Step 1: measure your real weekly use
Don’t rely on a general estimate of what a kitchen like yours uses. Burners, menus and opening hours differ too much. For the next few weeks, write down the date and the kilograms every time you refill. If you run several cylinders, weigh each one against its stamped tare at the end of each week.
Kilograms used ÷ days between refills gives your daily use. Do it separately for busy and quiet weeks, because your busiest week is the one that catches you out.
Step 2: work out when to reorder
Your reorder point is the gas you need to stay safely in service until the refill arrives: daily use × days until the refill could be back, plus a margin. For example, a kitchen using 4kg a day that wants two days of cover should reorder with 8kg left. Those numbers are only there to show the sum, so use your own.
Step 3: keep one cylinder in reserve, if you can do so safely
Having a second cylinder lets you send one for refilling while the other keeps the kitchen running. Keep spares secured, in a designated spot away from heat and ignition sources, with valves closed. Rules for how much gas you may store depend on your premises, so check them with your fire safety adviser or gas supplier.
Step 4: give one person the job
- Pick one person to check levels and place the order, and a backup for their days off.
- Keep the record where the whole kitchen can see it.
- Check levels before your busiest days, not on them.
- Keep refill receipts or order records together, so gas spend is easy to reconcile.
How DelivGas fits in
Restaurants, hotels and food businesses in our areas can order in the app today. A rider collects and returns the cylinder, so your staff stay in the kitchen. Each order shows the merchant, quantity, fees and delivery status, and you can pay from a wallet funded by transfer.
We’re early, so check whether your location is in coverage before you depend on us: see where we deliver. For regular or larger requirements, talk to us about business supply.
