Anyone using a shared-use commercial kitchen?

If you're past the cottage-food stage or your state doesn't allow home production for what you're selling, a shared-use/commissary kitchen is usually the next step — you rent time in a licensed commercial kitchen instead of building your own. A few things worth asking any shared kitchen before committing: can you bring your own freeze dryer, or do they require using their equipment; what's the hourly/monthly rate; is there dedicated storage between sessions; and does their license cover what you're actually making. Availability varies a lot by region — some areas have several options, others have none nearby. If you've used one (or looked into it and passed), what was your experience?