New Vs. Used Equipment

New Equipment Vs. Used Equipment

Saving money is everyone’s priority therefore purchasing used equipment for your restaurant may be an appealing prospect. It is always worth remembering that the after costs of used equipment, such as repairs and call-out fees, may actually mean you end up paying more overall than buying new. There are advantages and disadvantages of both purchasing options so carefully consider which one is right for you.

New Equipment

• Purchasing new equipment gives you the assurance that the product will work as it was designed to.
• All new products will come with a warranty. This means that if your equipment should breakdown within the first 12 months to 5 years, depending on the length of your warranty, you will be covered for the price of the parts needed to repair the item. Always check the details of your warranty as it may include the cover of labour costs as well.
• There will be a longer expected life span of the equipment. Although your pieces of equipment may not last forever they are generally expected to outlive a used piece, especially if they are correctly looked after and maintained.
• Efficiency ratings will be higher with new equipment. Efficiency of items is constantly being bettered and upgraded with every new model, so it is obvious that a piece of newer equipment will work more efficiently than an older one. Better efficiency ratings will lower your energy costs overall.
• Newer models are more aesthetically pleasing. The visual effect will not be a deciding factor for most restaurant kitchens, however, if you have incorporated an open plan layout that will leave your equipment exposed to the public view, the appearance will be essential. Generally, new models will be easier on the eye than older models.

Used Equipment

• As a general rule, you should try not to purchase any used equipment that is more than three years old and has been in regular use. This task may seem like a tall order but the failure of restaurants between the first and the third years is quite high, so there should theoretically be a constant flow of used stock available that is of an acceptable standard.
• When buying used equipment you will be able to afford more than if you were buying new. As this is the case you are generally advised to aim to buy what is considered to be more the ‘top-of-the-range’ brands e.g. Foster, Lincat, Gram. This will ensure more superior build quality and will hopefully extend the life of your purchase.
• Always inspect all equipment to check for any faults or damage. If you locate any leaks or defects that are easily fixed you may save money buying used products, however, be aware that you may have missed a major problem that may be costly to fix.
• Purchase gas in preference to electrically powered equipment. There are, generally speaking, more working parts to potentially go wrong with an electrical item. Although there are working parts in gas products, there will usually be fewer pieces that could potentially fail.
• Steer clear of certain products known to have a high failure rate e.g. deep fat fryers.

Where to Find Used Equipment for Sale

Your first search should be on the internet. You will find many sites dedicated to the sale of second-hand or reconditioned catering equipment. Alternatively, you could find the nearest auction house that specialises in commercial appliances. It is also a good idea to check your local papers for any private sales that may be advertised.

Are There Any Alternatives to Buying New or Used Equipment?

If neither of these options is suitable for your business there are alternative routes to follow. There will usually be dented or scratched equipment available for sale that is brand new. If a buyer has received an order but finds that there are any dents or scratches they will refuse to accept the items and will send them back to the warehouse. Where do these damaged items go then? The manufacturer still needs to make money on the products so may choose to sell them at a discounted price. Items will sometimes be overstocked or discontinued and there may be a bargain to be had under these circumstances. Always keep a watchful eye on any discounted items that become available for any of the above reasons.

Read more tips on Commercial Refrigeration Shopping on a Budget.