Commercial kitchens run on electricity that most residential electricians don't understand. Three-phase ovens, walk-in compressors, hood systems, Ansul fire suppression, and health department requirements. We've been wiring restaurant kitchens for 40 years.
Dedicated circuits, correct wire gauge, proper disconnect switches. If the compressor pulls 30 amps and you've got it on a 20-amp circuit, the breaker trips during the lunch rush.
Electrical for kitchen hood fans, make-up air units, and exhaust systems. Tied to the Ansul fire suppression — when the suppression triggers, the hood shuts down.
The electrical connection between your fire suppression system, hood, gas valves, and alarm. This isn't optional — the fire marshal checks it.
Commercial ovens, large mixers, and prep equipment often run on three-phase power. We handle the panel, circuits, and equipment connections.
New restaurant from bare walls? We handle the full electrical — panels, circuits, equipment hookups, lighting, POS wiring, and security. Permitted and inspected.
Equipment goes down during dinner service, you need someone who answers the phone. We handle ongoing electrical maintenance for Krispy Kreme and Johnny Luke's Kitchen Bar.
Ongoing electrical service and maintenance for commercial kitchen and production equipment.
Ongoing ServiceFull kitchen electrical — panels, circuits, equipment hookups, hood wiring, lighting.
Full Kitchen ElectricalMultiple restaurant and commercial kitchen clients across the Wilmington area. References available on request.
References AvailableThree-phase power, higher amperage circuits, health code requirements, fire suppression integration, and equipment that runs 16 hours a day. A residential electrician can wire a house. Commercial kitchen electrical is a different trade.
Yes. From the electrical panel to the last outlet. We coordinate with your contractor, plumber, and hood vendor. One electrician, one set of permits, one inspection.
If your walk-in goes down on a Friday night, call. We answer the phone and we understand the urgency — you've got $10,000 of food in there.
We work with whatever equipment you buy. Hobart, Vulcan, True, Turbo Air, Henny Penny — if it plugs in or gets hardwired, we handle the electrical side.
Cliff has wired kitchens all over the Cape Fear region. Downtown Wilmington has one of the strongest restaurant scenes on the North Carolina coast — from new build-outs in the Brooklyn Arts District to decades-old spots that need upgraded panels and three-phase service. He handles ongoing work for Krispy Kreme and has wired kitchens for places like Johnny Luke's. Whether it's a seasonal seafood spot on Wrightsville Beach that shuts down for winter and needs everything recommissioned in March, or a year-round bar kitchen on Carolina Beach, Cliff understands the equipment, the codes, and the inspectors.
That same work extends to Kure Beach restaurants dealing with salt air corrosion on outdoor kitchen wiring, Hampstead spots opening along the 17 corridor, and the growing number of restaurants in Leland serving the west-side neighborhoods. Cliff also covers kitchen electrical in Monkey Junction, Myrtle Grove, Ogden and Porters Neck, and private club kitchens on Figure Eight Island. Same electrician, same license, same Hobart certification — no matter which side of the bridge you're on.