Commercial Kitchen equipment commissioning

In my opinion, kitchen equipment (e.g. stoves, fryers, dishwashers, refrigerators, freezers, etc.) would not be included within the MEP commissioning scope of work. I believe that the kitchen grease hoods, dishwasher hoods, make-up air systems, etc. would be included within the commissioning scope of work. (fire suppression systems are most likely checked by the fire inspector) (Health inspector will probably review the kitchen equipment, and other health related items)   now, back to LEED world.  The answer to your question depends on the path you are using to recertify, the credits that are pursued, and the credit options pursued. Is this a v3 recert? or a v4 recert? or performance path?   

so it probably looks like you'll need to commission newly installed (or existing equipment that is modified) HVAC equipment, lighting controls, and domestic hot water systems impacted by this work. Be sure to update the building operating plan, systems narrative, O+M Plan to reflect this update/change. Kitchen equipment, could be considered a major energy end use, but I would argue that it is atypical to include in the commissioning scope of work.    Good Luck!