Used & Refurbished Commercial Catering Equipment: UK Guide

Buying used or refurbished commercial catering equipment can be one of the most effective ways to equip a professional kitchen without paying the full cost of buying everything new.

But there is a significant difference between buying a second-hand machine of unknown condition and buying commercial equipment that has been properly identified, inspected, serviced and tested.

Whether you are opening a restaurant, replacing a failed fridge, expanding a bakery or fitting out an entire commercial kitchen, the same principle applies: buy the right equipment in the right condition for the job it needs to do.

This guide explains what used and refurbished catering equipment means, which types of commercial kitchen equipment can make particularly good used purchases, what to check before buying and how to reduce the risk of expensive mistakes.

Used, second hand, reconditioned and refurbished: what is the difference?

The terms used to describe pre-owned commercial catering equipment are often used interchangeably, but they do not necessarily mean the same thing.

Second-hand catering equipment

Second-hand simply means that the equipment has had a previous owner.

It tells you very little about its present condition.

A second-hand commercial oven could have been professionally maintained throughout its life, or it could have been removed from a kitchen after years of neglect. The description alone does not tell you which.

Used catering equipment

Used commercial catering equipment has previously been operated in a business.

Again, this describes its history rather than the preparation completed before resale.

A used machine may be:

• Untested

• Tested and working

• Cleaned

• Serviced

• Repaired

• Refurbished

That is why buyers should look beyond the word "used" and ask what has actually been done.

Tested catering equipment

Tested equipment should have undergone a relevant functional check.

The important question is what was tested?

Switching a commercial fridge on and seeing the controller illuminate is not the same as confirming that it pulls down and maintains temperature.

Likewise, powering up a dishwasher is not the same as running complete wash and rinse cycles.

A meaningful test should reflect the machine's actual purpose.

Serviced catering equipment

Serviced normally means maintenance or repair work has been carried out.

That could include replacing faulty parts, adjusting components, descaling, cleaning condensers or dealing with problems identified during inspection.

The extent of the service can vary considerably, so it is reasonable to ask what work was completed.

Refurbished commercial catering equipment

Refurbished equipment should have undergone a more thorough preparation process before resale.

There is no single phrase that guarantees exactly the same process from every supplier, so the important thing is evidence.

Ask:

• Has the equipment been inspected?

• Has it been cleaned?

• Has it been functionally tested?

• Have identified faults been repaired?

• Have worn or defective parts been replaced where required?

• What condition is it being sold in?

• What after-sales support applies?

The word refurbished is useful only when the seller can explain what refurbishment means in practice.

Is used commercial catering equipment worth buying?

In many commercial kitchens, yes.

Professional catering equipment is built for commercial workloads, and good-quality machines from established manufacturers can remain useful long after their first installation.

Buying used or refurbished can allow a business to put its budget into the equipment that matters most rather than spending heavily simply because every appliance is new.

Potential advantages include:

• Lower initial equipment costs

• Access to higher-specification commercial brands within budget

• Greater flexibility when fitting out a new kitchen

• Availability of equipment that may otherwise have long new-order lead times

• Reduced depreciation compared with buying new

• Reuse of existing commercial machinery rather than premature disposal

There are also considerations.

Used equipment may show cosmetic wear. Older models may consume more energy than newer equivalents. Parts availability can vary. Some machines may have worked significantly harder than others of the same age.

The aim is therefore not to buy used equipment simply because it is cheaper.

The aim is to identify good-value equipment with a condition, specification and remaining useful life that make sense for the business.

Which commercial catering equipment is good to buy used?

Almost every major category of commercial kitchen equipment can be available used or refurbished, but the checks required differ according to the machine.

Used commercial ovens

Commercial ovens are among the most valuable pieces of equipment in many kitchens, making the used market particularly relevant.

Depending on the business, this may include:

• Combi ovens

• Convection ovens

• Bakery ovens

• Deck ovens

• Pizza ovens

• Range ovens

• High-speed ovens

Established commercial brands such as Rational, Unox, MONO, Lincat, Falcon and Blue Seal are widely used across UK professional kitchens.

A used commercial oven can represent strong value, particularly when the alternative is purchasing a high-specification new machine whose additional cost or features may not be necessary for the operation.

However, ovens should be properly assessed.

Check:

• Exact manufacturer and model

• Electrical or gas requirements

• Heating performance

• Fans

• Door seals

• Controls

• Steam generation where applicable

• Water and drainage requirements

• Cleaning systems

• Condition of racks and trays

• Availability of replacement parts

With a combi oven, simply confirming that it heats is not enough. Steam, fans, controls, drainage and programmed functions can all affect operation.

Used commercial refrigeration

Commercial refrigeration can also be well suited to buying used or refurbished, provided its temperature performance and mechanical condition have been properly assessed.

Herits stocks refrigeration across a wide range of formats, including:

• Upright fridges

• Undercounter fridges

• Bench fridges

• Prep counters

• Display fridges

• Bottle coolers

• Upright freezers

• Undercounter freezers

• Chest freezers

• Display freezers

• Blast chillers

• Blast freezers

• Ice makers

Key checks include:

• Temperature pull-down

• Temperature stability

• Door seals

• Hinges and catches

• Compressor operation

• Fans

• Condenser condition

• Controllers

• Shelves and internal fittings

• Refrigerant

• Drainage

• General cabinet condition

An important distinction is the difference between a fridge that switches on and one that has been allowed to run and demonstrate correct refrigeration performance.

Used commercial dishwashers and glasswashers

Warewashing equipment works hard, often completing hundreds of cycles in demanding environments.

That does not mean used dishwashers should be avoided. It means their condition should be assessed according to the job they perform.

Commercial warewashing includes:

• Undercounter dishwashers

• Glasswashers

• Pass-through dishwashers

• Potwashers

• Utensil washers

Brands commonly encountered in professional kitchens include Hobart, Classeq, Winterhalter and Maidaid.

Important checks include:

• Wash cycle operation

• Rinse cycle operation

• Wash and rinse temperatures

• Pumps

• Heating elements

• Door or hood operation

• Drainage

• Chemical dosing

• Limescale

• Water softening requirements

• Basket condition

• Electrical supply

Water quality is particularly important. Heavy scale can affect heating elements, boilers, pumps and internal components.

A properly prepared used dishwasher can be a sensible purchase. An unknown machine removed from a hard-water site without testing represents a very different level of risk.

Used commercial cooking equipment

Not every kitchen needs complex electronics.

Traditional heavy-duty cooking equipment can often make very practical used purchases.

This category includes:

• Fryers

• Griddles

• Chargrills

• Grills

• Hobs

• Ranges

• Steam cookers

• Commercial microwaves

The exact inspection depends on the appliance.

For a fryer, thermostats, heating elements or burners, tanks, drain valves and safety controls all matter.

For a griddle, check heat distribution and plate condition.

For gas equipment, establish the gas type and ensure installation and commissioning are handled correctly by a suitably qualified professional.

For electric equipment, confirm voltage, phase, current and connection requirements before purchase.

Used commercial food preparation equipment

Commercial food preparation machinery can range from relatively simple equipment to substantial production machines.

Herits categories include:

• Dough mixers

• Food processors

• Chippers

• Vacuum pack machines

The broader used market can also include planetary mixers, slicers, mincers and specialist production equipment.

Checks should reflect the moving parts and workload.

Look at:

• Motors

• Bearings

• Belts

• Gears

• Guards

• Safety switches

• Controls

• Bowls and attachments

• Seals

• Blades where applicable

• Vacuum pumps where applicable

• Electrical requirements

Missing attachments can significantly affect value, especially on mixers and food processors.

Always establish exactly what is included.

Used industrial food machinery

For bakeries, food manufacturers, butchers and larger production businesses, the equipment may extend beyond conventional catering appliances.

Industrial food machinery can include:

• Heavy-duty mixers

• Slicers

• Vacuum packing equipment

• Bakery machinery

• Processing machinery

• Specialist production equipment

At this level, model identification becomes particularly important.

Two machines that look similar externally can have substantially different capacities, electrical requirements and intended workloads.

Parts availability, technical documentation and access to engineers familiar with the equipment should be considered before purchasing.

Used stainless-steel catering equipment

Stainless-steel kitchen furniture is often one of the easiest areas in which to consider buying used.

Examples include:

• Preparation tables

• Worktops

• Sinks

• Dishwasher tables

• Shelving

• Wall cupboards

• Gantries

• Storage units

There may be very little mechanical risk compared with powered equipment.

Instead, check:

• Dimensions

• Structural condition

• Welds

• Legs

• Feet or castors

• Undershelves

• Sink bowls

• Taps

• Drain fittings

• Corrosion

• Heavy dents

• Whether the unit fits the intended position

The biggest mistake with stainless furniture is often simply buying the wrong size.

Measure both the installation position and the delivery route.

What should you check before buying used commercial catering equipment?

A good used-equipment purchase starts before money changes hands.

The following checks apply across almost every category.

1. Confirm the exact manufacturer and model

Do not identify commercial equipment solely from its appearance.

Find the manufacturer data plate and record:

• Brand

• Model number

• Serial number

• Voltage

• Phase

• Power

• Gas information where applicable

• Refrigerant where applicable

• Manufacturing information where available

The exact model allows you to verify specifications rather than relying on assumptions.

2. Check the condition

Separate cosmetic condition from functional condition.

A stainless-steel appliance can have scratches and small dents while remaining mechanically sound.

Equally, a machine can look extremely clean and still contain expensive faults.

Assess:

• External condition

• Internal condition

• Doors and hinges

• Handles

• Controls

• Cables

• Plugs

• Panels

• Missing components

• Signs of previous repair

• Corrosion

• Leaks

• Unusual noise

Cosmetic marks are normal on used commercial equipment. The important question is whether any damage affects performance, hygiene, safety or installation.

3. Make sure it has been tested properly

Testing should match the machine.

For example:

Oven: heat it and check fans, controls and relevant functions.

Fridge: allow it to pull down and confirm temperature performance.

Freezer: verify that it reaches an appropriate frozen-storage temperature.

Dishwasher: run complete wash and rinse cycles.

Mixer: operate it appropriately and listen for abnormal motor, bearing or gearbox noise.

A light on the control panel proves very little.

4. Check the utilities before buying

One of the easiest ways to buy the wrong commercial appliance is to ignore the services available on site.

Check whether the equipment requires:

• 13A supply

• 16A supply

• 32A supply

• Higher-current electrical supply

• Single phase

• Three phase

• Natural gas

• LPG

• Water

• Drainage

• Extraction

Do not assume that changing a plug makes equipment compatible with the building.

The equipment specification and the available site supply need to match.

5. Measure the equipment and the route

The appliance must fit in the kitchen.

It must also get into the kitchen.

Measure:

• Equipment width

• Equipment depth

• Equipment height

• Handles

• Stands

• Door swing

• Required ventilation

• Service access

• Narrowest doorway

• Corridors

• Corners

• Steps

• Lifts

• Final installation space

Commercial upright refrigeration, pass-through dishwashers, bakery ovens and larger production machines can be considerably harder to position than their photographs suggest.

6. Check parts availability

A cheap machine becomes expensive when a critical component can no longer be sourced.

Before buying older equipment, consider:

• Is the manufacturer still active?

• Is the model supported?

• Are common spare parts available in the UK?

• Can suitable engineers work on it?

• Are controllers, seals, elements, pumps or motors still obtainable?

Age alone does not determine whether equipment is worth buying.

An older machine from a well-supported manufacturer can be a better purchase than a newer obscure model with limited parts availability.

7. Understand what is included

Do not assume accessories shown elsewhere online come with a used machine.

Check for:

• Oven racks

• Trays

• Stands

• Dishwasher baskets

• Shelves

• Refrigeration runners

• Mixer bowls

• Mixer attachments

• Hoses

• Water softeners

• Drain pumps

• Temperature probes

• Trolleys

Missing accessories can change the real purchase cost significantly.

8. Ask about previous servicing and repairs

Service history can provide useful context.

Ask whether:

• Major components have been replaced

• The machine has had recurring faults

• Refrigeration compressors have been changed

• Combi ovens have been descaled

• Dishwasher pumps or heating components have been replaced

• Maintenance records are available

Previous repairs are not automatically negative.

Commercial machinery is designed to be maintained.

The important question is whether work has been carried out properly and whether the machine now performs as intended.

9. Understand the warranty or after-sales support

Do not assume every used-equipment warranty offers the same protection.

Check:

• Length of cover

• Parts cover

• Labour cover

• Call-out arrangements

• Geographical restrictions

• Installation requirements

• Maintenance requirements

• Wear-item exclusions

• How faults must be reported

Always read the terms that apply to the individual machine before purchase.

10. Consider the total cost, not only the asking price

The purchase price is one part of the decision.

Also consider:

• VAT

• Delivery

• Installation

• Electrical work

• Gas work

• Plumbing

• Extraction

• Water treatment

• Replacement accessories

• Servicing

• Energy use

• Potential downtime

A £500 machine requiring £800 of work may offer poorer value than a £1,000 machine that is ready for correct installation.

Price and value are not the same thing.

Used versus new commercial catering equipment

There is no universal rule that says a commercial kitchen should buy everything new or everything refurbished.

A mixed strategy can make more sense.

You may decide to invest in refurbished premium equipment where the saving compared with new is substantial, while buying simpler or relatively inexpensive appliances new.

Questions to consider include:

• How critical is this machine to service?

• What does a comparable new model cost?

• What condition is the used machine in?

• Is the model still supported?

• What does the warranty cover?

• How heavily will it be used?

• How quickly could the business cope with a failure?

• Are newer models substantially more efficient?

• Does the refurbished unit provide functionality you genuinely need?

The correct decision depends on the equipment and the business.

Which commercial catering equipment brands are worth considering used?

Brand should never replace inspection, but established commercial manufacturers can have advantages in the used market.

These may include stronger parts networks, experienced service engineers, technical documentation and better resale demand.

Brands frequently found across professional UK kitchens include:

Rational

Best known for commercial combi ovens. Used Rational ovens can attract significant demand because the purchase price of premium new combi equipment can be considerable.

Condition, generation, service history, water quality and exact specification matter.

Unox

Produces commercial combi, convection and bakery ovens across a broad range of capacities.

A used Unox can be attractive when the model, tray format and available utilities match the operation.

MONO

Strongly associated with professional bakery equipment, including convection, deck and rack ovens.

Particularly relevant to bakeries, supermarkets and food-to-go operations.

Lincat

Widely used in UK commercial kitchens across fryers, ovens, ranges, griddles, water boilers and other cooking equipment.

Straightforward commercial equipment from established brands can make particularly useful used purchases when properly assessed.

Falcon and Blue Seal

Both are common in heavy-duty professional cooking equipment.

Ranges, fryers, griddles and similar equipment should be assessed for fuel type, burners or elements, controls and general structural condition.

Foster and Williams

Established names in UK commercial refrigeration.

With used refrigeration, the badge matters less than actual cabinet condition, temperature performance and the state of the refrigeration system.

Hobart, Classeq, Winterhalter and Maidaid

Commonly encountered across commercial warewashing.

With a used dishwasher or glasswasher, testing, water condition, pumps, heating components and scale history deserve close attention.

The best used brand is ultimately the one with the correct specification, condition, support and price for your operation.

Where should you buy used commercial catering equipment?

Used commercial kitchen equipment is available from several sources.

They carry different levels of risk.

Private sellers and marketplaces

Private sales can sometimes offer very low prices.

The buyer usually takes greater responsibility for:

• Correct identification

• Testing

• Collection

• Transport

• Installation

• Faults discovered afterwards

This route can work for knowledgeable buyers who are comfortable assessing the equipment themselves.

Commercial auctions

Auctions can provide access to equipment from restaurant closures, refits and liquidations.

However, equipment may be sold with limited testing, and buyers should account for:

• Buyer's premiums

• VAT

• Removal deadlines

• Transport

• Disconnection

• Condition uncertainty

• Lack of after-sales support

The hammer price is not necessarily the final cost.

General used-equipment dealers

Quality varies widely.

Ask the same questions you would ask any supplier:

• Has it been tested?

• Has it been serviced?

• What has been repaired?

• Can I see it operating?

• What warranty applies?

• Who can help if there is a problem?

Specialist commercial catering equipment suppliers

A specialist supplier should understand the equipment beyond its resale value.

That becomes particularly important when dealing with combi ovens, commercial refrigeration, warewashing and production machinery.

Knowledge of capacity, utilities, installation, common faults and parts availability can prevent the purchase of equipment that was never suitable for the site in the first place.

The questions to ask before handing over any money

Before buying used commercial catering equipment, ask:

1. What is the exact make and model?

2. Do you have a clear photograph of the data plate?

3. Has the machine been tested?

4. What exactly was tested?

5. Has it been serviced?

6. Have any parts been replaced?

7. Are there any known faults?

8. Can I see it operating?

9. What electrical supply does it require?

10. Is gas equipment natural gas or LPG?

11. Does it require water or drainage?

12. What accessories are included?

13. What are the exact dimensions?

14. What warranty or support applies?

15. Can you deliver it?

16. What type of delivery is included?

17. Are installation and commissioning included or separate?

18. Are replacement parts still available?

A reputable seller should be comfortable answering sensible technical questions.

Buying used catering equipment for a complete kitchen

Used and refurbished equipment becomes particularly powerful when fitting out more than one area of a kitchen.

A restaurant might need:

• Combi oven

• Range

• Fryer

• Griddle

• Upright fridge

• Upright freezer

• Refrigerated counter

• Dishwasher

• Stainless-steel tables

• Shelving

A café may require:

• Convection oven

• Undercounter refrigeration

• Display refrigeration

• Dishwasher or glasswasher

• Ice maker

• Stainless preparation furniture

A bakery may need:

• Bakery ovens

• Mixers

• Provers

• Refrigeration

• Freezers

• Racking

• Food preparation machinery

Buying every item new can place substantial pressure on the opening or expansion budget.

Used and refurbished equipment allows the budget to be prioritised according to the machinery that has the greatest effect on output and service.

The key is to assess each purchase individually rather than automatically choosing new or used across the whole kitchen.

What Herits checks on refurbished equipment

At Herits, commercial equipment passes through an engineering-led preparation process before sale according to the requirements of the individual machine.

Intake and identification

The equipment is identified and inspected so that the model, services and obvious issues can be established.

Inspection and servicing

Faults and worn components are assessed and work is carried out where required.

Cleaning

Commercial equipment is professionally cleaned as part of its preparation.

Functional testing

Testing is relevant to the equipment.

That might mean checking heating performance on an oven, temperature performance on refrigeration or wash cycles on warewashing equipment.

Specification and measurement

Dimensions and available machine information are recorded so buyers can assess whether the equipment is suitable for their site.

Preparation for dispatch

Equipment is prepared for collection or nationwide delivery according to its size and transport requirements.

The purpose of refurbishment is not to make an old machine look artificially new.

It is to understand what the equipment is, identify problems, prepare it properly and establish whether it is suitable to return to commercial use.

Common mistakes when buying used commercial kitchen equipment

Buying purely on price

A low purchase price does not automatically mean good value.

Specification, condition, parts, installation and expected workload matter.

Buying the wrong electrical supply

A three-phase appliance cannot simply be treated as a standard plug-in machine.

Check before purchase.

Forgetting gas type

Natural gas and LPG equipment must be correctly specified and installed.

Measuring the kitchen but not the doorway

Large commercial appliances frequently cause delivery problems because only the final installation position was measured.

Assuming it works because it powers on

Lighting a screen is not a functional test.

Assuming cleaned means refurbished

Appearance and mechanical condition are separate issues.

Ignoring parts availability

A rare bargain is less attractive if one failed component takes months to source.

Buying the wrong capacity

Equipment should be selected for peak demand, not simply the average day.

Forgetting the accessories

A missing stand, basket, shelf, bowl or tray can make a seemingly cheap purchase considerably more expensive.

Not reading the warranty terms

Always understand what is and is not covered before purchase.

Used commercial catering equipment buyer's checklist

Before committing to a machine, confirm:

• Exact manufacturer and model

• Data plate photographed

• Dimensions confirmed

• Delivery route measured

• Available electrical supply checked

• Gas type checked where relevant

• Water and drainage requirements checked

• Extraction requirements checked

• Functional testing completed

• Known faults disclosed

• Service or repair work understood

• Parts availability considered

• Accessories confirmed

• Delivery cost confirmed

• Installation requirements understood

• Warranty terms checked

• Total cost compared with a suitable new alternative

If one of the fundamentals does not work, stop and resolve it before buying.

A bargain that cannot be installed or perform the required job is not a bargain.

Frequently asked questions

Is used commercial catering equipment reliable?

It can be. Reliability depends on the specific machine, previous use, maintenance, condition, parts availability and preparation before resale. A properly inspected and tested commercial appliance presents a very different proposition from untested equipment of unknown history.

What is the difference between used and refurbished catering equipment?

Used means the equipment has previously been operated. Refurbished should indicate that additional inspection, cleaning, testing and repair work has been completed before resale. Buyers should always ask the seller to explain exactly what their refurbishment process includes.

Is second-hand catering equipment the same as refurbished?

Not necessarily. Second-hand describes previous ownership. It does not guarantee that servicing, testing or repair work has taken place.

What commercial catering equipment is best to buy used?

Commercial ovens, refrigeration, fryers, griddles, warewashing equipment, food preparation machinery and stainless-steel furniture can all be suitable used purchases when condition and specification are properly assessed.

Is a used Rational oven worth buying?

It can be when the exact model, age, condition, service history, utilities and price make sense for the business. Premium combi ovens should be functionally tested rather than assessed only by appearance.

Is used commercial refrigeration worth buying?

Yes, provided the cabinet and refrigeration system have been properly assessed. Temperature pull-down, stability, compressor operation, fans, condenser, seals, controls and refrigerant should all be considered.

What should I check on a used commercial dishwasher?

Check complete wash and rinse operation, pumps, heating, temperatures, drainage, chemical dosing, scale condition, baskets and the required electrical and water supplies.

How old is too old for commercial catering equipment?

There is no universal age limit. Condition, workload, maintenance history, parts availability and technology matter more than the manufacturing year alone. A well-maintained older commercial machine can sometimes be a stronger purchase than a neglected newer one.

Should I buy used commercial equipment privately?

Private purchases can offer good value, but the buyer usually accepts more responsibility for identification, testing, transport and faults. If you are not confident assessing commercial machinery, buying from a specialist supplier can reduce uncertainty.

Does used catering equipment come with a warranty?

That depends on the seller and the individual equipment. Always check the written warranty terms before buying, including parts, labour, geographical limits, exclusions and installation requirements.

Can used commercial catering equipment be delivered nationwide?

Many specialist suppliers offer nationwide delivery. Confirm whether delivery is kerbside or includes positioning and whether installation is a separate service.

Can I view used catering equipment before buying?

Where a supplier has a showroom or warehouse, viewing equipment can be useful, particularly for larger purchases or complete kitchen fit-outs. Arrange the visit in advance and ask whether the specific machine can be demonstrated.

Is refurbished catering equipment cheaper than new?

It will often have a lower purchase price than the equivalent new commercial machine, although the exact difference depends on brand, model, age, condition and market availability. Compare total value rather than price alone.

Should I buy all of my commercial kitchen equipment used?

Not necessarily. Many businesses use a mixture of new and refurbished equipment. Assess each appliance according to price, condition, workload, support and how critical it is to the operation.

Buying used commercial catering equipment with confidence

Used and refurbished commercial catering equipment can allow restaurants, cafés, pubs, bakeries, takeaways and food producers to access capable professional machinery without automatically paying the cost of buying everything new.

But the value lies in the equipment itself, not simply the fact that it is second hand.

Identify the exact model.

Check its condition.

Test the functions that matter.

Confirm the utilities.

Measure the route.

Investigate parts availability.

Understand the support.

Then compare the complete cost against the alternatives.

That process removes much of the guesswork from buying used commercial kitchen equipment.

Herits stocks used and refurbished equipment across cooking, refrigeration, warewashing, food preparation and specialist food machinery, with new stock arriving regularly.

If you know what you need, browse the current range.

If you do not, tell us what you cook, your required output, available space, site utilities and budget, and we can help narrow down the options.