Restaurant equipment circuits: standard specifications.
Restaurant equipment circuit requirements vary by equipment type. This is a reference for typical specifications by major equipment category.
By Steven Lockhart · Reviewed by Alex Towery, C-10 #989290
Updated 2026-06-16
Restaurant equipment circuit standards by category: cooking equipment (ranges 30-60A 208V; ovens 20-50A 208V/240V; fryers 20-40A 208V/240V; broilers 30-50A 208V; griddles 20-40A 208V/240V), refrigeration (walk-in compressors 30-60A; reach-ins 15-20A; ice machines 15-30A), dishwashing (commercial dishwasher 20-60A 208V; booster heater 30-60A 240V), beverage (espresso 20-30A 240V; ice/beverage machines 15-30A; bar refrigeration 15-20A).
01Common equipment circuit specifications.
Cooking equipment runs typically 208V single-phase or 3-phase for commercial-scale equipment. Smaller specialty equipment may be 120V (countertop appliances). Each piece dedicated circuit sized to nameplate amperage × 1.25 for continuous duty. Common Marin restaurant kitchen has 10-15 dedicated cooking equipment circuits totaling 250-450A connected load.
Refrigeration runs varied voltages. Walk-in compressors typically 208V 3-phase for larger systems. Reach-in refrigeration 120V or 208V depending on size. Ice machines vary by capacity. Bar refrigeration mostly 120V. Total refrigeration circuit count 8-15 typical with combined load 80-180A.
02Equipment categories with specific considerations.
Cooking equipment with hood-fire interlock
All equipment under hood must be on shunt-trip breakers for suppression interlock. Includes ranges, ovens, fryers, broilers, griddles. Equipment NOT under hood (microwaves, prep equipment) on standard breakers.
Equipment with high inrush current
Refrigeration compressors and large motors have starting current 3-7x running current. Circuit sizing per running current (with derating); breaker selection accommodates inrush. Time-delay breakers sometimes required.
Wet-location equipment
Dishwashers, ice machines, beverage dispensers, food prep equipment near sinks: GFCI required per code. Equipment circuits include GFCI breakers or GFCI receptacles depending on installation.
03Equipment list management.
Restaurant TI critical-path item: locking equipment list before electrical rough-in begins. Equipment changes after rough-in create rework if specs differ from original. Best practice: kitchen designer finalizes equipment list with menu and operations input 2-3 weeks before electrical rough-in. We coordinate equipment specifications with kitchen supplier during this phase.
Documentation: every circuit labeled at panel with equipment intended for that circuit. Equipment-to-circuit assignments documented in panel directory and project closeout package. Critical for ongoing service and any future equipment changes.
Common questions.
How do I know my equipment requirements?
Equipment nameplate or spec sheet from supplier states voltage, amperage, single/3-phase, special requirements (GFCI, dedicated circuit, etc.). Kitchen designer or supplier provides equipment list with specs. We translate equipment specs into circuit design.
What if I change equipment later?
Within similar specifications: minor scope, often reusable circuit. Different voltage: meaningful rework. Different phase configuration: significant rework. Discuss with us before equipment changes to evaluate scope and cost impact.
Are 240V and 208V interchangeable?
Not typically. 240V single-phase equipment runs on 208V with reduced performance (about 75% of rated output). Some equipment manufacturers list dual ratings; many don't. Verify equipment spec compatibility with available service voltage before purchase.
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.
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Family-run, C-10 #989290, 20+ years in the trade. Honest scoping, fair pricing, work that lasts.