Commercial kitchen circuits: dedicated per appliance.
Commercial kitchen circuit design follows one core rule: every major appliance gets its own circuit, properly sized for nameplate plus continuous-duty derating.
By Steven Lockhart · Reviewed by Alex Towery, C-10 #989290
Updated 2026-06-16
Commercial kitchen circuit design: 25-40 dedicated circuits typical for a full-service restaurant kitchen. Each cooking appliance (range, oven, fryer, char-broiler, salamander, griddle) on dedicated circuit sized to nameplate × 1.25 (continuous duty). Refrigeration on dedicated circuits with proper GFCI considerations. Dishwashing dedicated. Ventilation integrated with hood interlock. Lighting on separate circuits from equipment.
01How we approach circuit design.
Equipment list first — circuit design follows from equipment specifications. Each piece of equipment's nameplate (voltage, amperage, single or 3-phase) drives circuit sizing. NEC requires continuous-duty derating (×1.25) for equipment running 3+ hours; most commercial kitchen equipment qualifies. Total connected load drives panel sizing and service entrance considerations.
Circuit grouping matters for reliability. Don't share circuits across critical equipment categories — separate cooking, refrigeration, dishwashing, and ventilation onto distinct circuit groups so failure in one doesn't cascade. Refrigeration especially: each walk-in, reach-in, ice machine, and beverage refrigeration on dedicated circuits — refrigeration failure during service is operationally critical.
02Three circuit categories with specific considerations.
Cooking equipment circuits
Ranges, ovens, fryers, char-broilers, salamanders, griddles. Each dedicated. Sizing per nameplate × 1.25. Most are 208V single or 3-phase; commercial ranges 30-60A typical. Shunt-trip breakers for hood-fire interlock integration.
Refrigeration circuits
Walk-in cooler/freezer compressors, reach-ins, prep tables, ice machine, beverage refrigeration. Each dedicated. GFCI considerations depend on equipment location (wet locations require GFCI; equipment-only locations don't always).
Ventilation and hood circuits
Hood exhaust fan, makeup air fan, hood lighting. Integrated with hood-fire interlock. Shunt-trip configuration ensures all cooking equipment power shuts off on fire suppression activation while ventilation continues to clear smoke.
03Common circuit count by restaurant type.
Quick-service restaurant (small footprint, limited menu): 20-30 dedicated circuits typical. Casual full-service restaurant: 30-45 circuits. Fine dining with extensive prep, multiple cooking stations, expansive beverage service: 45-65 circuits. Larger or specialty operations (multiple kitchens, expansive bar, in-house bakery) can exceed 65 circuits. Each adds proportionally to total project scope and panel sizing requirements.
We document circuit count and equipment assignments during quote phase — provides clarity on scope and supports kitchen designer coordination. Equipment list finalization before rough-in is critical; circuit design follows equipment selection.
Common questions.
Why every appliance on its own circuit?
Reliability and code compliance. Shared circuits can overload when multiple equipment runs simultaneously, tripping breakers during service. Dedicated circuits prevent cascading failure from one equipment issue. NEC requires dedicated for many commercial kitchen equipment categories regardless.
What if the equipment list changes after install?
Equipment changes within similar circuit specifications: minor scope. Different voltage or significantly different amperage: meaningful rework. We document circuits during install with labels indicating intended equipment; future equipment changes can reuse circuits within original specifications without rework.
Does NEC have specific commercial kitchen requirements?
Yes — NEC Articles 210, 220, 240 cover general circuit requirements; specific commercial kitchen chapters reference NFPA 70 hood-fire interlock requirements. Marin AHJ enforces NEC current edition plus California amendments. We comply with current requirements as standard practice.
How do you handle pricing — flat fee or hourly?
Both, depending on scope. Routine service calls and predictable scope (panel replacement, EV charger install, transfer switch install, fixture replacement) are flat-fee quoted up front. Diagnostic visits and emergency scope are hourly because we don't know what we'll find. Either way, you get a written quote before work starts on anything significant, and we don't proceed beyond the quote without your sign-off.
How quickly can you schedule?
Depends on scope and season. Emergency dispatch: same-day across Marin County (1-3 hours business hours, 1-4 hours after-hours). Same-day standard service: 3-6 hours from call when capacity allows; otherwise next business day. Scheduled service work: 1-3 weeks typical. Larger projects requiring permits and PG&E coordination: 4-12 weeks depending on scope. We're upfront about timeline at the quote stage.
What warranty do you offer on work?
Our standard residential warranty: 2 years on labor, manufacturer warranty on parts (varies by product — typically 1-10 years). Major installs (panels, generators, EV chargers) often have longer manufacturer warranties (5-10 years). If there's an issue with our work in the warranty period, we come back and fix it at no cost. We also stand behind work past warranty — repeat customers and referrals matter more than a transactional fix.
Are you licensed and insured?
Yes. California State License Board C-10 Electrical Contractor #989290, in good standing. Carry general liability insurance and workers' compensation insurance as required by California law. Bondable on projects requiring it. Happy to provide proof of insurance to clients or property managers on request. License lookup: cslb.ca.gov.
Talk to a licensed electrician in Marin.
Family-run, C-10 #989290, 20+ years in the trade. Honest scoping, fair pricing, work that lasts.