Buy right. Sell smart. Stay open.
A free restaurant equipment guide for owner-operators on buying commercial kitchen equipment, keeping it up to code, and turning what you don’t use back into cash for your business.
We educate alongside selling
Equipment selection should be informed, not impulsive. We publish guides, interview operators, and share what we learn, so you make smarter decisions.
Learn how it’s done, step by step
How-tos, cleaning and maintenance, troubleshooting, and buying tips from real work in the foodservice equipment industry, explained so anyone in a kitchen can follow along.
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Buying equipment for a commercial kitchen
The cheapest piece of equipment is the one that fits your menu, your space, and your utilities on day one. Start with those three, then decide how to buy.
New
Best for: specialty or custom-size items, and anything you want a full manufacturer warranty on
- Full manufacturer warranty
- Current efficiency and refrigerant standards
- Often eligible for financing and utility rebates
- Highest upfront cost
- Loses value the moment it’s installed
Used
Best for: stainless, shelving, sinks, ranges, fryers, and most refrigeration
- Biggest savings on cash outlay
- Available now, no lead time
- From a good dealer, tested before it hits the floor
- Sold as-is unless you add a warranty package
- Where you buy matters: private sellers don’t test anything
Refurbished
Best for: mixers, ranges, fryers from known brands
- Worn parts replaced before sale
- Seller may offer a short warranty
- Middle ground on price and risk
- Costs more than tested used
- Can mean a wait while parts are replaced
Answer these before you shop
- What does the menu demand?
- Size equipment to your peak hour, not your average. A fryer that can’t recover temperature between baskets costs you food quality and ticket times.
- What utilities do you actually have?
- Check voltage (120, 208, or 240), single-phase or three-phase, gas type (natural or propane), gas line size, and available BTUs. Mismatches are the most expensive surprise in this business.
- Will it fit through the door?
- Measure doorways, hallways, and turns, plus the final footprint with required clearances for airflow and cleaning.
- Does it need to go under a hood?
- Most grease-producing and many heat-producing appliances do. Adding cooking equipment can mean your hood and fire suppression need to be changed too.
Think in total cost, not sticker price
- Installation
- Gas hookups, electrical, plumbing, and refrigeration lines all need licensed trades. Get install quotes before you buy.
- Energy and water
- Refrigeration and dish machines run all day. ENERGY STAR rated units can cut operating costs and may qualify for utility rebates.
- Parts and service
- Stick with brands local techs know. A cheap unit from a brand nobody stocks parts for can sit dead for weeks.
- Downtime
- Ask what happens when it breaks on a Friday night. Who fixes it, how fast, and what does it cost you in lost sales?
Used equipment buying checklist
Pull this up on your phone when you shop. Most headaches after a sale aren’t the equipment. They’re a piece that doesn’t fit the door, the gas line, or the outlet. Check these off before you buy.
What are you looking at?
Start checking items as you go.
You can’t verify model, voltage, gas type, or listing marks. You also can’t order parts.
No testing, no support, and nobody to call after the sale. A dealer tests equipment before it hits the floor and is still there next month.
Doorways, hallways, and the final spot. A unit that will not fit through the door is the most common surprise on delivery day.
Conversions are possible on some units but cost money and need a licensed tech.
Buying equipment that passes code
Your health inspector and fire marshal look at the equipment, not the receipt. Before you buy, look for these marks on the data plate or unit.
Sanitation listing. Shows the equipment is designed to be cleaned properly in a food setting. Health departments commonly expect food-contact equipment to carry NSF or an equivalent sanitation mark.
Safety listing for electrical and gas equipment from a recognized testing lab. Look for the version marked for sanitation too (such as UL EPH or ETL Sanitation).
Grease-producing cooking typically needs a commercial hood and a fire suppression system built to current standards. Moving or adding cooking equipment can require the system to be re-evaluated.
Not a code requirement, but a sign of lower operating cost and a common requirement for utility rebate programs.
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The Health Code Cheat Sheets
Every code that decides whether your equipment passes, from the FDA Food Code to the Missouri and Illinois state codes and 15 cities and counties across the St. Louis region. Printable checklists, plus a city finder that tells you exactly who inspects you.
Get the cheat sheets →Liquidating equipment and putting the money back to work
Restaurant equipment sitting in a back room or storage unit is cash that’s losing value every month. Here’s how to turn it back into working capital for your business.
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Audit what you have
Walk the kitchen, basement, and storage. List every piece you’re not using. For each one decide: keep as backup, move to another location, sell, or scrap.
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Redeploy before you sell
If you run more than one location or have a remodel coming, moving a unit internally usually beats selling it at used prices and buying again at retail.
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Get a dealer quote
Send photos of each unit and its data plate. A dealer can quote a buyout or trade-in credit without you listing anything, taking calls, or dealing with no-shows.
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Pick your selling route
Choose based on how fast you need the money and how much work you’re willing to do. See the comparison below.
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Disconnect safely and plan removal
Gas lines should be disconnected and capped by a licensed professional. Line up who’s moving it, how it gets out the door, and whether you or the buyer pays for rigging.
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Put the money back in the business
Record the sale with your bookkeeper, then send the proceeds where they’ll earn the most (see ideas below).
| Selling route | Speed | Money you keep | Your effort | Good fit when |
|---|---|---|---|---|
| Dealer buyout | ●●●●● | ●●●●● | Low | You need space cleared or cash this week |
| Trade-in credit | ●●●●● | ●●●●● | Low | You’re already buying replacement equipment |
| Consignment | ●●●●● | ●●●●● | Low | You can wait, and don’t want to deal with buyers |
| Auction | ●●●●● | ●●●●● to ●●●●● | Medium | You’re selling a whole kitchen at once |
| Sell direct online | ●●●●● | ●●●●● | High | You have weeks to handle calls, no-shows, and pickups yourself |
| Scrap | ●●●●● | ●●●●● | Medium | It’s dead, obsolete, or costs more to fix than it’s worth |
● Stronger for you ● Weaker for you · Ratings are out of 5 and reflect typical results, not guarantees.
Fix what’s slowing you down
Replace the unit that breaks every month or the cooler that runs up your power bill. Put liquidation money toward your biggest source of downtime first.
Build an equipment reserve
Set proceeds aside for the next emergency repair. A reserve keeps a Friday night compressor failure from becoming a crisis.
Talk to your accountant first
Selling equipment you’ve depreciated can have tax consequences. A quick conversation before the sale helps you plan for it.
Quick answers
The questions owner-operators ask us most.
Can I buy residential equipment to save money?
Generally no. Residential appliances usually lack the sanitation and safety listings health departments expect, can’t handle commercial volume, and may cause problems with inspections and insurance.
Is used refrigeration a good buy?
Yes, when it comes from a dealer that tests it before it hits the floor. Make sure it matches your voltage and your space, keep the condenser coil clean, and ask about add-on warranty options.
My used unit makes some noise. Is that a problem?
Usually not. Commercial compressors, fans, and relays hum, click, and cycle, and a little tink or clink is normal on used equipment. What matters is that it does its job in your kitchen, like holding temperature.
What’s the difference between natural gas and propane equipment?
They use different orifices and settings. Many units can be converted with a kit, but it must be done by a qualified tech. Always confirm which gas a used unit is set up for before you buy.
What equipment holds its resale value best?
Well-known brands in good working condition sell fastest: mixers, ranges, fryers, reach-ins, and quality stainless. Off-brand, obsolete, or non-working units bring far less.
I’m closing my restaurant. Should I sell everything at once?
A dealer buyout of the whole kitchen is the fastest and cleanest option: one visit, one payment, and everything out. Selling piece by piece can bring more per item, but it takes weeks of calls, no-shows, and pickups.
Need the health code rules for your area? Grab The Health Code Cheat Sheets, our free restaurant equipment requirement guides, for St. Louis City, St. Louis County, St. Charles and the Metro East, or start with the FDA Food Code equipment checklist.
This guide is general information to help you ask better questions. Codes and requirements vary by location, so confirm with your local health department, fire marshal, and licensed trades before buying or installing.