What is the main risk of having undersized gas lines?

Having undersized gas lines primarily leads to insufficient gas supply to equipment. When the gas lines are too small for the demand required by the appliances they serve, the flow of gas is restricted. This can result in the appliances not receiving the necessary gas supply to operate effectively, which can lead not only to poor performance but also to equipment failures or incomplete cooking processes.

For instance, if a gas-fired oven or fryer is not getting adequate gas flow, it may not reach the required temperature, leading to longer cooking times or improperly cooked food. This not only affects food quality but can also disrupt service in a commercial kitchen.

Maintaining proper sizing and layout of gas lines is crucial to ensuring that all equipment functions optimally and safely, thereby preventing operational issues and enhancing overall efficiency in food preparation.