60A 3-phase GFCI

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Oh I was the OP of this thread.

So what the engineers decided was to use 50/3 GFCI breakers on the fryers. Each vat is rated at 48A.

All of the fryers go into a single NQ panelboard, and the grills go in another NQ panelboard. We are shunting the 225A breakers feeding each panelboard. We also have some 20A & 30A receptacles under the hoods, and they are also in a shunted NQ panelboard.

I’d guess we’ve built 20 or so of these stores since I posted this topic.


This is the typical gear setup; we shunt the two on top left and one on the bottom left. The grills were always 50/3, it’s just the fryer they changed to a 50/3. Pre-GFCI requirement we just used individual shunt breakers.

ab7763b4355a68af2291a916306cc0b5.jpg

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Wow, interesting solution @brantmacga. Looks like you'd have to take out an additional mortgage...

Out of curiousity, are the 20 you built for a particular commercial kitchen?

One fryer leakage and they all shut down or multiple standing faults cancel one another?
 
GFCI GUY said:
Wow, interesting solution @brantmacga. Looks like you'd have to take out an additional mortgage...

Out of curiousity, are the 20 you built for a particular commercial kitchen?

One fryer leakage and they all shut down or multiple standing faults cancel one another?
Click to expand...

All for the same customer.

Any leakage on a circuit should only shut down the one I presume.


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