When setting up a commercial kitchen, one of the first-line purchases to make is
the professional equipment you’ll need to outfit your space. This can include a specialized
HVAC system, powerful ranges and ovens, a commercial dishwasher, and walk-in coolers, freezers, and refrigerators. When these components are bought directly off the factory assembly line, the total cost can quickly add up. On the other hand, sometimes prudent restaurant owners and managers will buy used professional kitchen equipment to save on total costs. However, there are some caveats to buying used commercial kitchen equipment.
If you’re setting up your kitchen and looking for a few quick tips for buying used kitchen equipment, we’ve got you covered. Armed with this information, you’ll feel more confident in selecting and purchasing pre-owned equipment.
1. Look for an ENERGY STAR® designation.
The ENERGY STAR® logo on a piece of used equipment indicates that it meets independently assessed energy use standards. While the initial investment in commercial kitchen equipment can be very large, some restaurant owners forget that there are
continuing energy costs for all major pieces of equipment. With ENERGY STAR® certified equipment, you can significantly reduce those monthly costs.
2. Check to see if the used kitchen equipment is NSF-certified.
The National Sanitation Foundation is an independent review board that rates commercial kitchen manufacturer equipment based on safety and quality assurance. When you’re considering adding secondhand equipment to your commercial kitchen arsenal, an NSF designation is a sign of quality. This can go a long way in reassuring you about the integrity and function of the equipment. Most NSF-certified equipment is from top-of-the-line manufacturers with a long history of performance and service.
3. Consider renting commercial kitchen equipment.
If you want the performance of new commercial kitchen equipment, but you’re working with a limited budget, renting commercial kitchen equipment will allow you to utilize the latest and most innovative features without paying for them upfront. Renting equipment also aligns with the financial model of most restaurants, which uses monthly profit and loss statements to calculate vendor payment and total profit margins. Paying monthly for your equipment may make the most sense, especially if you don’t have a sizable investor-backed account to draw from.
4. Check the service records of any potential equipment.
Not all used commercial kitchen equipment is created equal, and service records can help you determine the history and health of a potential purchase. While service records aren’t always available, it’s a good idea to ask to see this data to help you make a more informed decision. If service records have not been kept, consider asking the seller who they used for their commercial kitchen equipment repair company. A qualified kitchen equipment service company can inspect the unit before you purchase it or give you general advice about which brands, manufacturers, and models would be the strongest investment.
5. Check for parts availability.
What may look to be a good deal could, in fact, be a waste of your money. If equipment is no longer supported by the manufacturer (typically due to age), parts may be difficult—if not impossible—to get, making future repairs a challenge. A call to the manufacturer with the model number can quickly determine if the equipment you are looking to buy is a deal or a dud.
6. Set up a regular maintenance schedule.
Whether you buy new or used, planned maintenance is an excellent way to extend the life of your equipment and address any issues before they spiral out of control. Commercial restaurant equipment needs to be regularly maintained to stand up to spills, temperature fluctuations, and constant use in a busy kitchen. Be sure to schedule ongoing maintenance checks to assess the health of your equipment. When issues are addressed early, and worn-out parts are replaced, you’re more likely to see years of solid performance.
Consult ATECH For Advice Before Buying Commercial Kitchen Equipment
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