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Commercial kitchens and foodservice areas are environments where electrical appliances may be located close to liquids, or operate in and around damp conditions or where restricted movement for installation and service is evident.
The installation and periodic inspection of the appliance should only be undertaken by a qualified, skilled and competent electrician; and connected to the correct power supply suitable for the load as stipulated by the appliance data label.
The electrical installation and connections should meet the necessary requirements to the local electrical wiring regulations and any electrical safety guidelines.
We recommend:-
Your attention is drawn to:- BS 7671:2018–Guidance Note 8 - 8.13 : Other locations of increased risk
It is recognized that there may be locations of increased risk of electric shock other than those specifically addressed in Part 7 of BS 7671. Examples of such locations could include laundries where there are washing and drying machines in close proximity and water is present, and commercial kitchens with stainless steel units, where once again, water is present.
Where because of the perception of additional risks being likely, the installation designer decides that an installation or location warrants further protective measures, the options available include:
The provision of RCDs and supplementary bonding must be specified by the host organization’s appointed installation designer or electrical contractor and installed by a suitably qualified and competent electrician so as to comply with Regulations 419.2 and 544.2