8 Tips for Buying Used Commercial Kitchen Equipment
1 All commercial kitchen equipment should have a National Sanitation Foundation blue sticker. Only equipment approved by the NSF is suitable to use in a commercial kitchen. Inspectors can levy large fines for restaurants and other businesses that are using non NSF equipment.
2. If you are buying used equipment and you don’t know the seller you could have a certified technician accompany you to inspect it.
3. If the equipment is still in use ask to see it and verify that everything is working before you buy.
4. Ensure that any equipment you are considering buying complies with local codes. These include building, health and fire codes. Your local departments can provide details of what is allowed.
5. Ensure that your building has an adequate electricity supply. This won’t be a problem in newer building but some older premises may not be able to support the demands of modern restaurant equipment.
6. Check the zoning regulations in your city as they vary and can lead to a restaurant not being approved.
7. Don’t let a salesperson pressurise you into buying equipment that is not right for your circumstances. Do you homework first so you know exactly what you need.
8. Keep your kitchen efficient and compact by only installing equipment that you really need. Unneccessary equipment only takes up space and needs cleaning!