Atlanta Commercial Electrical
A commercial kitchen lives and dies by its electrical. When a hood fan won't start, a fryer circuit trips mid-rush, or a new combi oven has nowhere to plug in, service stops and money walks out the door. Commercial kitchen work is the core of what we do at JD Works Electrical. Jordan Jones is a commercial-first master electrician, and restaurants across metro Atlanta call him to get equipment powered, hoods wired, and buildings inspection-ready.
We handle the full electrical side of a kitchen build-out or remodel. Dedicated circuits for every major appliance, exhaust hood wiring and controls, makeup-air interlocks, fire-suppression shunt-trip connections, GFCI coverage in wet areas, and the panel capacity to carry it all. New equipment almost always needs its own dedicated line sized to the nameplate rating, and we run it clean, labeled, and to code.
And when something stops working during service, we move fast. A kitchen-down call gets priority. We trace the fault, restore power safely, and get you back to cooking instead of leaving you guessing.
What We Handle
Adding an oven, fryer, combi unit, walk-in, or dish machine? We size and run the dedicated circuit to match the nameplate rating, install the breaker and disconnect, and label it clearly.
Exhaust fan motors, hood lighting, makeup-air interlocks, and fire-suppression shunt-trip connections wired so the hood and supply fan operate together the way code requires.
Hood won't start, breaker keeps tripping, or equipment cuts out mid-service? We diagnose the actual fault in the controls and wiring instead of swapping parts and hoping.
Not enough breaker spaces or amperage for the equipment you're adding? We add subpanels and upgrade service so your kitchen has the capacity to grow without nuisance trips.
GFCI protection near sinks and prep areas, proper grounding, and equipment circuits that match code. We get the kitchen inspection-ready and labeled so nothing slows down your opening.
A dead circuit during service costs money every minute. Commercial kitchen emergencies get priority. We trace the fault, restore power safely, and get you cooking again.
Our Process
Step 01
We review your equipment list and nameplate ratings, check panel capacity, and look at the hood and existing circuits. You tell us what you're adding or what's failing.
Step 02
We map the circuits, hood controls, and panel work needed and give you a clear quote. You approve the scope before we pull a permit or run a wire.
Step 03
We run dedicated circuits, wire the hood and interlocks, add subpanels if needed, and label everything. We work around your schedule to limit downtime.
Step 04
We test every circuit and the hood controls, confirm GFCI coverage, and get you through the electrical inspection. Then we walk you through the panel before we leave.
Common Questions
Most commercial kitchens need dedicated circuits for each major piece of equipment, power and controls for the exhaust hood, makeup-air interlocks, GFCI protection near sinks and prep areas, and enough panel capacity to handle the total connected load. When you add new equipment, you usually need new dedicated circuits sized to the nameplate rating. We handle all of it and coordinate with your hood and mechanical contractors.
Yes. We wire exhaust hood motors, lighting, fire-suppression shunt-trip connections, and the makeup-air interlock so the hood and supply fan operate together the way the code requires. If your hood keeps tripping or the fan won't start, we troubleshoot the controls and wiring to find the actual fault instead of guessing.
That is one of our most common commercial calls. New ovens, fryers, combi units, walk-in compressors, and dish machines almost always need their own dedicated circuit sized to the equipment. We check your panel capacity, run the new circuit, install the right breaker and disconnect, and label everything so the inspector and your staff know exactly what feeds what.
Yes. We install to current code, label the panel, verify GFCI coverage, confirm hood and fire-suppression interlocks, and make sure equipment circuits match nameplate ratings. We have walked restaurants through the inspection process across metro Atlanta and we know what local inspectors look for. We also handle fire marshal compliance items like egress and emergency lighting.
A dead circuit during service costs you money every minute. We prioritize commercial kitchen emergencies and aim to get a master electrician on-site fast to trace the fault, restore power safely, and get you back to cooking. Call (470) 240-6142 and tell us it's a kitchen-down emergency.
More Services
Egress lighting, emergency lighting, and dedicated circuits for fire alarm and sprinkler systems to pass your fire marshal inspection.
Learn MoreCommercial subpanels and service upgrades to carry the load of new kitchen equipment without nuisance trips.
Learn MoreDedicated equipment circuits for kitchens, server rooms, and heavy equipment, sized and installed to code.
Learn MoreWhat Our Customers Say
"We opened a new restaurant and needed a full kitchen power layout in under three weeks. Jordan coordinated the hood circuits, dedicated equipment lines, and the inspection. Passed on the first visit and we opened on time."
Marcus T.
Restaurant Owner — Fayetteville, GA