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Equipment financing guide — overview of terms, docs, and how inquiries work.
Equipment broke down? — repair bill vs replacement and which financing path fits.
Year-end Section 179 deadline — placed in service by Dec 31 vs. ordered or financed (IRS Pub. 946).
How owners finance restaurant and kitchen lines
Equipment financing or a lease fits when the cooking line, refrigeration, or dish area secures the revenue you need to repay — compare total cost, term length, and how the payment sits against payroll and food cost before you sign. A written vendor quote with models, delivery timing, and install scope is the starting point for any comparison.
Openings, remodels, and emergency replacements run on different timelines. Map when deposits are due, when inspections can happen, and when service can resume before you compare quotes.
If the quote is mostly deck ovens and mixers, bakery equipment financing covers that gear in more detail.
What commercial kitchen financing commonly includes
Cooking lines: ranges, ovens, fryers, griddles, charbroilers, and combi units when listed as hardware on the quote.
Ventilation: hoods, exhaust fans, fire suppression, and make-up air tied to the cooking line — confirm whether the funder collateralizes hood packages with the range bank.
Refrigeration: reach-ins, prep tables, blast chillers, and walk-in boxes when the installer invoices them with the kitchen project.
Warewashing: commercial dishwashers, flight machines, and booster heaters when serial numbers and utility loads are on the proposal.
Prep equipment: mixers, slicers, food processors, and prep tables listed with model numbers. Ask whether smallwares such as pans and utensils can be included or should be bought separately.
Point of sale: terminals, kitchen display screens, and printers when they are part of the project.
What lenders typically review
Time in business and ownership structure — new locations may need stronger down payment liquidity or a personal guarantee depending on our trusted financing partner’s program.
Revenue history from bank statements, POS summaries, or tax returns that match how the kitchen actually earns.
The equipment quote: new vs used, brand, install location, and whether the seller is a dealer, auction house, or private party.
Insurance on the equipment and the permits the location needs to operate.
New vs used gear and install questions
New lines offer factory warranty and energy specs you can compare across dealers on one quote.
Used equipment needs honest photos, maintenance records, and serial numbers — gas trains and control boards are common inspection points.
Ask whether hood, fire suppression, and utility upgrades are on the same invoice as the cooking line or billed separately — that changes how collateral is described.
Mobile or temporary kitchens sometimes pair with food truck or trailer financing when the builder lists both on one quote.
What to have ready before an inquiry
Vendor or GC quote with model, price, warranty, freight, rigging, and separate lines for hood and refrigeration when applicable.
Recent business bank statements or basic financials our trusted financing partner requests.
Your business legal name, time in business, and contact details — match the name that will sign the note or lease.
Floor plan or utility notes when gas, electrical, or grease interceptor work is part of the project.
Section 179 timing
IRS Publication 946 explains when property qualifies as placed in service. Financing approval alone does not place equipment in service — delivery, installation, and readiness for use in your business drive tax timing.
Restaurant equipment payment calculator
Enter your own numbers. This is standard amortization math — not a quote. Fees, interim interest, and tax are not included.
- Amount financed
- —
- Estimated monthly payment (illustrative)
- Enter price and illustrative APR
Age at payoff
Many equipment lenders cap the restaurant equipment’s age when the loan ends — limits vary by lender, collateral type, and hours. LoanHelp does not publish lender caps here because they change and are not universal. Ask each provider: “What is the maximum age (or hour) limit at the last payment?”
Enter a model year and term to see an illustrative payoff timing estimate.
This is a planning estimate only, not approval criteria. Used machines with high hours, missing maintenance records, or repowers may face shorter terms regardless of model year.
Common questions
- Can one inquiry cover a range, hood, and walk-in on the same project?
- When the vendor or general contractor lists each asset with model and price on one quote, our trusted financing partner may review the package together. Separate contractors for hood, refrigeration, and gas work should still appear as line items so collateral matches what you are buying.
- Does restaurant equipment financing include installation and hood work?
- Lenders treat installation, ventilation, and fire suppression differently — some include them in the financed amount when they are on the same invoice as the cooking line, others want those costs separated. Ask how each quote lists rigging, hood, and utility tie-ins before you compare offers.
- New vs used commercial kitchen equipment?
- New lines carry factory warranty and predictable lead times. Used ranges, ovens, and prep tables can qualify when the seller documents maintenance, provides photos of burners and controls, and lists serial numbers on the proposal.
- What do lenders usually ask for besides the equipment quote?
- Time in business, recent bank activity, and basic revenue figures help underwriters see how the kitchen earns. Our trusted financing partner may also request insurance details and entity documents — requirements vary by deal size and structure.
- Will LoanHelp run a credit check when I submit an inquiry?
- LoanHelp does not perform a credit check when you submit an inquiry. Our trusted financing partner may request authorization for a credit inquiry later if you choose to move forward.