Electrical for commercial kitchens
A restaurant depends on its electrical system every hour it’s open. Cooking, refrigeration, dishwashing, ventilation and lighting all have to work, and they have to work safely in a hot, wet, grease-heavy environment.
What we do
- Dedicated circuits for fryers, ranges, ovens, dishwashers, walk-in coolers and other kitchen equipment
- Electrical connections for exhaust fans and make-up air units
- Shunt-trip breakers and hood interlock wiring
- GFCI-protected receptacles where required
- Panel additions, replacements and subpanels for added equipment
- Kitchen, dining and exterior lighting
- Troubleshooting for equipment that trips breakers or loses power
Opening, remodeling or expanding
New restaurants and remodels involve electrical planning from the start: equipment schedules, panel capacity and hood interlocks. We can work with your general contractor, kitchen designer and equipment suppliers. See tenant upfit electrical.
Hood and shunt-trip electrical
Where a kitchen hood has a fire suppression system, electrical equipment beneath it is generally required to shut off when the system discharges. We handle the electrical side of this, including shunt-trip breakers and control wiring. See hood and shunt-trip electrical.
Scope note: We are an electrical contractor. We do not install or service fire suppression systems, hood ductwork or gas piping, but we coordinate with those trades on the electrical connections.
Frequently asked questions
Can you help when a piece of kitchen equipment keeps tripping its breaker?
Yes. We can test the circuit and equipment to determine whether the problem is the wiring, the breaker, or the equipment itself.
Do you handle restaurant remodels?
Yes. We can provide the electrical scope for remodels and new build-outs and coordinate with your general contractor.