GFCI?s in a Commercial kitchen ?

Status
Not open for further replies.

stuartdmc

Senior Member
I currently designed a restaurant in Laguna Beach CA which the electrical plan checker has corrected me on a GFCI issue, I meet with him today however, he is demanding to enforce section 210.8(b) and says that ?ALL? receptacles in the kitchen needs to be GFCI protected. I have engineered a lot of restaurants in the past and never have I had to GFCI protect a dedicated 125V 20A receptacles circuits. He asked me to provide him documentation otherwise.
I haven?t really looked yet, but would section 220.20 apply?
Thanks for your help..
Stu.
 
stuartdmc said:
I currently designed a restaurant in Laguna Beach CA which the electrical plan checker has corrected me on a GFCI issue, I meet with him today however, he is demanding to enforce section 210.8(b) and says that ?ALL? receptacles in the kitchen needs to be GFCI protected. I have engineered a lot of restaurants in the past and never have I had to GFCI protect a dedicated 125V 20A receptacles circuits. He asked me to provide him documentation otherwise.
I haven?t really looked yet, but would section 220.20 apply?
Thanks for your help..
Stu.

I am afraid your plan checker is correct. Make sure the gfci is in an accessible place or as a breaker in the panel.
 
stuartdmc said:
I was thinking of 2002 NEC 220.20 Kitchen Equipment?

I can’t believe that all circuit, even the 110V circuits for the equipment under the hood which are all on a shunt trip have to be on a GFCI.


I think it makes sense, commercial kitchens tend to have water standing on the floor constantly, and its a pretty common practice for workers to spray down walls to clean, not to mention that kitchen equipment tends to have damaged insulation on the cords.

edit- Its only the 20 amp 120v circuits that are required to be GFCI protected
 
stuartdmc said:
I was thinking of 2002 NEC 220.20 Kitchen Equipment?

I can?t believe that all circuit, even the 110V circuits for the equipment under the hood which are all on a shunt trip have to be on a GFCI.

It is a fact, the requirement is due to electrocutions in commercial kitchens, you can see this substantiation in reviewing the ROP's.

Roger
 
stuartdmc said:
I was thinking of 2002 NEC 220.20 Kitchen Equipment?

I can?t believe that all circuit, even the 110V circuits for the equipment under the hood which are all on a shunt trip have to be on a GFCI.

Well, it changed in 2005-- If you are still under the 2002 then you may be okay. I don't have a 2002.
 
Ok. I see your point. What year code change was that?

What if I where to hard wire the piece of equipment, would it still need the protection? The panels that are feeding the equipment are within 25ft so I wouldn?t have to provide a means of disconnection correct? Or do the panels have to be insight of?
 
stuartdmc said:
Ok. I see your point. What year code change was that?

What if I where to hard wire the piece of equipment, would it still need the protection? The panels that are feeding the equipment are within 25ft so I wouldn?t have to provide a means of disconnection correct? Or do the panels have to be insight of?

That has been mentioned but you must be certain that hard wiring a unit that was manufactured with cord and plug may void the UL listing.
 
stuartdmc said:
Ok. I see your point. What year code change was that?

What if I where to hard wire the piece of equipment, would it still need the protection? The panels that are feeding the equipment are within 25ft so I wouldn?t have to provide a means of disconnection correct? Or do the panels have to be insight of?

equipment that is designed to be hardwired doesnt have to be GFCI protected.
 
Status
Not open for further replies.
Top