If you smell gas nowLeave the building without using switches, flames, or phones indoors. From outside, call 911 if there is immediate danger and call your gas utility. Contact a private-side contractor only after the area is declared safe.
The short answer
The oven supplier, hood professional, fire-suppression vendor, electrician, and gas contractor should coordinate responsibilities. The branch must be sized within the building’s total demand, not only to the appliance inlet.
What matters in this situation
Commercial and multi-unit gas work adds operational consequences: multiple occupants, shared piping, equipment schedules, inspection coordination, and the need to document what can safely remain in service.
Details that help define the next step
- Oven model and input rating
- Hood and make-up-air plan
- Route from manifold or meter
- Other equipment operating simultaneously
These details help establish scope; they do not replace an emergency response, onsite inspection, utility decision, permit requirement, or manufacturer instruction.
How a careful service process is organized
- Start by documenting oven model and input rating and hood and make-up-air plan.
- Confirm route from manifold or meter and other equipment operating simultaneously before the scope is finalized.
- Have manufacturer cut sheet and kitchen plan ready for the onsite team or authority.
- Use the findings to define the appropriate commercial gas line repair scope, required testing, and any next authority or trade.
What to have ready when requesting service
- Manufacturer cut sheet
- Kitchen plan
- Delivery and rigging date
- Inspection requirements
What not to do
Do not set the oven permanently before the connection route and clearances are approved. Keep relevant tags, notices, equipment information, and safely obtained photos available for the people handling this specific situation.