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December 22, 2022

Purchasing commercial restaurant equipment online can save you a significant amount of time. Buying online allows you to browse all options from multiple vendors in one place. It can also save you money since you can compare prices and features side by side – ultimately finding the best fit for you.

Your restaurant’s kitchen equipment is a significant investment vital for a smooth running and successful restaurant. Working with the right source can make the difference between this step being an exciting experience bringing you closer to a beautiful kitchen and a stressful ordeal.

To make the right choice for your foodservice operation, you will need to keep a few key factors in mind. We at FSX are here to make the process easier to digest by breaking down all aspects to consider when purchasing commercial restaurant equipment online.

Commercial restaurant kitchen equipment


High-quality foodservice kitchen equipment will reduce downtime, maximize efficiency, and prolong the life of the equipment. While high-quality equipment comes in all shapes and sizes, the following brands and distributors, amongst others, provide the level of quality you should be looking for:

•          Hoshizaki

•          Maxx Cold

•          Maxx Ice

•          Equipex

•          InterMetro

•          Bizerba

•          Eagle Group

•          Lancer Worldwide

•          Thermalite by Everidge

•          Meiko

•          Winholt

•          Alto Shaam

•          Crown Verity

•          Crescor

•          Electrolux

•          Krowne

•          Expresso Soci

•          Eloma

A way to determine the quality of the product is by researching the company’s reputation and customer reviews. Check the website with reputation sources – this may include reading the company’s reviews and customer experiences and checking for a Better Business Bureau rating.

How to determine your restaurant equipment needs

If you’re in the foodservice industry, there’s a lot of equipment that can help make your job easier.

Before you buy, be sure to list everything you will need for your kitchen and restaurant based on the dishes you serve. This way, at least on paper, you’ll know what is required. The benefit of putting your equipment needs on paper is that some items are versatile and used for many things on your menu.

Another idea is to get a printout of your restaurant’s layout so you can visually place each item and get an idea of the overall appearance. So much of what your restaurant kitchen will require in terms of equipment will have to do with the menu, and you’ll likely have a hard time finding someone who knows that menu better than the chef who developed it or will be executing it once the kitchen is up and running. Having a conversation with your chef will give you the chance to write down exactly what product or piece of equipment is required to make each item.

Your Restaurant Equipment Checklist

When buying restaurant equipment, your budget is your number one priority. Acquiring restaurant equipment can be costly, but running an influential restaurant is well worth it. To help you with this process, we have created a list for all needs, from buying to leasing.

– Packaged ice machines

– Air conditioning units

– Dishwashers

– Refrigerators

– Freezers

Organizing your equipment list by which is most valuable will help you decide which pieces you should pay a premium for and which you shouldn’t.

Restaurant food service equipment

Restaurant Equipment Financing

Restaurant equipment financing is a loan that allows you to finance the value of the equipment you need. Traditional loans require cash collateral, whereas the equipment collateralizes restaurant equipment financing, which means that your restaurant has more flexibility in negotiating loan terms and interest rates on your terms rather than a vendor’s.

The minimum time needed for a new business to qualify varies from lender to lender. Still, most will require at least six months of operation before they will consider issuing a loan.

One can negotiate payments that work for them. For example, many commercial kitchens will allow you to pay it back in monthly installments or use a combination of cash and credit.

The tax deductions are beneficial if U.S.-based restaurants want to lease equipment and get special tax breaks under IRS 179. This helps small businesses with the cost of acquiring essential property and equipment like machinery, computers, office furniture, and vehicles, including livestock feeders or refrigeration units.

Buying New, Refurbished or Used Restaurant Commercial Equipment

On the one hand, refurbished or used cooking equipment can save you money. That said, you’ll want to look carefully at the condition of the refurbished and used restaurant equipment you are considering purchasing. Non-electric or non-mechanical pieces, such as prep stations, are typically reasonable to buy used. On the other hand, older electrical kitchen equipment may be expensive to operate and highly likely to break down unless they are certified refurbished. Costly repairs can negate all the savings you made from buying used equipment in the first place. New and refurbished equipment, in general, is likely to have a much longer lifespan than used equipment. The latest equipment will often provide a better warranty as well.

Though the upfront cost of buying new restaurant equipment is higher than purchasing used, many aspects to acquisition do not consider when a chef or personal chef buys. They may also misconstrue the purchasing of used equipment as a way to save money. They will lose any savings they have anticipated because of the high cost of repairs and replacement parts on used restaurant equipment. However, you can save almost 70% of the cost if you buy used equipment. Equipment lasts a long time with little to no repairs needed, making it worth purchasing over time. Always compare new, refurbished, and used prices before deciding whether to make a purchase.

As mentioned, shopping online is an excellent way to seek out the best price. However, it’s vital to make apples-to-apples quality comparisons. A reasonable price and acceptable quality provide the best value. Unless there is a need for the latest models without blemishes, consider websites that offer premium deals.

On the FSX marketplace, you will be able to find highly discounted refurbished, scratch and dent, demo, discontinued, and new equipment from a plethora of upstanding brands and manufacturers.

Commercial Food Equipment Price

Budgeting for new restaurant equipment should involve more than just considering the upfront cost of each piece. Organizing your equipment list by which is essential will help you decide which elements you should pay a premium for and which you shouldn’t. We suggest purchasing the more expensive items for the most used equipment. Some examples are walk-in refrigerators, dishwashers, combi ovens, grills, and freezers, all of which are necessary for every dish you offer.

Commercial Kitchen Power Requirements

Before browsing for any new restaurant equipment, familiarize yourself with your building’s utilities. The power setup in your kitchen will dictate which unit you can install. You will need to meet the correct voltage, phase, and amp requirements for equipment powered electronically. Equipment powered by gas, you will need to determine whether you have natural gas or liquid propane hookups.

Even with smaller pieces of equipment, you want to check that they align with your power sources because otherwise, you may have to run an extension cord across your kitchen work area, which can be very dangerous. Planning the power sources in your layout helps you avoid any trouble once the equipment arrives at your operation. Restaurant equipment listings should clearly state the power requirements of the units. Buying any equipment before checking these critical details is taking a massive risk.

Consider energy-efficient restaurant equipment

The EPA labels and logo signify that this product meets their standards. It helps the environment and saves money for the business owner. Units with extended life can be more cost-effective, especially if they need to last longer than one year. Energy Star-rated appliances may also be eligible for rebates from utility companies, which will help you save even more money in the long run!

Some examples of what items can be energy efficient are:

•          Room Air Conditioner.

•          Refrigerators.

•          Washers and dryers

•          Fryers

•          Oven

•          Griddles

•          Heat Pump Water Heaters.

•          Commercial Dishwashers.

•          Freezers and ice machines

Regulatory foodservice equipment compliance

Running any business means remaining compliant with various codes and regulations enforced to protect the wellbeing of its customers, its staff, and the public. Restaurants are no different and even have the added responsibility of maintaining the safety of the food they serve.

Your commercial kitchen’s processes

The flow of activities in a kitchen will depend on the style of service. The equipment you select for your kitchen must complement those activities. For example, suppose your restaurant often has multiple chefs and staff members in the kitchen; it is essential to keep all equipment out of the walkways to minimize congestion and accidents.

Restaurant Kitchen Style

It is critical to purchase equipment that looks orderly and well maintained. This point is perhaps most applicable to restaurants featuring an open kitchen style. The kitchen operations are visible to the guests in the Front Entrance or throughout the dining area but are still valuable to consider for any foodservice operation.

Happy chef holding carton plates in food truck

The NSF logo is a symbol that assures food safety. The NSF certifies that the equipment used in commercial kitchens is safe for use and free of bacteria, chemicals, and other contaminants. This seal ensures testing the product has been completed for sanitization risks.

Buying NSF-certified equipment can be vital because it’s a sign that the product is tested for sanitation and hygiene risks, which are crucial to food safety and critical when preparing restaurants or catering events.

Your Commercial Kitchen Dimensions

Dimensions for equipment should be on the website you are browsing since you cannot measure the equipment in person. Spec sheets or manuals with complete diagrams of the equipment should also be available for you to view. Some other key considerations include:

•If the model comes with legs, casters, or handles that protrude outwards

•Your doorway’s height and width, as well as the area where you want to put the equipment

•Including any clearance space that you’ll need around the unit for venting and maintenance

•The buyer of used restaurant equipment is also responsible for installation. The cost of installation can be very high, so you will need to evaluate that cost as part of the overall buying decision.

Ease of Maintenance

Proper maintenance ensures the longevity of equipment and improves efficiency. Consider the type of equipment that needs cleaning and how often it needs to happen. New equipment requires less maintenance than older equipment, resulting in fewer bills from your service company. Older kitchen equipment may be challenging to maintain, which leads to expensive downtime for you and your business.

The design of the commercial-grade restaurant equipment will determine the ease of cleaning and maintenance schedule. Ensure not to neglect your kitchen tops, which require more routine care than other areas in a restaurant. Replacement parts are expensive and harder to find for older pieces of equipment that have been used constantly over time, so you mustn’t wait too long before replacing them!

Restaurant Support and Privacy

To ensure the website you are searching on is secure, look for a valid SSL certificate (HTTPS), or check alternative resources. You will want to avoid a few large companies breaching because of a website vulnerability. Reading the company’s customer privacy policies helps ensure that a specific operation is committed to protecting your information.

Another feature to look out for is live customer support. If you need assistance with your purchase, do not hesitate to call or email to get the help you need. You should feel comfortable that customer service will answer your questions and solve your issues. Look for a company that has live, professional customer support so you can get all your questions and concerns answered promptly.

Chef writing restaurant equipment checklist


While most orders ship through a shipping company, such as FedEx, some items that surpass specific size or weight limitations must go through a common carrier. The package carrier will inform you of these limitations during the shipping process. Still, it’s important to note that if a common carrier is shipping your equipment, there may be some additional hurdles for you. For example, if you don’t have a loading dock, you may need a lift gate service so you can lower the item from the truck container to the ground. Another delivery option may have been a “white glove” delivery service. If you choose this delivery method, trained movers will bring your equipment inside your operation and unpack it for you.

Inspect Any Kitchen Equipment when it arrives

When equipment arrives, make sure that it meets the specifications and has not gotten damaged in transit.

The following are some things to look for:

-Has the equipment arrived according to the agreed delivery date? If so, you’ll want to make sure that the equipment is as it should be before signing off on receiving it.

-Did the carrier do an excellent job of packing? Has any of the packaging been torn open, dented, or crushed?

-Are all the items in the shipment accounted for? If not, you’ll want to inspect how they were packed.

If everything looks good and is intact, place an “accepted” sticker on the carrier’s packing list and sign off on receiving. When purchasing new equipment for your restaurant or commercial kitchen, it is vital to check the item before signing a freight bill. This ensures that all pieces are there and in working order. If you notice damage after the freight bill is signed, call the transport agent to file an insurance claim within seven days of arrival.

Your restaurant should keep the packaging materials if any leaks or rust are found upon inspection later. Your staff should not remove the items from the premises; instead, they should remain inside the packaging.

Final Thoughts on Buying Restaurant Commercial Kitchen Equipment

By keeping the above items in mind while looking for commercial restaurant equipment online, you will probably find it to be a seamless experience. Searching online gives you unlimited options, whether you’re looking for large or smaller pieces of equipment.

For all your equipment and appliance needs at a significant discount, be sure to head to

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