Commercial Dishwasher

50A is required, per Post #49
See it whatever way you like, I did one of these two years back, with the built in rinse booster heater. The manual said 48 amp draw @ 208V 3Φ. 50 amp draw @ 240V 3Φ.

The factory approved supplier/ installer said that it needed a 60 amp breaker and wires for the wiring not to burn up on the onboard rinse booster heater elements, that are a pain to get to.

I ran the circuit in EMT conduit, and let him terminate the machine connections, since he would be providing any support it required.

In a busy kitchen, I doubt that a 48 or 50 amp load would survive too long without trouble on a 50 amp circuit, when it could be running non stop during the busy times, especially when connected to heating elements. It's been running without a hiccup since the install in a busy restaurant. On a wild leg 240 delta.

The optional model required two circuits, to split the heating load from the machine loads.
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if it is supplied by three pole breaker from a delta system (with more than 150 volts to ground on any conductor) GFCI is not required
For 2020 NEC, supply voltage applies to 210.8 Receptacles or (D) Outlets, not hard-wired Appliance rating per 422.5

The language in 422.5 makes exception for Appliance ratings > 150v to Gnd , not Supply rating
 
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For 2020 NEC, supply voltage applies to 210.8 Receptacles or (D) Outlets, not hard-wired Appliance rating per 422.5

The language in 422.5 makes exception for Appliance ratings > 150v to Gnd , not Supply rating
Isn't a hard wired appliance connected to an outlet?
 
Isn't a hard wired appliance connected to an outlet?
Look at highlighted text in post 64:

Receptacles or (D) Outlets vs Appliance rating

Appliance
ratings vs Supply rating

Cord & Plug is also connected to receptacles, but such GFCI requirement is governed by supply rating
 
I'm just surprised that this commercial kitchen seems to be wired mostly in NM.,,,, oh well.

Jap>
Need to know more info to determine if that is acceptable. It can be acceptable. NM cable would typically need to be concealed in at least 15 minute finish. Even in a restaurant with dining room capacity of over 100, the kitchen isn't necessarily a part of the "place of assembly", some AHJ's will want 1 hour finish between kitchen and dining (or other) areas to consider them separate type of usage. Some building codes possibly may require that anyway.
 
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