Key takeaways
- Used kitchen equipment makes most sense for simple, sturdy items (stainless tables, shelving, sinks, some ovens and ranges). Take more care with refrigeration, dishwashers and ice machines.
- Inspect every item running, not switched off. Check the model plate, service history, parts availability and the electrical or gas connection it needs.
- Since 1 April 2025, new commercial storage refrigerators supplied in Singapore must meet NEA’s minimum energy standards and carry an energy label. A used unit may pre-date that, so compare running costs.
- EMA says gas appliances at non-residential premises must be installed and tested by a Licensed Gas Service Worker, where the operating pressure is not more than 30 mbar.
- Work out the total cost over the years you’ll use it (price, repairs, energy, downtime) before deciding that used is cheaper.
When used kitchen equipment makes sense
Second-hand industrial kitchen equipment is attractive because outlets close or refit all the time, and good stainless-steel equipment lasts. It suits you when:
- The item is simple. Work tables, wall shelves, sinks, pot racks and trolleys have little to go wrong.
- You are testing a concept and don’t want to sink capital into a kitchen you might change within a year.
- Lead times for new stock are long and you need to open on a fixed date.
- You can inspect it properly, or bring someone who can.
It suits you less for equipment with compressors, pumps, electronics or heating elements that wear out, and for anything where a breakdown stops service. Our commercial kitchen equipment list sets out what a kitchen needs zone by zone. Use it to decide which items are candidates for second-hand purchase.
Where to buy used commercial kitchen equipment
The main sources are:
- Used equipment dealers: businesses that buy from closing outlets, clean and test items, and resell. Some offer a short warranty and delivery.
- Equipment suppliers selling trade-ins or ex-demo units: newer items, sometimes with part of the manufacturer’s support still in place.
- Online marketplaces: wide choice and low prices, but usually sold as seen, with no warranty.
- Outlet takeovers: buying a business or unit with its fittings included. Check what is actually included in the sale, and whether items belong to the landlord or a leasing company.
- Auctions and liquidations: sometimes good value, but little chance to test before you bid.
Whatever the source, get a written invoice with the make, model, serial number, condition and any warranty. If you are buying a whole business, our guide to buying an existing F&B business covers the wider checks.
General inspection checklist for any machine
- Model plate: photograph it. Note the make, model, serial number, voltage, phase and power rating, or the gas type.
- Age and history: ask when it was bought and for service records. No records usually means no servicing.
- Parts availability: check with the brand’s local distributor that parts are still stocked for that model.
- See it running: for at least 20 to 30 minutes, long enough to reach operating temperature.
- Look underneath and behind: rust, grease build-up, water damage, burnt wiring, dented panels and missing covers.
- Controls and safety devices: thermostats, timers, door switches and flame-failure devices must all work.
- Fit your site: check dimensions, door widths, the power supply (single or three-phase), gas type and water and drain connections at your unit.
- Cleanliness: food-contact surfaces should be sound and cleanable. Deep scratches, pitting and cracked seals harbour bacteria.
Used commercial refrigerators and freezers
Refrigeration is the riskiest used purchase because a failure can cost you a whole day’s stock. Check:
- Temperature: bring a probe thermometer. Run it empty and check it pulls down to temperature and holds there. Our temperature log guide covers the ranges to keep.
- Compressor noise and cycling: constant running or loud knocking suggests a tired compressor.
- Door seals: close a strip of paper in the door. If it slides out easily, the gasket is leaking cold air.
- Condenser coil: heavy dust or grease means poor maintenance and higher running costs.
- Refrigerant: ask what it uses. NEA’s April 2025 circular notes that commercial storage refrigerators using flammable refrigerants such as R290 must comply with SCDF requirements.
Energy labels. NEA’s circular says that from 1 April 2025, commercial storage refrigerators (chillers, freezers and combination units of all capacities) sold in Singapore must meet Minimum Energy Performance Standards and the Mandatory Energy Labelling Scheme, with ratings from 1 tick to 5 ticks. NEA’s MELS page also says that from 1 July 2026, end users importing regulated goods for their own use must register with NEA first. An older used unit may have no label at all, so ask NEA whether any registration applies to the unit you’re buying. Either way, compare its likely electricity use against a new labelled model before assuming it’s the cheaper choice.
Cooking equipment: gas and electric
Gas ranges, woks and fryers. EMA’s FAQ for non-residential gas consumers says a Licensed Gas Service Worker may install, maintain, repair and test gas appliances where the operating pressure is not more than 30 mbar. Above that, the work must be carried out by or under a Professional Engineer (Mechanical). So budget for a licensed worker to connect and test a used gas appliance at your premises, and check that it suits your gas type (piped town gas or LPG) before you buy. Inspect burners, flame-failure devices, knobs and hoses.
Electric ovens, combis and induction. Confirm the power rating and whether it needs three-phase supply, and check your unit’s electrical capacity. Test every mode, including steam on a combi oven, and look for scale damage from hard water.
Fryers. Check the tank for cracks and warping and the thermostat for accuracy. A fryer that overshoots its temperature is a fire risk. See our kitchen safety guide for daily safety checks.
Dishwashers, ice machines and other water-connected kit
Anything with water, pumps and heaters needs a careful look:
- Dishwashers: run a full cycle. Check that the wash and rinse temperatures reach the manufacturer’s stated levels, the pumps don’t leak, the chemical dosing works and the wash arms spin freely.
- Ice machines: ask for the cleaning and descaling history. Look inside the bin and evaporator for scale and slime. Ice is food, so a dirty machine is a food safety risk.
- Coffee machines: check boiler pressure, group-head seals and descaling history, and ask a technician to inspect before you pay.
Budget for a deep clean and new seals or filters on any water-connected machine, even if it looks fine.
Warranties, paperwork and returns
- Warranty: ask for it in writing, stating what is covered (parts, labour, call-outs) and for how long.
- Returns: agree what happens if the item fails in the first week after delivery.
- Proof of ownership: make sure the seller owns the item and it is not under a lease or hire purchase.
- Manuals: ask for the manual, or download it from the manufacturer using the model number.
- Delivery and installation: confirm who moves it, who connects it and who takes the old unit away.
When new is cheaper over time
A used item is only cheaper if it lasts and runs efficiently. For each major item, add up over the years you expect to use it:
- Purchase price, delivery and installation.
- Expected repairs and parts, based on its age and condition.
- Electricity, gas and water, using the rating plate and your tariffs.
- Lost sales and wasted stock if it fails during service.
- Resale value at the end.
Do the same for a new model with a manufacturer’s warranty and, for refrigeration, a known energy label. New often wins for refrigeration, dishwashers and ice machines. Used often wins for stainless steel and simple equipment. We don’t quote prices here because they vary widely by brand, age and condition. Get written quotes for both options. Our guides to the cost of opening a restaurant and reducing restaurant costs help you set the budget.
The same logic applies to POS hardware, but there you’ll usually want equipment that is supported by your POS provider. ChaChaCha, powered by AppsPOS, supplies hardware as part of the package, and pricing is quote-based. See POS hardware: rent or buy for the trade-offs, or ask our team for a quote.
