7 Things to Look for When Buying Used Restaurant Equipment

Purchasing used restaurant equipment can be an excellent way for food service businesses to save money on major purchases. While buying pre-owned appliances, furniture, and tools certainly comes with some risks, there are steps you can take to ensure you end up with quality equipment that will serve your business well.

Here are 7 key factors to evaluate when buying used restaurant equipment:

1. Reputable Seller

The first and arguably most important consideration when buying used restaurant equipment is ensuring you purchase from a reputable seller. There are a few options for sourcing pre-owned items:

Directly from other restaurants - Sometimes, restaurants that are upgrading equipment or going out of business will sell their used assets. Purchasing this way allows you to inspect items personally and test functionality. Be sure to ask about any manuals, warranty details, maintenance records, etc., that could come with the equipment.

Restaurant equipment dealers - Many dealers have showrooms full of refurbished equipment in addition to new inventory. Buying from an established dealer generally means you get equipment that has been thoroughly inspected, tested, and cleaned. Ask about return policies and warranty coverage.

Online auction sites - Sites like eBay and commercial auction houses can offer major discounts on used equipment, but they also come with more significant risks. Be sure to vet sellers thoroughly, read reviews, and try to inspect items before bidding, if possible.

No matter where you source used restaurant equipment, choose sellers with proven track records and solid reputations. Research upfront can help avoid expensive mistakes down the road.

2. Equipment History

Prior to purchasing any piece of used restaurant equipment, try to learn about its history. The more details you can get on factors like:

• Original purchase date

• Length of use

• Where it was used

• Frequency of use

• Any damage or repairs

This info allows you to gauge the true condition, lifespan, and value of the equipment. When buying from individuals and smaller dealers, equipment history may not always be available. But always ask questions and dig for any insights you can get.

For bigger sellers like auction houses and dealers, equipment history and condition reports should be standard. At a minimum, you want to know the approximate age, usage levels, and any repairs or replacements done.

3. Functionality

Before you commit to buying any used appliance or piece of restaurant equipment, inspect it thoroughly and test its functionality. Look for:

• Dents, dings, rust, and other signs of damage

• Missing or loose parts

• Strange noises, vibrations, leaks, etc., when powered on

• Ability to successfully complete tasks it's designed for (heating, cooling, cooking, cleaning, etc.)

• Ease of use - well-labeled controls, readable displays, etc.

If possible, see the equipment operating in person. Or request videos of it powered on from the seller. Buying equipment sight unseen is extremely risky. Even if, cosmetically, an item looks fine, underlying issues can prevent it from working right.

Pro tip: For ovens, stoves, refrigerators, and other equipment with motors - ask the seller to start it from cold. Equipment that has been stored powered on may work initially but fail shortly after.

4. Warranty Coverage

One major benefit of buying from reputable used equipment dealers is that many items come with some warranty period. Typically, it takes 30-90 days for labor and 6 months to a year for parts. This protects you from equipment failures shortly after purchase.

Ask sellers what warranty coverage comes standard, if any. And inquire about purchasing extended warranties for added peace of mind. For older or heavily used items, the extra cost of an extended warranty can be well worth it.

Also, verify whether any original manufacturer warranties are transferred over to you as the new equipment owner. Know that some warranty coverage is voided when ownership changes.

5. Energy Efficiency

For appliances like ovens, refrigerators, dishwashers, etc., look for units that are ENERGY STAR certified or otherwise highly energy efficient. While less efficient equipment may have lower upfront costs, you'll pay for it over time through higher electric and gas bills.

Check specification sheets for:

• Estimated yearly energy consumption/cost

• EER (Energy Efficiency Rating)

• Annual fuel utilization efficiency rating

Newer equipment also tends to use greener refrigerants and have better insulation. So don't assume older equipment is cheaper in the long term, even if the initial purchase price is lower. Crunching the lifetime operating costs is important.

6. Maintenance & Repairs

Consider how easy it will be to maintain and service any used equipment you buy for your restaurant. Factors to look at:

• Availability of parts - Older or discontinued equipment may have scarce replacement parts. This can lead to costly repairs or complete replacement sooner than expected.

• Ease of cleaning - Equipment with lots of nooks and crannies that are hard to sanitize presents food safety risks. Smooth, sealed surfaces are ideal.

• Self-serviceable design - Some equipment is built for easy do-it-yourself repairs, maintenance, and cleaning. Others require hiring costly professional service technicians for any work needed.

• Manuals & Instructions - Are manuals for proper use, cleaning, and repairs available? Lack of documentation creates unnecessary hassles.

Ask sellers to include manuals, service records, and warranty details for major used purchases. Knowing maintenance history and having instructions for self-servicing can prevent headaches.

7. Restaurant Compatibility

Finally, ensure any used restaurant equipment you purchase is truly right for YOUR business. Common compatibility issues include:

• Available space - Make sure ovens, fridges, etc., physically fit in your kitchen layout. Measure doorways and aisles as well.

• Capacity - If equipment is too large or small for your throughput needs, you lose efficiency. Know your peak volumes.

• Utility requirements - Gas vs electric, required voltage, circuit capacity, water pressure, ventilation needs, and other specs should match your utilities.

• Health department regulations - Ensure used equipment you buy meets or exceeds all health & safety codes. Commercial restaurant equipment standards can vary by state and municipality.

Don't assume that just because a piece of equipment is high quality, it will suit YOUR specific needs. Evaluate your kitchen layout, menu, volumes, and regulatory environment before purchasing used items.

Conclusion

Finding high-quality used restaurant equipment takes a bit more effort than just buying brand-new appliances. But the cost savings are enormous, often 50% off retail prices or more. Just be sure to vet sellers thoroughly, test functionality on-site, and get as much history as possible on any significant equipment purchases. A small investment of time upfront can help score your commercial-grade equipment at bargain prices.