Chapter 12 Branch Circuits and Feeders 177 Copyright Goodheart-Willcox Co., Inc. 12.3.3 Equipment Loads Within this category of branch-circuit loads is a vast array of equipment, such as appliances, water heaters, washers, dryers, and cooking equipment. Most of these items are used for brief periods and are considered noncontinu- ous, so the required load supplied by the circuit is identical to the equipment requirement. Equipment is often hard-wired, but can also be cord-and-plug connected to a receptacle. Branch circuits for appliance loads must have conductors with an ampacity equal to or exceed- ing the ampacity of the appliance. The ampacity of the appliance is marked on the unit by the manufacturer. If the appliance has a motor, the ampacity of the branch-circuit conductors must be 125% of the current rating of the motor. Commercial Kitchen Equipment Loads Loads for commercial cooking equipment are discussed in Section 220.56 of the Code. The total feeder load is simply the sum of the nameplate ratings of the appliances. If there are three or more pieces of cooking equipment, the feeder load can be derated in accordance with Table 220.56. The table in Figure 12-6 lists the demand factors. The branch-circuit loads can- not be derated using these factors. Ovens, grills, fryers, food warmers, large vat blending machines, booster heaters, conveyors, and tray assemblies are considered kitchen equipment and may be derated in accordance with Table 220.56. Auxiliary equipment, such as exhaust fans, space heaters, and air-condition- ing units, are not counted as kitchen equipment and cannot be derated. CODE ALERT Kitchen Demand Factors According to Section 220.56, demand factors for kitchen equipment shall be applied to all equipment that has either thermostatic control or intermittent use as kitchen equipment. They shall not apply to space-heating, ventilating, or air-conditioning equipment. 12.3.4 Heating and Cooling Loads Regardless of the type of structure—residen- tial, commercial, or industrial—the heating load must be computed at 100% of the nameplate rat- ing of the unit. Depending on the type of heat- ing unit, the branch circuit may require other considerations. Fixed electric space heating is covered in detail in Article 424—Fixed Electric Space-Heating Equipment. This article includes fi xed equipment, fi such as central heating systems, boilers, heating cable, and unit heaters (baseboard, panel, and duct heaters). For information regarding the installation, control, and specifics about each fi type of heater, refer to Article 424. The Code also requires a disconnect for the heater and motor controller, as well as supple- mentary overcurrent protection for any fixed fi electric space-heating units. The disconnect is for safety during maintenance. The discon- necting means must be within sight of the unit and must disconnect all components of the heating unit, including any overcurrent protec- tive devices, contactors, elements, and motor controllers. The rules for sizing the branch-circuit wiring and overcurrent protection are very specific.fi The rating on the equipment nameplate is used to determine the load. If the equipment operates continuously for at least three hours, its rating must be increased by a factor of 1.25. Fixed electric space heating shall be consid- ered continuous load. Several general rules must be followed when sizing the overcurrent Goodheart-Willcox Publisher Figure 12-6. The load for multiple pieces of commercial cooking equipment can be derated in accordance with the demand factors listed in Table 220.56. Feeder Demand Factors for Kitchen Equipment Units of Equipmen me nt Demand Factors (%) %) 1–2 3 3 4 5 6+ 100 90 80 80 70 65