What equipment turns a kitchen into a production kitchen?
A production kitchen is built around batch equipment: steam-jacketed kettles, tilt skillets or braising pans, combi ovens, large mixers, blast chillers for cook-chill, vacuum packaging and walk-in capacity. These let a small team produce hundreds of portions safely and consistently, and they're standard equipment financing items.
- Kettles and tilt skillets: soups, sauces, braises and proteins in volume, with far less stirring than stockpots on a range.
- Combi ovens: roasting, steaming and overnight cooking with programmed consistency. See combi oven financing.
- Blast chillers: bring cooked food down to safe holding temperatures quickly, which is central to cook-chill production.
- Packaging and labeling: portioning, sealing and dating for transport.
When does a restaurant group or caterer need its own commissary?
A commissary usually makes sense when prep across locations or events has outgrown individual kitchens: cooks are prepping in cramped lines before service, recipes drift between locations, or a caterer is renting shared kitchen time that no longer fits its calendar. Moving production to one space can improve consistency and free up line space.
Before committing, compare three paths: renting time in a shared commercial kitchen, converting part of an existing location, or leasing a dedicated space. Shared kitchens need little upfront money but limit schedules and storage. A dedicated commissary costs the most and is typically funded with a build-out term loan plus equipment financing. Our second-generation space guide helps when the commissary takes over a former restaurant.
What cash-flow patterns do funders see at catering companies?
Catering companies typically show seasonal peaks around weddings, graduations, corporate events and holidays, event deposits that arrive weeks or months ahead, and final payments after the event. Funders reviewing bank statements look at the full-year pattern, so share context for slow months rather than applying in one.
Event deposits help cash flow, but spending them on equipment before the event is delivered can leave a caterer short when food and labor bills arrive. Many owners keep deposits for event costs and fund equipment separately. For uneven seasons, compare revenue-based financing or a line of credit with fixed payments.
What permits and rules affect commissary and catering kitchens?
Commissary and catering kitchens are generally regulated by the local health department, which reviews plans, food transport, holding temperatures and labeling, and by building and fire officials for the space itself. Requirements vary by jurisdiction, so talk with your local health department before signing a lease or ordering equipment.
Questions worth asking early: Does the plan need health department review before construction? What does food transport between the commissary and locations require? Which cook-chill or reduced-oxygen packaging processes need a written plan? We don't give regulatory advice; your local health department is the official source.
How are transport and event equipment funded?
Insulated food carriers, heated holding cabinets, portable refrigeration, chafing setups and staging equipment are movable, so many funders treat them as equipment financing items. Built-in items at the commissary, like loading-area doors and dedicated circuits for holding cabinets, are installed work funded with a term loan or working capital.
Group event equipment with production equipment when the timing lines up, so there's one payment instead of several small ones. Keep smallwares and disposables in the operating budget. When your equipment list and space plan are ready, apply online.
Frequently asked questions
Can a commissary be built inside an existing restaurant?
Sometimes. Operators with a large back of house or an adjacent unit can convert space into production, which may cost less than a separate lease. Utility capacity, health department approval and whether production hours conflict with service determine whether it works.
Does a commissary need its own health permit?
In many jurisdictions a commissary or production kitchen is permitted separately from the locations it supplies, especially when food is transported. Rules vary, so confirm with your local health department before planning the build-out.
What do funders look for from a catering company?
Requirements vary by product and funder; many look at time in business, monthly revenue and credit. Funders also review bank statements across seasons, existing obligations and equipment quotes. A contracted event calendar can add useful context, though recurring deposits carry the most weight.
Is a blast chiller worth financing for a caterer?
For caterers preparing food ahead, a blast chiller often supports safer cook-chill production and longer prep windows, which can reduce overtime before big events. Compare the unit's installed cost with the labor and food waste it addresses in your operation.
Can equipment for a new commissary be financed before the space is finished?
Equipment financing is usually arranged close to delivery, so the timing needs to line up with construction. Many owners secure the build-out funding first, then finalize equipment financing so units arrive when utilities and inspections are ready.
Outgrowing your prep space?
Apply online and compare funding for production equipment and commissary space.
Updated September 14, 2026 · Prime Kitchen Capital Funding Team