Running a smooth kitchen isn’t just about having the right equipment—it’s about making sure that equipment is powered and plumbed properly. Overlooking utilities can delay installations, rack up unexpected costs, and leave your kitchen inoperable. This guide breaks it down simply—no technical jargon, just what you need to know.
🔌 Electrical Requirements: Plug It In Right
Most commercial kitchen equipment won’t run off a standard household plug. Here’s what to look out for:
- Voltage
- Commercial equipment typically needs 208V, 220V, or 240V power. Standard outlets are 120V—not enough juice for ovens, dishwashers, or steamers.
- Amps
- Each piece of equipment will have an amp rating. Your electrician must make sure the circuit can handle it. (Pro tip: If it trips a breaker constantly, the amps are mismatched.)
- Dedicated Circuits
- High-powered equipment (like a combi oven or fryer) often needs its own dedicated circuit—meaning it shouldn’t share power with anything else.
- Plugs and Hardwiring
- Some units come with plugs; others require hardwiring directly into a power source. Know which one you’re getting—this can affect install time and cost.
- Phase
- Equipment may be single-phase or three-phase. Match it to your facility’s electrical setup. If unsure, ask your maintenance or facilities lead.
🚰 Plumbing Requirements: Water In, Water Out
If it uses water, it needs proper plumbing. Here’s what to check:
- Water Supply Line
- Most steamers, dishwashers, and ice machines require a cold water line—sometimes hot, too. Check the pipe size and connection type in the specs.
- Water Pressure
- Equipment usually needs 35–60 PSI. Low pressure? Your steamer might sputter. High pressure? It might blow a line. A pressure regulator may be required.
- Drain Line
- Dishwashers, steamers, and kettles will need a drain. Make sure there’s one nearby. If not, it may require costly floor work or a pump.
- Backflow Prevention
- Some health codes require backflow preventers to avoid contaminating your clean water supply. Often required for dishwashers and steamers.
- Water Treatment
- Hard water can damage equipment and void warranties. For ice machines, combi ovens, and steamers, a water filter or softener is a must.
Gas Requirements: Handle with Care
If you’re using gas-fired equipment (fryers, ovens, ranges), here’s what to keep in mind:
• Gas Type: Know if the unit requires natural gas or propane (LP). They are not interchangeable.
• Gas Line Sizing: Your gas line must be sized correctly for the equipment. Undersized lines can choke performance.
• Gas Shut-Off Valve: Required by code. There should be an accessible shut-off nearby.
• Quick-Disconnect Hose: Flexible, code-compliant hoses allow for safe cleaning and maintenance.
• Combustion Air: Gas units need airflow. Don’t pack them into a tight corner or you may starve the flame.
💨 Direct Steam: Not Common, But Powerful
Some large kettles and steamers run on direct steam from a central boiler. If this applies to your facility:
• Steam Supply Line: You’ll need a high-pressure steam connection. Your facility must have a boiler.
• Pressure Rating: Match the equipment’s steam pressure rating (usually measured in PSI) to what your system provides.
• Condensate Drain: You’ll need a way to safely remove the steam after use—usually through a condensate return or floor drain.
• Insulation & Safety: Steam lines must be properly insulated and maintained—steam can burn quickly and badly.
✅ Quick Checklist Before You Buy or Install
1. What voltage, amps, and phase does each unit need?
2. Is the electrical panel ready for it?
3. Do you have the correct gas line nearby (if gas-fired)?
4. Is there water and a drain close enough?
5. Is your water pressure adequate?
6. Will you need backflow preventers or filters?
7. Does the equipment need steam supply?
8. Do you have spec sheets and install manuals ready?
Final Word
The best time to handle utility needs is before the equipment is delivered. Involve your facilities team, vendor, or installer early. At Aldevra, we help ensure every piece of equipment is matched to the right utilities and installed correctly—so you can focus on feeding your facility, not fixing infrastructure issues.
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