Addington. They took over existing space but gutted kitchen completely. We installed 100 amp three phase distribution board sized for all kitchen equipment, ran 32 amp three phase circuit for commercial oven, separate 32 amp three phase for six burner range, 20 amp circuit for commercial dishwasher, dedicated circuits for fridges and freezers so food stays safe if other circuits trip, ventilation hood with make-up air system wired properly, grease trap heat tape circuit to prevent freezing, dining room with dimmable LED lighting creating ambiance customers love, bar area with power for espresso machine and blenders and ice maker, POS system wiring at host stand and bar, outdoor patio heaters on dedicated circuits. Kitchen exhaust fan interlock with gas shutoff for safety. Everything code compliant and certified. Restaurant opened on schedule with electrical system handling peak loads no problem. Chef loves having reliable power for all equipment.
Restaurant electrical is complex and demanding. Commercial kitchens use lots of power. Equipment failures mean lost revenue. Getting electrical right means restaurant operates smoothly without electrical problems interrupting service.
Commercial Kitchen Power Requirements
Commercial kitchens need serious electrical capacity.
Three phase power almost always required. Commercial cooking equipment typically three phase. More efficient for heavy loads. Standard in commercial buildings.
High amperage circuits common. Commercial oven maybe 32 amps three phase. Range another 32 amps. Dishwasher 20 amps. Adds up fast.
Load calculation before design. We add up all equipment power requirements. Size service and panel accordingly. Typical restaurant maybe 100-200 amps three phase total.
Dedicated circuits for major equipment. Each major appliance gets own circuit. Prevents one problem affecting multiple pieces of equipment.
Future capacity planning. Restaurants add equipment over time. We leave spare capacity and extra breaker slots. Makes additions easier.
Cooking Equipment Electrical
Cooking equipment drives most electrical requirements.
Commercial ovens three phase typically. Combi ovens, convection ovens, pizza ovens. Usually 32 amp three phase circuits. Heavy cable required - 6mm or larger.
Ranges and cooktops. Six burner ranges common. Electric models need 32 amp circuits. Gas ranges just need 10 amps for ignition.
Deep fryers can be electric or gas. Electric fryers draw heavy current. Two vat fryer maybe 40-50 amps total. Gas fryers minimal electrical.
Griddles and grills. Flat top griddles popular for breakfast places. Electric models draw 30-40 amps depending on size.
Specialty equipment varies. Tandoor ovens, wok burners, salamanders all have different requirements. We work from equipment specs.
Refrigeration and Freezer Circuits
Cold storage absolutely critical in restaurants.
Walk-in coolers and freezers. Condensing units typically three phase. Maybe 15-25 amps depending on size. Must be reliable circuit.
Reach-in refrigerators and freezers. Single phase usually. Each unit on dedicated circuit prevents food loss if circuit trips.
Ice machines need dedicated circuits. Commercial ice maker draws 15-20 amps. Water line and drain also required but thats plumbing.
Display refrigeration for bars and cafes. Glass door fridges, under counter units. Multiple units can share circuit if sized properly.
Backup considerations. Some restaurants want critical refrigeration on emergency power. We can install transfer switch for generator.
Dishwashing Equipment
Commercial dishwashers have specific electrical needs.
High temp dishwashers most common. Use electric heating elements to sanitize. Typically 20-25 amp single phase or 15 amp three phase.
Low temp chemical sanitizing dishwashers. Lower electrical load. Maybe 10-15 amps. Require chemical dispensing system though.
Booster heaters if needed. Some dishwashers need separate booster heater for proper temperature. Additional circuit required.
Hardwired connection typical. Commercial dishwashers usually hardwired not plug in. We install junction box and strain relief.
Ventilation System Electrical
Kitchen ventilation is safety critical.
Exhaust hood fan. Pulls cooking fumes and grease out of kitchen. Usually three phase motor. 5-15 amps depending on hood size.
Make-up air unit. Replaces air removed by exhaust. Heated in winter. Maybe 20-30 amps for heating elements plus fan motor.
Hood fire suppression system. Wet chemical system required over cooking equipment. We wire pull stations and gas shutoff valve.
Interlock requirements. Exhaust fan must shut off gas to cooking equipment if fan fails. Code requirement for safety.
Variable speed controls becoming common. VFD drives on exhaust fans save energy. Adjust speed based on cooking activity.
Dining Area Electrical
Front of house needs proper electrical too.
Ambient lighting creates atmosphere. Dimmable LED downlights common. Warm color temperature for restaurants. Control system lets staff adjust for time of day.
Accent lighting highlights features. Wall sconces, pendant lights over tables, art lighting. Creates visual interest.
Table power for laptop users. Some restaurants provide outlets at tables or booth dividers. Convenient feature customers appreciate.
Music system wiring. Background music throughout restaurant. Speakers in ceiling. We provide power for amplifier and run speaker wire.
Emergency lighting required. Battery backup lights and exit signs. Code requirement for commercial occupancy.
Bar Electrical Requirements
Bar areas have unique electrical needs.
Espresso machine power. Commercial machines need 20-30 amps. Some are three phase. Critical for cafes.
Blender and food prep circuits. Multiple blenders running simultaneously during rush. Dedicated 20 amp circuit prevents trips.
Under bar refrigeration. Glass chillers, bottle coolers. Multiple units. We provide adequate circuits.
Ice bin and ice maker. Often behind bar. Separate circuits for reliability.
Cash register and POS terminals. Multiple outlets at bar. Data connections for credit card processing.
Display lighting for bottles. LED strips lighting back bar shelving. Creates attractive display.
POS and Payment Systems
Modern restaurants rely on electrical POS systems.
Host stand POS terminal. Reservation system and seating management. Power and network connection.
Server stations throughout dining room. Tablets or terminals for order entry. WiFi access points need power and data.
Kitchen display systems. Screens showing orders to kitchen staff. Replace paper tickets. Multiple screens need power and network.
Payment processing equipment. Card readers at tables or counter. Power and connectivity required.
Back office equipment. Computer, printer, router all need power. Usually in office or back room.
Grease Trap and Waste Systems
Grease management needs electrical.
Grease trap heat tape. Prevents grease freezing in outside trap. Thermostat controlled heating cable. GFCI protected circuit.
Grease interceptor pumps if applicable. Some setups need pump to lift grease. Dedicated circuit sized for pump.
Garbage disposal. Heavy duty commercial disposal. 15-20 amp dedicated circuit. Hardwired with local switch.
Outdoor Dining Electrical
Patio and outdoor areas increasingly popular.
Patio heaters for year round use. Infrared heaters typically. Each maybe 15-20 amps. Multiple circuits for several heaters.
Outdoor lighting. Ambient lighting plus task lighting for servers. Weatherproof fixtures required.
Outdoor outlets for cleaning equipment. Pressure washer, vacuum. GFCI protected outlets.
Music speakers outdoors. Extension of interior sound system. Weatherproof speakers and proper wiring.
Did cafe in Fendalton with large courtyard. We installed eight overhead heaters on four separate circuits so they could heat different sections independently. Owner loves being able to use courtyard almost year round now.
Emergency and Safety Systems
Restaurants have strict safety requirements.
Fire alarm system throughout. Smoke detectors in kitchen and dining areas. Heat detectors over cooking equipment. Manual pull stations at exits.
Kitchen suppression system electrical. Ansul or similar wet chemical system. We wire actuation mechanisms and gas shutoffs.
Emergency lighting and exit signs. Battery backup so they work during power failure. Required by code at all exits.
Security system. Cameras, door contacts, motion sensors. Recording equipment. We wire complete system.
Panic buttons in some restaurants. Silent alarm in case of robbery. Hardwired to alarm panel.
Code Compliance and Inspections
Restaurant electrical heavily regulated.
Building consent required. New restaurant or major renovation needs consent. Electrical is part of consent package.
Health department requirements. Food safety regulations drive some electrical requirements. Adequate lighting, proper refrigeration circuits.
Gas interlock requirements. Exhaust fan failure must shut off gas cooking equipment. We install and test properly.
Electrical inspection at stages. Rough-in inspection before walls close. Final inspection before occupation. We coordinate all inspections.
Certificate of compliance issued. We certify all electrical work meets code. Required for consent completion.
Working with Kitchen Designers
Restaurant projects require coordination.
Kitchen consultant provides equipment layout. Shows exact locations of all equipment. We design electrical around their plan.
Equipment specifications critical. We need electrical specs for every piece of equipment. Power requirements, connection type, whether hardwired or plug in.
Timing coordination. Electrical rough-in happens early. Final connections after equipment installed. We schedule appropriately.
Last minute changes common. Equipment substitutions, layout tweaks. We stay flexible and responsive.
Cost of Restaurant Electrical
Restaurant electrical significant investment.
Small cafe or takeaway $15000-25000. Basic kitchen equipment, simple dining area. Straightforward installation.
Medium restaurant $30000-60000. Full commercial kitchen, proper dining area, bar. Complete electrical system.
Large restaurant $60000-120000+. Extensive kitchen, multiple dining areas, complex systems. High-end installation.
Factors affecting cost include kitchen size, equipment quantity, three phase service upgrade, building condition, ceiling heights, after hours work requirements.
Three phase service upgrade adds $3000-8000 if not already available. Power company fees plus internal distribution.