Restaurant Equipment

Overview

Restaurants close constantly, and their equipment holds value: refrigeration, ranges, hoods, prep tables, and smallwares. Buyers are other restaurants, food trucks, and caterers who need working gear at a discount.

Stainless steel prep equipment is nearly indestructible and resells reliably; refrigeration is where the risk sits.

Inspection tips

• 1
  Power on all refrigeration and let it run 30 minutes before agreeing to buy.
• 2
  Check gas equipment for NSF labels and intact safety valves.
• 3
  Photograph model and serial plates so you can price against comparable sold listings.

Negotiation advice

• 1
  Bundle the risky refrigeration with the safe stainless to lower blended cost.
• 2
  Offer immediate removal — a closing kitchen values speed above price.
• 3
  Discount your offer for anything missing shelves, racks, or gaskets.

Transportation tips

• 1
  Most units need an appliance dolly, straps, and two people minimum.
• 2
  Keep refrigeration upright during transport and let it settle before powering on.

Storage requirements

• 1
  Store indoors and dry; outdoor storage destroys compressors and gaskets.
• 2
  Leave doors propped open to prevent mold in unpowered coolers.