Summary
Building a rental-ready commercial kitchen is a meaningful investment. Costs vary based on size, local code requirements, ventilation complexity, and equipment selection—but here’s a practical budget range to guide planning.
1. Major Equipment Costs
Cooking Equipment
(Depending on size, gas vs. electric, quantity)
- Range: $3,000–$7,500
- Flat-top griddle: $2,500–$6,000
- Charbroiler: $3,000–$7,000
- Fryer: $1,500–$5,000
- Commercial microwave (heavy-duty): $900–$2,500
- Combi oven: $12,000–$28,000
Estimated Total: $25,000–$55,000
2. Refrigeration & Freezer Storage
- Walk-in cooler: $15,000–$45,000+ (size & onsite conditions matter)
- Walk-in freezer: $25,000–$60,000
- Reach-in fridge/freezer: $2,500–$5,000 each
- Undercounter units: $1,500–$3,500
Estimated Total: $45,000–$110,000
3. Ice & Beverage Equipment
- Ice machine: $3,000–$7,500
- Ice bin: $1,000–$2,500
- Water filtration system: $300–$1,000
Estimated Total: $4,300–$11,000
4. Ventilation & Fire Suppression
This is often the biggest line item outside of refrigeration.
- Type I hood: $1,300–$2,000 per linear foot
- Type II hood: $900–$1,700 per linear foot
- Fire suppression system: $3,000–$7,000
- Make-up air system: $3,000–$10,000+
Estimated Total: $30,000–$75,000+
(Depends heavily on local code, roof access, and ductwork layout.)
5. Dishwashing & Sanitation
- Door-type dishwasher: $7,000–$15,000
- Conveyor dishwasher: $15,000–$40,000
- Three-compartment sink: $1,000–$3,000
- Hand sinks: $300–$600 each
- Mop sink + faucet: $500–$1,200
- Grease trap: $1,500–$8,000 (in-floor units can run higher)
Estimated Total: $12,000–$50,000
6. Prep Equipment & Smallwares
- Stainless prep tables: $200–$800 each
- 20 qt mixer: $3,000–$5,500
- 60 qt mixer: $11,000–$20,000
- Food processors & slicers: $1,000–$6,000
- Rolling racks, pans, utensils: $1,500–$10,000
Estimated Total: $10,000–$40,000
7. Dry Storage & Shelving
- Metro/wire shelves: $150–$400 each
- Lockable storage cages: $1,000–$3,000 each
- Ingredient bins: $150–$500
Estimated Total: $5,000–$20,000
8. Cleaning, Safety & Compliance
- Trash bins & liners: $500–$2,000
- Floor mats: $1,000–$3,000
- First aid supplies, PPE: $200–$600
- Thermometers, sanitizer buckets, labels: $300–$1,000
- Fire extinguishers: $150–$500 each
Estimated Total: $2,000–$7,000
9. Optional Equipment
(Varies by specialty—bakers, caterers, food trucks)
- Dehydrators: $500–$3,000
- Induction burners: $200–$500 each
- Panini press: $500–$1,200
- Counter steamers: $2,000–$8,000
Estimated Total: $1,200–$10,000
10. Technology & Operational Tools
- Access control system: $2,000–$8,000
- Booking software / rental platform: $50–$300/month
- Security cameras: $1,000–$4,000
- POS + kiosk (optional): $2,000–$8,000
Estimated Total: $5,000–$20,000
Total Estimated Budget Range
Small Community Kitchen (1–2 stations)
$150,000–$300,000
Mid-Sized Rental Kitchen (3–5 stations)
$300,000–$600,000
Large Commissary Kitchen (5+ stations, multiple tenants)
$600,000–$1.2M+
These figures assume a combination of new equipment, standard installation costs, and typical code-driven requirements. Pricing increases in areas with high labor costs, older buildings, or extensive hood/ductwork modifications.
