Hi, this is my first posting.
We are about to start installing a new kitchen which up till now has been gas fired. i.e. no electrical cooking equipment.
In keeping with modern trends we shall be installing a variety of electrical cooking equipment which has a total power requirement of 14.85kW.The equipment will comprise of, one combi oven @ 3240w, one single oven@16amp, larder fridge@90w, larder freezer@120w, induction hob@7200w, downdraught extractor hood@285w,
The actual length of cable run between the consumer unit and the proposed position for the distribution board is 18 metres but allowing for any deviations due to obstructions I allowed 25 metres (cable drum length).
We are proposing to run a new sub main from the existing consumer unit which is a 10 way 100 amp RCD protected board to a new distribution unit within the kitchen. The cable run is just under 25 metres and according to our calculations a 6 mm2 T+E cable will be sufficient for this load.
The cable will be routed as follows: Rising vertically on a wall to enter the first floor void, and then route under to floor within the floor joists unclipped to drop into kitchen with the consumer unit at high level. It is not anticipated that the ambient temperature within the floor void will rise above 30 deg C, as there is no pipework near the run of cable.
I have not allowed any diversity as I was not sure what to allow. Normally I would allow a diversity for other sorts of design work of 0.6, but not sure whether that would be appropriate for cooking equipment.
Looking back at my calcs, and using an online cable sizing checker (Doncaster Cables), I have revised my selection to a 10mm2 T&E cable.
So the question remains, what size MCB do I need?
Hope this will enable someone to give me a definitive answer? Another forum did not seem to be able to help.
Thanks
GBH
We are about to start installing a new kitchen which up till now has been gas fired. i.e. no electrical cooking equipment.
In keeping with modern trends we shall be installing a variety of electrical cooking equipment which has a total power requirement of 14.85kW.The equipment will comprise of, one combi oven @ 3240w, one single oven@16amp, larder fridge@90w, larder freezer@120w, induction hob@7200w, downdraught extractor hood@285w,
The actual length of cable run between the consumer unit and the proposed position for the distribution board is 18 metres but allowing for any deviations due to obstructions I allowed 25 metres (cable drum length).
We are proposing to run a new sub main from the existing consumer unit which is a 10 way 100 amp RCD protected board to a new distribution unit within the kitchen. The cable run is just under 25 metres and according to our calculations a 6 mm2 T+E cable will be sufficient for this load.
The cable will be routed as follows: Rising vertically on a wall to enter the first floor void, and then route under to floor within the floor joists unclipped to drop into kitchen with the consumer unit at high level. It is not anticipated that the ambient temperature within the floor void will rise above 30 deg C, as there is no pipework near the run of cable.
I have not allowed any diversity as I was not sure what to allow. Normally I would allow a diversity for other sorts of design work of 0.6, but not sure whether that would be appropriate for cooking equipment.
Looking back at my calcs, and using an online cable sizing checker (Doncaster Cables), I have revised my selection to a 10mm2 T&E cable.
So the question remains, what size MCB do I need?
Hope this will enable someone to give me a definitive answer? Another forum did not seem to be able to help.
Thanks
GBH