If you run a café or restaurant in Sydney, your electrical equipment takes a beating every single day. Steam, spills, grease, heat, and constant unplugging and re-plugging all accelerate wear on cords, plugs, and internal components. That's why hospitality venues fall into a six-monthly testing cycle under AS/NZS 3760 — not the annual schedule a low-risk office might follow.
Why hospitality is a six-monthly environment
AS/NZS 3760 sets testing intervals based on how harsh the environment is and how much wear equipment takes. Commercial kitchens tick every box for heavy use:
- Steam and spills raise moisture levels around electrical equipment
- Fryers and ovens add constant heat near cords and plugs
- Grease builds up on cords, plugs, and power points
- Equipment is dragged, coiled, and unplugged dozens of times a day
That combination makes faults more likely — so the recommended interval is six months, not the annual cycle a low-risk office might follow.
What typically gets tested in a café or restaurant
We test any portable, plug-in electrical equipment. In a typical hospitality venue, that includes:
- Coffee machines and grinders
- Blenders and food processors
- Toasters and sandwich presses
- Urns and kettles
- Microwaves
- Fridges and display cabinets (where they run on a flexible cord)
- Power boards and extension leads
- Handheld or portable kitchen tools
Fixed, hard-wired equipment is handled differently, but anything that plugs in with a flexible cord generally falls under test and tag.
Don't forget the fire side
Hospitality venues carry particular fire risk, so fire safety usually needs attention alongside electrical testing. That means:
- Fire extinguishers serviced under AS 1851 — including wet chemical units for commercial kitchens
- Fire blankets in the kitchen — the right equipment, correctly located under AS 2444
- Emergency and exit lighting tested under AS/NZS 2293
Booking electrical and fire compliance together means one visit, one provider, and one set of records instead of juggling two.
Kitchen tip: Wet chemical fire extinguishers are mandatory in any commercial kitchen with deep fryers or cooking oil. Standard ABE powder is not effective on burning cooking oil and can cause a dangerous splatter effect. Read more in our fire extinguisher types guide.
Keeping it simple for a busy venue
The last thing a working kitchen needs is disruption. We work around your service times — early mornings, quiet afternoons, or after close — tag every item, and issue same-day digital certificates so your compliance records are ready for any audit or insurer.
With automatic reminders, you're prompted before your next round is due, so you never fall behind.
Run a Sydney café or restaurant?
If you're not sure when your equipment was last tested, a quick site visit will tell you exactly where you stand. Same-day certificates. Automatic reminders. We work around your hours.
Note: This article is general information. Confirm your specific compliance requirements with a qualified professional.