Kitchen gfci

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brother

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I was doing service work in a commercial kitchen. I saw some 480 3 phase 20 amp portable cooking equipment that looked like the ground had gotten loose. The equipment did stop working. But I was concerned about the workers/cooks unpluggin it with we hands/grease etc... I know its required to have gfci protection for 125 volt 15 to 20 receptacles, but what do you think about the other circuits (480 3 phase 20 amp etc...) being made gfci. ??

It just seems like that some of the cooks dont really think about these things, electricity and water that is.
 
The typical GFCI circuit found in the typical receptacle would be useless for 3 phase - it would take a much 'smarter' GFCI circuit. They are available...

Currently GFCI requirements are on 120 outlets for personnel protection - as typically people are not walking around with 3 phase equipment - your typical hand-held blender is not going to need that voltage - or power.
 
Most 3-phase stuff in a commercial kitchen is hardwired anyway.

GFI protection is required for receptacles, not equipment.

Even if the stuff is cord-and-plug connected, are you constanly plugging and unplugging it?
 
480sparky said:
GFI protection is required for receptacles, not equipment.
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True, but I believe part of the intent is to protect equipment as well.
2008 NECHB commentary said:
Accident data related to electrical incidents in nondwelling kitchens reveal the presence of many hazards, including poorly maintained electrical apparatus, damaged electrical cords, wet floors, and employees without proper electrical safety training
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Jim W in Tampa said:
I think you will find it hard to get any customer willing to pay the added cost.
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The same was said about many items we are now required to install

Jim W in Tampa said:
If they are twist lock and maintained there should be no problem. I would prefer seeing them hard wired.
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IF

If is a big word.

The chefs table has a 110v outlet on it ~ GFCI protect it.
On that table is a 208v or 220v 1? slicer ~ no GFCI required.
Would a twist lock alleviate the danger?
Would hard wiring minimize the danger?

2008 NECHB commentary said:
Accident data related to electrical incidents in nondwelling kitchens reveal the presence of many hazards, including poorly maintained electrical apparatus, damaged electrical cords, wet floors, and employees without proper electrical safety training
Click to expand...
 
The GFCI requirement for commercial kitchens has only been around for a few cycles - 02 I think? Anyway, since then I can assume <10% of resturaunts operating now were built or remodeled since.... Where is the pile of bodies?

Having built many restuaunts - and earlier in life worked in a few - I can not think of a whole lot of equipment that would require, or for that matter be available in 480. (Dishwashers & ovens being an exception) Most are 208 or 240 single phase and available hard-wired. Even then, that accounts for a major portion of equipment in use in this country with no GFCI protection. No pile of bodies....

That's not saying there can not be accidents - but I do not think that doing more than the 120 - 20's as GFCI is going to make anything safer. And entrusting a device to make stupid people safer is not going to save the dope who hoses down energized equipment, or uses damaged equipment. That same dope is going to go hose down the panel too.
 
brother said:
I was doing service work in a commercial kitchen. I saw some 480 3 phase 20 amp portable cooking equipment that looked like the ground had gotten loose.
Click to expand...

Yikes. I didn't know they made portable 480v kitchen equipment. Wet hands, wet cords, metal surfaces and 480 volts, sounds like a party!

I can only imagine the cost of a 3p 480v GFCI breaker, if they even make them?
 
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