A power outage in a busy kitchen isn’t just an inconvenience — it risks food safety, guest experience and your bottom line. Having a simple, practiced response reduces waste, keeps staff and customers safe, and speeds recovery.
Immediate actions (first 0–10 minutes)
- Protect people first. Ensure staff and guests are safe, switch off any equipment that might restart unsafely (deep fryers, high-pressure steamers, grills) and move people away from hot surfaces.
- Isolate gas appliances if in doubt. If gas appliances lose power and pilots/extinguishers are affected, shut the gas off at the isolation valve until a trained person inspects the unit — don’t relight pilots unless a qualified gas technician or the manufacturer’s guidance says it’s safe
- Don’t re-energise everything at once. Turning all heavy loads back on simultaneously risks circuit trips, voltage dips or equipment damage — bring major appliances online one at a time after confirming power is stable.
- Document the outage time. Note when power failed and when it returned — this is critical to assess food safety and for insurance or compliance reporting.
Food safety: what to check and what to throw out
- Fridges: A closed fridge will typically keep food cold for around 4 hours if left unopened. If refrigerated items have been above 5°C for extended periods (or were in the “danger zone” for many hours), they should be discarded. Always use thermometer readings where possible — don’t rely on smell or taste.
- Freezers: A full freezer can usually keep food safe for about 48 hours (around 24 hours if half full) when the door is kept closed. If food has thawed and warmed above safe temperatures for long periods, it should not be refrozen — discard perishable items.
Safe restart of cooking equipment (ovens, combi ovens, fryers, grills, steamers)
- Wait for supply stability. After power returns, confirm the mains supply is stable (no repeated tripping) before restarting heavy equipment.
- Follow manufacturer restart instructions. Commercial ovens, combi units, fryers, grills and steamers often require specific start-up checks (inspect fuel/gas lines, water connections, safety interlocks and electrical components). Follow the equipment manual or call the manufacturer/authorised technician if you’re unsure.
- Check for gas leaks and smells. If pilots were extinguished or you detect any gas smell, evacuate, isolate the gas, and call your gas supplier or an authorised gas technician. Don’t relight pilots or burners unless authorised.
- Bring units online one at a time. Start one appliance, watch for unusual noises, odours or electrical behaviour, and only return to full service after controlled checks.
Who to call (and when)
When the power drops in a commercial kitchen, knowing who to call and at what point can save hours of downtime and prevent safety issues. You don’t always need to panic — but you do need to call the right people in the right order.
Your electricity distributor
If the outage affects nearby businesses, streetlights or the whole block, it’s likely a network supply issue rather than a fault inside your building. Call your local electricity distributor straight away and report the outage.
They can confirm:
- Whether it’s a planned or unplanned outage
- How large the affected area is
- The expected restoration time
This helps you make quick decisions about closing, switching to backup power or moving stock.
A licensed commercial electrician
If only your kitchen has lost power, or power keeps cutting in and out, you’ll want to call a licensed commercial electrician.
You should make this call if you notice:
- Circuit breakers continually tripping
- Burning smells near switchboards or outlets
- Sparks, buzzing or crackling sounds
- Partially powered equipment or flickering lights
These are signs of electrical faults that can’t be safely handled by kitchen staff. A qualified electrician can safely inspect your switchboard, circuits and equipment and get you back up and running without risking injury or fire.
An authorised gas appliance technician
If your kitchen uses gas cooking equipment, this step is critical.
Call a licensed gas technician if:
- Pilot lights were extinguished
- You smell gas at any point
- Appliances won’t relight properly
- Flame colour or burner performance looks abnormal
Never try to relight gas appliances if you’re unsure. A trained technician can safely check for leaks, re-establish pilot lights and confirm everything is safe before you restart service.
Backup power options — what to consider
In a commercial kitchen, backup power isn’t a luxury — it’s a smart risk-management tool. A UPS (Uninterruptible Power Supply) gives you instant, short-term power to keep systems like POS, EFTPOS and kitchen displays running during brief outages and protects sensitive electronics from sudden shutdowns and power spikes. For longer outages, a standby generator can keep critical equipment like refrigeration, ventilation and selected cooking appliances operating so you don’t lose stock or have to shut down immediately.
The best setup for most kitchens is a simple layered approach: a UPS for your essential electronics and a generator for high-load equipment. It gives you time, control and peace of mind when the power drops — and can be the difference between staying open and closing your doors.
How we can help
When power issues impact your commercial kitchen, having the right electrical partner makes all the difference. Encore Electrical supports hospitality businesses with reliable electrical services and practical advice to help you respond quickly and safely when outages occur.
If you’d like advice on improving electrical reliability in your kitchen or need urgent assistance during a power issue, contact Encore Electrical and our team will be happy to help.