Anytime you add a piece of Gas equipment to a Kitchen, You have to check the supply to be sized correctly and able to provide adequate fuel at pressure. First, what type of fuel? Next you can access gas flow charts from the Gas code book or your gas supplier will help. The whole building has to be considered, not just the kitchen manifold. You will have to check the manufacture's tags for everything in the building on you gas service for BTU ratings. Add them all together for your total demand to calculate the service and do the same on you line. I can guarantee that if you are on Natural gas, 3/4 line will be undersize for a cooking line.
I had a customer that wanted to open a seafood restaurant and couldn't get a CO. When I got involved and reran his gas lines I also had to have the utility upgrade his meter capacity. Also add fresh air make-up for hot water heater.