What is the difference between 220V single-phase and 380V three-phase industrial kitchen equipment?
When choosing equipment for your professional kitchen, one of the most important—and often overlooked—factors is electrical voltage. What does 220V single-phase and 380V three-phase mean? Why is it so relevant for griddles, ovens, or fryers?
In simple terms, single-phase 220V is used for lower-consumption appliances and is generally compatible with domestic or small-scale installations. It is easier to install and doesn't require a complex electrical infrastructure. On the other hand, three-phase 380V is designed for high-performance machinery, ideal for kitchens that operate continuously and require constant, stable power to avoid overheating and power outages.
Knowing the difference will help you plan your business's electrical installation, optimize consumption, and avoid surprises when setting up your commercial kitchen. If you don't know what voltage you need, contact your supplier: a poor choice can result in breakdowns, inefficiency, and unnecessary costs.