Commercial kitchen equipment circuits: by category.
Commercial kitchen equipment categories have typical electrical specifications. Reference for restaurant planning and equipment specification.
By Steven Lockhart · Reviewed by Alex Towery, C-10 #989290
Updated 2026-06-16
Commercial kitchen equipment typical electrical specifications: cooking equipment (208V single or 3-phase, 30-60A typical for major equipment), refrigeration compressors (208V 3-phase typical, 30-60A walk-in compressors), warewashing (208V/240V, 30-60A dishwasher, 30-50A booster heater), specialty equipment varies (refer to nameplate). Most commercial kitchen equipment runs 208V; few specify 240V. 3-phase common for larger equipment.
01Why most commercial kitchen equipment is 208V.
Commercial kitchen equipment typically specifies 208V because most US commercial buildings use 208Y/120V service (3-phase wye), providing 208V between phases. Equipment designed for 208V/240V dual rating works at both voltages with minor performance variation. Pure 240V equipment (residential standard) less common in commercial.
3-phase equipment provides advantages for larger commercial cooking equipment — smoother power delivery, smaller conductor sizes for same wattage, lower starting current for motor loads. Commercial dishwashers, larger ranges, larger refrigeration commonly specify 3-phase. Single-phase 208V common for smaller commercial equipment.
02Equipment category reference.
Cooking equipment
Ranges 30-60A 208V 1Φ or 3Φ; convection ovens 20-40A 208V; deep fryers 20-40A 208V/240V; char-broilers 30-50A 208V; salamanders 20-30A 208V; griddles 20-40A 208V; combi ovens 30-60A 208V 3Φ typical.
Refrigeration
Walk-in compressors 30-60A 208V 3Φ; reach-in refrigeration 15-20A 120V or 208V; prep tables 15-20A 120V; beverage refrigeration 15-20A 120V; ice machines 15-30A 120V or 208V.
Warewashing
Commercial dishwasher 20-60A 208V 1Φ or 3Φ; booster heater 30-60A 240V; warewashing chemical dispensers 15A 120V (often shared circuit allowed).
03Equipment specification verification.
Equipment nameplate is authoritative — always verify circuit sizing from nameplate, not from category averages. Equipment from different manufacturers and different model years vary within categories. The category reference above provides planning guidance; specific equipment specifications drive final circuit design.
Equipment list management: kitchen designer or supplier provides equipment list with specifications during design phase. Equipment list freeze before electrical rough-in essential — circuit design follows equipment specs, and post-rough-in equipment changes create rework. We coordinate with kitchen designers and equipment suppliers regularly on Marin restaurant projects.
Common questions.
Why dedicated circuit per equipment piece?
Reliability (one equipment issue doesn't trip multiple), code compliance (NEC requires dedicated for many categories), service simplicity (clear equipment-to-circuit mapping for troubleshooting). Cost premium for dedicated vs shared is modest; operational benefits significant.
How do I know my equipment specs?
Equipment nameplate (silver plate on equipment) states voltage, amperage, phase. Spec sheets from supplier provide same. Kitchen designer compiles equipment list with specs. We translate into circuit design.
What if I haven't selected equipment yet?
Use category averages for initial circuit count and panel sizing estimation. Lock equipment list before electrical rough-in begins for accurate final design. Most successful restaurant TI projects finalize equipment list 2-3 weeks before rough-in start.
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.