Buying used commercial kitchen equipment can cut your setup costs significantly — but only if the equipment is actually sound. Here's what we check on every piece before it goes back out for resale.
First, welds and joints. Years of daily use, heavy pots and repeated cleaning can stress welds, especially on prep tables and sinks. We check every seam for cracking or separation before reselling anything.
Second, refrigeration and cooling units on display cabinets and chillers — compressors and seals are the most common failure point, and a unit that doesn't hold temperature is a health risk, not a bargain.
Third, gas connections on ranges and burners — any used cooking equipment gets checked for leaks and proper valve operation before it's resold. Fourth, general corrosion, especially on lower-grade steel that's spent years in a wet environment. And fifth, whether the size actually fits your space — used equipment is only a saving if it fits the kitchen you're putting it into.
If you're looking to buy or sell, bring us photos on WhatsApp and we'll give you an honest read before you commit either way.