may be stretching the knowledge on this group a little now ... (but
its a mine of information)

does anyone have any experience of commercial ovens. we are opening a
cafe/cofeeshop, initially we'll be doing lunches, soups etc. we may
start to open in the evenings for meals a wee while down the line. no
deep fat fryers.

what sort of cooker would we need. most i've looked at are 3 phase,
20A we don't have a 3 phase supply (i'm no electrician but I think
this equates to 60A single phase).

at the moment we have a 10mm (60A / 15kW?), 6mm (40A / 8/10kW) and 2 x
2.5 mm (22A / 3.5kW?) radials into the kitchen. the 10mm for a fuse
box supplying the ring, the 6mm for a cooker, and the 2 x 2.5 mm as
extras for heavier loads. i think we'll probably have to run another
10mm to give us more options.

but what i'm getting round to saying is what would be the minimum
requirement for a cooker - we have no gas so its the hob thats the
most important. in a boiling a massive pot of soup benchmark (which I
know can take forever on our home cooker) is it going to be much
faster ... is surface area of the hob as important as power?

wrote in message
oups.com...
may be stretching the knowledge on this group a little now ... (but
but what i'm getting round to saying is what would be the minimum
requirement for a cooker - we have no gas so its the hob thats the
most important. in a boiling a massive pot of soup benchmark (which I
know can take forever on our home cooker) is it going to be much
faster ... is surface area of the hob as important as power?

if no gas mains - I'd consider gas cylinders outside piped through to a hob
or two
got to be more economical and efficent than electric
--
Vass

wrote:

but what i'm getting round to saying is what would be the minimum
requirement for a cooker - we have no gas so its the hob thats the
most important. in a boiling a massive pot of soup benchmark (which I
know can take forever on our home cooker) is it going to be much
faster ... is surface area of the hob as important as power?

I can't advise you on commercial cookers /per se/, but do bear in mind
the diversity rules when considering your total electrical loading:

Table 1A - rating of circuits. The "first 10 amps + 30% of remainder"
rule only applies to "household cookers". For other situations each
cooker circuit should be rated for the full flat-out loading of the
appliance.

Table 1B - max. demand on distribution boards. For non-domestic
kitchens the guidance is to allow 100% full-load (FL) of the largest
appliance, plus 80% FL of the 2nd largest, plus 60% FL of all others.

You will very quickly find yourself needing a 3x100 A 3-phase supply.

--
Andy