commercial Oven
- Thread starter patpappas
- Start date
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A/A Fuel GTX
Senior Member
- Location
- WI & AZ
- Occupation
- Electrician
Are you sizing a branch circuit or a feeder/service?
barbeer
Senior Member
- Location
- Pinellas County, FL
Could the 120% really be 125% and thus it would be for the conductors?
A/A Fuel GTX
Senior Member
- Location
- WI & AZ
- Occupation
- Electrician
I don't believe a range is considered to be a continuous load therefore the 125% wouldn't be required. I think a 90A breaker would suffice.......
barbeer
Senior Member
- Location
- Pinellas County, FL
A/A Fuel GTX said:
How many restaurants do you know of that are only open for 2 hours and 59 minutes or less a day?
A/A Fuel GTX
Senior Member
- Location
- WI & AZ
- Occupation
- Electrician
I seriously doubt any range is @ 100% power for 3 hours continuous even if it were in a commercial setting......
- Location
- Massachusetts
barbeer said:
How long they are open has nothing to do with it, the kitchen oven cycles on and off by temperature. IMO the NEC does not require it to be treated as a continuous load although I might choose to.
ultramegabob
Senior Member
- Location
- Indiana
A/A Fuel GTX said:
and they cycle on and off the whole time they are being used.
- Location
- Chapel Hill, NC
- Occupation
- Retired Electrical Contractor
ultramegabob said:
They may be on for 3 hours or loner but art. 220.56 & T220.56 allows you to use 100% not 125%.
I believe they realize that the load will not be at the max for 3 hours or more thus there is no need to use 125%. IMO
ray cyr
Senior Member
- Location
- Yakima, Wash.
I don't think that 220.56 and T220.56 apply to branch circuits. If we look at 220.10 it states that "branch-circuit loads shall be calculated as shown in 220.12, 220.14 and 200.16". 220.14(A) covers "Specific Appliances or Loads".
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