Is it better for commercial kitchen equipment to use 220v or 380v? What is the difference?

I believe that friends who have purchased commercial kitchen equipment often encounter the problem of whether to choose 380v or 220v. So what is the difference between these two voltages? Is it better to choose 380v or 220v in commercial use? Today, let SHINELONG Xiaobian give you a simple popular science. The difference between voltage level and use 220v voltage: 220v is single-phase electricity, usually used for lamps and small appliances, such as induction cookers, microwave ovens, etc. In the kitchen environment, 220v equipment is more suitable for small kitchens or family kitchens, because these places usually do not need to handle a large amount of ingredients or run high-power equipment. Generally speaking, the power of a single 220V device is about 3-7 kilowatts. Under the voltage of 220V, the greater the power, the greater the current, and the greater the current, the greater the heat generated by the line, and the greater the load on the line, which is easy to cause safety threats. Therefore, under national regulations, the maximum commercial kitchen equipment with a voltage of 220v will only be 9kw, and regular manufacturers will not agree to customize 220v equipment that exceeds the power specified by the state. 380V voltage: 380V is three-phase electricity, mainly used for high-power electrical appliances, such as large ovens, rice steamers, fryers, etc. in commercial kitchens. 380V equipment is more efficient when processing large amounts of food or when continuous high-temperature cooking is required. At the same power, the current corresponding to the 380V voltage is smaller than that of 220V. When outputting high power, the 380V system can supply power more stably without causing excessive line current, and has a much higher carrying capacity and stability than single-phase electricity. This is very important for large restaurants, hotel kitchens, and other places where multiple high-power devices (such as steamers, stoves, ovens, etc.) need to be used at the same time. Differences in usage scenarios 220V kitchen equipment: Mainly used for simple cooking needs in home kitchens or small catering places. Because household electricity is generally 220V, these devices can be directly connected to home sockets, which is easy to install and use. For example, rice cookers, electric kettles and other equipment in home kitchens can meet daily cooking needs using 220V voltage, and no additional three-phase power access is required. 380V kitchen equipment: usually used in commercial kitchens such as large restaurants, hotels, school canteens, and factory canteens. The cooking tasks in these places are heavy, and high-power kitchen equipment is needed to improve cooking efficiency. For example, in the kitchen of a large hotel, a large 380V stove can be used to cook a large number of dishes in a short time. Cost difference Equipment cost: 220V equipment: Due to the low power, the circuit design and electrical components inside the equipment are relatively low, so the price is generally cheaper. At that time, in order to better carry high power and high current under high power, the quality requirements for parts will rise sharply. At this time, the price of 220v high-power equipment will increase significantly. 380V equipment: Because it has to adapt to higher voltage and power, its internal circuit design is more complicated, and the voltage resistance and current resistance of electrical components are higher, so the equipment cost is higher. However, at the same high power, the price of 380V equipment will be cheaper than that of 220V equipment. This is because 380V itself is designed to have better carrying capacity and safety. Therefore, the requirements for high-power material selection are not as high as 220V, and the wires required will be thinner, which effectively reduces the overall cost. Installation cost: 220V equipment: In the home kitchen or small catering places with 220V sockets, basically no additional wiring and modification are required. It can be used directly by plugging into the socket, and the installation cost is low. It should be noted that once a single device exceeds 3500w, it needs to be directly connected to the air switch. 380V equipment: requires special three-phase power access. This may involve applying to the power department for a three-phase power account, re-laying the line, installing a three-phase meter, etc., and the installation cost is high. Moreover, if 380V equipment is installed in an existing building, it may also be necessary to evaluate and modify the building's power system to ensure safety and compliance with power regulations. Safety difference 220V equipment: The voltage is relatively low. In terms of the risk of electric shock, the degree of harm to the human body may be slightly less than 380V under the same conditions. However, this does not mean that safety can be ignored. 220V electricity may still cause serious electric shock accidents. In addition, it should be noted that under high power, the bearing pressure of 220v electrical appliances will be particularly large, so the actual safety and stability are actually not as good as 380v equipment. 380V equipment: Due to the high voltage, once a fault such as leakage occurs, it is more dangerous to the human body. Therefore, when installing and using 380V kitchen equipment, the safety measures such as grounding protection and leakage protection of the equipment are more stringent. However, since 380v has higher stability and lower bearing pressure, the operating stability and effect of high-power equipment will be better, which also makes the equipment safer during operation. In terms of usage scenarios, 220V commercial kitchen equipment: Suitable for small commercial kitchens, such as small milk tea shops (heating equipment for making milk tea, etc.) and small bakeries (small ovens for small amounts of baking). The cooking tasks in these places are relatively light, and the frequency and intensity of equipment use are low. Moreover, most 220V devices can directly use ordinary household sockets (provided that the line can withstand the power of the equipment), which is convenient for some small shops with limited space and no three-phase power access. 380V commercial kitchen equipment: mainly used in large catering places, such as kitchens of large hotels, school canteens, factory canteens, etc. These places need to complete a large number of food cooking tasks in a short time. For example, school canteens need to centrally supply a large number of meals during students' meal time. The use of 380V large stoves, steamers and other equipment can meet the needs of fast cooking and improve cooking efficiency. It should be noted that the 380v voltage needs to be applied to the power department, and all 380v equipment must be directly connected to the air switch. Well, the above is the difference between 380v and 220v in commercial kitchen equipment. Generally speaking, if you are a small restaurant and do not need to use particularly high-power kitchen equipment, 220v can basically meet the needs. However, if you need to use high-power kitchen equipment and cannot apply for 380v three-phase electricity, you can choose kitchen equipment not higher than 9kw; and if it is a large kitchen, you need to use various high-power kitchen equipment, and there is no doubt that 380v is your wise choice. Today's commercial kitchen sharing is here, I hope it will be helpful to everyone. If you are interested in commercial kitchens, or if you are a practitioner in this field, you may wish to pay attention to us. Of course, if you have commercial kitchen needs and need to purchase various kitchen equipment, you can also send us a private message to obtain SHINELONG's official special discount channels.