This diagram details the gas piping layout for commercial kitchen equipment on Level 2 with specified pipe diameters and cubic feet per hour flow rates. The main gas line steps up from two inches at five hundred fifty CFH to two and one-half inches at one thousand CFH. Drop lines serve a spreader cabinet, a fryer, a range, and a combi oven with individual branch sizes ranging from one inch to two and one-half inches.
1 1/2"(350 CFH) 1 1/2"(400 CFH) 1"(150 CFH) 1"(100 CFH) 2"(550 CFH) 2"(550 CFH) LEVEL 2 2"(650 CFH) 2 1/2"(1,000 CFH) KITCHEN - - - G G G G - G SPREADER CABINET FRYER RANGE COMBI OVEN G
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