New or Used Commercial Kitchen Equipment: What to Check

Technician inspecting the interior and door seal of a commercial oven

Illustrative editorial image; it does not represent a specific model or confirm stock.

A neutral inspection checklist for comparing new and used equipment without assuming that any particular used unit is available.

Identify the exact unit and its history

For used equipment, record the manufacturer, model and serial details, age if documented, service history and reason for sale. Confirm that the identity plate is present and readable.

Inspect condition and operating evidence

Look for corrosion, damaged seals, uneven doors, missing parts, leaks, unusual noise or signs of unauthorised repair. Ask for a safe demonstration under load and have a qualified technician inspect the unit where appropriate.

Compare total project cost and support

Include transport, placement, connections, commissioning, repairs and parts access in the comparison. Check whether manuals and service support are available. Six Sigma’s current used-equipment availability is not confirmed; enquire before treating any used item as an offer.

Related pages

Commercial Ovens →

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