Summary
Commercial cannabis kitchens operate at the intersection of food manufacturing, pharmaceutical precision, and consumer packaged goods (CPG). That means the equipment must be NSF-certified, highly cleanable, built for continuous use, and capable of maintaining strict temperature controls that protect both food safety and cannabinoid integrity.
Whether you're producing gummies, chocolates, baked goods, infused beverages, tinctures, or capsules, the following equipment categories form the foundation of a compliant, efficient, and scalable cannabis edibles operation.
MIXING & HOMOGENIZATION EQUIPMENT
Why it matters:
Accurate dosing depends on consistency. Cannabinoids are hydrophobic and require proper emulsification and agitation to achieve homogeneity, a key requirement for passing potency testing.
Core Equipment:1. Planetary Mixers
Used for:
- Gummy bases
- Doughs and batters
- Caramel and confectionery
- Large-batch emulsification
Commercial options range from 5 qt countertop units to 80–140 qt floor mixers.
High-Shear Mixers & Homogenizers
These break down droplets to maintain cannabinoid suspension in:
- Syrups
- Gummies
- Beverage bases
- Infused oils
High-shear mixers improve bioavailability and shelf stability.
Emulsifiers
Often used with MCT oil, lecithin, sunflower emulsifiers, and stabilizers.
Ensures:
- Even cannabinoid distribution
- Reduced risk of potency failures
- Smooth, consistent texture
Immersion Blenders (Stick Blenders)
Perfect for:
- Blending hot syrups
- Small batch emulsification
- Rapid mixing in kettles
Food Processors
Used for:
- Grinding freeze-dried fruit powders
- Making chocolate inclusions
- Processing add-ins (nuts, cookies, etc.)
HEATING & COOKING EQUIPMENT
Why it matters:
Decarboxylation, cooking, melting, candy-making, and baking all require even heat distribution, repeatable temperature control, and robust safety systems.
Core Equipment: 1. Convection Ovens
Use for:
- Decarboxylating cannabis flower (with proper odor control)
- Baking edibles
- Drying ingredients
- General cooking
Even airflow reduces hotspots and preserves potency.
2. Combi Ovens (Steam + Convection)
Perfect for:
- Precision cooking
- Melting chocolate without scorching
- Moisture control for gummies
- Soft-bake products
- Flexible decarb/heat processes
A favorite for manufacturers scaling beyond cottage-level operations.
3. Cook-and-Hold Ovens
Ideal for:
- Controlled infusions
- Long low-temperature processes
- Keeping THC oils at stable temps
4. Induction Burners & Electric Ranges
Used for:
- Syrup cooking
- Caramelization
- Small batch decarb
- Infusion work in pots/kettles
Induction offers better safety, no open flame, and tighter temperature control.
REFRIGERATION & COOLING EQUIPMENT
Why it matters:
Cooling is where most edibles fail. Gummies bloom. Chocolate streaks. Products lose shape or stick. A strong cold chain preserves quality, texture, and potency.
Core Equipment: 1. Reach-In Refrigerators
Daily storage for:
- Dairy
- Butter
- Gelatin
- Juices
- Fruit purees
- Infused ingredients
2. Walk-In Coolers & Freezers
Used for:
- Bulk ingredient storage
- Staging trays
- Finished products
- Cooling racks
3. Blast Chillers (Critical for Gummies)
Blast chillers ensure:
- Faster set times
- Better texture
- Cleaner cuts
- Reduced microbial risk
- Faster throughput
A must-have for serious gummy or chocolate manufacturers.
4. Undercounter Refrigeration
Great for:
- Small-batch operations
- Prep stations
- Keeping infused oils cold near mixers
HOLDING, WARMING & MELTING EQUIPMENT
Why it matters:
Many infused ingredients—such as chocolate, syrups, and oils—must stay within strict temperature ranges to avoid separation, scorching, or potency loss.
Core Equipment: 1. Steam-Jacketed Kettles
Perfect for:
- Gummy syrup cooking
- Chocolates
- Sauces
- Caramels
- Infusions in bulk
They heat evenly and are extremely easy to clean.
2. Chocolate Melters / Tempering Machines
Used for:
- Dosing chocolate molds
- Maintaining glossy finishes
- Preventing separation
Chocolate is sensitive — this equipment prevents bloom.
3. Bain Maries & Syrup Warmers
Maintain smooth consistency for:
- Honey
- Syrups
- Chocolate
- Oils
- Gelatin solutions
4. Heated Holding Cabinets
Used for staging products before depositing or packaging.
SANITATION EQUIPMENT
Why it matters:
Cannabis kitchens must meet the same sanitation standards as commercial foodservice and often follow FDA Food Code and GMP expectations.
Required Equipment: 1. High-Temperature Dishmachines
Ensures proper sanitization of:
- Molds
- Pans
- Utensils
- Tools
Critical for food safety compliance.
2. Three-Compartment Sinks
Required for manual cleaning and sanitizing.
3. Handwashing Sinks
Often required within 15–20 feet of any production space.
4. Sanitizer Systems
Includes:
- Chemical dispensers
- Water testing strips
- Quat/sanitizer stations
5. Drying Racks
Allows clean tools to air dry without contamination.
STORAGE & SECURITY SYSTEMS
Why it matters:
THC-active ingredients are regulated. Storage must be secure, organized, and cleanable.
Required Equipment: 1. NSF Shelving
Used for:
- Ingredients
- Packaging
- Staging trays
Options include chrome, epoxy, or polymer shelving.
2. Ingredient Bins & Food Boxes
Sturdy containers for:
- Gelatin
- Sugar
- Citric acid
- Flavorings
- Chocolate chips
- Pectin
3. Secure Locking Cages
Required for:
- THC distillate
- THC isolate
- Cannabis extracts
- High-value actives
States require restricted access with lock-and-key or badge entry.
4. Packaging & Labeling Stations
Includes:
- Stainless tables
- Heat sealers
- Scales
- Label printers
- Lot/batch tracking tools
OPTIONAL ADVANCED EQUIPMENT
For scaling beyond artisan operations.
Consider adding:
- Depositing machines for gummies
- Enrobing machines for chocolate
- Automated mixers
- Automated packaging lines
- Industrial dehydrators
- Nitrogen-flush packaging systems
- Dehumidifiers (critical for gummies and chocolate)
- Climate-control equipment for chocolate rooms
This helps facilities increase throughput while maintaining compliance.
CTA: Get a Customized Equipment List
Aldevra can build a complete, code-compliant equipment list tailored to:
- Your product type
- Production scale
- Your state’s regulations
- Your budget
- Your building and utilities
Request your custom cannabis kitchen equipment list →https://www.aldevra.com/contact-us
