Buying a full commercial kitchen outright can swallow a start-up budget before the first customer walks in, which is why so many owners begin by searching for second hand commercial kitchen equipment Melbourne suppliers have on the floor. Used gear can cut the entry cost sharply, and some of it will outlast the lease on your premises. It is not a free lunch, though, and the wrong used purchase can cost more than buying new.

This guide gives you the honest pros and cons. It covers what tends to last, what is smarter to buy new, how to inspect a machine, what to ask about testing and warranty, and how to avoid the common traps. It comes from the team at Melbourne Refrigeration & Catering Equipment in Dandenong, who have supplied Victorian hospitality businesses since 1984.

Second Hand Commercial Kitchen Equipment Melbourne: The Honest Case for Buying Used

Used commercial kitchen equipment sits in a different category from a second hand car or a used laptop. Most of it is made from heavy gauge stainless steel and simple mechanical parts designed to run for years in harsh conditions. A well made bench, a solid range or a sturdy mixer can keep working for decades with basic care. That is why the market for 2nd hand commercial kitchen equipment is so active in Melbourne, from café start-ups to established restaurants fitting out a second site.

The case for buying used is mainly about cash flow. A new venue has to pay for fitout, deposits, licences, stock, wages and marketing, often before it earns a cent. Choosing commercial kitchen equipment second hand for part of the line lets you keep money in the bank for those costs. The saving can be large on items that are cheap to keep running and slow to wear out.

The case against is just as real. Used equipment usually has no manufacturer warranty left, its energy use may be higher than a current model, its history can be unclear, and spare parts for older models can be hard to find. A bargain that fails during the first busy weekend is no bargain at all. The honest answer to the question in the title is that it is worth it for the right items, from the right supplier, bought with your eyes open. The rest of this guide shows you how to tell the difference.

What Tends to Be Worth Buying Used

Not every item ages the same way. As a rule, the fewer moving parts, electronics and sealed systems an item has, the safer it is to buy second hand. Here is how the main groups stack up.

Stainless steel benching, sinks and shelving

These are the best used buys by a wide margin. Stainless steel has no moving parts, and a bench that is straight, solid and free of deep damage will serve you as well as a new one. Look for tight welds, a level top, intact undershelves and no heavy rust or pitting. Light scratches are cosmetic and do not affect hygiene as long as the surface can still be cleaned properly. You can browse the range in our online shop to see what suits your layout.

Ovens, ranges, griddles and grills

Cooking equipment is mostly burners, valves, thermostats and steel boxes. It is repairable, and parts for common types are usually available. Used commercial kitchen equipment in this group can be very good value, provided the gas fittings, seals, burners and controls are checked by a licensed person before the item goes into service. Our cooking equipment category shows the kind of kit a working line needs.

Prep equipment and simple appliances

Mixers, food processors, bench-top fryers and similar items with basic motors can be sound second hand buys when they have been tested under load. Check that guards, switches and safety interlocks all work, because a missing guard on a slicer or mixer is a workplace safety problem, not a cosmetic one. Hot holding gear such as bain maries is also a reasonable used buy when the heating elements and controls are in good order. Buyers of second hand kitchen equipment commercial suppliers sell are usually happiest with simple items like these, and commercial kitchen equipment used for years in a busy venue often has plenty of life left when it has been looked after.

If you are weighing up a particular item, our team can tell you straight away whether kitchen equipment commercial used buyers usually regret it or are happy with it, based on forty years of watching how this gear performs.

What Is Smarter to Buy New

Some categories carry risks that a low price does not justify. For these, new equipment, or used equipment that has been properly serviced and has a clear warranty, is usually the better call.

Refrigeration and freezers

A fridge or freezer is built around a sealed system and a compressor, and when that fails the repair can approach the cost of a replacement. You cannot see the condition of a compressor by looking at the cabinet. Older units also tend to use more power and may use refrigerants that are being phased down or are harder to service. The Australian Government’s ozone protection pages explain the rules around refrigerants, and they are worth reading before you buy older cooling gear. For a closer look at how to pick refrigeration, see our guide on how to choose the right commercial refrigeration, or browse the refrigeration range.

Ice machines and soft serve equipment

Machines that make ice or dairy products need to be kept very clean, and their internal parts are hard to inspect. A used unit with an unknown cleaning history can be a hygiene and reliability risk. New machines come with a warranty and a clean start.

Gas appliances with worn fittings

A used gas appliance is only as safe as its hoses, regulators, valves and connections. If a supplier cannot show you that these have been checked or replaced, treat the appliance as a project, not a bargain. The Energy Safe Victoria website sets out the rules for gas installations and appliances in this state, and a licensed gasfitter should sign off any used gas equipment before it is used.

Anything that needs to meet current efficiency or safety standards

Equipment bought new carries current compliance and a full warranty. If running cost matters to you, the national energy rating labelling scheme helps you compare what a new model might save over several years. You can see current stock in our new equipment range.

The Real Savings and the Hidden Costs

The sticker price is only part of the story. The first saving is obvious: a used item usually costs noticeably less than the same type of item new. The second saving is less obvious. If you spread your budget across the whole fitout, buying some items used leaves room to buy the critical ones, such as refrigeration, new and covered by warranty.

Hidden costs are where second hand purchases go wrong. Delivery and installation cost the same whether the unit is new or old. Gas and electrical checks may be needed before the item goes into service. Parts for discontinued models can take weeks to arrive, and every day without a key machine is lost trade. Older equipment can also use more energy, which adds to your bills month after month. Add up the lot before you decide, and compare the total, not the ticket price.

Prices on the MRCE site include GST, so check whether a seller is quoting with or without GST when you compare totals. A quote that looks cheaper may simply leave the tax off.

How to Inspect Used Equipment Before You Buy

Never buy a major used item sight unseen if you can avoid it. A short inspection can reveal most problems. Start with the obvious: look for rust, cracks, dents, leaks and damaged seals. Run your hand along welds and edges, and check that doors close properly and hinges are tight.

Then ask to see it running. Listen for unusual noises from motors, fans and compressors. Check that burners light evenly, that thermostats respond and that controls do what they claim. For anything that heats or cools, watch it reach temperature and hold it for a reasonable time. A unit that cannot do its basic job in front of you will not do it better once it is in your kitchen.

Finally, ask about its history. Where did it come from? How old is it? Was it serviced? What has been replaced? A seller who is proud of their stock will answer these questions easily. If answers are vague, treat that as information. Take photos, note serial numbers and keep copies of the quote and invoice, because they matter if something goes wrong later.

Testing, Refurbishment and Warranty: What to Ask

Two used items that look identical can be very different underneath. One may have been cleaned, tested and repaired, while the other may have been pulled out of a closed venue and sold as found. That is why the questions below matter more than the price.

Ask how the item was tested, and by whom. Ask what was cleaned, repaired or replaced. Ask whether gas and electrical items have been checked by a licensed tradesperson. Ask what warranty applies, how long it lasts, what it covers and who handles a claim. Get the answers in writing, along with the item description and serial number.

Warranty terms on used items vary by item and by supplier, so we do not publish a single promise here. Our team can confirm the testing, preparation and warranty that apply to a particular piece before you commit, and we are happy to put it on your quote. If a supplier will not tell you, that is a good reason to walk away.

Gas, Electrical and Workplace Safety

Safety is the part of used equipment that cannot be negotiated. Gas appliances need to be installed and checked by licensed people, and electrical items need to be in safe working order. Ask for evidence of checks, and arrange your own if there is any doubt. The Energy Safe Victoria website is a good starting point for gas and electrical safety rules in Victoria.

Workplace safety matters too. Guards, emergency stops and interlocks exist to protect your staff, and a used machine with a bypassed or missing safety feature should be repaired or rejected. The WorkSafe Victoria website offers practical guidance on safe workplaces, including plant and machinery. If an inspector walks into your kitchen, you want every piece of equipment to pass without a second look.

Mixing New and Used in One Kitchen

Most successful venues do not go all new or all used. They put their money where reliability matters most and save where it is safe to do so. A typical split might be new refrigeration and ice, a new or serviced cooking line, and used stainless benching, shelving and sinks. This approach keeps the critical cold chain covered by warranty and still delivers a sizeable saving on the rest.

Plan the whole kitchen first, then decide which items go in which column. Our commercial kitchen setup checklist helps you think about cooking, refrigeration, ventilation and services together, so you do not buy a bargain that does not fit the room.

Choosing the Right Supplier

Where you buy matters as much as what you buy. A good supplier explains the options, shows you the item working, tells you plainly what has been done to it and stands behind it afterwards. Look at the whole service, not only the price: how long they have traded, whether they have a showroom, and who you call when something goes wrong.

If you want to understand more about the used market, read our guide to buying used commercial kitchen equipment in Melbourne. For small wares and the rest of the kit, see our commercial kitchen supplies page. Whether you are looking for used commercial kitchen equipment Melbourne operators trust or a new fitout, we are glad to help, even if you finish the purchase elsewhere. You will also find 2nd hand commercial kitchen equipment Melbourne buyers ask about on our showroom floor in Dandenong.

Forty Years of Hospitality Expertise, Since 1984

Since 1984 we have supplied the hospitality industry with professional advice, reliable equipment and excellent customer service. We have a wealth of experience in all types of projects ranging from international hotels to large and small pubs through to suburban restaurants and takeaway outlets. All our staff are equipped with the knowledge, expertise and creativity to add value to your project.

Helping owners decide what to buy used and what to buy new is something we do every week. Read more about who we are on our about page.

When you would like advice on what to buy used and what to buy new for your kitchen, get in touch with our team. It is free, there is no obligation, and there is no pressure.

Frequently Asked Questions (FAQs)