For a restaurant kitchen with more than 6 pieces of equipment, the demand factor is what percent?

For a restaurant kitchen with more than 6 pieces of equipment, the demand factor is what percent?

• A. 50%
• B. 65%
• C. 60%
• D. 75%

Answer: (B)

In this topic, you’re learning how to size feeders using demand factors. The idea is that not all equipment in a kitchen will run at full power at the same time, especially as the number of pieces grows. When you have more than six pieces of cooking equipment, the standard practice is to apply a 65% demand factor to the total connected load. This reflects diversity of usage: with many units, the peak demand is a smaller fraction of the sum of their individual ratings. So, if the total connected load of all equipment is, say, 20 kW, the feeder load you’d design for is 0.65 × 20 kW = 13 kW. This helps avoid oversizing the feeders while still providing enough capacity for typical operation.

In this topic, you’re learning how to size feeders using demand factors. The idea is that not all equipment in a kitchen will run at full power at the same time, especially as the number of pieces grows. When you have more than six pieces of cooking equipment, the standard practice is to apply a 65% demand factor to the total connected load. This reflects diversity of usage: with many units, the peak demand is a smaller fraction of the sum of their individual ratings.

So, if the total connected load of all equipment is, say, 20 kW, the feeder load you’d design for is 0.65 × 20 kW = 13 kW. This helps avoid oversizing the feeders while still providing enough capacity for typical operation.