Commercial kitchen power
Kitchen equipment draws a lot of current, and much of it needs three-phase supply or dedicated circuits. Combi ovens, induction cooktops, dishwashers, fryers and coolroom compressors all have specific supply and isolation requirements set out by the manufacturer.
When a kitchen is being fitted out or new equipment is added, we check the site’s existing supply and switchboard capacity first. A lot of older venues are already close to their limit, and adding another oven without checking can lead to nuisance tripping or overheated cables. Where more capacity is needed, we look at load, cable size to AS/NZS 3008 and whether the switchboard needs upgrading.
Fit-outs and refurbishments
Hospitality fit-outs usually run on tight programs, because rent is often being paid before the doors open. We work with shopfitters, kitchen suppliers and designers to get power, lighting and data in the right places the first time. Typical work includes:
- Kitchen equipment circuits, isolators and three-phase outlets
- Exhaust canopy and mechanical ventilation connections
- Bar, cellar and coolroom power
- Feature, dining and outdoor area lighting with dimming
- Data for POS, ordering systems and Wi-Fi
- Emergency and exit lighting
We coordinate with the kitchen supplier on equipment locations and connection details so the equipment can be connected and commissioned without delay.
Lighting that sets the mood
In a restaurant or bar, lighting shapes how the room feels as much as the fit-out does. We install dimmable LED lighting, pendants, strip lighting and outdoor lighting, and set up scenes so staff can change the mood from lunch to dinner service with one control. Our commercial lighting page covers the options in more detail.
Outdoor dining areas on the coast need fittings and outlets rated for the conditions. Salt air and humidity are hard on cheap fittings, so we specify gear suited to coastal exposure.
Coolrooms and refrigeration
Refrigeration is the equipment hospitality operators worry about most, because a failed coolroom overnight can mean throwing out stock. Coolrooms, freezers and under-bench fridges should be on circuits arranged so a fault in another part of the kitchen doesn’t trip them.
We work with your refrigeration mechanic on the electrical side, including dedicated circuits, isolators, and power for monitoring or alarm systems that alert you if temperatures rise. Where a venue has had repeated trips taking out refrigeration, we look at the circuit arrangement and RCD protection to find a safer, more reliable layout.
Working around service
A breakdown in the middle of a busy service is expensive. We schedule planned work between services, before opening or on closed days, and we isolate only the circuits we need. For a fault, we work to get the kitchen or bar trading again as quickly as practical, then come back to finish the permanent repair if needed. For urgent problems see our emergency electrician page.
Preventing breakdowns
Many hospitality faults come from loose connections, overloaded circuits or failing equipment that has been running hot for months. A thermal imaging scan of the switchboard and major equipment connections can find these hot spots before they fail.
Portable equipment in kitchens takes a beating and should be tested and tagged regularly, and emergency lighting needs its periodic testing to AS/NZS 2293. We can roll these into a maintenance agreement so it happens on schedule without you having to remember.
Accommodation and larger venues
For motels, holiday accommodation and larger venues, we also handle room lighting upgrades, keycard and access control power, EV charging for guest parking and common area lighting. Work in occupied rooms is scheduled with housekeeping and reception so guests are disturbed as little as possible.
What we need from you
For a fit-out, send the drawings and the kitchen equipment schedule with the electrical requirements for each item. For repairs or upgrades, tell us your trading hours and the best time for us to work. We’ll give you an upfront written quote before we start.