A commercial kitchen is a load-management problem disguised as an electrical one. Equipment is added one machine at a time — a second fryer here, a display chiller there — and each addition is small enough to seem harmless. Nobody recalculates the total, and eventually the sum of the small additions exceeds what the original circuit was designed to carry. The breaker then does exactly what it was installed to do.
The load survey
| Equipment | Measured current | On the same circuit |
|---|---|---|
| Display chiller | 6 A | Yes |
| Walk-in freezer | 11 A | Yes |
| Double fryer | 13 A | Yes |
| Extract fan + lighting | 8 A | Yes |
| Total at peak | 38 A | On a 32 A breaker |
The trips happened between 8 and 10pm because that is the only time all four ran together.
Measured current across the evening
What we changed
- Refrigeration moved to its own dedicated circuit, so cooking equipment can never take the chillers down with it.
- The distribution board upgraded with correctly sized breakers and an RCD on the wet area.
- Fryers placed on a separate circuit with its own isolator.
- A written safety report issued for the municipality file and the insurer.
Questions about this case
Can this work be done without closing the restaurant?
Yes. We work after closing, in stages, so the kitchen is fully operational at every opening. This job took two nights.
How do I know my kitchen is overloaded before it trips?
Warm socket faceplates, lights dimming when a compressor starts, and a breaker that feels hot are all early signs. A load survey measures it properly in under an hour.
Do you issue documentation for inspections?
Yes — a written report listing circuits tested, measured loads, breaker sizes and parts replaced.
The same service in your district
Electrical works is available in Al Sahafa and every Riyadh district.
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