Buying Used Restaurant Equipment: A Pre-Purchase Inspection List
Used equipment can save real money or import someone else’s problems. Here is what to inspect, test and ask before you hand over payment.
Category: Commercial Kitchens
Practical guides to commercial kitchen layout, cooking equipment, refrigeration and dish rooms — written for the owner who has a lease signed and needs to fit the line into the room.
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Gas vs. Electric Commercial Cooking Equipment: What Changes in Operation
Gas and electric cooking equipment differ in heat-up, recovery, ventilation load and what the building can supply. Here is how to weigh them.