Equipping a restaurant kitchen from scratch costs somewhere between $75,000 and $300,000. That range is massive, and where you land depends almost entirely on whether you buy new, used, or some combination of both.
The good news is that buying restaurant equipment is one of the few areas where you have real leverage over your startup costs. Restaurants close every day, and their equipment has to go somewhere. If you know what to look for and what to avoid, you can outfit a kitchen for a fraction of the retail price.
This guide breaks down when to buy new, when to buy used, which brands are worth hunting for, and which purchases will cost you more in the long run than they save upfront.
Buying New Equipment — When It Makes Sense
New equipment comes with warranties, manufacturer support, and the peace of mind that nothing is about to break during your first week of service. For certain categories, that peace of mind is worth every dollar.
Refrigeration is the obvious one. A new commercial reach-in refrigerator runs $2,000-$6,000 depending on size and brand. That sounds like a lot until you consider that a compressor failure on a used unit can cost $1,200 to repair, plus whatever food you lose while it is down.
Warewashing is another category where new often wins. Commercial dishwashers take a beating, and a used one with worn seals or a failing booster heater creates health code problems you do not want. A new undercounter dishwasher costs $3,000-$5,000, and you will get a solid five to ten years out of it before any major service.
If you are buying equipment that touches gas lines, new gives you current safety certifications and code compliance out of the box. Used gas equipment can work fine, but you will want a certified technician to inspect it before installation, which adds cost and time.
Buying Used Equipment — Where the Savings Are
Used commercial kitchen equipment is one of the best deals in the restaurant industry. A new commercial range runs $3,000-$15,000. A used one in good condition goes for $800-$4,000. That is the kind of gap that changes your opening budget dramatically.
Restaurant auctions and liquidation sales are where the real value lives. When a restaurant closes, everything has to go fast. Landlords want the space cleared, and auction companies want to move inventory. You can pick up a $10,000 convection oven for $2,500 at the right auction.
Heavy stainless steel equipment holds its value in terms of function but depreciates fast in terms of price. Prep tables, shelving, hood systems, and sinks are practically indestructible. A stainless steel prep table that costs $800 new might sell for $150 used, and it will work exactly the same for the next twenty years.
Smallwares depreciate the fastest. Sheet pans, hotel pans, bus tubs, and similar items are often sold in bulk lots at auction for pennies on the dollar. Stock up on these whenever you find them cheap.
When a restaurant near you closes its doors, that is often the best time to buy. You can negotiate directly with the owner, skip auction fees, and sometimes get entire kitchen lines at a steep discount.
What to Always Buy New
Some equipment categories are not worth the risk of buying used, no matter how good the price looks.
Anything with a compressor should be bought new or certified refurbished with a warranty. That includes refrigerators, freezers, and ice machines. Compressors are expensive to replace, and there is no reliable way to assess remaining lifespan by looking at one. A used ice machine for $500 sounds great until the compressor dies three months later and the repair quote comes in at $900.
Ice machines deserve special attention. They are maintenance-intensive even when new, and a used one with scale buildup or mold issues in the lines is a headache you will regret. A new Manitowoc or Hoshizaki undercounter ice machine runs $2,000-$4,000, and that is money well spent.
Food-contact equipment with complex internal surfaces, like soft-serve machines or slushie dispensers, should be new. You cannot fully inspect or sanitize the internal components of a used one, and the health department will not be sympathetic if something goes wrong.
POS systems are another new-only category. Technology moves fast, and a used POS system is often running outdated software on hardware that is no longer supported. The cost difference between new and used POS is usually small enough that buying used is not worth the compatibility headaches.
What to Look for in Used Equipment
Brand matters more in used equipment than almost anywhere else. Certain manufacturers build machines that last decades, and their used equipment is often better than another brand's new offering.
Hobart is the gold standard for mixers and food processors. A Hobart H600 60-quart mixer costs $12,000-$15,000 new. You can find used ones for $3,000-$5,000, and they will run for another thirty years with basic maintenance. People buy these things, recondition them, and use them daily in high-volume bakeries without a second thought. The gearbox on a Hobart mixer is essentially bulletproof.
True is the name to look for in refrigeration if you are considering used. Their reach-ins and prep tables are built heavier than most competitors, and parts are widely available. A used True two-door reach-in for $1,200 is a solid buy if the compressor sounds clean.
Vulcan makes ranges and ovens that hold up well over time. Their heavy-gauge steel construction means the body will outlast most of the internal components, and those components are straightforward to replace.
Rational combi ovens are another brand worth seeking out used. A new Rational runs $15,000-$25,000. Used units in good condition show up at auction for $5,000-$10,000. These are sophisticated machines, so make sure the digital controls and steam generator are functioning before you buy.
When inspecting any used equipment, here is what to check. Look at the frame for rust. Surface rust on stainless panels is cosmetic and fine. Rust on the structural frame, especially around welds, means the equipment is deteriorating in ways that will get worse. Listen to compressors and motors. They should run smoothly without knocking, grinding, or cycling on and off rapidly. Check for missing parts, especially knobs, grates, racks, and handles. Replacement parts for commercial equipment are expensive, and a missing rack for an oven that is no longer manufactured could cost more than the oven itself.
Where to Find Used Restaurant Equipment
Restaurant auctions are the most consistent source of quality used equipment. Companies like BidOnEquipment, RestaurantEquipment.bid, and local auction houses run sales weekly. Sign up for alerts in your area and be ready to move fast when good lots come up.
Used equipment dealers are another option, and the good ones test and refurbish equipment before selling it. You will pay more than auction prices, but you often get a short warranty, typically 30 to 90 days. That warranty has real value on items like ovens and fryers.
Restaurant closings are the most underrated source. If you hear about a restaurant shutting down, reach out to the owner directly. Many would rather sell equipment privately than deal with an auction company taking a cut. You might get a full kitchen line for the price of hauling it away.
Online marketplaces like Facebook Marketplace and Craigslist have commercial equipment listed regularly. The quality varies wildly, so inspect everything in person before buying. These platforms are best for picking up individual items like prep tables or shelving rather than major appliances.
Dealer showroom floor models and scratch-and-dent sales are a middle ground between new and used. You get essentially new equipment at 20-40% off because the box was opened or there is a cosmetic scuff on the side panel. Ask dealers directly about floor models even if they do not advertise them.
Equipment to Avoid
Cheap no-name brands are the most expensive mistake in restaurant equipment. A $400 range from an unknown manufacturer will not survive six months of commercial use. The burners warp, the oven door stops sealing, and parts are impossible to source. You end up buying twice.
Anything without a spec sheet or model number is a pass. If you cannot look up the equipment's specifications, you cannot verify its capacity, power requirements, or find replacement parts. Walk away.
Residential equipment in a commercial kitchen is a code violation in most jurisdictions and a practical disaster everywhere. A home refrigerator is not designed to be opened 200 times a day. A residential range cannot maintain temperature under the demands of service. Do not try to save money this way. It will not work.
Heavily modified equipment is risky. If someone has rewired a machine, added custom brackets, or bypassed safety features, you are inheriting their shortcuts. Unless you know exactly what was changed and why, skip it.
Used conveyor ovens and pizza ovens from high-volume operations should be inspected very carefully. These machines run twelve or more hours a day in some restaurants, and the wear on heating elements and conveyor belts can be severe. A conveyor oven that looks fine externally might need $2,000 in element replacements to actually hold temperature.
Budgeting for Your Kitchen
Equipment is one of the largest line items in any restaurant opening budget, but it is far from the only one. Menu printing adds up when you are running a full-service restaurant, and every dollar you save on equipment is a dollar available for the hundred other things you need.
Your equipment choices also affect your restaurant's long-term valuation. Well-maintained, name-brand equipment adds real value if you ever sell the business. A kitchen full of cheap equipment that needs replacing is a liability that buyers will factor into their offer.
While you are setting up your kitchen, there is no reason your menu setup needs to cost anything at all. Bitesized lets you create a digital menu for free, so that is one less line item on your opening budget.
Getting Started
The best approach for most new restaurant owners is a mix. Buy refrigeration, ice machines, and warewashing new. Buy ranges, ovens, mixers, prep tables, and smallwares used from reputable sources. Set aside 10-15% of your equipment budget for repairs and parts on used items, and you will still come out well ahead of buying everything at retail.
Start watching auctions in your area now, even if you are months away from opening. It takes time to learn what fair prices look like and to spot the deals worth jumping on. When you see a Hobart mixer or a Rational combi oven at the right price, you will be ready.
Buying restaurant equipment is one of the few parts of opening a restaurant where patience directly translates to savings. Take your time, inspect everything, and do not let a low price override your judgment on quality.
While you are getting your kitchen sorted, get your menu ready too. It is free to start and one less thing to worry about on opening day.