The short answer
Before you buy, check that it fits and that the utilities match. Make sure a technician can reach it, parts are easy to get, and it carries the sanitation listing your health department expects. Register the warranty the day it arrives. Be careful with used equipment.
From the people who fix it
1. Will it fit, all the way in? Measure the space, and the doors, halls and turns on the way to it. Leave the clearance the manual calls for on the sides and back.
2. Do the utilities match? Check the gas line size, the voltage, the amps and the plug type. A fryer that needs a bigger circuit than you have isn't a bargain.
3. Can it be serviced where it sits? A technician needs to reach the controls, the condenser and the gas connection. Equipment wedged into a corner turns a one-hour repair into a three-hour one.
4. Can you get parts? Ask the dealer how fast common parts arrive. A brand with parts in stock nearby gets fixed the same day. A rare one can sit for a week waiting on a part.
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5. Does it carry the right listing? Health departments generally expect commercial food equipment to be certified to sanitation standards, such as NSF, and electrical equipment to carry a safety listing, such as UL. Home-grade equipment usually doesn't, and can fail an inspection.
6. What does the warranty cover? Read what it covers, for how long, and what voids it. Many warranties need the unit registered and installed a certain way. Register it the day it arrives, and keep the paperwork where you'll find it.
7. What will it cost to run? Look at the energy rating, including ENERGY STAR models. Ask your utility about rebates on qualified equipment.
Know what you're buying
Used equipment can be a good buy. It can also be someone else's problem. Before you buy used:
- Ask how old it is and why it's being sold.
- Ask for the model and serial number, and look up parts availability.
- Check the gaskets, cords, burners and controls.
- See it running at temperature, if you can.
- Assume there's no warranty unless it's in writing.
If you're unsure, have a technician look at it before you pay.
Fewer surprises
If you run several stores, buying the same models helps. Crews move between stores without relearning. You learn each unit's warning signs once. Your repair company can keep the parts you use most on the truck.
More guides for managers
Free guideGas or electric? Choosing kitchen equipment for a new store
Gas and electric fryers, ovens and griddles cook, cost and break down differently. What to weigh for a new or remodeled store, from the repair side.
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Free guideRepair or replace? Six questions to ask first
Repair or replace a walk-in, fryer or oven? Six questions on age, warranty, repair history, cost, parts and safety to answer first.
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Shopping for equipment? Talk to the people who fix it.
We see what fails and why. Call before you buy, and when something you own is down.
See kitchen equipment repair for what we fix. If something is down now, call (636) 327-8349. For an emergency, a technician is on site within four hours. And it stays fixed. 98% of our calls are completed in one trip.