What demand factor is applicable to kitchen equipment load?

The demand factor for kitchen equipment load is typically set at 65%, which reflects the realistic usage patterns of such equipment in commercial kitchens or similar environments. This percentage accounts for the fact that not all kitchen appliances will be operating at full capacity simultaneously.

In practical terms, kitchen environments often involve multiple appliances, such as ovens, stoves, refrigerators, and dishwashers, which may not all be in use at the same time. The 65% demand factor provides a more accurate way to calculate the electrical load by acknowledging that demand peaks will not occur concurrently for every piece of equipment.

This approach helps to ensure that the electrical supply systems are designed efficiently, preventing the oversizing of feeders and services, which could lead to unnecessary costs and wasted capacity. By applying a realistic demand factor, electrical systems can be optimized for both safety and efficiency while adequately meeting the actual usage needs of the kitchen space.