From three-phase supply calculations to gas interlocks, emergency lighting to fire alarm systems — this guide covers every electrical requirement for restaurants and commercial kitchens in the UK. Whether you are fitting out new premises or maintaining an existing installation, this is the reference you need.
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Written and reviewed by Andrew Moore, founder of Elec-Mate, against BS 7671:2018+A4:2026, IET Guidance Note 3 and the IET On-Site Guide.
A commercial kitchen usually needs a three-phase supply to handle high-load cooking equipment, with each fixed appliance on its own correctly-sized circuit. Key requirements include a clearly-labelled emergency shut-off, a gas-interlock system linking the ventilation to the gas supply, emergency lighting on escape routes, fire detection, and RCD protection — all installed and certified to BS 7671. A periodic EICR keeps the installation compliant and insurable.
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Restaurants, cafes, and commercial food establishments have some of the most demanding electrical installations in the commercial sector. The combination of high-power kitchen equipment, mechanical extract ventilation, emergency lighting, fire alarm systems, CCTV, EPOS tills, refrigeration, and ambient lighting creates a complex electrical load that requires careful design, installation, and ongoing maintenance.
The regulatory framework is equally complex. Restaurant electrical installations must comply with BS 7671:2018+A4:2026 (the IET Wiring Regulations), the Electricity at Work Regulations 1989, the Health and Safety at Work Act 1974, Building Regulations Part P (electrical safety), Part B (fire safety), Part F (ventilation), Part L (energy efficiency), the Regulatory Reform (Fire Safety) Order 2005, and food hygiene regulations that affect the design and placement of electrical equipment in food preparation areas.
This guide covers the key electrical requirements for restaurants in the UK — from three-phase supply calculations to extract fan interlocks, emergency lighting to fire alarm systems, and EICR inspection intervals. Whether you are an electrician working on restaurant fit-outs or a restaurant owner planning a new premises, this is the reference you need.
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The first question for any restaurant electrical installation is whether the existing supply is adequate. Most commercial kitchens need a three-phase supply because the total connected load exceeds the capacity of a single-phase supply.
A typical sit-down restaurant with 40-60 covers might have the following electrical loads:
The total connected load can easily reach 60 to 120 kW before diversity is applied. After applying diversity (permitted under BS 7671 Reg 311.1 and the OSG notes on allowances for diversity), the maximum demand typically falls to 40 to 80 kW. A three-phase 100A supply provides approximately 69 kW, which is sufficient for many mid-size restaurants. Larger operations may require a 200A or even 400A three-phase supply.
If the premises currently has a single-phase supply, a three-phase upgrade must be arranged through the Distribution Network Operator (DNO). This involves a formal application, a quotation for the connection works, and a lead time of 6 to 12 weeks. Plan this well ahead of your fit-out programme.
Mechanical extract ventilation is not optional in a commercial kitchen. Building Regulations Part F requires adequate ventilation in all commercial food preparation areas, and the specific requirements are set out in DW/172 (BESA Specification for Kitchen Ventilation Systems).
The electrical requirements for kitchen extract systems include:
The gas interlock is one of the most safety-critical elements of the electrical installation. It must be tested at commissioning and at every subsequent gas safety inspection. The electrician installs and maintains the electrical components (current sensor, relay, control panel, and wiring), while the Gas Safe engineer commissions and certifies the gas side including the solenoid valve.
Every piece of commercial kitchen equipment has specific electrical requirements that must be met during the fit-out. Getting these wrong causes delays, additional costs, and potential safety issues.
The most power-hungry item in most kitchens. A single Rational iCombi Pro 10-1/1 draws approximately 19 kW on a three-phase supply. Larger models (20-2/1) can draw over 40 kW. They require hardwired connections on dedicated circuits with appropriate isolators. Always check the manufacturer data sheet — power ratings vary significantly between models. Water and drain connections are also required, and the installation position must allow adequate clearance for ventilation and servicing.
Pass-through (hood-type) models typically need a 32A single-phase or three-phase supply. Rack conveyor models need a three-phase supply, often 32A or 63A depending on the model. Flight-type (conveyor) machines for high-volume operations can exceed 50 kW. A dedicated circuit with RCD protection is essential. The dishwasher should also have a local isolator within reach of the operator for emergency shutdown.
Walk-in cold rooms and freezer rooms require dedicated circuits, typically 16A or 20A. The compressor unit is usually sited externally or in a plant area. An emergency door-release mechanism (often a manual push bar) must be fitted inside the cold room, and an internal alarm system is recommended. The lighting circuit inside the cold room must use fittings rated for the temperature and humidity conditions. IP65 rated LED fittings are standard.
Electric fryers range from 3 kW (single-tank countertop) to 25 kW (double-tank floor-standing, three-phase). They must be positioned under the extract canopy and connected on dedicated circuits. A red emergency stop button (mushroom head, latching type) should be installed within easy reach of the fryer operator. The fryer circuit must be protected by an appropriate overcurrent device and, where required, an RCD.
Where cooking vessels (such as electric fryers, induction hobs, or heated holding units) are connected via plug-and-socket, BS 7671:2018+A4:2026 Reg 730.55.1.4 requires that each socket-outlet shall supply only one vessel. Multi-way adaptors, socket bars, and Y-leads feeding multiple cooking vessels from a single outlet are non-compliant. In practice this means the kitchen socket layout must provide a dedicated outlet for each plug-connected cooking appliance — a common deficiency found on EICR inspections of older commercial kitchen installations.
Before starting any commercial kitchen fit-out, obtain the manufacturer data sheets for every piece of equipment. Calculate the total connected load, apply diversity, and design the distribution board schedule accordingly. Use Elec-Mate's max demand calculator to verify the supply capacity is adequate.
Emergency lighting is a legal requirement for all restaurants and commercial food premises under the Regulatory Reform (Fire Safety) Order 2005. The system must comply with BS 5266-1:2016 and provide illumination along all escape routes, at exit doors, and in high-risk areas (including the commercial kitchen) in the event of a mains power failure.
Testing is mandatory: a monthly functional test (simulate mains failure, confirm all luminaires illuminate), a quarterly brief inspection, and an annual full-duration test (run the system for the full 3 hours on battery and verify illumination is maintained). All test results must be recorded in a log book. For more on the testing sequence, see our testing sequence guide.
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The Regulatory Reform (Fire Safety) Order 2005 requires the responsible person (typically the restaurant owner or operator) to ensure that appropriate fire detection and alarm systems are in place. The fire alarm system must be designed, installed, and maintained to BS 5839-1:2025.
The system category depends on the fire risk assessment. Common categories for restaurants include:
Manual system only — call points at exit doors. Suitable for smaller premises with simple layouts, minimal fire risk, and where the occupants are likely to discover a fire quickly. No automatic detection.
Automatic detection in defined areas of high risk (kitchen, store rooms, plant rooms) plus all escape routes and rooms opening onto escape routes. Most common category for medium-sized restaurants. Heat detectors in the kitchen, smoke detectors in escape routes and storage areas.
Commercial kitchens present a unique challenge for fire detection because cooking produces heat and airborne particles that can trigger false alarms. Heat detectors (rate-of-rise type or fixed-temperature type rated for the kitchen environment) are used in cooking areas instead of smoke detectors. Multi-sensor detectors are increasingly used in transitional areas (for example, the pass between kitchen and dining room).
The fire alarm system must integrate with:
IET Guidance Note 3 (9th Edition, Reg 2.4) is clear: there is no fixed BS 7671 maximum interval for commercial premises. The subsequent inspection period must be determined during each periodic inspection and test, based on the inspector's assessment of the installation's condition, the risk environment, and the findings of the current inspection. The inspector's recommended interval must be recorded on the EICR and the duty holder is bound by it.
In practice, the harsh environment of a commercial kitchen — heat, steam, grease, water, aggressive cleaning chemicals, and heavy daily use — accelerates deterioration. Inspectors will typically recommend a shorter interval than for a low-risk commercial premises. Many insurers, local authorities, and fire and rescue services also specify 3-year intervals for restaurants as a condition of cover or premises licensing.
Under the Health and Safety at Work Act 1974 and the Electricity at Work Regulations 1989 (specifically Regulation 4), the duty holder must ensure that electrical installations are maintained so as to prevent danger. A current EICR is the standard evidence of compliance. Failing to maintain a valid EICR can result in enforcement action from the Health and Safety Executive (HSE), invalidation of insurance, and difficulty renewing a premises licence.
BS 7671:2018+A4:2026 compliance for restaurant kitchens. Calculate load demands, design circuits, and issue certificates. Free guide for electricians.
Try it free for 7 daysUse this checklist to verify that a restaurant electrical installation meets the key compliance requirements:
Restaurant and commercial kitchen electrical work is a lucrative specialism for electricians. The combination of regular EICR inspections (every 3-5 years), emergency lighting testing (monthly and annually), fire alarm maintenance (quarterly and annually), PAT testing, and ongoing reactive maintenance creates a recurring revenue stream from each restaurant client.
A single restaurant contract might include:
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