How much LPG does a restaurant kitchen use?

Commercial consumption is not domestic consumption scaled up slightly. A tea stall running one burner from dawn to close burns through a cylinder faster than a family burns through three.

Why is commercial use so much heavier?

Because burner hours, not meals, decide consumption. A domestic kitchen runs four burner hours a day. A tea stall runs fourteen or more, continuously, and a tandoor more again.

At roughly 190 grams per burner hour, fourteen burner hours a day is about 2.7 kg of gas daily — which is why a 10 to 13 kg cylinder can be gone in three to ten days depending on the operation.

How do you size supply properly?

1. Count your burners and the hours each actually runs.
2. Multiply to get daily burner hours.
3. Multiply by 0.19 kg to get daily consumption in kilograms.
4. Divide your cylinder size by that to get days per cylinder.

A kitchen running three burners for eight hours is 24 burner hours a day, about 4.6 kg. A 45.4 kg cylinder lasts about ten days at that rate.

What does running out actually cost?

Service stops. That is the whole calculation — the cost is not the gas, it is the covers you cannot serve while someone finds a cylinder.

This is why a standing delivery schedule matters more to a kitchen than the price per cylinder does.

Should you run a manifold?

If you cannot afford an interruption, yes. A two-cylinder manifold lets one cylinder run while the other stands ready, and changeover happens without stopping the burner.

For a single-burner stall, a connected spare achieves most of the same thing far more cheaply.

Does weather change commercial consumption?

Yes, in the same direction as domestic but with more effect, because the hours are longer. Expect higher consumption in winter and plan the delivery schedule around it rather than discovering it in January.