Restaurant kitchen circuit

[Malcolm]

Hi all.
I hope someone provide some help on this.
I have a mate who has a restaurant and he has got a couple more hot plate type things, when he has had them going for a while the RCBO trips. So he asked me to take a look.
It turns out the extra load is overloading the circuit, so he wants me to install a new circuit to spread the load.
The walls are clad with stainless steel and all the existing wiring is behind.
I've never installed in a commercial kitchen before so I was wondering if there was anyone had experience of installing a circuit like this, and what would be the best way with the correct materials?
Thanks
for any help

 

[Pete999]

Hi all.
I hope someone provide some help on this.
I have a mate who has a restaurant and he has got a couple more hot plate type things, when he has had them going for a while the RCBO trips. So he asked me to take a look.
It turns out the extra load is overloading the circuit, so he wants me to install a new circuit to spread the load.
The walls are clad with stainless steel and all the existing wiring is behind.
I've never installed in a commercial kitchen before so I was wondering if there was anyone had experience of installing a circuit like this, and what would be the best way with the correct materials?
Thanks
for any help

Is your Mate one of these types who say when you tell them what is needed, a sharp intake of breath is heard along with how much and how long will I be out of my Kitchen, then I would suggest you walk away.

You will need access until the the job is finished tested and certified, until that is complete he / she wont have any access to said kitchen, that is unless you intend to botch the job and put all his employees in danger.

The SS will need to be removed, followed by a visit from the roach destroyers as you will have disturbed their habitat, followed by a visit from the Health and Safety bunch and Restaurant inspectors, and in the meantime the takeaway business has gone ---- up, and you will be liable for loss of business due to you incompetence.

 

[The Ghost]

What loads on what circuit do you have to justify the statement there is an overload. There is little you can do to get behind coverings so you will have to go surface. I would suggest steel conduit because of grease and heat. Are the appliances on plugs?

 

[The Ghost]

Steady on post #2

 

[Malcolm]

Thanks Vortigern. I don't know the total loading at the moment, but there is quite a bit of stuff, hot plates, large fridges, microwaves, grills etc.. Due to restricted parking (half hour), I wasn't there long so couldn't do much investigation. Nothing tripped while I was there. He says that it trips when everything has been on a few hours!
I was wondering if I could go surface mounted. But I didn't know if it was allowed in kitchens.
Yes the appliances are on plugs.

Pete. I don't botch things.

 

[bigspark17]

Is your Mate one of these types who say when you tell them what is needed, a sharp intake of breath is heard along with how much and how long will I be out of my Kitchen, then I would suggest you walk away.

You will need access until the the job is finished tested and certified, until that is complete he / she wont have any access to said kitchen, that is unless you intend to botch the job and put all his employees in danger.

The SS will need to be removed, followed by a visit from the roach destroyers as you will have disturbed their habitat, followed by a visit from the Health and Safety bunch and Restaurant inspectors, and in the meantime the takeaway business has gone ---- up, and you will be liable for loss of business due to you incompetence.

What a load of nonsense!!! Great advise there from a trusted advisor!! Lol

 

[KEV 1 N]

A lot of the university catering kitchens I've been in have had numerous additional circuits installed surface mounted in either SWA, pvc / galv conduit or trunking....twin and earth clipped along the wall would not be suitable.

 

[telectrix]

.twin and earth clipped along the wall would not be suitable.

getting the clip nails into stainless steel walls might be a bit tricky also.

 

[davesparks]

A chat with the local environmental health office wouldn't go amiss just to check that they are happy with what you are doing.

I've found them to generally be happy with surface steel conduit, though it may need to be stainless conduit to avoid galvanic corrosion with the cladding.

 

[KEV 1 N]

.twin and earth clipped along the wall would not be suitable.

getting the clip nails into stainless steel walls might be a bit tricky also.

No....you would drill some small holes first!

 

[The Ghost]

trusted advisor

Now now steady on, we were warned things are not all good with our trusted advisor a few weeks ago and that things may go a little bit wobbly sometimes if I recall correctly.

 

[The Ghost]

It may be wise to check the full loads and see if you can plug in somewhere else to balance out the load. I have a similar problem in a kitchen with the same steel coverings etc. It has been tacked on to and botched and will need correcting. Does the kitchen have three or single phase? It may be possible to switch some circuits or add if that can't work. But for instance in the kitchen I am working in they use 23Kw with diversity applied maybe 17Kw and are at the top end of what their supply will handle. So just take care there is enough capacity.

 

[MJPD29]

Sounds like a job for steel conduit probably the best way forward

 

[Risteard]

I would suggest steel conduit because of grease and heat.

Commercial kitchens are often stainless steel conduit/trunking, which will of course add significantly to the price!

 

[The Ghost]

It sure will if it is stainless steel, most people won't stand the cost of that and would spec galv instead. I cannot imagine the H&S people will object to that, at least have not encountered it so far and I have done whole commercial kitchens in galv.