Don’t Get Burned: Why Gas Supply and Connections Matter in Your Commercial Kitchen

Understanding Gas Types in Commercial Kitchens

Most commercial kitchens in the U.S. run on one of two fuel sources:

• Natural Gas (NG) – Common in cities and urban areas. Delivered by utility companies through pipelines. Reliable, often cheaper over time.

• Propane (LP or LPG) – Used in rural areas or where natural gas service isn’t available. Stored in tanks on-site and requires regular deliveries.

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➡️ Important: Commercial kitchen equipment is manufactured specifically for either NG or LP. You cannot use them interchangeably without a conversion kit.

Gas Pressure Matters

Just like voltage with electricity, gas pressure is a critical specification:

• Typical natural gas pressure: 3.5” W.C. (inches water column)

• Typical propane pressure: 10” W.C.

• Some equipment (like combi ovens or fryers) may require higher pressures—always check the data plate on the appliance.

If your building’s gas supply doesn’t meet the required pressure, the equipment won’t perform correctly, and you could risk damaging burners or voiding the warranty.

Standing in Your Kitchen: How Do You Know What Gas You Have?

If you’re staring at gas lines and unsure what’s coming into your kitchen, here’s where to start:

• Look at your utility bills – If you’re billed for natural gas, you likely have NG service.

• Check for a tank – Propane tanks (above or below ground) mean you’re running on LP gas.

• Read your equipment data plate – Appliances are labeled “for use with Natural Gas” or “for use with Propane (LP).”

• Ask your utility provider or landlord – They can confirm supply type and available pressure.

• Hire a licensed installer – They’ll verify gas type, pressure, and connection size before hooking up equipment.

Why Gas Setup Matters in Commercial Kitchens

1. Safety First – The wrong gas type or pressure can cause fires, explosions, or carbon monoxide buildup.

2. Equipment Performance – Incorrect supply leads to poor combustion, weak flames, or uneven cooking.

3. Code Compliance – Local fire codes require certified connections, shut-off valves, and proper ventilation.

4. Costly Delays – Ordering the wrong gas configuration can halt your kitchen opening until corrected.

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Best Practices for Gas-Ready Kitchens

• Confirm your gas type and pressure before ordering new equipment.

• Order the correct gas configuration (NG or LP) to avoid conversion kits or last-minute changes.

• Use flexible gas connectors with quick-disconnects where code requires, especially for movable equipment.

• Schedule a licensed professional installer—never DIY gas hookups.

• Ensure proper ventilation with hoods and fire suppression systems tested and approved.

Partner with Aldevra

At Aldevra, we sell and install equipment—we make sure it’s powered (or fueled) correctly. Whether you’re buying a gas fryer, charbroiler, range, or combi oven, we confirm your commercial kitchen gas requirements to ensure your investment is safe, efficient, and code-compliant.

✅ Planning a new commercial kitchen?

Contact Aldevra today to confirm your natural gas or propane setup and make sure your equipment will perform from day one.

FAQ: Gas Supply, Pressure, and Connections in Commercial Kitchens

1. How do I know whether my kitchen uses natural gas or propane?

Check your utility bill, look for an on-site propane tank, read the data plates on your equipment, or ask your utility provider or landlord. A licensed installer can also verify gas type and pressure on site.

2. Can natural gas and propane equipment be used interchangeably?

No. Equipment is manufactured specifically for NG or LP. Using the wrong type is dangerous and can damage equipment. Some appliances can be converted, but only with the correct conversion kit installed by a licensed professional.

3. Why is gas pressure such a big deal?

Incorrect pressure can cause weak flames, incomplete combustion, soot buildup, burner damage, or equipment shutdowns. It can also void warranties. Always match your building’s pressure to the appliance’s required pressure on the data plate.

4. What happens if my building’s gas pressure doesn’t match the equipment’s requirements?

The appliance won’t perform properly, and you may experience ignition issues, inconsistent cooking, or safety hazards. You may need regulators, pressure adjustments, or different equipment—decisions that must be handled by a licensed installer.

5. Do all gas appliances use the same pressure?

No. Common pressures are 3.5” W.C. for natural gas and 10” W.C. for propane, but specialized equipment like combi ovens and some fryers may require higher pressures. Always verify before installation.

6. What should I check before ordering new gas equipment?

Confirm:

• Gas type (NG or LP)

• Supply pressure

• Connection size

• Local fire code requirements

• Ventilation and fire suppression compatibility

Ordering before verifying these details can delay your opening or require costly returns.

7. Do I need flexible gas connectors in my kitchen?

Most movable equipment—ranges, fryers, griddles, convection ovens—requires flexible gas hoses with quick-disconnect fittings and restraining cables. Local codes dictate when they must be used.

8. Can I install gas equipment myself?

No. Gas installations should always be performed by a licensed professional. Incorrect hookups can result in leaks, carbon monoxide buildup, fire hazards, equipment damage, or code violations.

9. What are the most common mistakes restaurants make with gas equipment?

• Ordering the wrong gas type (NG vs. LP)

• Ignoring gas pressure requirements

• Skipping ventilation or fire suppression checks

• Using outdated or unsafe connectors

• DIY installations

These mistakes cause delays, failures, and safety risks.

10. How does Aldevra help ensure safe gas installations?

We verify your gas type, pressure, connections, and ventilation needs before installation. Our team coordinates delivery, setup, code compliance, and final testing so your equipment is ready—and safe—from day one.

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