The six Washburne Culinary Institute Incubator Kitchens are equipped with a Montague eight-range cooktop with an oven, a convection oven and a deep fryer. The arrangement includes shared use of a gas grill, tilt skillets and stock pots, a Hobart mixer, steam kettles, a three-compatrment sink, a Hobart slicer, ice machines, a walk-in cooler and two stainless steel work tables. Rental fees include pest control and trash removal. Clients are expected to have business insurance and appropriate sanitation and shared kitchen licensing.