This building had 2 electrical services coming in, a 3-phase Delta configuration (no Neutral) and a 1 phase. We considered a few different options, but ended up using a transformer for the 3 phase (Delta->Y) and keeping the 1 phase as is - this was the most cost-effective solution for the owner - worked out well.
For the kitchen drainage, we designed a system that senses when the temperature of the discharged water exceeds 160F, a cold water supply mixes with the hot to temper the hot water, thereby protecting the sanitary pipes which are rated for 180F.
Result: Happy Chefs and staff in a very functional and productive facility!!
References: NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations; CEC Canadian Electrical Code