Restaurant Electrician in Shreveport, LA

Kitchen build-outs and remodels

A commercial kitchen is a dense load in a small room. We work from your equipment schedule and cut sheets to size dedicated circuits and disconnects for fryers, ranges, combi ovens, dish machines, mixers, ice machines, proofers, and reach-ins, then verify the whole package against a real load calculation before anything is ordered. That is the step that keeps a build-out from stalling two weeks before opening because the service will not carry the equipment list.

Hoods, suppression, and what the inspector checks

Hood lighting, exhaust and make-up air fan control, and the fire-suppression shunt trip all have to work together — when the system discharges, power and gas to the appliances under the hood must drop. We wire and test that interlock and coordinate with your suppression vendor and the City of Shreveport or Bossier City inspector so it passes the first time.

Refrigeration is a 2 a.m. problem

Most of our after-hours restaurant calls are refrigeration circuits: a tripped walk-in breaker, a failed contactor, a corroded connection in a condensate-soaked disconnect. We answer the phone around the clock, and because there is no overtime rate you are not penalized for calling the moment the alarm goes off rather than waiting and losing the product.

Front of house

Dining room and bar lighting on dimmable, service-friendly fixtures, patio and string lighting that survives Louisiana humidity, exterior sign circuits and menu boards, POS and back-office circuits kept off the kitchen legs, and parking-lot pole lights your guests can actually see by.