What does restaurant kitchen electrical installation cost? This guide covers 3-phase supply, extraction interlock systems, IP ratings, emergency stop provisions, and realistic pricing from £5,000 to £15,000 — for restaurant owners and electrical contractors.
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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 UK restaurant kitchen electrical installation typically costs £5,000 to £15,000 in 2026. A small cafe kitchen runs £5,000 to £7,000, a medium restaurant with 3-phase supply and extraction interlock £8,000 to £12,000, and a large multi-station kitchen £12,000 to £15,000 or more. A separate DNO 3-phase supply upgrade adds £1,500 to £5,000. Figures are indicative market guidance, not a quote.
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Restaurant kitchen electrical installation is specialist commercial work that combines high-power equipment connections, safety-critical interlock systems, environmental protection requirements, and coordination with multiple trades. It is some of the most demanding and well-paid work an electrical contractor can undertake.
The electrical installation must support heavy-duty cooking equipment (often 3-phase), commercial refrigeration, extraction and ventilation systems, lighting suitable for food preparation, and emergency provisions — all in a hot, wet, greasy environment that demands robust IP-rated equipment and containment.
For a broader overview of 3-phase supply decisions, see the single phase vs three phase guide. For periodic inspection requirements once the installation is complete, see the commercial EICR guide.
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Most restaurant kitchens require a 3-phase electrical supply. The combined load of commercial cooking equipment, dishwashers, and refrigeration typically exceeds the capacity of a single-phase supply.
| Equipment | Load | Supply | Connection notes |
|---|---|---|---|
| Combi oven (6 to 20 tray) | 10–30 kW | 3-phase | Largest single load; dedicated circuit with adjacent isolator |
| Commercial dishwasher | 8–20 kW | 3-phase | Pass-through/conveyor; under-counter types are 3–6 kW single-phase |
| Walk-in cold room | 2–8 kW | 1 or 3-phase | Compressor starting current 3–5× running current; dedicated circuit + isolator |
| Extraction fan motor | 1.5–7.5 kW | 1 or 3-phase | Interlocked with the gas supply (see extraction interlock) |
Load threshold: a 63 A single-phase supply delivers roughly 14–15 kW. Once the diversified connected load of cooking, washing and refrigeration exceeds this, 3-phase becomes necessary. See the single phase vs three phase guide for the full load-threshold and DNO application detail.
A 3-phase TPN distribution board with MCCB incomer costs £2,000 to £4,000 installed for a typical restaurant kitchen. If the premises does not have an existing 3-phase supply, a DNO application and upgrade costs £1,500 to £5,000 additional. These are indicative market figures, not a quote.
The extraction interlock system is one of the most critical safety elements in a commercial kitchen. It ensures that gas cooking appliances cannot operate unless the extraction ventilation is running — preventing potentially fatal carbon monoxide build-up.
Total extraction interlock system cost: £800 to £2,000 depending on the number of gas appliances and the complexity of the extraction system. This is a legal requirement under the Gas Safety (Installation and Use) Regulations 1998 and IGEM/UP/19.
Commercial kitchens are hostile environments for electrical equipment. Steam, water splash, grease, and regular wash-down mean that all electrical accessories and connections must be appropriately IP rated.
IP44 provides protection against splashing water from any direction and solid objects over 1mm. Suitable for general cooking areas, preparation surfaces, and serving areas. IP44 socket outlets with spring-loaded covers: £15 to £30 each. IP44 isolators for equipment connections: £20 to £45 each.
IP65 provides protection against low-pressure water jets from any direction. Required near pot wash areas, dishwasher stations, and areas subject to floor-level wash-down. IP65 socket outlets: £25 to £50 each. IP65 light fittings: £40 to £80 each. IP65 junction boxes: £15 to £30 each.
| Rating | Solids (1st digit) | Water (2nd digit) | Where it is used |
|---|---|---|---|
| IP20 | Objects >12.5 mm (fingers) | No water protection | Standard domestic accessories — not suitable for kitchens |
| IP44 | Objects >1 mm | Splashing water from any direction | General cooking, prep and serving areas |
| IP55 | Dust-protected | Low-pressure water jets | Isolators behind ranges; damp plant areas |
| IP65 | Dust-tight | Low-pressure water jets from any direction | Pot wash, dishwasher stations, wash-down zones |
IP ratings are defined in BS EN 60529. The first digit is protection against solid objects; the second is protection against water.
Emergency stop and isolation provisions are critical safety requirements in commercial kitchens. Every piece of fixed equipment must have a local means of isolation, and the kitchen must have an emergency shut-off for gas and (optionally) electrical equipment.
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Here is a realistic cost breakdown for restaurant kitchen electrical installation in 2026:
| Kitchen | Indicative cost | Supply | Duration | Typical scope |
|---|---|---|---|---|
| Small cafe | £5,000–£7,000 | Single-phase | 3–5 days | 4–6 equipment connections, basic extraction interlock, IP44 accessories, emergency lighting, 8–10 sockets |
| Medium restaurant | £8,000–£12,000 | 3-phase | 1–2 weeks | 8–12 connections incl. combi oven + dishwasher, full extraction interlock, IP44/IP65, emergency stop, 15–20 sockets |
| Large commercial | £12,000–£15,000+ | 3-phase + sub-boards | 2–3 weeks | 15+ connections, walk-in cold rooms, multi-zone interlock, full IP65, BMS integration, comprehensive emergency provisions |
Indicative 2026 UK market guidance — not a quote. Add £1,500–£5,000 if a DNO 3-phase supply upgrade is required.
Elec-Mate's quoting app handles equipment schedules, interlock systems, IP-rated accessories, and commercial distribution.
Try it free for 7 daysRestaurant kitchen electrical installations must comply with several regulations and standards:
An Electrical Installation Certificate (EIC) must be issued for the complete kitchen electrical installation. The extraction interlock system should be commissioned and a separate commissioning certificate provided.
Restaurant kitchen electrical work is specialist, high-value work. Here are practical tips for quoting these projects:
Request the full kitchen equipment schedule from the kitchen design company before quoting. You need the kW rating, voltage (single or 3-phase), and connection type for every piece of fixed equipment. Do not guess — the difference between a 10kW and a 30kW combi oven is significant.
The extraction interlock requires close coordination between the electrician, the gas engineer, and the ventilation contractor. Agree responsibilities clearly before starting. The electrician typically provides the interlock panel, wiring, and gas solenoid connection. The gas engineer commissions the gas side.
Commercial kitchen installations are subject to Environmental Health inspection. Complete the EIC thoroughly, photograph interlock wiring and emergency stop positions, and provide a clear hand-over document to the client. This protects you and demonstrates professionalism.
During commissioning of the 3-phase distribution board, measure prospective fault current (PFC) both line-to-line and line-to-earth at the board. BS 7671 Regulation 643.7.3.201 requires the prospective fault current to be measured, calculated or otherwise determined at the origin and at relevant points of the installation. Ensure all main bonding is connected before taking readings. Record both values on the EIC schedule — the higher of the two values determines the required breaking capacity of the MCCB incomer and outgoing MCBs. For a typical commercial premises TN-S or TN-C-S supply, line-to-line PFC is usually the higher figure.
Elec-Mate's quoting app handles equipment schedules, interlock systems, IP-rated accessories, and 3-phase distribution for restaurant fit-outs.
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