Electrical Engineering
Electrical service and panel sizing, load calculations, lighting and power layouts and single line diagrams, stamped for Nova Scotia permits.
What's in scope
Service and panel sizing, with load calculations to the Canadian Electrical Code.
Assessment of existing services and panels: what capacity is left and what can be reused.
Single line diagrams, feeder and breaker sizing, and panel schedules.
Lighting and power layouts, including dedicated equipment circuits.
Emergency lighting and exit signs.
Commercial kitchen suppression interlocks and equipment shut-offs.
EV charger provision and load management.
Coordination with Nova Scotia Power for new or upgraded services.
Form 6 commitment certificate and final field review.
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For a small change in an existing space, a licensed electrician may be enough. For most commercial fit-ups, new services and multi-unit buildings, the permit office normally expects engineered drawings and a Form 6. We'll tell you which applies to your project.
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Send us a photo of the panel and its nameplate, plus your equipment list. We run a load calculation and tell you whether it fits, needs a sub-panel, or needs a service upgrade.
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A one-page map of how power flows from the utility to each panel, with the size of every feeder and breaker. Reviewers and inspectors use it to check the system is sized and protected correctly.
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Yes. We size circuits for chargers now, or leave capacity and conduit for later, and use load management where the service is tight.
Often part of: Food Service · Commercial & TI · Residential
Getting more out of an existing service
Most fit-ups don't need a new service. We start from the panel nameplate, the existing loads and, where available, a year of utility demand data, then show what the new equipment needs. When the service does have to grow, we size the upgrade and coordinate it with Nova Scotia Power.
At Best Western Truro Glengarry, we assessed the existing distribution and redesigned the circuits for the hotel restaurant and fitness room.
Restaurants and kitchens
A commercial kitchen puts heavy loads into a small space: fryers, ovens, walk-in coolers, dish machines and hood fans. We size every circuit from your equipment list, and tie the cooking line into the fire suppression system so power shuts off when it discharges. More on commercial kitchens.