Commerical Kitchen receptacles

[JamesCampbell]

How should the receptacles under the hood in a commerical kitchen be rated? Should pin and sleeve type receptacles be required or just a plain commerical grade receptacle? If a plain receptacle is used how should it be protected from the grease laden air?

 

[Buck Parrish]

That's a good question. I just had to trouble shoot a circuit in a commercial kitchen. All the outlets we're greasy.
I think it depends on the building specs and the ul specs for the individual equipment.
Other then that gfci and regular outlets are okay.
Unless it's a hazzadous location.
Maybe some one else will chime in.

 

[Volta]

How should the receptacles under the hood in a commerical kitchen be rated? Should pin and sleeve type receptacles be required or just a plain commerical grade receptacle? If a plain receptacle is used how should it be protected from the grease laden air?

If money allows I'll put weather-proof in-use device covers. Not required though, if the walls aren't frequently sprayed down.

The devices should be a regular configuration to easily match the equipment plugs, IMO.

 

[480sparky]

I just put in plain-Jane commercial- (spec-) grade receps.

 

[masterinbama]

If money allows I'll put weather-proof in-use device covers. Not required though, if the walls aren't frequently sprayed down.

The devices should be a regular configuration to easily match the equipment plugs, IMO.

I have tried the in use covers. They don't hold up to well in the high heat environment. Standard spec grades work for me.

 

[mcclary's electrical]

If you've got oil, hood, and supression, keep in my shunt trips will probably apply to that receptacle