Commercial kitchen from home

[round23]

Hi,

I'd be getting an electrician to complete any work but would still like an idea first on what is and isn't possible and the best way of going about it.

In a nutshell, we are looking at converting the spare area of our dining room into a mini-commercial kitchen by mainly using electrical counter-top equipment. Already we have 4 x 5 ltr fryers (2.8kW each @ 240V) and a griddle (2.2kW @ 240V). Based on my calculation this is roughly 58A and will instantly trip the 32A breaker that the sockets are currently on.

Is it possible to increase the 32A capacity?
If so, would this be a large job involving re-wiring all downstairs sockets to something like a 6mm cable and increasing the maximum capacity of the circuit board from 100A?
Any ideas and ball park costs I would be looking at?

Many thanks

 

[stevethesparks]

I would suggest a dedicated consumers unit/dis board be installed locally and feed each item separately. A small dedicated final ring circuit (socket outlets) could also be incorporated for smaller portable/low load items. This would also allow if required separate metering to allow separation of the billing between home and commercial costs. More info required really.

 

[Lister1987]

Give us as much detail as you can in terms of frequency of use,what you're likely to run when,any running at the same time, average run time of each appliance (makes/models/specs would also help). Are they going to be on constantly?

As no doubt any of my fellow members will say; speak to an electrician, draw up a design and go from there, you don't have to go with whatever the Electrician suggests but it is vital to consult one at what is effectively the design phase.

You may find a lot more is required than you think, depending on factors like loading of existing, current demand Vs maximum demand, whether or not your existing service fuse will be adequate for the additional demand.

 

[Strima]

You also need to take into account additional lighting and ventilation systems.

 

[James]

With all that heat and 20L of hot oil , a professional fire risk assessment would be a really important first step.
This may bring up a number of Things to include in your plans.

 

[Deleted account]

I like Steve the sparks idea of a local Cu for the new kitchen but I think I’d put each appliance on a separate circuit Rather than a ring.

wiring guidelines are that appliance over 2kw should have there own dedicated supply ( separate circuit).

 

[stevethesparks]

I like Steve the sparks idea of a local Cu for the new kitchen but I think I’d put each appliance on a separate circuit Rather than a ring.

wiring guidelines are that appliance over 2kw should have there own dedicated supply ( separate circuit).

I did mention supplying each item separately

That would have been the reason for the dedicated CU

 

[Deleted account]

I did mention supplying each item separately

That would have been the reason for the dedicated CU

Oops sorry. re read. Yes you did say that.

in that case we are in total agreement.

 

[stevethesparks]

As said more into required.
There isn’t a great deal of load mentioned, assuming both the commercial side and domestic kitchen will not be in full flow at the same time?
It will be up the the electrician of the day to sort that out.

 

[Taylortwocities]

increasing the maximum capacity of the circuit board from 100A

Most domestic supplies have a service fuse that can be as low as 60amp. It could be 80A or 100A. You can enquire with your DNO to find out what your supply is limited to. You can ask for an upgrade, but the maximum domestic single phase supply is generally 100amps. To go more than that would mean the installation of a three-phase supply, unless you already have one then you can ask the DNO the cost to do this. Be sitting down when you get the quote though. It may be cheaper to rent a commercial kitchen that already exists. Plenty of pubs sitting empty right now.