Commercial electrical
Planning Lighting for a Commercial Kitchen
Plan lighting around kitchen tasks, cleanability, equipment conditions, and the approvals required for the actual food-service space.
Published Guide updated
New guide published October 14, 2026, with original guidance on a topic from the previous SoCal website. It replaces the earlier article and does not reproduce its text or claim its publication date.
Plan around the work surfaces
A commercial kitchen needs lighting that supports preparation, cooking, cleaning, storage, and movement. Map those activities before selecting fixtures. Review shadows from shelves, hoods, equipment, and people standing at the counter. Ask the designer to evaluate illumination at the actual task surfaces rather than judging the room only from its ceiling layout or the brightness of a product photograph.
Select equipment for the environment
Discuss heat, steam, grease, cleaning methods, and access with the fixture supplier and installer. The FDA model Food Code addresses protection against broken lamp glass in areas with exposed food and clean equipment. Have the project reviewer confirm the requirements that apply locally. Do not assume a decorative dining-area fixture is appropriate above preparation equipment or in a wet cleaning area.
Compare light quality and compatibility
Consider color consistency, glare, distribution, and the ability to distinguish ingredients and cleaning conditions. An LED option should be selected for the application, not solely for lower power. Where dimming is proposed, verify the fixture and control combination with the manufacturers. ENERGY STAR's restaurant guidance emphasizes appropriate lighting selection and compatible controls; replacing a lamp does not automatically resolve a poor layout.
Keep controls aligned with kitchen operations
Separate preparation, service, cleanup, storage, and dining needs where the design allows. Scheduling or sensors may suit intermittently used support spaces, but occupied work areas must remain adequately lit. Discuss staff overrides, opening and closing routines, and emergency-lighting requirements. Have the designer review applicable California lighting-control provisions rather than applying the same switching arrangement to every room.
Check the finished result with staff
Review a sample or mockup where practical before replacing the entire system. Include kitchen staff in checking task visibility and unwanted reflections. Plan installation around food operations and cleaning, then retain model information, maintenance instructions, and control settings. Verify the completed work under normal operating conditions. Future savings depend on equipment and use; assess performance without promising a fixed reduction in the restaurant's bill.