Opening or expanding a restaurant is an exciting endeavor, but it also requires significant upfront investment. One of the biggest costs is purchasing all the necessary equipment, from stoves and refrigerators to dishes and silverware. Buying everything brand new can easily run into the tens or even hundreds of thousands of dollars.
For many new restaurateurs, used equipment is an attractive option for cutting costs. Quality pre-owned equipment can deliver tremendous value, allowing you to get commercial-grade gear for a fraction of retail prices. However, there are also potential risks and downsides to going the used route.
This guide will provide tips and advice on how to source, evaluate, and purchase high-quality used restaurant equipment so you can outfit your kitchen on a budget without sacrificing performance or safety.
Benefits of Buying Used Restaurant Equipment
Purchasing used equipment offers several key advantages:
Significant Cost Savings
The most obvious benefit is the lower price point. Used equipment typically sells for 20-60% less than new. On large purchases like ranges, refrigerators, and dishwashers, the savings quickly add up. Even small wares like plates, utensils, and cookware can be bought in bulk for cheap.
Get Commercial-Grade Equipment
Quality used equipment allows you to afford the same professional-level gear found in full-service restaurants. Commercial appliances are designed for reliability, durability, and high performance. Buying used means you can get these workhorse appliances without paying full retail.
Flexible Options
The used market provides much more selection and flexibility compared to buying new equipment. You can often find discontinued models, specialty items, and unique pieces not available through mainstream vendors. Having more options makes it easier to get exactly what you need.
Quickly Source Volume Purchases
Outfitting an entire kitchen requires a lot of equipment. Buying everything new means dealing with multiple vendors and likely delays for special orders and shipping. The used market lets you source large volumes of equipment all in one place so you can fully stock up fast.
Factors to Consider When Buying Used
While used equipment provides value and flexibility, it also comes with some drawbacks and risks to consider:
No Warranty Protection
Unlike new equipment, which comes with at least a one-year manufacturer warranty, used equipment is sold "as-is." There is no protection if something breaks down or doesn't function properly. Repair and maintenance costs are your responsibility.
Potential Wear and Tear
Used appliances have existing wear, tear, and general cosmetic defects from previous use. Functionally, this means lower performance, higher maintenance, and shorter remaining lifespan compared to new.
Sanitation Issues
Previous owners' improper cleaning can leave behind bacterial, chemical, or allergen residue, which poses health hazards if not thoroughly sanitized.
Not Energy Efficient
Newer appliances boast better energy efficiency. Used equipment is typically older models without the latest eco-friendly upgrades, which can raise utility and operating costs.
Can't Test Performance
Compared to electronics and appliances, it's difficult to test a commercial oven or refrigerator thoroughly on the spot. Hidden issues may only present themselves once the equipment is installed and operational in your kitchen.
What to Look for When Choosing Used Equipment
Here are the key factors to evaluate when selecting used restaurant equipment to minimize risks and maximize value:
Reputable Seller
Always buy from a reputable used equipment dealer, not third-party sellers. Dealers have professional inspection, reconditioning, and sanitation processes. They also typically offer short warranties on items.
Equipment Type & Brand
Aim for equipment from an established commercial brand known for quality and reliability, such as Vulcan, Hobart, or True. Stick with standard types and models that are easy to repair and find replacement parts for.
Age of Unit
Try to look for equipment no older than 5-7 years. Newer models have better performance and energy efficiency. As equipment ages, the availability of parts and serviceability decreases.
Condition Evaluation
Carefully inspect items for rust, dents, broken parts, and other signs of excessive wear. Test buttons, knobs, doors, and switches to ensure everything operates smoothly and properly.
Reconditioning & Servicing
Well-maintained equipment shows signs of proper upkeep, such as scrubbed surfaces, new gaskets/seals, and replacement of worn parts. Ask the dealer for details on any reconditioning or maintenance performed.
Cleaning & Sanitation
Equipment should be spotlessly cleaned and sanitized with no buildup, residue, or odors. If not cleaned professionally, you'll want to sanitize thoroughly before use.
Smart Tips for Buying Used Equipment
Follow these tips to get the best deals on quality pre-owned restaurant gear:
Shop Local Auctions & Sales
Check auction companies and classified listings in your area for upcoming restaurant equipment sales. These often allow you to buy equipment directly from a restaurant at big discounts.
Time Purchases Strategically
At certain times of the year, like after holidays or summer, restaurants are more likely to sell off equipment from remodeling or closures, yielding more selection and bargains.
Buy Floor Models
Dealers often sell discounted floor models with some light wear that is "as-new." You can inspect them closely before purchase.
Seek Volume Discounts
Negotiating bulk purchase discounts on multiple pieces saves significantly over buying individually. This is where buying used shines over new.
Ask About Returns/Warranties
Many used dealers offer short 10-30 day warranties on equipment. If issues arise shortly after purchase, returns are possible.
Hire an Independent Inspector
For very large purchases, a qualified technician can provide an objective pre-purchase inspection to identify any problems.
Utilize Financing
Check if your used equipment dealer offers financing options. This allows you to spread out payments over time rather than paying the full amount upfront.
Important Pieces to Buy Used (Or Avoid)
Because of their straightforward operation and low-tech nature, certain equipment types prove very reliable when bought and used:
Best Bets for Used Purchase
Stainless steel work tables
Shelving units
Sinks & plumbing fittings
Cooking equipment like ovens and ranges
Stainless pots, pans, and stockpots
Food prep tools like mixers, slicers, skillets
Dishwashers
Walk-in refrigerators and freezers
Worth Paying More for a New
Ventilation hoods
Anything with complex wiring or electronics: point-of-sale systems, food processors
Precision cooking equipment like sous vide machines or combination ovens
Specialty and imported equipment
Compressor-based refrigeration units
Items to Avoid Buying Used
Smallwares like dishes, glasses, and utensils where cleanliness is paramount
Cutting boards and knives that require close inspection
Old tube-style refrigerators with high-maintenance compressors
Inspecting & Testing Used Equipment
Here is a checklist of things to examine when evaluating a used appliance before purchase:
General Condition
Damage like dents or rust?
Are all parts, knobs, and handles intact?
Legible labels and operating instructions?
Cleaning
Free of grime, grease, buildup, and odors?
Clean behind, underneath, and inside the unit.
Operational Performance
Power on; test all functions and modes
Heat up to set temps; measure temps
Adequate water pressure; drain flows
Doors/lids seal; hinges work
No excessive noise or vibration
Safety Features
Rubber feet and anti-slip mats
Handles in good repair
External controls and emergency shutoffs
Guards around hot surfaces
GFCI plugs; modern wiring
Maintenance & Repairs
New or newer parts/gaskets?
Evidence of glue or sealant to cover the damage?
Availability of user manuals and parts
Energy Efficiency
Double pane doors on fridges and freezers
Door gaskets are clean and pliable
Energy rating label present
Following these guidelines will help ensure you get the right used equipment for your new or expanding restaurant. With some diligence and elbow grease, you can outfit your kitchen with professional gear just as capably as brand-new appliances but at a fraction of the price.
Conclusion
Choosing quality used restaurant equipment is a vital step in setting up or upgrading your restaurant. By prioritizing factors such as condition, brand reputation, and functionality, you can ensure that your kitchen runs efficiently while staying within budget. Texas Restaurant Supply stands out as a reliable source, offering a wide range of inspected and certified used equipment. With their expertise and commitment to quality, you can find the perfect solutions for your culinary needs, helping you create exceptional dining experiences for your customers. Invest wisely, and let Texas Restaurant Supply guide you on your journey to restaurant success.