Commercial Cooking Loads per 220.56
Commercial Cooking Equipment
Commercial cooking equipment regulations are found in 220.56. The demand rating for commercial cooking equipment is based on the number of appliances. The appliances that are considered commercial cooking equipment include electric ranges, electric hot water heaters, dishwasher booster heaters, disposals, mixers, electric ovens, deep fryers, toasters, vent fans, and any other item in use that is thermostatically controlled or used intermittently. Commercial cooking equipment does not include electric heating or A/C equipment.
To determine the cooking equipment load, add the nameplate rating of each appliance and apply the demand factor for the number of appliances as found in Table 220.56. Next, add the two largest loads together. The cooking equipment demand load will be the largest amount between the total load, including the demand factor, and the two largest loads added together.
For example, what is the load for a commercial kitchen that has the following appliances?
- Two electric ranges at 16 kW
- two deep fryers at 9 kW
- one mixer at 2 kW
- one booster heater at 12 kW
16,000 + 16,000 + 9,000 + 9,000 + 2, 000 + 12,000 = 64,000 kW
Now, look at the demand in Table 220.56
Demand factor for six loads = 65%
64,000 × 65% = 41.6 kW
Add the largest two loads together.
16 kW + 16 kW = 32 kW
The largest of the two loads compared is = 41 kW
Cooking equipment load = 41 kW
Note: In no case shall the cooking equipment load as defined in 220.56 be less than the two largest cooking loads.