220.56 Kitchen Equipment

[cppoly]

This section gives demand factors for commercial electric cooking equipment, dishwasher booster heaters, water heaters, and other kitchen equipment.

Would you say other equipment such as refrigerators, microwaves, etc. in area can also have this demand factor applied?

What about if this equipment (refrigerator, microwave, etc.) is in pantry and not a commercial kitchen?

Thanks

 

[Elect117]

Is this for a commercial kitchen or for a residential? They are different sections in Art. 220.

P.S. Update the occupation.

 

[wwhitney]

The text of 2023 NEC 220.56 is below. Based on the wording, I would say that the only restriction on the location of the equipment is that it not be within a dwelling unit, no requirement to actually be in a kitchen.

Cheers, Wayne

220.56 Kitchen Equipment - Other Than Dwelling Unit(s)

Calculating the load for commercial electric cooking equipment, dishwasher booster heaters, water heaters, and other kitchen equipment in accordance with Table 220.56 shall be permitted. Other kitchen equipment shall include equipment that is fastened in place and rated 1/4 hp or greater, or 500 watts or greater. These demand factors shall be applied to all equipment that has either thermostatic control or intermittent use as kitchen equipment. These demand factors shall not apply to space-heating, ventilating, or air-conditioning equipment.

However, in no case shall the feeder or service calculated load be less than the sum of the largest two kitchen equipment loads.

Table 220.56 Demand Factors for Kitchen Equipment - Other Than Dwelling Unit(s)
Number of Units of Equipment Demand Factor (%)
1 100
2 100
3 90
4 80
5 70
6 and over 65

 

[cppoly]

Is this for a commercial kitchen or for a residential? They are different sections in Art. 220.

P.S. Update the occupation.

It's a kitchen in a commercial occupancy. Although, when I think "commercial kitchen", I'm thinking of a kitchen in a restaurant.

But is the commercial kitchen simply comparing a commercial occupancy to a dwelling occupancy?

 

[Elect117]

It's a kitchen in a commercial occupancy. Although, when I think "commercial kitchen", I'm thinking of a kitchen in a restaurant.

But is the commercial kitchen simply comparing a commercial occupancy to a dwelling occupancy?

I am not sure I understand the question.

If, for all intents and purposes you are designing a break room with a kitchen in it, then it seems like you should use 220.56.

If you are designing a factory where rooms are used to cook or make large quantities or pre-cooked foods (i.e. prepackaged donuts or chicken tenders) then I would advise taking a deeper dive into the different equipment being used.

 

[Dennis Alwon]

It's a kitchen in a commercial occupancy. Although, when I think "commercial kitchen", I'm thinking of a kitchen in a restaurant.

But is the commercial kitchen simply comparing a commercial occupancy to a dwelling occupancy?

I believe it is as simple as that. If it isn't in a dwelling then it cannot use 220.55 but can use 220.56

There is an exception to that if the ranges are in instructional programs (note 7)