Complete Guide to Selecting & Managing Industrial Gas for HORECA & Manufacturing Businesses

Many kitchen managers, procurement and business owners are often confused about gas. Which gas cylinder size to choose? Which vendors are reliable? How to store cylinders safely?
A small mistake can cause big losses: kitchen stoppages, production interruptions, and even fire risks. This article is a complete guide to choosing, using and managing industrial gas safely and efficiently.

1. Types of Industrial Gases & Their Designation

• Bright Gas 5.5 kg: suitable for small businesses, cafes or stalls.
• Bright Gas 12 kg: medium-sized restaurant with stable demand.
• LPG 50 kg: large kitchens, catering, hotels.
• Bulk (ton content): manufacturing, boarding school, bulk kitchen scale of thousands of servings.

💡 Tip: Don't just look at the price, but adjust it to your operational rhythm. Small tubes are more flexible, bulk is more efficient for large volumes.

2. Common Risks that Occur

• Late delivery: kitchen stop → lost turnover.
• Incorrect contents: 12 kg tube but only 11.5 kg.
• Tube leak/broken valve: high safety risk.
• Vendors are not transparent: reports & administration are a mess.

📌 This is why it's important to use a vendor that provides a 5S warranty (Always There, Appropriate, Safe, Alert, Orderly).

3. How to Choose the Right Gas Vendor

Simple checklist for procurement:

• 🚚 S cheduled + emergency delivery → clear SLA.
• ⚖️ Content weight guarantee → QC checked before shipping.
• 🛡️ Safety → all tubes comply with SNI, ISO, K3.
• 📑 Neat administration → audit-ready report.
• 📞 After-sales support → there is an emergency hotline & technicians are ready to help.

4. Tips for Safe Gas Storage

• Store in a well-ventilated room.
• Keep the canister away from sources of fire/heat.
• Use tube-specific mats (avoid stacking them haphazardly).
• Record stock & usage rotation (FIFO: First In, First Out).

5. Brief Case Study

"A catering restaurant almost failed to serve 500 pax because the old gas vendor delivered late. After switching to a vendor with emergency service & subscription contract, they never experienced downtime again."

Conclusion

Gas is the lifeblood of operations for HORECA & manufacturing. Wrong vendor = cost overruns + operational risk. With this guide, you can make smarter decisions for your business.

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Schedule a free technical consultation with our team.