Hi LabTech,
Don't want to get into any arguments with the "scientists" on this site regarding the absolute theory of vacuum flows etc., but my experience is with industrial food vacuum packing and sealing machines. There are other factors than gas flows/pipe diameters to consider- if you are vacuuming wet products (meat etc), it takes longer to pull down the vacuum within the chamber than with dry products. My best rule of thumbs are- don't use smaller pipe than the pump inlet and the chamber outlet connections, keep the pipe run as short as possible, with minimum bends, and make sure you have no leaks.
Using smaller diameter pipe than suggested will reduce flow and increase the time taken to reach required vacuum in my experience.
Hope this helps.