Short answer
A commercial kitchen typically needs a gas supply sized for all the gas appliances, an electrical service with enough capacity and the right voltage and phase, hot and cold water with drains, and an exhaust hood with makeup air. Size each one from the equipment list, because the equipment's data plates set the load.
Gas: add up the BTU rating of every gas appliance. The total, along with the length of the run and the supply pressure, sets the size of the gas line and meter, and the gas type, natural gas or propane, must match what each appliance was built or converted for.
Electrical: note the voltage, phase and amperage on each data plate. Many larger units need 208 or 240 volt power and some need three-phase, so confirm what the building supplies before choosing a model; the same machine is often built in several electrical versions.
Water and drains: dishwashers, combi ovens, steamers, ice machines and some coffee equipment need a water line, and many need a drain nearby. Most Canadian health units also have requirements for hand sinks and dishwashing sinks, so check with your local public health unit and a licensed plumber.
Updated · By Norpex