Choosing cylinders for a commercial kitchen
Commercial kitchens should run the largest cylinder the space safely allows, on a standing delivery schedule. A 45.4 kg suits tandoors, ranges and fryers. Smaller cylinders mean more changeovers, and every changeover is a chance to run dry mid-service.
The question is not which cylinder is cheapest. It is which arrangement means you never stop cooking.
Which size suits which equipment?
| Equipment | Typical draw | Suggested supply |
|---|---|---|
| Tandoor | Very high, continuous | 45.4 kg, manifolded if run all day |
| Commercial range | High, several burners | 45.4 kg |
| Deep fryer | High while heating, moderate holding | 45.4 kg |
| Tea stall, single burner | Moderate but continuous | 11.8 or 15 kg with a connected spare |
| Small shop, occasional use | Low | 11.8 kg with a spare |
How does a manifold work?
Two or more cylinders connect to a single regulator through a manifold. One supplies the appliance while the others stand connected and ready.
When the running cylinder empties, the changeover valve switches to the next without interrupting the burner. The empty one is swapped while cooking continues.
For any kitchen that cannot pause service, this is the arrangement to have.
Why does the delivery schedule matter more than the price?
Because the cost of running dry is measured in unserved covers, not in rupees per kilogram. A supplier who arrives on a fixed day, every week, without being chased, is worth more than a slightly lower price.
Agree the schedule around your own quiet period, so cylinders are changed when the kitchen is not busy.
Where should commercial cylinders stand?
Outside the cooking line, in a ventilated and secured cage, away from heat and out of direct sun. Never inside the kitchen beside the equipment they feed.
Run the supply line into the kitchen and keep it visible along its length.
How many spares should you hold?
Enough to cover the longest gap in your delivery schedule plus one. If deliveries are weekly, hold at least a week's consumption in reserve — a shortage week is exactly when you cannot get an emergency cylinder.
Common questions
What size cylinder is best for a tandoor?
A 45.4 kg cylinder, manifolded if the tandoor runs all day. Tandoors draw heavily and continuously, so smaller cylinders mean frequent changeovers during service.
Where should commercial gas cylinders be kept?
Outside the cooking line in a ventilated, secured cage, away from heat and direct sun. Run the supply line into the kitchen and keep the whole length visible for inspection.
How many spare cylinders should a restaurant keep?
Enough to cover the longest gap in your delivery schedule, plus one. A shortage week is exactly when an emergency cylinder is hardest to find.
Sargodha Gas has supplied LPG cylinders in Sargodha since 2005. Contact us