⚡ Electricity · Kitchen design · A guide before you order equipment

Electrical power for a professional kitchen: how to calculate the load you need and choose a single- or three-phase connection before ordering equipment

The combi oven is ordered, the range is on its way, the premises are refurbished — and then the electrician announces that the site connection is 3×25 A, while the kitchen needs at least 3×63 A. This is one of the most expensive and most common mistakes when opening a restaurant or café. In this article: how to calculate the required power step by step from your equipment list, what the diversity (simultaneity) factor is, when one phase is enough and when you need three, what the markings 1N~, 2N~ and 3N~ mean, how to balance the load across phases, what chefs and electricians say about it, and what to do if there simply isn’t enough electricity.

~0.69 kW

per ampere of the main fuse on a three-phase 400 V connection

65 %

indicative diversity factor for a kitchen with 6 or more items of hot equipment

9.2 kW

maximum on a single-phase 1×40 A connection — less than one 10 GN combi oven

Contents

  1. Why power is calculated before ordering equipment
  2. The basics: kW, amperes and phases
  3. Single phase, three phases and “two phases”
  4. How much power equipment draws: a yourhoreca.com comparison
  5. The calculation method in 6 steps
  6. Example 1: café and bistro
  7. Example 2: a 60-seat restaurant
  8. Grid connection and capacity increase — example: Latvia
  9. Kitchen electrical installation: cables, sockets, protection
  10. Experience from chefs and electricians
  11. How to reduce the power you need
  12. If there isn’t enough electricity: alternative energy sources
  13. Service, maintenance and spare parts
  14. Equipment in the yourhoreca.com range
  15. Frequently asked questions

01Why power is calculated before ordering equipment

A professional kitchen is one of the largest electricity consumers in a building. A single 10 GN combi oven can demand more power than an entire apartment, and a twin-tank fryer more than a detached house in winter. That is why you need to know the available power before choosing equipment, not after delivery.

🔌 Main fuse

The site connection is limited by the main circuit breaker, for example 3×32 A. If the kitchen needs more, that means a capacity increase — with a design, time and costs.

⏰ Lead times

A capacity increase, especially if the grid has to be reinforced, can take weeks or months. The restaurant’s opening date may slip because of it.

💰 Monthly charge

The fixed part of the distribution charge depends on the connection size. Too large a connection means paying too much every month; too small means tripped breakers.

🔧 Equipment versions

Many appliances come in 230 V and 400 V versions. Order the wrong one and it cannot be connected, or it has to be rewired.

02The basics: kW, amperes and phases

Equipment power is stated in kilowatts (kW), while connections and circuit breakers are rated in amperes (A). To compare them you need two simple formulas.

Single phase, 230 V

I ≈ P / 230

Per kW — about 4.35 A. A 3.5 kW induction hob ≈ 15 A.

Three phases, 400 V

I ≈ P / (1.73 × 400)

Per kW — about 1.44 A in each phase. A 14 kW range ≈ 20 A per phase.

For heating elements the power factor is close to 1, so these formulas are accurate enough for kitchen calculations. For motors and compressors the starting current must also be taken into account.

Main fuseMaximum power (indicative)What it is enough for
1×25 A~5.8 kWCoffee point, small snack bar without an oven
1×40 A~9.2 kWMini café with 1–2 medium-sized appliances
3×25 A~17 kWCafé: coffee + convection oven + induction
3×32 A~22 kWBistro with a small hot line
3×40 A~28 kWSmall restaurant or pizzeria
3×63 A~44 kWRestaurant with a combi oven and a range
3×100 A~69 kWRestaurant with a combi oven, range and twin-tank fryer; hotel kitchen
3×160 A and more~110 kW +Canteen, production kitchen, central catering facility

The table shows the power for the entire site. If lighting, ventilation, air conditioning and the dining room are also supplied from the same connection, less is left for the kitchen.

03Single phase, three phases and “two phases”

In European low-voltage grids there are two types of connection: single-phase 230 V and three-phase 400 V. There is no separate “two-phase” connection in the grid, yet the marking “2N~” does appear on equipment rating plates, and it causes a lot of confusion.

MarkingWhat it meansWhere you see itWhat to do
230 V 1N~One phase + neutralSmall appliances: microwaves, countertop induction, small convection ovens, coffee machinesCan be connected at any site; larger ones (>3.5 kW) on a dedicated circuit
400 V 3N~Three phases + neutralMost professional ranges, combi ovens, fryers and dishwashersRequires a three-phase connection and a dedicated breaker for each appliance
400 V 2N~Two phases + neutralSome Italian ovens, pizza ovens, dishwashersConnected to a three-phase supply using two phases; phase imbalance must be taken into account
230 V 3~Three phases without neutral, 230 V between phasesSpecial versions for grids such as Norway’sDo not order for a 400 V grid — not suitable for the standard European 400 V supply
200–240 V 2~Connection between two conductorsSome coffee machines and equipment for the US/Asian marketsCheck with the supplier exactly how to connect it to 230 V 1N~

When one phase is enough

  • a coffee point, ice-cream or pastry display;
  • total power up to ~7–9 kW;
  • all equipment is 230 V 1N~ and there are no more than 3–4 heating appliances;
  • no plans to expand the menu.

When you need three phases

  • any kitchen with a combi oven, professional range or fryer;
  • a hood-type dishwasher;
  • total power above ~9 kW;
  • you need headroom for future equipment — practically always.

💡 Important: one appliance, two versions

Some ovens, such as the Convotherm easyTouch mini 6.06, are available in both 1N~ 230 V and 3N~ 400 V versions. In a small café with a single-phase connection, this is a way to avoid a capacity increase. But if you have a three-phase connection, the 400 V version spreads the load over three phases instead of loading just one. The version is chosen before ordering, because changing it later is usually not possible.

04How much power equipment draws: a yourhoreca.com comparison

Below are real appliances from the yourhoreca.com range with the manufacturer’s rated power and the calculated current. It helps you grasp the scale: a small convection oven and a large combi oven differ sixfold.

AppliancePowerConnectionCurrentPrice excl. VAT
Convection oven FM RXL 304 (4×GN 2/3)3.1 kW1 phase 230 V13.5 A€719
Pizza oven FM STZ 233 (2 pizzas ø35)3.0 kW1 phase 230 V13.0 A€749
Convotherm easyTouch mini 6.06 (6×GN 2/3)5.7 kW1 or 3 phases8.2 A per phase€6,348
Hood-type dishwasher OMNIWASH SMART 606.8 kW3 phases 400 V9.7 A per phase€2,699
Inoxtrend VSDA005E (5×GN 1/1)7.0 kW3 phases 400 V10.1 A per phase€2,279
Inoxtrend VSDA011E (11×GN 1/1)13.9 kW3 phases 400 V20.1 A per phase€2,969
Electric range LOTUS PCT-98ET (4 hotplates)14.0 kW3 phases 400 V20.2 A per phase€1,889
Convection oven FM STG 111 M (11×GN 1/1)18.5 kW3 phases 400 V26.7 A per phase€3,299
Convotherm maxx 10.10 (10+1×GN 1/1)20.4 kW3 phases 400 V29.4 A per phase€6,970
Fryer LOTUS F2/13T-78ET (13+13 L)21.9 kW3 phases 400 V31.6 A per phase€2,259

Power and connection according to manufacturer data on yourhoreca.com product pages in October 2026. The Convotherm easyTouch mini 6.06 is rated at 3.0/5.7 kW and is also available in a 1N~ 230 V version; the table shows the 400 V version. The Convotherm maxx 10.10 is rated at 17.2–20.4 kW depending on the configuration.

The gas alternative

The Inoxtrend VSDA005G gas convection oven, with 10 kW of gas power, draws only 0.3 kW (230 V 1N~) from the mains for its fan and controls. Compare that with the electric VSDA005E — 7 kW.

Small appliances add up too

Countertop induction 3.5 kW, coffee machine 2.3–5.8 kW, refrigerators 0.3–0.8 kW each, ventilation 1–3 kW. Together they easily add 10–15 kW.

05The calculation method in 6 steps

  1. Draw up an equipment list. For each appliance: rated power (kW), voltage and phases (1N~ / 2N~ / 3N~). Take the data from the manufacturer’s rating plate or specification, not from assumptions.
  2. Add up the connected load. Separately for hot equipment (ovens, ranges, fryers, kettles, dishwashers) and continuous loads (refrigeration, ventilation, lighting).
  3. Apply a diversity factor to the hot equipment. Not all appliances run at full power at the same time: thermostats switch the heating elements on and off.
  4. Check the minimum. The calculated load must not be lower than the sum of the two largest appliances.
  5. Add continuous loads at a factor of 1 plus a 15–25 % reserve. The reserve is needed for future equipment and menu changes.
  6. Convert to amperes and distribute across phases. Place single-phase appliances on L1, L2 and L3 so that the load is as balanced as possible.
Number of hot appliancesDiversity factorComment
1–2100 %All appliances can run at full power simultaneously
390 %Small kitchen
480 %
570 %
6 or more65 %Restaurant, canteen — but not less than the sum of the two largest appliances

📊 What the factor depends on in practice

The table is an internationally used indicative method for thermostatically controlled kitchen equipment. The actual factor depends on how the kitchen operates. In a canteen, where everything is cooked at once before lunch, it is higher (0.8–0.9). In an à la carte restaurant, where appliances run in turns, it can be lower. Morning heat-up, when all the ovens and fryers are switched on at the same time, is the most typical peak — it has to be planned for separately.

06Example 1: café and bistro

A typical situation: premises in the old town with a single-phase 1×40 A connection. The plan — coffee, sandwiches, pizza and hot dishes from a convection oven.

AppliancePowerCurrent at 230 V
Convection oven FM RXL 3043.1 kW13.5 A
Pizza oven FM STZ 2333.0 kW13.0 A
Countertop induction hob3.5 kW15.2 A
Coffee machine SCHAERER Coffee Club2.3 kW10.0 A
Glasswasher (indicative)3.0 kW13.0 A
2 refrigerators and a display case1.2 kW5.2 A
Total connected load16.1 kW70 A

⚠ Result

Even with a 65 % factor for the hot equipment, the load is about 10.9 kW, or ~47 A on a single phase. A single-phase 1×40 A connection cannot handle it. Solutions: a capacity increase to a three-phase connection, with the equipment spread over three phases, or a smaller menu. Distributed as in the table, each phase carries 19–28 A if all appliances run at full power simultaneously. 3×25 A is enough for everyday operation, but 3×32 A is recommended — with headroom for an ice maker or a second oven.
PhaseAppliancesConnected load
L1Convection oven + refrigerators4.3 kW
L2Pizza oven + coffee machine5.3 kW
L3Induction + glasswasher6.5 kW

07Example 2: a 60-seat restaurant

An à la carte restaurant with a combi oven, range, fryer, hood-type dishwasher and coffee machine. The large hot appliances are 400 V 3N~, while the coffee machine, refrigeration and ventilation are distributed across the phases.

AppliancePowerCurrent per phase*
Convotherm maxx 10.1020.4 kW29.4 A
Fryer LOTUS F2/13T-78ET21.9 kW31.6 A
Electric range LOTUS PCT-98ET14.0 kW20.2 A
Hood-type dishwasher OMNIWASH SMART 606.8 kW9.7 A
Coffee machine SCHAERER Soul (max.)5.8 kW8.4 A
Refrigeration: 3 refrigerators, freezer2.5 kW3.6 A
Kitchen ventilation2.0 kW2.9 A
Total connected load73.3 kW106 A

* For single-phase appliances — the equivalent current when they are evenly distributed across three phases.

🧮 Step-by-step calculation

  1. Hot equipment: 68.8 kW × 70 % (5 appliances) = 48.2 kW.
  2. Sum of the two largest: 21.9 + 20.4 = 42.3 kW. We take the larger value: 48.2 kW.
  3. Continuous loads: + 4.5 kW = 52.7 kW.
  4. 20 % reserve: 63.2 kW ≈ 91 A per phase.
  5. Recommended supply for the kitchen: 3×100 A (~69 kW). Without a diversity factor, simply adding up the ratings, you would need 3×160 A.

💡 What this example teaches

The connected load is ~73 kW, but the real requirement including reserve is about 63 kW. The difference between 3×160 A and 3×100 A means thousands of euros in connection fees and a lower fixed charge every month. But the opposite is just as dangerous: if the supply is sized only on average consumption, then on a Saturday evening, when the fryer, oven and range are all running at once, the main breaker can trip in front of a full dining room.

08Grid connection and capacity increase — example: Latvia

In Latvia, for example, most low-voltage connections are provided by the distribution system operator AS “Sadales tīkls”. A capacity increase is a paid service, and the process starts with an application and a technical solution. In other countries, the local distribution system operator applies its own procedure and prices.

  1. Find out your existing connection. The main fuse rating and number of phases are stated in your contract and visible in the distribution board. In rented premises — ask the landlord how much capacity is allocated to your unit.
  2. Prepare a load calculation. An equipment list with ratings, the diversity factor and the reserve — prepared by a certified electrician or electrical designer.
  3. Apply for a load increase. The grid operator prepares a technical solution and a cost estimate.
  4. If the grid needs reinforcing, a construction design is required. This is the longest stage: design, approvals and construction works.
  5. The site’s internal installation. The new distribution board, cables to the kitchen and the connection of each appliance — separate from the grid operator’s works.

💰 What it costs (indicative)

In Latvia, according to the grid operator’s price list, if grid elements have to be built or reinforced for a new or larger load, the charge is about €89 per ampere (incl. VAT). For example, increasing the supply from 3×63 A to 3×100 A, the additional 37 A would cost about €3,300, and from 3×25 A to 3×100 A — about €6,700, excluding the internal electrical installation. In addition, a larger connection increases the fixed part of the distribution charge every month. Before deciding, check the current price list and tariff calculator.

⚠ The most common mistakes before opening

Premises leased without checking the connection. Equipment ordered before the load calculation. Capacity increase applied for a month before opening. All single-phase appliances connected to one phase. No reserve planned, so a year later a new ice maker or a second fryer means starting the whole process again.

09Kitchen electrical installation: cables, sockets, protection

Even if the connection is sufficient, a kitchen will not operate safely without a correct internal installation. The electrical installation is designed and built according to national building regulations and the HD 60364 / IEC 60364 standard series, and the work is done by a certified electrician.

Circuit breakerTypical copper cable*Typical appliance
16 A 1~ / 3~2.5 mm²Countertop induction 3.5 kW, small convection oven, glasswasher
20–25 A 3~4–6 mm²14 kW range, 6–10 GN combi oven
32 A 3~6–10 mm²10 GN combi oven, 22 kW twin-tank fryer
40–63 A 3~10–16 mm²20 GN combi oven, kettle group, kitchen sub-distribution board

* Indicative. The electrician calculates the cable cross-section based on length, installation method, temperature and voltage drop. In a hot kitchen, cables often run along walls where temperatures are higher.

Dedicated circuit

Every large appliance gets its own breaker and its own circuit. That way, a fault in one appliance does not shut down the whole kitchen.

Sockets or fixed connection

Large appliances are usually hard-wired with an isolator switch. Mobile ones use industrial CEE sockets (blue 230 V, red 400 V), not domestic ones.

Residual current protection

Induction, combi ovens and appliances with frequency inverters produce leakage currents. Manufacturers often require an RCD of a specific type (A, F or B). A single shared RCD for the whole kitchen often trips for no apparent reason.

Phase balance

Single-phase appliances are distributed across L1, L2 and L3. Severe imbalance overloads the neutral conductor and causes connections to heat up.

Emergency shutdown

An easily accessible switch to disconnect the hot equipment in the event of fire or a fault. Often interlocked with the ventilation and fire suppression system.

Moisture and temperature

Sockets and distribution boards with a suitable IP rating, away from steam, fryers and the washing area.

10Experience from chefs and electricians

The numbers are one side. The other is what happens in the kitchen on a Friday night. Here are typical situations that chefs and electricians describe again and again.

🍳 What it looks like in practice: the chef

“In the first month the breaker tripped every Saturday around 8 pm. During the day everything was fine, but in the evening the fryer, the combi oven at full power and all four hotplates were running at once. The electrician found that all the single-phase appliances — the coffee machine, the salamander and the hot plates — were connected to one phase. After redistributing them the tripping stopped, and the supply stayed the same.”

🔧 What it looks like in practice: the electrician

“What I see most often is not an undersized supply but overheated connections. In a kitchen the load is high and long-lasting, terminals heat up and cool down, and screws gradually loosen. In a restaurant that’s a year old, a thermal camera often finds a connection at 70–90 °C. That’s why I recommend re-tightening the terminals and inspecting the distribution board at least once a year. And never put the kitchen distribution board next to the fryer.”

⚠ What it looks like in practice: the opening

“We ordered the equipment before we had the grid operator’s reply. It turned out the building’s transformer was at capacity and a capacity increase required a design. For three months we worked with half a kitchen: a gas range running off a cylinder and one oven. If the calculation had been done before signing the lease, we would have chosen different premises or different equipment.”

Chefs’ tips

  • preheat ovens and fryers one after another, not all at once;
  • don’t turn everything to maximum — the thermostat is already doing its job;
  • after a service visit, check that all heating elements heat up — one faulty element on a phase causes imbalance;
  • note down when the breaker trips — it helps the electrician find the cause.

Electricians’ tips

  • an equipment list with rating-plate data before the design;
  • a 15–25 % reserve and spare ways in the distribution board;
  • separate residual current protection for the large appliances;
  • load measurement in the first months after opening to see the real peaks.

11How to reduce the power you need

Often the capacity increase can be reduced or even postponed if the kitchen is planned wisely.

MethodWhat it achievesSuitable for
Energy management (load shedding) systemAutomatically and briefly switches off the heating elements of less critical appliances when the supply limit is approached. Many professional appliances have an interface for such controlRestaurants and canteens at the limit of their connection
Dishwasher with hot-water feedThe machine doesn’t have to heat cold water, so the heating peak is lower and the cycle fasterWhere the building has inexpensive hot water
Induction instead of conventional hotplatesHeats only the pan, and faster; less heat in the kitchen and less load on ventilationRanges, woks, hot plates
Staggered preheatingThe morning peak is spread over 30–60 minutesAll kitchens, at no cost
Correctly sized equipmentTwo 6 GN ovens instead of one 20 GN only run when neededVariable load, à la carte
Off-peak cookingBaking, boiling and sous-vide overnight or before openingCanteens, production kitchens

✔ Remember

Energy management and staggered preheating reduce the peak power, not the energy needed for cooking. If the kitchen runs at full load all day, they only redistribute the work and may lengthen cooking times. So they are a good reserve, not a substitute for a correctly sized connection.

12If there isn’t enough electricity: alternative energy sources

In historic town centres, shopping centres or rural areas, a capacity increase is sometimes impossible or too expensive. Then other forms of energy can help.

SolutionProsConsWhen to choose it
Gas Natural gasHigh power without electricity; a gas convection oven draws ~0.3 kW from the mainsRequires a gas connection, a design, ventilation and a gas safety systemThe building has a gas supply; large hot line
Gas Liquefied petroleum gas (LPG)Possible even without a gas mainStrict requirements for cylinder storage; not permitted in all premisesCountry restaurants, seasonal cafés, terraces
Wood Wood-fired ovensAuthentic pizza and grill flavour; practically no electricity neededChimney, fire safety, fuel storage, experiencePizzerias, grill restaurants
Solar Solar panels + batteriesReduce daytime consumption and can cover short peaksDo not increase the supply capacity; investment; low yield in winterAs a complement to energy management
Heat Heat pump or boiler plant for hot waterLower electrical load for dishwashers and kettlesRequires a supply line and storage volumeCanteens, hotels
Generator Diesel generatorMobility, events, backupNoise, fuel, costs; must be sized with headroom for motor startingEvents, food trucks, emergency backup

The hybrid solution

Often the best option is a mix: an electric combi oven and dishwasher, but a gas range and fryer. In the Example 2 restaurant, replacing the fryer and range with gas appliances reduces the connected electrical load by ~36 kW, and the calculated requirement including reserve is about 42 kW — a 3×63 A supply is enough instead of 3×100 A.

Gas also needs electricity

Gas ovens and fryers have electronic controls, ignition and fans. They need little electricity, but they do need it. And gas appliances require more powerful ventilation.

For gas equipment, see the categories gas ranges and gas pizza ovens; for wood-fired ovens — wood-fired pizza ovens.

13Service, maintenance and spare parts

Electric kitchen equipment is most often damaged not by age but by load: heating elements, contactors and connections go through thousands of cycles. Regular maintenance prevents both breakdowns and unnecessary consumption.

YOUR HORECA service and kitchen design

From a power list to a working kitchen

24/7

customer service
+371 25 522 233

Power list

we prepare an equipment list with power ratings, voltage and phases for your electrician and designer

On site

installation, connection, commissioning and on-site repairs

Spare parts

heating elements, switches, thermostats and motors in stock at our warehouse in Riga, Vagonu iela 23

Maintenance contracts help you plan costs and prevent breakdowns during peak hours. About YOUR HORECA service → · Projects and custom solutions →

WhenWhat to checkWho does it
Every dayWhether all zones and ovens heat evenly; no burning smell from the distribution board or applianceStaff
Every monthLimescale in dishwashers, kettles and steam ovens; cleanliness of fansStaff
Once a yearRe-tightening terminals, thermal imaging, heating element resistance, contactors, RCD testElectrician / service
After adding new equipmentChecking load and phase balance, breaker suitabilityElectrician

Heating elements

A faulty element on a phase reduces power and causes imbalance. Heating elements

Switches and thermostats

Wear out after thousands of switching cycles. Switches

Motors and fans

For convection ovens and ventilation. Motors

Water filters

Limescale on heating elements increases consumption and damages them. Water filters

14Equipment in the yourhoreca.com range

You can choose the connection to suit the equipment, and the equipment to suit the connection. A few examples with different power and phase requirements:

1 phase · 3.1 kW

FM RXL 304 convection oven

4×GN 2/3, 230 V. For a café with a single-phase connection and a small volume of hot food.

€719.00 excl. VAT

View →
1 or 3 phases · 5.7 kW

Convotherm easyTouch mini 6.06

6×GN 2/3, available in 1N~ 230 V and 3N~ 400 V versions. A combi oven for a small kitchen.

€6,348.00 excl. VAT

View →
3 phases · 20.4 kW

Convotherm maxx 10.10

10+1×GN 1/1, 3N~ 400 V. The workhorse oven for a restaurant or canteen.

€6,970.00 excl. VAT

View →
3 phases · 13.9 kW

Inoxtrend VSDA011E

11×GN 1/1 or 60×40, 3N 400 V, combi mode with humidity control.

€2,969.00 excl. VAT

View →
Gas 10 kW · el. 0.3 kW

Inoxtrend VSDA005G (gas)

5×GN 1/1. From the mains — only 0.3 kW, 230 V 1N. A solution when electricity is short.

€2,899.00 excl. VAT

View →
3 phases · 14 kW

LOTUS range PCT-98ET

4 hotplates of 3.5 kW each, 400 V 3N, 50/60 Hz. The classic electric range for a 900 line.

€1,889.00 excl. VAT

View →
3 phases · 21.9 kW

LOTUS fryer F2/13T-78ET

13+13 L, 20 kg/h, 400 V 3N. One of the most power-hungry appliances in the kitchen — plan a dedicated circuit.

€2,259.00 excl. VAT

View →
3 phases · 6.75 kW

OMNIWASH SMART 60

Hood-type dishwasher, 720 plates/h, water feed up to 50 °C — with hot water the heating peak is lower.

€2,699.00 excl. VAT

View →

Prices are shown excl. VAT according to yourhoreca.com in October 2026 and are subject to change. See also convection and combi ovens, induction hobs, electric pizza ovens, dishwashers, refrigeration equipment, coffee machines and kitchen equipment for ships.

15Frequently asked questions

Can a professional kitchen run on a single-phase connection?

Only a very small one: a coffee point or snack bar with a few 230 V appliances totalling up to ~7–9 kW. As soon as there is a combi oven, a professional range or a fryer, you need a three-phase connection.

What is a “two-phase” connection?

European grids do not offer such a separate connection — there is 230 V single-phase and 400 V three-phase. The marking 400 V 2N~ on an appliance means it is connected to two phases and the neutral of a three-phase supply. The marking 230 V 3~ is intended for grids in other countries and should not be ordered for a standard 400 V supply.

How much power does a restaurant need?

It depends on the equipment, not on the number of seats. A typical 50–80-seat à la carte restaurant with an electric hot line needs 45–70 kW, or 3×63–100 A. A canteen or production kitchen — often 80–150 kW. A load calculation shows the exact figure.

Is it enough to simply add up the equipment ratings?

The connected load is the starting point, not the result. Next you apply the diversity factor, check the sum of the two largest appliances, and add continuous loads and a reserve. Simply adding up the connected load usually results in a supply that is too large and too expensive.

Why does the breaker trip if the power is sufficient?

The most common causes: unbalanced load across phases, a shared RCD for several appliances, a faulty heating element leaking to the housing, an overheated connection or the wrong breaker type. An electrician identifies the cause with measurements.

Does induction use more power than a conventional range?

The rated power is similar, but induction heats only the pan and heats up faster. As a result, energy consumption is usually lower and there is less heat in the kitchen. The connection is planned on the basis of rated power.

When is it better to choose gas?

When a capacity increase is impossible or very expensive and the building has a gas supply. A gas range, fryer or oven draws only a few hundred watts from the mains. You have to allow for a gas design, ventilation requirements and a safety system.

Does YOUR HORECA help with the power calculation?

Yes. Based on your equipment list, we will prepare a power and phase table for your electrician or designer and recommend equipment that suits your existing connection. Call +371 25 522 233.

Planning a kitchen and not sure there will be enough electricity?

Send us your equipment list or menu concept and your connection details — we will prepare a power table, recommend single- or three-phase equipment and gas alternatives, and take care of delivery, installation, service and spare parts.

#electrical power#kitchen design#3-phase connection#diversity factor#combi oven#restaurant#cafe#canteen#grid connection#gas equipment#service#YOURHORECA

This article is for information only and does not replace a calculation by a certified electrician or electrical designer. Power ratings, currents, cable cross-sections, diversity factors and costs are indicative. Connection costs and tariffs may change — check your distribution system operator’s current price list. The experience stories are typical situations from industry practice.