# Commissary Equipment Schedule — Research & Requirements (50′×50′ · Eight + Eight)

**Status:** RESEARCH LOCK · **Triple-checked** May 28, 2026  
**Program:** **2,500 SF** rear commissary · **Type I hood only** · feeds **8 chef windows + up to 8 Mirage Digital brands**  
**Building:** **REV 9.5** — **50′×50′ conventional steel** rear wing (not a shipping container; not the old L-core PEMB-only box)  
**Authority:** [REV-9.5-FINAL-PROGRAM-LOCK.md](../../02-ARCHITECT-AOR-DESIGN/REV-9.5-FINAL-PROGRAM-LOCK.md) · [08-COMMISSARY-KITCHEN-PLAN-REV7.md](./08-COMMISSARY-KITCHEN-PLAN-REV7.md) · [46-EQUIPMENT-FINANCING-STRATEGY.md](../../04-OWNER-CAPITAL-EXECUTION/46-EQUIPMENT-FINANCING-STRATEGY.md) · [CRE-REBUDGET-WEEK1-BANK-WORKSHEET.md](./CRE-REBUDGET-WEEK1-BANK-WORKSHEET.md) · [COMMISSARY-EIGHT-PLUS-EIGHT-OPS-LOCK.md](./COMMISSARY-EIGHT-PLUS-EIGHT-OPS-LOCK.md) · [68-MAISON-MIRAGE-LIFE-SAFETY-PLAN.md](./68-MAISON-MIRAGE-LIFE-SAFETY-PLAN.md) · [COMPLIANCE-NON-NEGOTIABLE-LOCK.md](./COMPLIANCE-NON-NEGOTIABLE-LOCK.md)

> **LDH plan review** requires manufacturer cut sheets on submittal. This doc is the **owner equipment bible** for bids, financing, and health department — verify each item with AOR/MEP and Louisiana food code before purchase.

---

## I. Who buys what (do not mix scopes)

| Scope | Pays for | Examples |
|-------|----------|----------|
| **Construction / CRE loan (~$450K — REV 9.5)** | Building + fixed mechanical | **B4:** Shell **50′×50′** + slab, **Type I hood** rough, duct, exhaust, **make-up air**, grease to interceptor, **wet sprinklers** in commissary + Maison, gas/electric rough, FRP, floor drains ([CRE worksheet](./CRE-REBUDGET-WEEK1-BANK-WORKSHEET.md)) |
| **Owner equipment financing (Doc 46 — $243K Day 1)** | Operational gear **inside** kitchen + campus ops | Line equipment, walk-ins (may be in building contract — coordinate), refrigeration, POS, KDS, smallwares, sinks (if not in GC), bar gear |
| **Window vendor (each)** | Their window only | Menu smallwares, window POS tablet, signage, **exterior** heat lamp, 1-door reach-in at window if allowed — **no hood, no fryer** |
| **Phase 1B (cash flow)** | Volume upgrades | Blast chiller, flight dishwasher, second hood line, Mirage Express lockers |

**Hood + Ansul — pick ONE budget line (do not double-pay):**

| Item | Typical owner | Risk |
|------|---------------|------|
| **Type I hood + duct + fan + MUA** | **CRE Scope B (~$45K commissary line in worksheet)** | Building permit |
| **Ansul UL 300** | Doc 46 Cat 1 lists **$6K used** **OR** hood contractor allowance | **Do not** finance twice |
| **Line appliances** (range, combi, fryer) | Cat 1 **$40K** target (used-heavy) | See § VII gap |

Foodservice bidder must state **which items are in GC vs equipment** on one coordinated schedule.

---

## II. Code-required (non-negotiable before LDH approval)

From Louisiana retail food / commissary practice + [COMPLIANCE-NON-NEGOTIABLE-LOCK](./COMPLIANCE-NON-NEGOTIABLE-LOCK.md):

| Category | Requirement |
|----------|-------------|
| **Ventilation** | **Type I hood** over all grease-producing equipment (range, fryer, broiler, griddle) · NFPA 96 duct · **UL 300** suppression · balanced **make-up air** |
| **Cooking location** | **Only** in 50′×50′ commissary — **not** courtyard containers or bar side box |
| **Sinks** | **Hand wash** (separate, dedicated) · **3-compartment** warewash (or approved alternative + dishwasher) · **Mop/service sink** |
| **Floors/walls** | Smooth, cleanable · **coved** base in wet areas · **FRP** or equivalent on splash zones |
| **Refrigeration** | **Walk-in cooler** (bulk perishable) — health plans commonly require **~6′×6′ minimum** when hood cooking proposed; Mirage targets **8′×10′** |
| **Freezer** | Required for multi-brand frozen stock — **6′×8′** walk-in |
| **Grease** | **Grease interceptor** (civil) sized for **peak** users (8 windows + digital + catering) |
| **Fire** | **NFPA 13** wet sprinklers in commissary · hood suppression interlocked |
| **Equipment listing** | **NSF/ANSI** or equivalent commercial listing on plan review submittal |
| **Water heater** | Commercial hot water for hand wash + 3-comp (often **140°F+** at warewash per local interpretation) |
| **Pest / storage** | Shelving **6″+** off floor · sealed walk-in doors |

---

## III. Production layout (50′×50′ zones)

```
[NORTH — dock / receiving]
│ RECEIVING TABLE │ DRY STORAGE RACKS │ WALK-IN COOLER │ WALK-IN FREEZER │
├──────────────────────────────────────────────────────────────────────────┤
│              TYPE I HOOD LINE (center — production)                        │
│   [6-BURNER RANGE] [FLAT TOP] [COMBI OVEN] [DOUBLE FRYER]                │
├──────────────────────────────────────────────────────────────────────────┤
│ PREP TABLES (4) │ MIXER │ PASS/EXPO │ DIGITAL PACK STATION │ HAND SINK │
│ 3-COMP SINK │ POT SINK │ MOP SINK │ DISHWASHER (Phase 1 or 1B)          │
[SOUTH — corridor to hall / staff M·W]
```

**Flow:** receive → cold storage → prep → cook under hood → expo → window pass **or** delivery bagging → warewash.

---

## IV. Master equipment schedule — Day 1 (Phase 1A)

### A. Hood line (hot production — shared by all brands)

| # | Item | Spec (indicative) | Qty | Est. new | Est. used/refurb | Doc 46 / notes |
|---|------|-------------------|-----|----------|------------------|----------------|
| A1 | **6-burner commercial range** | 36″–48″, NG or LP per utility | 1 | $8K–$15K | $4K–$8K | Cat 1 |
| A2 | **Flat-top griddle** | 36″–48″, same hood run | 1 | $4K–$8K | $2K–$5K | Often combo w/ range |
| A3 | **Combi oven** | 10–20 pan (Rational, Convotherm, Blodgett) | 1 | $18K–$35K | $7K–$15K | **Critical for 8+8** — rice, proteins, retherm |
| A4 | **Double floor fryer** | Full vat ×2, filtration | 1 | $6K–$12K | $3K–$6K | Wings, seafood, po’boys |
| A5 | **Charbroiler** (optional) | 36″ under hood | 0–1 | $5K–$9K | $3K–$5K | Add if menu heavy grill |
| A6 | **Heat lamp (pass)** | Over **expo** only — interior | 2 | $400 ea | — | Not in vendor boxes |

**Hood length rule of thumb:** ~1′ overhang each end; plan **14′–18′** hood for full line — **AOR/MEP** length on drawings.

### B. Ventilation & fire (building scope — coordinate bid)

| # | Item | Spec | Qty | Notes |
|---|------|------|-----|-------|
| B1 | **Type I hood** | Stainless, UL/NFPA | 1 | Scope B — not in $40K cook basket if separated |
| B2 | **Exhaust fan** | Sized to hood CFM | 1 | Roof or wall discharge |
| B3 | **Make-up air unit** | Balanced to exhaust | 1 | **Required** — negative pressure breaks hood |
| B4 | **Grease duct** | Welded steel, access panels | 1 run | To interceptor |
| B5 | **Ansul R-102** (or equal) | UL 300 | 1 system | All hood appliances covered |
| B6 | **Fire extinguisher K-class** | Kitchen | 1+ | Plus 2A-10BC per zone |

### C. Refrigeration (Doc 46 Cat 2 — **$60K**)

| # | Item | Spec | Qty | Est. |
|---|------|------|-----|------|
| C1 | **Walk-in cooler** | **8′×10′** + floor + door + refrigeration system | 1 | ~$18K |
| C2 | **Walk-in freezer** | **6′×8′** | 1 | ~$15K |
| C3 | **Reach-in refrigerator** | 2-door upright | 2 | ~$8K |
| C4 | **Undercounter refrigerator** | Prep line | 2 | ~$5K |
| C5 | **Ice machine** | 500–800 lb/day headroom (bar + digital drinks) | 1 | ~$6K |
| C6 | **Bar refrigeration** | Bottle cooler + draft cooler | 1 lot | ~$8K | Pour at **side bar** — may sit in bar container |

### D. Prep & small equipment (Cat 1)

| # | Item | Spec | Qty | Est. |
|---|------|------|-----|------|
| D1 | **Stainless prep tables** | 30″×72″ with undershelf | 4 | ~$4K |
| D2 | **Expo / pass table** | Heat lamp ready | 1 | ~$1K |
| D3 | **Planetary mixer** | 20–30 qt | 1 | $2K–$4K |
| D4 | **Food processor** | 14 cup commercial | 1 | $1K–$2K |
| D5 | **Commercial slicer** | 10″+ | 0–1 | $3K | Catering / deli menus |
| D6 | **Digital packaging station** | Shelves by brand color, tape, labels | 1 | $2K–$4K |
| D7 | **Label printer** | Food-safe labels, allergens | 1–2 | $1K–$2K | **Required for 8 digital brands** |
| D8 | **Vacuum sealer** | Prep-ahead / catering | 0–1 | $1.5K | Phase 1B optional |
| D9 | **Sheet pans, hotel pans, cambros** | Full set | 1 lot | ~$3K | Cat 1 smallwares |
| D10 | **Pots, pans, utensils, knives** | Commercial grade | 1 lot | ~$3K | |

### E. Hot holding & transport (Eight + Eight ops)

| # | Item | Spec | Qty | Est. |
|---|------|------|-----|------|
| E1 | **Heated holding cabinet** | Full-size | 1–2 | $3K–$6K each |
| E2 | **Cambro carriers + carts** | For window + driver handoff | 4–6 | $2K |
| E3 | **Steam table / hot box** (optional) | Catering | 0–1 | Phase 1B |

### F. Warewash & plumbing fixtures (code — Cat 1 new)

| # | Item | Spec | Qty | Est. |
|---|------|------|-----|------|
| F1 | **3-compartment sink** | NSF, with drainboards | 1 | ~$2.5K |
| F2 | **Hand sink** | Dedicated, hands only | **2 min** | ~$1.5K |
| F3 | **Mop / service sink** | Floor sink adjacent | 1 | ~$1K |
| F4 | **Pot / prep sink** (if separate) | Large basin | 0–1 | $1.5K |
| F5 | **Commercial dishwasher** | **High-temp** door-type | 0–1 | $8K–$25K | **Phase 1:** 3-comp only · **1B:** add dishwasher for volume |
| F6 | **Water heater / booster** | Sized for 3-comp + handwash | 1 | In MEP — often building |

### G. Dry storage & receiving

| # | Item | Spec | Qty |
|---|------|------|-----|
| G1 | **Wire shelving** | Dry store, 6″ legs | 20–30 lf |
| G2 | **Receiving desk / scale** | Freight check-in | 1 |
| G3 | **Dollies, hand trucks** | | 2–3 |
| G4 | **Ingredient bins / dolly** | Flour, rice | As needed |

### H. Technology (Doc 46 Cat 6 + 7)

| # | Item | Spec | Qty | Budget |
|---|------|------|-----|--------|
| H1 | **Toast or Square POS** | Multi-location, multi-menu | 10 tablets/terminals | $25K Cat 6 |
| H2 | **Kitchen Display (KDS)** | Min **2–3 screens** — window vs delivery | 2–3 | In Cat 6/7 |
| H3 | **Receipt / label printers** | Kitchen + expo | 2–4 | |
| H4 | **Networking** | Commercial AP, switch | 1 lot | |
| H5 | **Temp monitoring** | Walk-in + hot hold (HACCP) | 1 system | $500–$2K |

### I. Safety, sanitation, HACCP

| # | Item |
|---|------|
| I1 | Probe thermometers (calibrated) |
| I2 | Sanitizer buckets / test strips |
| I3 | Color-coded cutting boards |
| I4 | First aid / burn kit |
| I5 | Metal detector (optional — usually not Day 1) |
| I6 | Hair nets, gloves, chemical dispensers |

---

## V. Mirage Pour (bar) — separate from commissary cook line

**Location:** Side container bar (REV 9.5) — **no cooking**, liquor service only.

| Item | Doc 46 Cat 7 (~$12K bar portion) |
|------|----------------------------------|
| Commercial **glasswasher** | |
| **Draft system** 8-line + glycol | |
| **Ice well** + **soda gun** | |
| **Bottle cooler** | |
| **Bar POS** | Included in Toast stack |
| **Smoking gun / show tools** | Smallwares — ops |

**Ice machine** may serve bar + commissary from one unit (size up).

---

## VI. Courtyard window — vendor-furnished (NOT commissary)

Each **founding chef window** typically provides:

| Allowed at window | Prohibited |
|-------------------|------------|
| POS tablet (Toast vendor login) | Range, fryer, hood |
| Exterior **electric** heat lamp | Propane, open flame |
| Menu boards, smallwares for service | Walk-in cooler |
| 1-door undercounter fridge (if approved) | Grease cooking |

All **hot food** from commissary pass-out.

---

## VII. Budget reality check (Doc 46 vs Eight + Eight load)

| Bucket | Doc 46 Day 1 | Realistic for **8+8 peak** | Gap |
|--------|--------------|----------------------------|-----|
| Cooking + prep (Cat 1) | **$40K** | **$70K–$110K** new · **$45K–$65K** aggressive used | Combi + fryer + range drives gap |
| Refrigeration (Cat 2) | **$60K** | **$55K–$75K** | Aligned if walk-ins in building bid |
| POS/KDS (Cat 6–7) | **$48K** | **$45K–$55K** | Aligned |
| **Total kitchen ops** | **$103K** of $243K | **$170K–$240K** kitchen-only | Sound/stage = $95K of $243K — not kitchen |

**Owner decision:**

1. **Minimum viable Day 1** — Doc 46 used strategy: range, used combi, used fryer, **no dishwasher** (3-comp only), **one** holding cabinet → launch **3 digital + 4 windows**, scale in Month 6.  
2. **Eight + Eight ready Day 1** — Add **$40K–$70K** to Cat 1 (second line item or Phase 1B) for combi + fryer + holding + label/Pack station + optional blast chiller.

---

## VIII. Phase 1B upgrades (when volume proves)

| Item | Why |
|------|-----|
| **Blast chiller** | Prep-ahead for digital + catering HACCP |
| **Door-type or conveyor dishwasher** | Labor + speed at lunch peak |
| **Second fryer or tilt skillet** | Wave C late-night |
| **Mirage Express heated lockers** | ~$12K — Doc 46 deferred |
| **Extra combi or speed oven** | Brand #5–8 digital |
| **Vacuum tumbler / smoker** (exterior only) | Only if permitted outside hood |

---

## IX. Vendor quotes & financing (Week 1 actions)

| Vendor type | NOLA / national |
|-------------|-----------------|
| **Kitchen design + install** | Bouchard Catering Equipment, 3wire, Johnson Supply |
| **Refrigeration** | Norlake, AmeriCold walk-ins |
| **Used** | Auctions International, Restaurant Auction Network, local closure auctions |
| **Commodity** | WebstaurantStore (smallwares, pans) |
| **POS** | Toast, Square |
| **Financing** | Crest Capital (Cat 1–2–7), Toast Capital (Cat 6) |

**Bid package:** [BID-FOODSERVICE-COMMISSARY.md](./BID-FOODSERVICE-COMMISSARY.md) — require **itemized schedule** matching **Section IV** of this doc.

---

## X. LDH submittal package (equipment)

Submit with commissary plan review:

- [ ] Floor plan with equipment numbered  
- [ ] Equipment schedule (manufacturer, model, dimensions, utilities)  
- [ ] Hood/duct/fire suppression sheets  
- [ ] Walk-in spec + refrigeration  
- [ ] Sink schedule (hand / 3-comp / mop)  
- [ ] Commissary agreement list (8 window vendors)  
- [ ] HACCP overview · Production Waves (Eight + Eight)  

---

## XI. Quick shopping list (copy for foodservice bidder)

**Must quote as one package:**

1. Type I hood line install + Ansul (or coordinate w/ GC)  
2. 6-burner range + 48″ griddle + 10-pan combi + double fryer  
3. 8×10 walk-in cooler + 6×8 walk-in freezer  
4. 2 reach-in + 2 undercounter + ice machine  
5. 4 prep tables + expo table + heated holding cabinet  
6. 3-comp + 2 hand sinks + mop sink  
7. Label printer + packaging station shelving  
8. KDS integration with Toast  
9. Smallwares starter package  
10. Startup, warranty, LDH support letter  

**Exclude:** courtyard container cooking, bar cooking, **120′×80′ Maison shell** (separate GC bid).

---

## XII. Triple-check audit (May 28, 2026)

### Verified PASS

| Check | Result |
|-------|--------|
| **Doc 46 totals** | Cat 1–7 = **$40+60+40+25+30+25+23 = $243K** ✓ |
| **Cat 1 internal** | Used **$25K** (8+7+6+4) + new **$15K** (4+3+4+2+2) = **$40K** ✓ |
| **Cat 2 internal** | **$18+15+8+5+8+6 = $60K** ✓ |
| **Walk-in sizes** | **8×10** cooler + **6×8** freezer — matches Eight+Eight ops lock ✓ |
| **Code / compliance** | Type I only, no courtyard cook, 3-comp + 2 hand + mop, NFPA 13, grease interceptor — matches [COMPLIANCE-NON-NEGOTIABLE-LOCK](./COMPLIANCE-NON-NEGOTIABLE-LOCK.md) ✓ |
| **REV 9.5 program** | 50×50 rear steel, bar in **side container**, 8×40′ side rooms — equipment doc bar vs commissary split ✓ |
| **8+8 peak rule** | Max **6–8 hot concepts / 30 min** — schedule buys one hood line, not 16 fryers ✓ |

### Gaps / not in Doc 46 Cat 1 line items (must fund elsewhere)

| Item | In § IV schedule | Doc 46 Cat 1? | Fix |
|------|------------------|---------------|-----|
| **Label printer** | Required for digital | Not named | Cat 1 smallwares or Cat 6 printers |
| **Packaging station** | Required | Not named | Cat 1 shelving/smallwares |
| **Heated holding cabinet** | 1–2 | Not named | **Phase 1B** or squeeze used auction |
| **Mixer / food processor** | Yes | Not named | Inside $3K smallwares — tight |
| **Expo heat lamps** | 2 | Not named | ~$800 — minor |
| **Temp monitoring** | HACCP | Not named | Ops opex |

**Verdict:** Doc **$40K Cat 1 is minimum viable used line**, not full § IV at new prices. **$70K–$110K** new line math in § VII is **correct**.

### Conflicts to keep straight (not errors — two layers)

| Topic | Doc A | Doc B | Rule |
|-------|-------|-------|------|
| Courtyard vendors | REV **7.7** = **18** containers | Marketing / founding = **8 chef windows** | **8 food windows** use commissary; 18 is district build count — equipment serves **8+8**, not 18 hoods |
| Doc 46 header | Says “PEMB commissary” | REV **9.5** = **50×50 conventional** on CRE loan | **Trust REV 9.5 + CRE worksheet** for shell; Doc 46 $ amounts still valid |
| KDS | Cat **6** POS includes KDS | Cat **7** lists **$6K KDS** | **One purchase** — Toast bundle or Cat 7, not both |
| Sound/stage/lighting | **$95K** in $243K | Not kitchen | Investors: **$103K** kitchen (Cat 1+2) of $243K — correct |

### Non-negotiable equipment omissions (if missing = fail inspection)

- [ ] **Make-up air** (not optional — hood will not pass test)  
- [ ] **Hand sinks ×2** separate from 3-comp  
- [ ] **FRP + coved floor** in wet zones  
- [ ] **NSF cut sheets** on submittal  
- [ ] **Grease interceptor** sized for peak — civil, not foodservice bid alone  
- [ ] **1-hr separation** kitchen ↔ assembly (building, not equipment)  

### Owner sign-off before PO

1. **Used auction path** for Cat 1 (Doc 46) **or** add **$40K–$70K** for new combi/fryer/holding  
2. **Ansul** assigned to **GC or Crest**, one line  
3. **Walk-ins** in **Cat 2 Crest** or **GC allowance** — not both without credit  
4. Launch **3 digital + 4 windows** if staying at **$40K** cook line only  

---

## XIII. Cross-links

| Doc | Role |
|-----|------|
| [46-EQUIPMENT-FINANCING-STRATEGY.md](../../04-OWNER-CAPITAL-EXECUTION/46-EQUIPMENT-FINANCING-STRATEGY.md) | How to finance $243K |
| [COMMISSARY-EIGHT-PLUS-EIGHT-OPS-LOCK.md](./COMMISSARY-EIGHT-PLUS-EIGHT-OPS-LOCK.md) | Waves, labor, digital caps |
| [COMMISSARY-MONTHLY-PRICING.md](./COMMISSARY-MONTHLY-PRICING.md) | Vendor rent |
| [BID-FOODSERVICE-COMMISSARY.md](./BID-FOODSERVICE-COMMISSARY.md) | Bid form |

---

*Equipment without a scheduled Wave and a line on the KDS is how sixteen brands fail in one kitchen. Buy for **6–8 hot concepts at peak**, not sixteen fryers.*