Comm. Kitchens, GFCI - why only 15A & 20A Receptacles?

[RossS]

Any insight into why, in a commercial kitchen, the NEC only requires GFCI protection for 120V 15A & 20A receptacles? [210.8(B)(2)]

Why not, for example, 120V 30A or 208V 20A receptacles or 120V 20A direct connected equipment?

Any speculation why a manufacturer of a direct connected electric steamer would "highly recommend" against installing on a GFCI "outlet?"

 

[GoldDigger]

Speculation: the manufacturer knows that the "normal" leakage current in their design is so high that it will often trip a GFCI.
At least they are not asking you to disconnect the EGC to avoid trips.
Which raised the question of whether the high leakage current actually meets any applicable UL standards for the steamer.

 

[iwire]

Why not, for example, 120V 30A or 208V 20A receptacles or 120V 20A direct connected equipment?

My understanding is that it only applies to cord and plug connected equipment due to the high likelihood of a compromised EGC. Broken ground pin, broken cord etc. Not a problem with hardwired equipment.

As far as why just 15 & 20 amp 125 volt I really don't know. I suspect that is because appliances that work on those circuits are portable in nature again leading to damaged cords and grounding pins.

I believe the GFCI requirement for commercial kitchens went into the NEC after some worker deaths from compromised EGCs.

 

[RossS]

Speculation: the manufacturer knows that the "normal" leakage current in their design is so high that it will often trip a GFCI.
At least they are not asking you to disconnect the EGC to avoid trips.
Which raised the question of whether the high leakage current actually meets any applicable UL standards for the steamer.

Does kind of make you wonder, but I verified that it is listed - "CSA (AGA, CSA) and UL/NSF#4" according to their literature. Could it be that those standards allow a high enough leakage current that it could possibly cause nuisance tripping of a GFCI device?