Electrical standards in a pro kitchen: what you need to know

The NF C 15-100 standard governs all low-voltage electrical installations in France, and its application is particularly strict in a pro kitchen. The distribution board must be dedicated, accessible, labelled and protected by a 30 mA earth-leakage device on all socket and equipment circuits. A three-phase 32 A connection (22 kW) is the practical minimum for a full restaurant.

Three-phase 400 V is required above 6 kW per appliance. Most combi ovens, hood-type dishwashers, 4-zone induction hobs and fryers above 9 kW require this supply. Planning three-phase at opening avoids heavy later works (conduits, cable pulling, ENEDIS phase addition) that can immobilise the kitchen for several days.

The IP (ingress protection) rating of sockets and appliances is critical in a damp environment. In a kitchen, aim for IP 44 minimum on wall sockets (protected against splashes from any direction) and IP 55 around the dishwasher zone. Watertight IK 08 boxes also resist a trolley or a sliding tank's mechanical shocks.

Mandatory checks structure the installation's life. An initial verification by a certified body (Consuel) is required at commissioning or after a major modification. A yearly periodic check by an authorised body remains strongly recommended. In case of a claim, a non-compliant installation risks insurance refusal and administrative closure of the venue.