A bakery in Savannah does not have the same equipment needs as a pizzeria in Marietta, but both can finance a commercial oven without draining working capital. Provide Capital finances new and used business equipment from $5,000 to $5 million nationwide, including every corner of Georgia. The equipment itself serves as collateral, which keeps rates competitive and approvals moving fast. Same-day approvals are possible once the application and supporting documents are complete.
If you are pricing a deck oven or convection line for your kitchen, see what you qualify for and get a same-day decision on your equipment.
Metro Atlanta accounts for more than half of Georgia's restaurant and food-service employment. Independent operators in Buckhead, Decatur, and along the Buford Highway corridor run high-volume kitchens that wear out convection and combi ovens in five to seven years. When a unit fails in the middle of a Friday dinner service, the owner is not shopping for features. They need a replacement that fits the existing hood footprint, passes city fire inspection, and keeps payroll running. Financing the replacement over 24 to 60 months preserves cash for labor and inventory while the new oven generates revenue the same week it is installed.
Savannah, St. Simons, and Tybee Island see seasonal spikes that compress a year's worth of baking into six months. A café on River Street might need a second rotary rack oven before tourist season starts in March, but paying cash would wipe out the reserve needed for summer staffing. Equipment financing aligns the monthly payment with the revenue the oven produces, which is especially useful in markets where winter revenue drops by 30 percent or more. In Augusta, event-driven demand around the golf tournament each spring creates a similar pattern: operators add capacity before April, then pay down the balance through the busy months. Census Bureau data on Georgia's population and business growth confirms the long-term customer base expansion that supports these equipment investments.
New ovens carry full manufacturer warranties, meet the latest NSF and UL standards, and often include Wi-Fi-enabled diagnostics that reduce service calls. For a brand-new ghost kitchen or a fine-dining opening in Alpharetta, a new combi oven eliminates the risk of hidden wear. New units also command stronger resale values if the business sells or pivots within the first three years.
A used deck oven that is three to five years old can cost 40 to 60 percent less than new and still carry a decade of service life. Established pizzerias in Macon or Columbus that already know their volume and menu mix often prefer used equipment because the payback period is shorter. The key is verifying the service history. Ask for maintenance records, check the igniter and thermostat condition, and confirm the unit was not pulled from a kitchen with a failed health inspection. Provide Capital finances both new and used equipment, so the decision is driven by your kitchen's needs, not by lender restrictions.
Key Insight: Georgia health inspectors look closely at hood suppression tags and ventilation clearances. A used oven with an outdated suppression system can cost $2,000 to $4,000 to bring into compliance, erasing the upfront savings. Always verify compliance status before you buy used.
Both options spread the cost over time, but the tax and ownership implications differ. An equipment loan puts the title in your name from day one, which means you claim depreciation and any applicable Section 179 deduction on your 2026 return. A true lease keeps the title with the lender; you deduct the lease payment as an operating expense, but you do not own the asset at the end of the term unless you exercise a purchase option.
| Feature | Equipment Loan | Operating Lease |
|---|---|---|
| Ownership | You own it; equipment is collateral | Lender owns it |
| Monthly cost | Higher than lease, builds equity | Lower monthly payment |
| Tax treatment | Depreciation + Section 179 (2026) | Deduct lease payments as expense |
| End of term | No balloon, title free and clear | Return, renew, or buy at FMV |
| Best for | Ovens kept 7+ years | Short-term projects or testing menus |
For most Georgia restaurants planning to keep an oven through its full useful life, financing is the more cost-effective path. The SBA's guidance on buying business assets notes that purchasing equipment outright usually costs less over the lifetime of the asset than leasing, provided the business can manage the monthly obligation. You avoid the fair-market-value purchase surprise at the end of a lease, and you build equity in an asset that holds resale value in the secondary market.
Two years in operation is the standard benchmark, but it is not a hard cutoff. A barbecue joint in Athens with 14 months of strong bank statements and a clean tax return can still qualify. Startups and new businesses are outside our lending parameters, so the business must show a track record of revenue. The longer the history, the more favorable the term and structure.
Rates vary by credit profile, equipment age, and term. A borrower with a 700+ credit score financing a new oven on a 36-month term will see a different structure than a borrower with a 650 score financing a 10-year-old unit over 48 months. Minimum annual revenue generally starts around $120,000 to $150,000 for smaller oven deals. For transactions approaching $500,000, lenders want to see stronger cash flow and a debt-service coverage ratio that leaves room for unexpected slowdowns.
We do not require a specific debt-to-income ratio, but we do look at the global cash flow of the business. If the oven payment fits comfortably inside the monthly revenue after operating expenses, the deal moves faster.
Pro Tip: If your business operates seasonally, request a payment structure that skips or reduces payments during your slow months. Not every lender offers this, but it can prevent a cash crunch in January when coastal tourism drops.
The tax treatment of commercial oven purchases in 2026 depends on whether you finance or lease, and on the final inflation-adjusted limits published by the IRS for the 2026 tax year. Under Section 179, businesses that purchase qualifying equipment may be able to deduct the full purchase price in the year the equipment is placed in service, subject to an annual limit that adjusts yearly. For tax year 2026, consult your CPA for the exact dollar threshold and phase-out ceiling, because these figures are indexed to inflation and may differ from prior years.
Bonus depreciation has been stepping down from prior-year peaks. For equipment placed in service during the 2026 tax year, the bonus depreciation percentage may be lower than in 2025, so a Section 179 election could deliver more first-year relief depending on your taxable income and the size of the purchase. Again, the specific interplay between Section 179 and bonus depreciation for 2026 requires a CPA who has reviewed the latest IRS guidance. Never base a $50,000 oven purchase on a tax strategy you read online without running the numbers for your specific situation.
A single-stack gas convection oven with a standard depth runs between $4,500 and $8,000 new, depending on the brand and control package. Add $800 to $1,200 for freight to a Georgia address and another $600 for a certified installer to handle gas connections and initial calibration. Financed over 36 months, the monthly payment typically falls between $160 and $280, depending on credit and term length. That puts the weekly cost at roughly the same price as a busy Saturday lunch shift.
A new double-deck gas pizza oven from a major manufacturer ranges from $12,000 to $18,000. Used models in good condition run $6,500 to $10,000. With a 20 percent down payment on a used unit, the financed amount is $5,200 to $8,000. Over 48 months, that translates to payments between $125 and $200 per month. A pizzeria doing $4,000 in weekly sales covers that payment with roughly one evening's receipts.
High-capacity rotary rack ovens start around $35,000 new and can exceed $80,000 for European models with steam injection and programmable controls. A bakery in Sandy Springs financing a $45,000 unit over 60 months might see a payment between $850 and $1,100 per month. Because a single rack oven can replace three or four smaller units and cut labor hours by streamlining loading, the labor savings alone often offset the payment.
By the Numbers: A typical Georgia independent restaurant operates on a 5 to 10 percent net margin. A $500 monthly oven payment consumes the profit from roughly $5,000 to $10,000 in additional monthly sales. Most operators hit that lift within the first 60 days of faster bake times and expanded menu capacity.
A pizzeria in Johns Creek adding a second location needs a deck oven that matches the output of the original store. Consistency matters more than speed. Financing lets the owner replicate the exact model without diverting cash from the first location's payroll. Commercial Ovens financing covers deck, conveyor, and convection models, so the operator can match the equipment to the menu rather than forcing the menu to fit the budget.
Proofing and baking are separate steps, but both need reliable heat. A bakery in Decatur might finance a rack oven and a proofer together under one agreement, bundling the payments and simplifying accounting. Commercial Mixer financing can be added to the same transaction, which is useful when the mixer and oven are ordered from the same dealer and delivered on the same truck. The SBA recommends bundling multiple equipment purchases under one agreement to keep payments simple and possibly secure better terms.
Caterers in Atlanta's film and events market often need rapid-cook ovens for off-site prep. These units are smaller but cost $8,000 to $15,000 because of the advanced impingement technology. Because catering contracts are project-based, a 24-month term with a lower total interest cost often makes more sense than a 60-month stretch. The oven is paid off before the next contract renegotiation, leaving the balance sheet clean.
Buying based on burner count instead of recovery time. A six-burner range with a weak oven underneath bakes slower than a four-burner with a well-insulated cavity. Recovery time—the minutes it takes the oven to return to set temperature after the door is opened—determines throughput during rush periods.
Ignoring utility requirements. A three-phase electric convection oven draws serious amperage. If the kitchen panel is already near capacity, the electrical upgrade can cost more than the oven itself. Verify service availability with your electrician before you sign the finance documents.
Overlooking ventilation. Atlanta-Fulton County and Chatham County have different grease-duct and fire-suppression codes. An oven that is legal in one jurisdiction may need a $3,000 hood modification in another. Check with your local fire marshal before delivery.
Waiting until the old oven dies. Emergency purchases never get the best price, and rush freight from out of state can add 20 percent to the total cost. Plan the replacement six months ahead, get pre-approved for financing, and buy when dealers run their spring or fall promotions.
Most oven financings under $150,000 require minimal paperwork: a one-page application, three months of business bank statements, and the prior year's tax return. Deals between $150,000 and $500,000 add a current profit-and-loss statement and a personal financial statement for each owner with 20 percent or more equity. Above $500,000, expect to provide two years of tax returns, year-to-date financials, and a brief equipment quote from the vendor.
The equipment quote matters. Lenders want to see the serial number or model year, the purchase price, and whether the sale includes installation or warranty. A vague invoice slows underwriting. Get a detailed quote from a Georgia dealer or a national wholesaler with a Georgia service network.
Once the application and documents are in, most decisions post within four to six hours. Same-day approvals are possible when the file is clean and the equipment quote is already on hand. After approval, the lender issues a term sheet outlining the monthly payment, term, and any documentation fee. You review and sign electronically. The lender then pays the vendor directly, or issues a check payable to you and the vendor jointly, depending on the structure. You take delivery, install the oven, and the first payment is typically due 30 to 45 days later.
Because the equipment is the collateral, there is no blanket lien on your real estate or additional personal guarantees beyond the standard owner guaranty. That keeps your other assets unencumbered and simplifies future borrowing if you open a second location.
Get a same-day decision on your equipment and keep your cash in the business where it belongs.
Yes. Provide Capital finances both new and used equipment. Used ovens must be in working condition and purchased from a reputable dealer or verified private seller. An inspection report or service record speeds approval.
There is no single cutoff. Rates vary by credit profile, equipment age, and term. Strong credit opens access to longer terms and lower payments, but we review the full financial picture, not just the score.
Same-day approvals are possible when the application is complete and the equipment quote is ready. Most files receive a decision within four to six hours during business days.
Not always. Many transactions are approved with zero down, especially for borrowers with strong cash flow and credit. Larger deals or older equipment may require 10 to 20 percent down to align the loan balance with the equipment's market value.
Soft costs like freight and installation can often be rolled into the financing, provided they are itemized on the vendor quote. We recommend listing them separately so the lender can include them in the total financed amount.
Generally no. Because each loan is secured by the specific equipment being purchased, adding an oven does not create a blanket lien that blocks future transactions. As long as your cash flow supports the new payment, you can finance additional pieces separately.
Most equipment loans have no prepayment penalty after a short initial period, or they apply a declining penalty that disappears after the first 12 to 18 months. Ask your specialist for the specific prepayment language before you sign.
Yes. You can bundle an oven with a range, mixer, or dishwasher under one financing agreement. Commercial Range financing and Restaurant Food Service equipment financing let you equip the whole line with a single monthly payment.
Whether you are replacing a failed convection unit in Midtown Atlanta or adding a second deck oven before tourist season hits Savannah, financing keeps your cash available for payroll, inventory, and the unexpected. Provide Capital serves Georgia's restaurant, bakery, and catering operators with equipment-backed loans from $5,000 to $5 million. Rates vary by credit profile, equipment age, and term. Talk to a specialist about your specific machine and find out what you qualify for today.
Disclaimer: The information provided in this article is for general educational purposes only and is not financial, legal, or tax advice. Funding terms, qualifications, and product availability may vary and are subject to change without notice. Provide Capital does not guarantee approval, rates, or specific outcomes. For personalized information about your business funding options, contact our team directly.