Food Truck Commissary Kitchen
A dependable Arvada production base for Denver-area mobile food businesses.
For food-truck operators
Prep, Store, Load and Park in One Place
A food truck's service window may be visible to customers, but much of the work happens before and after service. Ingredients have to be received, refrigerated, prepped and cooked; the truck must be loaded efficiently; and utensils, cookware and work areas need a reliable cleaning workflow.
Rocky Mountain Commissary provides commercial kitchen space designed around that behind-the-scenes production. The Arvada facility combines hood-equipped cooking areas, cold and dry storage options, loading access and overnight food-truck parking. Members can build a repeatable routine instead of trying to solve production, storage and parking in separate locations.
RMC offers flexible scheduling options ranging from hourly use to longer production arrangements. Your tour is the place to confirm current availability and match the kitchen, storage and parking setup to your truck, menu and service calendar.
Build a Smoother Service-Day Workflow
Use the facility as the operational base behind the truck.
Commercial Production
Prepare components and batches with access to more than 100 feet of Class I hood space, ranges, flat tops, convection ovens, char-broilers, steamers, kettles and tilt skillets.
Storage and Staging
Ask about dry, refrigerated and freezer storage, lockable cabinets and how ingredients or finished components can be staged for your schedule.
Loading and Parking
Plan a consistent load-in and load-out path, and discuss RMC's overnight food-truck parking and member access in relation to your truck dimensions and route.
Equipment for Batch Prep and Cooking
The 12,000-square-foot facility houses 13 kitchens and approximately 2,000 square feet of refrigeration and freezer space. Listed equipment includes:
- 10-, 40- and 60-quart mixers
- 10-, 20- and 80-gallon steam kettles
- 16 convection ovens plus Revent and Baxter ovens
- Ranges, flat tops, char-broilers, steamers and tilt skillets
- Three dishwashers and a dough sheeter
Equipment and storage are shared resources. Confirm the exact station, capacity, access window and sanitation requirements your menu needs before relying on them in a service plan.
A Practical Production Day at RMC
- Receive and organize.Move ingredients from storage to the reserved work area and verify the day's prep list before production begins.
- Prep and cook.Use the confirmed equipment station to prepare menu components in production-sized batches.
- Cool, hold and load.Follow the controls appropriate to your food, organize finished components and load the truck in service order.
- Clean, store and park.Complete the required cleaning workflow, return approved items to storage and use the parking arrangement established with RMC.
Bring These Details to Your Tour
- Truck length, height, power needs and preferred parking arrangement
- Menu and the equipment required for the highest-volume preparation step
- Typical prep days, service times and seasonal schedule
- Refrigerated, frozen, dry and lockable storage needs
- Receiving, delivery and loading frequency
- Current licensing, insurance and commissary-document questions
RMC can show you the physical workflow and discuss facility options. Operators remain responsible for confirming the current rules that apply to their business, vehicle, product and jurisdictions served.
Bring the Truck. Walk the Workflow.
Schedule a tour to check parking fit, loading access, production equipment and storage options in person.
