Equipment Financing
The usual route for a kitchen package an operator plans to own outright.
Industries · Restaurant
Restaurant equipment financing
A commercial kitchen is a production line with a dinner rush. Financing gets the line built — hood, walk-in, ranges — without draining the cash that carries the first slow months.
The work
Equipment reality
Restaurant equipment works hard and fails loudly. Ranges, fryers, and dish machines run every service; a walk-in cooler runs around the clock; a dead compressor is an emergency, not a line item. Kitchens are also built as systems — the hood, the fire suppression, the gas lines, and the equipment under them are planned and installed together — which is why equipment spending clusters around openings, remodels, and expansions.
Financing structures for restaurant equipment include term loans on kitchen packages, leases on hard-duty-cycle items, and structures sized for multi-unit buildouts. Many requests in this category come from locations that have not opened yet, so reviews of newer operations typically lean on the owners' restaurant experience, personal financials, the location lease, and the buildout plan alongside whatever operating history exists.
Eligible equipment
What typically qualifies
- commercial ranges and convection ovens
- walk-in coolers and freezers
- commercial fryers
- combi ovens
- deck and conveyor pizza ovens
- reach-in refrigeration
- griddles and charbroilers
- exhaust hoods and fire-suppression systems
- ice machines
- conveyor dish machines
- planetary mixers and slicers
- espresso machines
- point-of-sale systems
Qualification
What lenders typically weigh
- Time in operation — first locations are common in this category and are typically reviewed on the owners' restaurant experience and personal financials.
- New versus used equipment — used kitchen equipment is routine and typically reviewed on age and condition.
- Revenue consistency for operating locations, including seasonality in tourist markets.
- Existing debt — including short-term advances, which lenders typically ask about directly.
- Down payment and the location lease.
Descriptive, not a promise — factors and weightings vary by file.
Checklist
Documents to have ready
- Recent business bank statements — several months is typical
- Business tax returns, for operating locations
- Equipment quote or kitchen package bid
- Signed lease or letter of intent for the location
- Debt schedule, including any short-term advances
- Government ID for the owners
Questions
Asked and answered
First locations are a normal part of this category. With little or no operating history, reviews typically rest on the owners' restaurant experience, personal credit, down payment, and the signed lease for the location. A clear buildout plan with real quotes reads better than a concept.
Commonly, yes — especially refrigeration and cooking lines, which hold up when maintained. Reviews typically weigh age and condition. Very small single-item purchases sometimes fall below the minimums many lenders set and end up simpler to buy outright.
Installed systems — exhaust hoods, fire suppression, walk-in boxes — are equipment, and they are commonly included in a request along with their installation. General construction costs like framing and flooring are a different category of lending.
Yes. POS terminals, kitchen display systems, and the software that runs them are commonly financed together, often inside a larger kitchen package rather than as a standalone request.
Related industries
Run the numbers. Then decide.
The calculators and the eligibility check show results on the page — no email required, no contact details collected. When the structure makes sense, the application asks for the equipment, the amount, and your timeline. Terms arrive in writing before anything is owed.