Kitchen Equipment Disconnects
- Thread starter Keri_WW
- Start date
- Status
- Location
- Massachusetts
Disconnecting means within site of the equipment, not within sight of the 'area'. Or a breaker lock off that remains on the panel for some equipment, larger motor equipment requires a disconnecting means within sight period.
I like to use cord and plug in kitchens if possible, serves as disconnect and allows the
equipment to be moved for cleaning.
From a design viewpoint, I like to create panel zones within commercial kitchens. These zones are within eye view of the equipment and located very conservatively. Examples being on either side of hoods. Also, I like to have dedicated hood panels to handle the shunt trip devices.(Interconnected with the hood suppression system)
On occasion, I have mounted 24pole panels within the counterwork to feed several pieces of equipment.
The key is to accommodate the direct connections without safety switches everywhere in the kitchen. They collect grease, and consume valuable space. Hard to avoid on the dishwashing equipment, especially the booster heaters.
On a side note, also suggest chrome or stainless steel for all exposed conduit stub-ups, and stainless steel panel covers, if flush mounted. If Surface mounted panels are used, then a stainless steel shroud above and below the panel is wise. A valid concern on kitchens is creating inadvertantly places for grease build-up and to minimize rust buildup during cleaning. Standard panel covers take a beating in kitchens over 10 or 20 years.
These are only design ideas though, from 33 years of engineering very big kitchens, and hope they help some.
On occasion, I have mounted 24pole panels within the counterwork to feed several pieces of equipment.
The key is to accommodate the direct connections without safety switches everywhere in the kitchen. They collect grease, and consume valuable space. Hard to avoid on the dishwashing equipment, especially the booster heaters.
On a side note, also suggest chrome or stainless steel for all exposed conduit stub-ups, and stainless steel panel covers, if flush mounted. If Surface mounted panels are used, then a stainless steel shroud above and below the panel is wise. A valid concern on kitchens is creating inadvertantly places for grease build-up and to minimize rust buildup during cleaning. Standard panel covers take a beating in kitchens over 10 or 20 years.
These are only design ideas though, from 33 years of engineering very big kitchens, and hope they help some.
buldogg
Senior Member
- Location
- Green Bay, Wisc.
430.102 (B)(2) exceptions
- Status