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Thread: Commerical fryer

  1. #1
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    Commerical fryer

    I have commerical fryer restaurant kitchen full load amps of 39 amps. What would be the size of feeder branch circuit breaker be?
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  2. #2
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    40 amp branch circuit.
    Rob

    Moderator

    All responses based on the 2014 NEC unless otherwise noted

  3. #3
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    I would go 50 amps.
    Code references based on 2005 NEC
    Larry B. Fine
    Master Electrician
    Electrical Contractor
    Richmond, VA

  4. #4
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    This is not what I am exactly clear on:

    39x100% = 39 next rating 40 amps

    or

    39x1.25 = 48.75 next rating 50 amps.

    Is commerical fryer continous load or noncontinous load?

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  5. #5
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    Almost all heating equipment maintains temperature by cycling power, so non-continuous. I just prefer not loading to 100%, even when it doesn't have to be 125%.
    Code references based on 2005 NEC
    Larry B. Fine
    Master Electrician
    Electrical Contractor
    Richmond, VA

  6. #6
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    Longest time a fryer would be drawing full current would be when first turned on until it reaches set point. Most probably reach set point within 10 maybe 15 minutes max - far from three hours needed to call it a continuous load.
    I live for today, I'm just a day behind.

  7. #7
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    It's not a continuous load so a 40 amp branch circuit would be code compliant. I guess that you could use a 50 amp circuit as well.
    Rob

    Moderator

    All responses based on the 2014 NEC unless otherwise noted

  8. #8
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    I beg to differ that a commercial deep fryer is not a continuous load... Restaurants around here are incredibly busy, and they often have to wait for their fryers to get back up the temperature after doing batch after patch after batch of fries or chicken or whatever... Those fryer heaters could very easily be on a continuous 3 hours during a lunch or dinner rush
    Electricians do it until it Hertz!

  9. #9
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    Quote Originally Posted by JFletcher View Post
    I beg to differ that a commercial deep fryer is not a continuous load... Restaurants around here are incredibly busy, and they often have to wait for their fryers to get back up the temperature after doing batch after patch after batch of fries or chicken or whatever... Those fryer heaters could very easily be on a continuous 3 hours during a lunch or dinner rush
    Well I dont know how busy my restaurant is going to be. It hasnt been constructed yet. Which is safer electrical point to assume continous or non continous load?

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  10. #10
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    Quote Originally Posted by JFletcher View Post
    I beg to differ that a commercial deep fryer is not a continuous load... Restaurants around here are incredibly busy, and they often have to wait for their fryers to get back up the temperature after doing batch after patch after batch of fries or chicken or whatever... Those fryer heaters could very easily be on a continuous 3 hours during a lunch or dinner rush
    .

    You need to look at the definition of a continuous load in article 100.
    Rob

    Moderator

    All responses based on the 2014 NEC unless otherwise noted

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