Service
Restaurant and commercial kitchen electrical
A commercial kitchen concentrates more electrical load into a small, hot, wet space than almost any other commercial fit-out, and the equipment schedule drives everything else.
The equipment schedule comes first
Every reliable kitchen electrical design starts from the final equipment schedule: what each appliance draws, its voltage and phase, and where it sits. Change a fryer or add a combi oven late and the distribution behind it changes too. We work from the schedule, size the distribution for the whole connected load rather than each piece in isolation, and place disconnects where they are reachable and where they will survive being cleaned around. Where the schedule is not final, we tell you which parts of the price it affects.
Hood interlocks and life safety
Ventilation hoods, make-up air and the fire suppression system are tied together electrically, and the interlocks have to work the way the inspector expects. Suppression activation has to shut down the appliances it protects. We coordinate with the hood and suppression contractors rather than assuming someone else has covered the interface, because that interface is one of the more common reasons a kitchen fails its inspection and cannot open on the date the owner has already advertised.
Front of house
The dining room is doing a different job from the kitchen. Lighting sets the room, needs to dim properly across the evening, and has to be maintainable by staff rather than requiring a contractor for a lamp change. We handle the lighting layout, dimming and scene control, along with point-of-sale power, signage circuits, exterior and patio lighting, and the data the operation runs on. Where the space is a tenant improvement, this sits alongside the rest of that scope.
Common questions
Can you quote before the equipment is chosen?
We can give you a scope and a range, but not a firm number. The equipment schedule determines the distribution behind it, so a late change to a fryer or an oven changes the electrical. We would rather tell you that up front than hold a price we would have to revisit.
Do you coordinate with the hood contractor?
Yes, and we would insist on it. The interlocks between the hood, make-up air and the suppression system are a shared interface, and it is one of the more common reasons a kitchen fails inspection. We agree who is doing what in writing rather than assuming.
Can you work on an operating restaurant?
Yes. Most refit work in an open restaurant happens overnight or on closing days. Tell us your trading hours and what has to be working before service, and we will plan the sequence around that.
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Tell us what your property needs
Building or refitting a kitchen? Call (800) 280-0428 for a free estimate on the electrical scope.