Adding fryers, ovens, or refrigeration to a commercial kitchen? The equipment is the easy part. The two things that derail restaurant projects are load capacity and downtime windows — plan both before you buy anything.
Load first. Commercial kitchen equipment is hungry: a single electric fryer can pull 50A+. Add up everything — new and existing — and run a proper load calculation against your panel and service size. Finding out you're over capacity after the equipment is delivered means expensive rework or a service upgrade under time pressure.
Then the downtime window. Kitchen electrical work means power off. Plan the shutdown around your operation: overnight, between lunch and dinner, or a scheduled closed day. A good contractor sequences the work so you're back cooking on time — and pulls permits upfront so the inspector doesn't become the surprise guest.
Opening or expanding a kitchen? Send us your city, equipment list, and target timeline — we'll assess load capacity and plan the work window.
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