Common findings
- Damaged flexible cables on mobile equipment
- Sockets and isolators without suitable ingress protection near sinks and dishwashers
- Overloaded circuits after new equipment was added
- Missing or untested emergency stop systems
How often
IET guidance suggests periodic inspection of commercial premises at least every five years, but many insurers expect more frequent inspection for kitchens. Portable equipment in a commercial kitchen is subject to heavy use and is usually PAT tested more often than office equipment.
Planning the inspection
Testing outside service hours avoids disrupting the kitchen. Refrigeration circuits can be isolated briefly or tested last to protect stock.
See commercial EICRs and PAT testing.
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