For a chef needing 40 gallons of veal stock, what logistical risk does centralizing production in one pressure vessel create?

Centralizing risk if that single piece of specialized equipment fails.

The logistics of large-scale stock production highlight the trade-off between speed and reliability. Using multiple large stock pots across dedicated range burners offers inherent redundancy; if one burner fails, the others continue production. Conversely, if a restaurant relies on one massive, specialized pressure vessel for the entire day's stock requirement, the failure, maintenance, or downtime of that single unit jeopardizes the entire production for that day. The time savings achieved during the active cooking phase are often deemed not worth the significant operational risk associated with depending entirely on one specialized piece of high-pressure machinery.