Pros and Cons of New Versus Used Commercial Kitchen Equipment

Pros and Cons of New Versus Used Commercial Kitchen Equipment

Restaurants and food service establishments have various options when it comes to purchasing commercial kitchen equipment. In some instances new equipment is the best choice while in other instances buying used restaurant equipment will suit your needs and budget.

PROS OF BUYING NEW COMMERCIAL KITCHEN EQUIPMENT

  • Covered under manufactures warrantee.  If you have a problem with a new piece of commercial kitchen equipment due to defects, most repairs will be covered for a period of time under the manufactures warrantee.
  • No wear and tear.  If the piece of equipment is going to undergo extreme usage and you plan on having it for a long time, you may determine it is best to buy new. Some used or reconditioned kitchen equipment that has already undergone extensive wear may need to be repaired often or replaced quickly, costing you more in the long run.
  • No mysteries about its maintenance or service record. If you purchase a piece of commercial kitchen equipment new, you will know from the start how it is used and can set up a regular maintenance schedule to extend its life.

CONS OF BUYING NEW COMMERCIAL KITCHEN EQUIPMENT

  • Costs more.  In the short term usually buying new equipment is going to be more expensive than used equipment, especially for restaurants just starting out.

PROS OF BUYING RECONDITIONED OR USED COMMERCIAL KITCHEN EQUIPMENT

  • Lower cost upfront.  Buying used restaurant equipment can be easier on the budget than new equipment.
  • Value.  If a piece of used restaurant equipment has been well-maintained or reconditioned with quality parts, chances are it will function well for your establishment for years to come. However, you need to make sure you do a thorough inspection and get as much background the piece of used commercial kitchen equipment before you purchase it.

POTENTIAL CONS OF BUYING USED COMMERCIAL KITCHEN EQUIPMENT

  • Potential wear and tear.  If you buy used restaurant equipment you cannot be sure how much wear and tear there has been on the equipment or how regularly it has been serviced. This means you may have to replace it more quickly than a new piece of equipment so you should factor this in before making a decision.
  • No warrantee.  Some used or reconditioned commercial kitchen equipment may be too old to still be covered under warrantee. If the commercial kitchen equipment is bought “as is” and there is a defect you may be required to pay for parts and labor to get it repaired, which will add to operating costs.
  • Lack of usage or maintenance records. With used restaurant equipment you might not always know its history. Its history can directly impact its durability and longevity. If you buy reconditioned commercial kitchen equipment ask about its usage and service records. Also make sure quality parts were used in any reconditioning or maintenance. Otherwise, you may need to repair or replace the used restaurant equipment sooner than anticipated.

BE A SMART SHOPPER

What’s the bottom line? There is affordable and quality new and used commercial kitchen equipment on the market. Whether you buy new or used depends on your budget, anticipated usage and other factors. Whichever you choose be a smart consumer. Check out both the equipment and the reputation of the company where you plan to purchase it. Among other things it is always good to get references and talk with people that have purchased from the company in the past to make sure they are legitimate and have a history of delivering on their quality, service and price commitments.

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