Restaurant
Your cookline is where the money gets made. Every plate that leaves the pass started on a range, in an oven, or in a fryer basket, and the speed and consistency of that equipment decides how many covers you can turn on a Friday night. Upgrading a tired oven or adding a second fryer can pay for itself in faster ticket times and less waste.
Cooking equipment is also expensive, and it rarely fails at a convenient time. Financing lets you replace or expand your line now and pay for it over time from the revenue it helps generate. MissionFund compares options from 60+ lending sources so you can pick the structure that fits.
A convection oven uses fans to move hot air around the cavity, so food cooks faster and more evenly than in a standard oven. Bakeries, cafes, schools, and full service kitchens rely on them for roasting, baking, and reheating. Decide between full size and half size, single or double stack, and gas or electric based on your utility hookups. Used convection ovens are widely available, but check the fan motor, door gaskets, and thermostat accuracy before you buy.
A combi oven combines convection heat with steam, so one unit can roast, steam, proof, bake, and hold. High volume kitchens, hotels, hospitals, and caterers use them to replace several pieces of equipment and free up line space. They cost more upfront, and many need a water line, a drain, and water treatment to prevent scale. Buying new usually gets you current programming, touchscreen controls, and a factory warranty, which matters on a unit this complex.
Pizza ovens come as deck ovens, conveyor ovens, and wood or gas fired brick ovens. Pizzerias, breweries, and fast casual concepts choose based on style: a conveyor oven delivers consistent results with less skill, while a deck or brick oven produces the charred crust that Neapolitan and artisan menus need. Brick ovens can require structural work and venting, so plan those costs into the project. Refurbished deck ovens are a popular way to save money.
The range is the workhorse of most kitchens. You can configure open burners, a griddle top, a charbroiler, and one or two ovens underneath in a single unit. Consider the number of burners, heat output, and whether you need a standard oven or a convection base. Heavy duty modular ranges cost more but hold up far better in high volume restaurants than restaurant series models.
Flat top griddles handle breakfast, burgers, cheesesteaks, and anything else you sear on a hot, flat surface. Diners, burger joints, and food trucks lean on them all day. Look at plate thickness, which affects heat recovery, and choose between manual and thermostatic controls. Chrome top griddles cost more but hold heat well and clean up faster. Used griddles are easy to find, though a warped plate is a deal breaker.
Fryers drive profit on fries, wings, chicken, and fish. Floor model gas fryers are the most common in restaurants, while countertop electric units suit cafes and food trucks. Built in oil filtration extends the life of your oil and can cut a real chunk of your oil spend. High efficiency fryers heat faster and use less gas. Many operators buy new fryers because burners and thermostats wear hard over time.
Paying cash for a new line can drain the reserves you need for food, payroll, and rent. Financing spreads the cost into predictable payments, so your cash stays available for the surprises every restaurant faces.
It also keeps your existing credit lines open for other needs, and it lets you upgrade to more efficient equipment sooner instead of nursing an old oven along for another season. Depending on how you structure the deal, your equipment may qualify for Section 179 deductions; check with your tax professional.
Depending on the lender, your financing can cover more than the oven itself:
You own the equipment from day one and make fixed payments, which suits cooking equipment you plan to run for a long time.
Make lease payments, then own your range or oven for one dollar at the end.
A loan that usually carries the strongest incentives for paying off early, though the details depend on the lender, which helps if your busy season brings in extra cash.
Startups can apply for equipment financing from day one, so you can build your line before opening. Established restaurants can finance a single replacement or a full kitchen refresh. If your line also needs a new hood, see our hood system financing page, or explore all restaurant equipment financing options.
For requests under $150K, you can often get approved on the application alone. Larger projects may benefit from financial statements. To fund, you'll usually need just your driver's license and the equipment invoice.
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Often, yes. Many lenders finance used and refurbished cooking equipment, especially from an established dealer. Some set limits on the age of the equipment, so we'll match you with lending sources that fit your purchase.
Yes. Many lenders let you bundle ranges, ovens, griddles, and fryers into one financing package with one payment. That's common for new restaurants and full remodels.
Depending on the lender, financing can include installation and utility hookups done by licensed trades. Include those costs on your quote so we can present them to lenders.
It depends on your menu and volume. A combi oven can replace a steamer, a proofer, and a convection oven, which saves space and labor in busy kitchens. Financing can make the higher upfront cost easier to manage.
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