Buying used catering equipment or second-hand restaurant equipment can help reduce your initial investment. But the best choice depends on the machine’s actual condition, production capacity, energy use, spare parts, installation and total delivered cost—not the advertised price alone.
This guide helps buyers compare professional refrigerators, ovens, ranges, fryers, dishwashers and food preparation equipment. Makitor lists both new and used machines; check each product’s individual condition and commercial terms before ordering.
Find catering equipment for your business
Compare available machinery, technical details and current prices, or tell us what you need so we can check suitable options.
Types of used restaurant and catering equipment
Commercial refrigeration and freezer equipment
Check actual operating temperatures, door seals, compressor, refrigerant, drainage, cleaning condition and service history. Choose capacity and dimensions according to food volume and the available kitchen space. Compare commercial refrigeration.
Ranges, ovens, griddles and deep fryers
Examine burners or heating elements, thermostats, electrical controls, safety devices, corrosion and cleaning surfaces. Confirm the exact voltage, electrical phases, gas supply or extraction requirements. Qualified professionals must assess the relevant installations. Browse commercial cooking ranges, restaurant and pizza ovens and commercial fryers.
Food preparation machinery
For mixers, slicers, grinders and cutters, review blade condition, guards, bearings, batch capacity, included attachments, motor operation and ease of cleaning. Choose machines by practical throughput and compatibility with your food preparation process. Explore professional preparation equipment.
Commercial dishwashers and glasswashers
Check basket size, wash cycles, heating, pumps, dosing, spray arms, water and drainage connections, leaks and limescale. Ask for an operating demonstration when practical. Compare commercial dishwashers.
Checklist before buying second-hand catering machinery
- Identification: make, model, serial number and equipment rating plate; year when known.
- Condition: recent pictures of the actual unit, inside and outside, including known defects.
- Operation: relevant test of temperatures, heating, controls or cycles performed safely.
- Installation: dimensions, weight, electrical or gas requirements, drainage and ventilation.
- Food hygiene and safety: cleanability, guards, surfaces and applicable documentation.
- Maintenance: service history if available, repairs needed and spare-parts availability.
- Commercial terms: seller identity, what is included, invoicing, warranty if applicable and transport responsibilities.
Do not assume that accessories pictured are included. A video is not necessarily a substitute for a professional inspection where one is required.
New or used commercial catering equipment?
Used equipment can be worthwhile when its condition is verifiable and the final price leaves enough room for service and repairs. New equipment may be preferable when you need a precise configuration, current specifications, suitable after-sales support or predictable installation requirements. Compare capacity, included accessories, delivery and warranty on equivalent terms.
Example of a real used machinery listing
Makitor lists a used food packaging lot comprising a tray sealer, vacuum packing machine and stainless steel worktable. Confirm the equipment’s condition, contents, current price, location and availability before buying.
How to compare the real cost of used catering equipment
Calculate the machine price plus applicable taxes, parts or accessories, dismantling, loading, transport, unloading, installation and any required repairs. Check access routes and delivery dimensions before ordering. Equipment that is inexpensive to purchase may still be uneconomical once maintenance and installation are considered.
Questions to ask before placing an order
- Does this exact machine work, and can it be demonstrated?
- What faults or repairs are known?
- What accessories, tools, manuals and connections are included?
- Who issues the invoice and what warranty or returns conditions apply?
- Who pays for collection, transport, unloading and commissioning?
- What is the full price delivered to my premises?
Frequently asked questions
Where can I buy second-hand restaurant equipment?
Specialist machinery dealers and marketplaces may have used equipment. Check Makitor’s catering catalogue for available options, but verify the condition in each listing because new and used machines appear together.
What should I inspect on a used commercial refrigerator?
Actual operating temperature, compressor, doors, seals, refrigerant, hygiene, energy consumption, maintenance and spare parts.
What if a used machine is cheaper but needs repairs?
Estimate the complete purchase and commissioning cost, including parts, labour, downtime and delivery, then compare it against an equivalent new machine.
Can Makitor help find a specific machine?
Send the type of equipment, required production capacity, space and utilities, approximate budget and destination. We can check the current catalogue and confirm the next steps.
Need professional kitchen machinery?
Browse our available equipment or contact Makitor with the capacity and delivery requirements. Availability and final commercial terms are confirmed for each order.
Request a quote for commercial kitchen or restaurant equipment
Before buying a professional dishwasher, glasswasher, refrigeration system, food-preparation or bakery machine, identify the required hourly capacity, available electricity and water, kitchen footprint, dimensions, hygiene and cleaning requirements, and accessories. For used equipment, verify make, model, maintenance, actual condition and whether an operating test is possible.
Get a model-specific written quotation with the seller, configuration, applicable warranty, transport, unloading and installation costs. A machine’s online listing does not by itself confirm stock or that shipping is included.