Develop a repeatable batch
Document ingredient quantities, processing steps, temperatures and yields. Match the batch size to the cooking or mixing equipment you plan to use.
PurePrep • Langley & Greater Victoria, BC
Commercial Kitchen Rental for Food Production & CPG Brands
Develop and produce sauces, packaged foods, snacks and specialty products in a professional commercial kitchen. PurePrep helps emerging food brands access production equipment and workspace without a full facility build-out.
Book a Free Kitchen Tour →Tour the facility, review equipment and discuss membership options.
Built around your production needs
Your kitchen should fit the way your food business operates.
- Space for small-batch production and product development
- Preparation, cooking, packing and cleaning workflows
- Equipment and storage matched to the product
Kitchen equipment & facilities
- Commercial ranges, ovens, mixers and preparation tables
- Walk-in refrigeration and freezer access
- Dry storage and commercial dishwashing facilities
Equipment access and storage allocations depend on location, membership and availability.
How it works for food production & cpg
Move from recipe development to repeatable product batches
A packaged-food business needs a consistent process for ingredient receiving, cooking or mixing, portioning, packaging and storing finished inventory. A commissary kitchen can support early-stage production, but each product has different equipment and regulatory needs.
Produce and package
Plan separate stages for processing, filling or portioning, sealing and labeling. Bring specialized packaging or processing equipment where approved.
Store and distribute
Confirm how much dry, chilled or frozen space is needed for ingredients and finished goods, and how orders will be collected or dispatched.
What to consider before renting
For sauce makers, specialty packaged-food brands, snack companies and early-stage consumer packaged goods producers assessing commercial production space.
Product category
Sauces, beverages, baked snacks and refrigerated foods can have very different processing requirements. Explain the product before assuming the kitchen is suitable.
Regulatory approvals
Food safety, labeling, shelf-life validation and any specialized processing approvals are the producer’s responsibility. Some products may require facilities or equipment beyond a shared kitchen.
Scale and consistency
Estimate units per batch, production frequency and cleaning time. These numbers help determine whether shared or dedicated station access is practical.
Choose a PurePrep kitchen location
Langley, BC
Our 10,000+ sq. ft. commissary kitchen supports food businesses in Langley, Surrey, Abbotsford and the Fraser Valley.
Explore Langley kitchen →Greater Victoria / Langford, BC
Our 5,000+ sq. ft. facility in Langford supports businesses across Victoria, Colwood and Vancouver Island.
Explore Victoria kitchen →Find the right kitchen setup
Bring your product details, process flow, equipment needs and anticipated production volumes. Product-specific licensing, processing and labeling requirements should be checked with the relevant authorities.
Explore flexible kitchen memberships or arrange a tour to discuss your business.
Book a Free Kitchen Tour →Frequently asked questions
Can I make packaged food products at PurePrep?
Many specialty food businesses can use a commissary kitchen, depending on their process, equipment and applicable approvals. Contact us to review your product.
Can I scale production as my business grows?
PurePrep offers multiple membership options. We can discuss production hours, space and equipment needs as your volume changes.
Can I manufacture bottled sauces or beverages?
Possibly, depending on the process, equipment and regulatory approvals. Share your product and required processing conditions for a suitability review.
Can PurePrep certify my product’s shelf life?
No. Product testing, shelf-life validation, labeling and any required approvals remain the producer’s responsibility.