Why kitchens are different
A commercial kitchen packs more electrical load into a small space than almost any other business. Fryers, combi ovens, dishwashers, walk-in coolers and exhaust fans all run for long hours in a hot, wet, greasy room. Electrical mistakes show up quickly: breakers that trip at the dinner rush, equipment that underperforms, or an inspector who will not approve the opening.
Most of these problems can be avoided at the planning stage, before equipment is ordered and before the lease is signed.
Start with the equipment schedule
Collect the specification sheet for every piece of equipment and list its voltage, phase, load and connection type. This schedule drives the whole electrical design.
The most common mistake is a voltage mismatch. Many Edmonton commercial buildings supply 120/208 V three-phase, while a lot of cooking equipment is also sold in 240 V versions. A 240 V heating element on 208 V produces roughly a quarter less heat, so a fryer recovers slowly and an oven takes longer to reach temperature. Order equipment to match the building, or plan for the building to match the equipment.
| Check on each spec sheet | Why it matters |
|---|---|
| Voltage and phase | Must match what the panel provides |
| Load (amps or kW) | Feeds the load calculation and breaker sizing |
| Cord and plug or hard-wired | Decides the receptacle type or junction box |
| Location and height | Sets where the connection goes on the wall or ceiling |
| Special requirements | Dedicated circuit, GFCI compatibility, water connections |
Hood suppression and automatic shut-off
Cooking equipment under a commercial hood is protected by a fire suppression system. When it discharges, power and gas to the appliances under the hood are normally shut off automatically. On the electrical side, that is done with a shunt-trip breaker or a contactor controlled by the suppression system.
How fans, make-up air and the fire alarm respond depends on the design, the suppression system's requirements and the fire code. The electrician, the suppression contractor and the mechanical contractor need to agree on the sequence before rough-in. This interlock is a common item on final inspections, so it should be tested before the inspector arrives.
Water, grease and ground fault protection
Kitchens are wet locations in practice, even where the drawings do not say so. The Canadian Electrical Code requires ground fault protection for many receptacles near sinks and in wet areas. The exact rules depend on the location and the type of receptacle, so the design should confirm each one.
- Use wet-location rated covers and stainless or corrosion-resistant boxes near sinks and dish areas.
- Keep receptacles above counter splash and away from steam outlets.
- Use ceiling cord drops for island prep tables instead of floor boxes that collect water.
- Check that dishwashers, ice machines and other equipment are compatible with ground fault protection where it is required, to avoid nuisance trips.
If a GFCI or breaker trips repeatedly, staff should never tape it on or swap in a different device. Call an electrician to find the cause. Repeated trips in a wet kitchen are a warning, not an annoyance.
Refrigeration and the walk-in
Coolers and freezers hold your inventory. Give each refrigeration unit its own dedicated circuit so another appliance cannot trip it, and label those breakers clearly. Walk-ins also need power for lights, door heaters and evaporator fans, plus the condensing unit, which is often on the roof.
Consider a temperature alarm that calls a phone, and think about standby power if a long outage would mean throwing out stock.
Capacity, panels and the service
Restaurants regularly outgrow the electrical service that came with the space, especially in units that were offices or retail before. A load calculation based on your equipment schedule shows whether the existing feeder is enough.
If the load does not fit, the options include a feeder or service upgrade, switching some equipment to gas, or choosing more efficient equipment. Plan a dedicated kitchen panel close to the cookline with spare spaces for the equipment you add after opening. See our guide to tenant improvements for the permit and inspection steps.
Common questions
Can I use equipment rated for 240 V on a 208 V supply?
Some equipment is dual-rated, but a 240 V heating appliance on 208 V produces noticeably less heat. Check the spec sheet and order the right voltage, or ask an electrician whether a transformer or different supply is practical.
Does every kitchen receptacle need GFCI protection?
Not necessarily. The CEC sets out where ground fault protection is required, based on location and receptacle type. Your electrician confirms each location in the design.
Who tests the hood interlock?
The suppression contractor services and tests the suppression system, and the electrician wires and verifies the electrical shut-off. Coordinate both so the test happens before final inspection.
How long does a restaurant electrical fit-out take?
It depends on scope, equipment lead times and whether a service upgrade is needed. Utility and switchgear work can add significant time, so check capacity early.
Codes and permit rules change and every building is different. For work on your system, talk to a licensed electrician and your local permit authority.