Used Restaurant Equipment

Guide to Buying and Selling Used Restaurant Equipment

 

Advantages of Buying Used Restaurant Equipment:

• Cost-efficient: Avoid the premium of brand-new appliances.
• Budget flexibility: Redirect savings towards other business areas like marketing.
• Eco-friendly: Contribute to reducing landfill waste.

 

Disadvantages of Buying Used Restaurant Equipment:

• Limited choices: Fewer models and brands are available locally.
• Varied aesthetics: Risk of mismatched kitchen equipment.
• Time-intensive: Finding specific brands or models might take longer. Well, they might, if you hadn’t already stumbled upon this page.

 

Where to Find Used Equipment: Facebook Marketplace, Craigslist, and Offerup all offer global platforms with great local listings. But, be warned, most equipment purchased through these channels will not come with a parts and labor warranty. NewRestauantEquipment.com sells new equipment nationwide. If you’re in the Phoenix area and looking for used equipment, chances are good that we’ve got what you need.

 

Tips for Selling Used Equipment: Platforms like Facebook, Craigslist, and OfferUp are great ways to sell used restaurant equipment yourself. The only downside is all the no-shows and tire kickers, and if you want a fair price for your equipment, be prepared for it to sit for up to a year. Manufacturer buyback programs can offer cash or credit for used items. Traditional newspaper ads can effectively target the local community. If selling becomes challenging due to the item’s condition, consider repairs or recycling. Ensure proper disposal at dumps if items are unsellable, adhering to local regulations.

 

Pricing Your Used Restaurant Equipment: Research the price of new equivalents and similar used items. Assess the condition of your equipment and set a fair price but remain open to negotiations.

 

The Ultimate Commercial Cooler & Commercial Freezer Buying Guide

Commercial refrigerators have become indispensable, offering benefits such as storing large food quantities and preventing bacterial growth. Their significance is further highlighted by the projected market value of over USD 35 billion by 2024, driven by the rising demand for frozen foods globally.

 

Choosing the Right Commercial Refrigerator

The selection depends on various factors like storage needs, available space, industry type, and design preferences. Here are some popular types:

 

Merchandiser Cooler or Glass Door Refrigerator: Also known as merchandising coolers and merchandising refrigerators. Best for self-serve shopping in places like gas stations and convenience stores. They often have transparent windows for easy product visibility.

 

Walk-in Cooler and Walk-In Freezers: Ideal for businesses needing bulk storage. They are designed for limited daily access and can be installed indoors or outdoors.

 

Refrigerated Display Case: Perfect for showcasing grab-n-go food items, these are commonly found in convenience stores and gas stations.

 

Bar Refrigerators: Kegerators, draft beer dispensers, back bar coolers, and glass chillers would fall into this category. Compact and designed for limited storage, they fit under counters and are suitable for bars and restaurants.

 

Refrigerated Prep Tables: Common in eateries, they combine a workspace with refrigerated storage underneath.

 

Reach-in Commercial Coolers, Refrigerators, and Freezers: The commercial version of standard fridges, designed for frequent daily use. Before purchasing, remember to measure the intended space, accounting for door openings and usage frequency.

 

Commercial Ice Machines, Ice Makers, and Ice Dispensers: These can vary in size considerably depending on how much you need. Some commercial ice machines fit under bar counters, and others span wall to wall in hotels and nursing facilities. The following lists of common ice consumptions should help you determine what size commercial ice machine you need. Ice machines are sold by how many pounds of ice you need in a 24-hour period.

 

Recommended Ice Usage Based on Operation Type

For a more accurate estimate, consider adding a 20% margin of error to the values.

Healthcare and Care Facilities:

• Hospital Patients: 10 lbs per patient
• Nursing Homes: 6 lbs per resident
• Hospital Cafeteria: 1 lb per person

Food and Beverage Establishments:

• Restaurant: 1.5 lbs per guest
• Cocktail Bar: 3 lbs per person
• Beer & Wine Bar: 1 lb per person
• Coffee/Smoothie Bar: 2.5 lbs per person
• Self-Service Cafeterias: 2 to 3 lbs per person
• School Cafeteria: 1 lb per person
• General Catering: 1.5 lbs per person
• Hotel Catering: 1 lb per person
• Extended Events: 2 lbs per person

Hotels and Accommodations:

• Hotel Guest Ice: 5 lbs per room

Workplaces and Offices:

• Office Use: 1.5 lbs per employee

Specialty and Other Uses:

• Specialty Marine: 3.5 lbs per person
• Correctional Facility: 7 lbs per inmate

Retail and Stores:

• Grocery Store: 35 lbs per cubic foot display
• Seafood Deli: 30 lbs per cubic foot display
• Salad Bar: 35 lbs per cubic foot
• Convenience Store, Quick Serve & Drive Through Beverage Service:
  • 5 oz. for a 10 oz. drink
  • 6 oz. for a 12 oz. drink
  • 8 oz. for a 16 oz. drink
  • 10 oz. for a 20 oz. drink
  • 12 oz. for a 24 oz. drink
  • 16 oz. for a 32 oz. drink

Water Glasses for Table Service:

• 4 oz. for a 10 oz. glass
• 6 oz for a 12 oz. glass

 

Trends in Commercial Refrigeration

The industry is evolving towards eco-friendly and economical solutions. Companies are focusing on reducing water and energy consumption and minimizing waste. The future will likely see more zero-emission and energy-conserving units. Additionally, LED-lit bar refrigerators are gaining traction for their convenience and advertising potential.

 

Diverse Refrigeration Solutions

Beyond the standard models, modern commercial refrigeration offers specialized options like sushi counters, deli display cases, milk coolers, wine coolers, medical refrigerators, floral coolers, and more. There’s a refrigerator tailored for every industry and purpose, ensuring optimal product preservation and presentation.

 

Conclusion: Whether you’re setting up or updating a restaurant, the used equipment market can offer significant savings. If you’re looking to offload equipment, various platforms can help you recoup some costs. Always research thoroughly, weighing convenience, time, and expenses in your decisions.