How to buy used catering equipment without getting burned

Check the condition, safety, history and true cost before you buy - so you know whether it's a sound, safe, genuinely cheaper item or an expensive mistake. Used equipment can save money but carries risk (it may be faulty, worn, unsafe or costly to run). To avoid getting burned, check before buying: the condition (is it sound, or worn and near the end of its life?); the safety (is it safe and compliant - gas and electrical equipment checked by a qualified engineer); the history (why is it being sold, and has it been maintained?); and the true cost (the price plus any repairs, servicing, cleaning and running cost). And where extraction is involved, check (and budget to clean) the grease and wear in the canopy, ductwork and fan. Checking thoroughly turns a risky purchase into an informed one. So check condition, safety, history and true cost before you commit. So check thoroughly before buying. This is general commentary.

Its condition (wear, damage, near end of life?), its safety (especially gas and electrical - by a qualified engineer), its history (why sold, maintained?), and its true cost (price plus repairs and running cost). Four things to check: (1) Condition - examine for wear, damage, corrosion, missing or bodged parts and hard use, and judge how near the end of its life it is (a worn-out item is a poor buy however cheap). (2) Safety - critically for gas equipment (checked by a Gas Safe engineer) and electrical (checked and PAT tested); don't assume used equipment is safe or compliant. (3) History - why it's being sold and whether it's been maintained (ask for records, be wary of vague answers). (4) True cost - the price plus repairs, servicing, cleaning, parts and running cost (an inefficient old item can cost more to run than a new one). Check these to know what you're really buying. So check condition, safety, history and cost. So those four things. This is general commentary.

It can be - a used canopy or ductwork from a working kitchen is likely grease-laden, which is a fire risk, so it needs a thorough clean before use; a used extract fan may also be worn or near failure. Used extraction that came from a working kitchen has very likely accumulated grease - the canopy and especially any ductwork can be full of grease, which is combustible (a fire risk). So a used extraction system may be a fire risk as bought, needing a thorough clean (to the TR19 Grease standard) before it's safely used - to remove the grease. A quick external look won't reveal the grease inside the duct. There's also possible wear: a used extract fan may be strained, unbalanced or near failure from its previous life, and grease and moisture may have caused corrosion. So yes - used extraction can be a fire risk (from the grease) and may be worn; it should be cleaned and inspected before use. So yes - it's likely grease-laden and needs cleaning. This is general commentary.

Yes - always have used gas equipment checked by a qualified (Gas Safe registered) engineer before use; never assume used gas equipment is safe. Gas equipment can be dangerous if faulty (gas leaks, incomplete combustion producing carbon monoxide), and used equipment may have developed faults or not meet current standards. So used gas catering equipment must be checked by a qualified, Gas Safe registered engineer before it's put into use - to confirm it's safe and correctly working. This is not optional or a corner to cut: an unsafe gas appliance is a serious danger, not a bargain. The same caution applies to electrical equipment (which should be checked and PAT tested). So never assume used gas (or electrical) equipment is safe - have it professionally checked before use. So yes - always, by a Gas Safe engineer. This is general commentary; gas checks need a qualified engineer.

Add to the purchase price everything it'll need - repairs, servicing, cleaning, parts - and its running cost, then compare that total against buying new; the cheapest price isn't always the cheapest overall. The purchase price is only part of the cost. To find the true cost, add: any repairs or refurbishment needed to bring it up to scratch; servicing and cleaning (for extraction, a proper clean); replacement parts; and the running cost over time (an old, inefficient appliance can use far more energy than a new efficient one, eroding the saving). Total these with the price to see what the item will really cost you, and compare that against buying new. Sometimes a cheap used item, once repairs and running cost are added, isn't actually cheaper than new. So work out the true cost (price plus what it needs and costs to run) before deciding. So add repairs, cleaning and running cost to the price. So tally the price plus all it'll need. This is general commentary.

Not inherently - used equipment can be a genuine bargain if it's sound, safe and cheaper once everything's accounted for; it's a bad idea only when bought without checking, so you get a faulty, unsafe or costly item. Buying used isn't inherently bad - plenty of used catering equipment is a real saving (sound items from closing or upgrading businesses). The problem isn't buying used; it's buying used without checking. A used item bought blind can turn out faulty, worn out, unsafe, or costly to run - an expensive mistake. But a used item properly checked (condition, safety, history, true cost - and, for extraction, the grease and wear) can be an informed, sound purchase. So buying used is a good idea when done with diligence, and a bad one when done blind. The checks are what make the difference. So it's fine if you check; risky if you don't. So it's good with diligence, bad without. This is general commentary.