Buy Used Restaurant Equipment in Atlanta
Opening a restaurant in Atlanta is expensive enough before you price out the kitchen. A new 60-inch range can run $4,000, a walk-in cooler $15,000, and a full build-out easily clears six figures before you've served a single plate. This guide walks through how Atlanta operators buy quality used equipment for a fraction of that — what to inspect before you pay, what the specs on the data plate actually mean, what a fair price looks like, and how to get a thousand-pound range from a warehouse in Norcross to your kitchen in Decatur.
The math on buying used
A new commercial kitchen build-out for a small restaurant typically runs $75,000 to $150,000 in equipment alone. Buy the same kitchen used, in good working condition, and you will usually pay 30 to 50 percent of new prices. A $4,000 range becomes $1,200 to $2,000. A $9,000 combi oven becomes $3,500 to $5,000. On a $100,000 equipment list, that is $45,000 to $60,000 you keep — capital that covers payroll, opening inventory, and the inevitable surprises of month one.
Why is the discount so steep? Commercial equipment depreciates fastest in its first few years, just like a car — and Atlanta's restaurant churn means quality gear comes available constantly. Closures, concept changes, lease ends, and upgrades put working fryers, ovens, and refrigeration on the market every week. The equipment doesn't know the restaurant closed; a five-year-old Vulcan range with clean burners cooks exactly like it did on day one.
Inspect it before you buy it
The golden rule of used equipment: never buy a unit you haven't seen run. Ask the seller for a short video of the equipment operating under load — oil brought to temperature, a refrigerator holding 38°F, a mixer spinning. If you inspect in person, bring an infrared thermometer, a flashlight, and your phone camera. Work through the checklist for the category below.
Refrigeration: reach-ins, prep tables, merchandisers
View refrigeration equipment →
- Compressor health. Listen for a steady hum. Clicking, knocking, or a compressor that's hot to the touch are warning signs of a unit on borrowed time — a compressor replacement can cost more than the unit is worth.
- Door gaskets. Do the dollar-bill test: close a bill in the door and pull. If it slides out easily, the gaskets are shot. replacements run $50 to $200 per door — negotiate that off the price.
- Temperature hold. The unit should pull down to 38°F or below (0°F or below for freezers) and hold it with the doors closed. Verify with your own thermometer, not the built-in dial.
- Condenser coils. Caked, greasy coils mean neglected maintenance and an overworked compressor. Clean coils are a good sign the previous owner cared.
- Rust and interior condition. Check corners, door frames, and shelving clips for rust or flaking coating — health inspectors care about cleanable surfaces.
- Refrigerant type. Read the data plate (see the specs section) so you know what you're servicing down the road.
Cooking: ranges, fryers, ovens
- Light every burner. Look for even blue flames. Yellow, lazy flames mean dirty or misadjusted burners — serviceable, but a bargaining chip.
- Gas connections. No gas smell, no cracked hoses or brittle fittings. Ask when the unit was last serviced by a gas tech.
- Frypots. Check for pitting, thin spots, or warping. Heat oil to temperature and watch recovery time between drops — slow recovery means weak burners or a dying thermostat.
- Oven temperature accuracy. Set the thermostat and verify with your thermometer after 20 minutes. A 50-degree swing ruins product consistency; thermostats are replaceable, but price it in.
- Door gaskets and convection fans. The oven door should seal, and the convection fan should run without grinding or rattling.
Warewashing: dish machines and glass washers
- Run a full cycle. Listen for the wash pump engaging and check underneath for leaks while it runs.
- Final rinse temperature. High-temp machines must hit 180°F on the final rinse — verify with a thermometer or heat-sensitive test strip. If it can't, it's a health-code failure waiting to happen.
- Spray arms. Pull them and check for clogs and cracked bearings; they should spin freely.
- Count the racks. Dish racks run $30 to $60 each and are frequently missing. Factor replacements into your offer.
- Heating elements and booster heater. Ask about descaling history — Atlanta's water is moderately hard, and neglected elements fail early.
Match the specs to your space
More used-equipment deals go bad over specifications than over condition. A perfect $800 combi oven is worthless if your building can't power it. Read the data plate — usually a metal tag riveted to the unit — and confirm these four things before you pay.
Voltage and phase
Most commercial cooking and refrigeration runs on 208V or 240V, and larger equipment — combi ovens, 60-quart mixers, walk-in condensing units — frequently requires three-phase power, which many small retail and converted spaces don't have. Check your breaker panel before you shop. Installing three-phase service or a phase converter can cost thousands, instantly erasing your used-equipment savings. Match volts, phase, and amperage on the data plate to what your panel provides.
Gas type: natural gas vs. propane
Natural gas and propane are not interchangeable without a conversion kit and a licensed gas technician. Know what's stubbed in your space: most Atlanta strip centers and in-town buildings are natural gas, while food trucks, rural locations, and some standalone buildings run propane. Conversion is usually possible but confirm parts availability for older models before buying.
Refrigerant
Older units commonly run R-404A, which is being phased down; newer equipment uses R-449A, R-448A, or R-290 (propane). R-404A equipment is still serviceable, but factor future refrigerant costs into the price. Any work on the sealed system legally requires an EPA 608-certified technician — another reason to buy units that already run correctly.
Dimensions and access
Measure the equipment, your doorways, hallways, and the final installation spot. A 72-inch prep table does not fit through a 36-inch door without disassembly, and some Chamblee and Decatur storefronts have tight back alleys that complicate truck access. Ask the seller about loading conditions — dock height, stairs, parking — before pickup day.
What should used equipment cost?
As a starting point, working used equipment in good cosmetic condition typically sells for the following fractions of current new price. Adjust down for wear, missing parts, or no demonstration; adjust up for recent major service (new compressor, new gaskets), service records, and brands that hold value — True, Hobart, Rational, and Vulcan consistently command premiums on the used market.
| Category | Typical used range (% of new) |
|---|---|
| Refrigeration (reach-ins, prep tables) | 35–50% |
| Cooking (ranges, fryers) | 30–45% |
| Convection & combi ovens | 35–55% (combis hold value) |
| Warewashing | 30–45% |
| Ice machines | 25–40% (discount for risk) |
| Stainless tables & shelving | 40–60% (barely depreciates) |
| Smallwares | 20–40% |
These are metro-Atlanta market norms for private-party and dealer used sales — not auction results, which run lower but carry buyer's premiums and no inspection rights.
Pickup & delivery in metro Atlanta
Most used-equipment deals are local pickup, and commercial equipment is heavy — a 60-inch range runs 500 to 800 pounds, a double-stack convection oven over 1,000, a walk-in panel set more than that. Plan the move with the same seriousness as the purchase.
- The right truck. A pickup bed won't cut it for most pieces. You want a box truck or trailer with a liftgate, plus an appliance dolly rated for the weight, straps, and moving blankets. Rental liftgate trucks are widely available around Atlanta for a day rate.
- Crew. Two people can muscle a reach-in; a range or combi oven wants three to four. Keep fingers clear of door hinges and never tilt refrigeration units excessively — let a fridge stand upright for several hours before powering it on after a move.
- Disconnection. Gas lines must be disconnected and capped by a licensed technician. Ice machines and dish machines need water lines drained and disconnected. Arrange this before pickup day, not on it.
- Know the corridors. Much of Atlanta's used equipment concentrates along the Buford Highway corridor, Norcross, and Marietta — warehouse districts with easy truck access and loading docks. Buying from an in-town seller in Decatur or Chamblee can mean stairs, tight alleys, and limited parking — ask about loading conditions when you negotiate.
- When to hire it out. Equipment riggers and restaurant-equipment movers serve metro Atlanta; get quotes in advance. For a single heavy piece across town, professional moving often costs a few hundred dollars — cheap insurance against a dropped $3,000 oven or a back injury. Some sellers deliver within a set radius — always ask, and look for delivery availability on the listing.
Get restaurant equipment delivered in Atlanta
Finding the right used reach-in cooler is only half the job — getting it to your kitchen is the other half. If you don't own a box truck with a liftgate and a crew, getting restaurant equipment delivered by a local courier is usually the smartest move. On FOBO, listings that offer delivery let you request quotes right from the listing: enter your delivery address and a few details about access (stairs, elevator, loading dock), and local delivery vendors bid blind for the job. You get every quote in one email and pick the vendor you like — no phone tag, no haggling with strangers from a classifieds ad.
How FOBO delivery quotes work
- Find a delivery-enabled listing. Sellers who offer delivery provide the item's dimensions, weight, and pickup details up front, so couriers bid on real numbers — not guesses.
- Request quotes. Tap “Get delivery quotes,” enter your delivery address, note stairs or tight access, and choose ASAP (4-hour bidding) or flexible (24-hour) timing.
- Local vendors bid blind. Approved haulers in the area submit their price without seeing each other's bids, which keeps pricing honest.
- One email, every quote. When bidding closes you get a single email with all quotes side by side — vendor, price, ETA, vehicle — and you contact the one you want directly. Requesting quotes is free; you only pay the vendor you choose.
What local restaurant equipment delivery costs
Having used restaurant equipment delivered in metro Atlanta typically runs $75 to $300 depending on distance, weight, and access. A single reach-in cooler going across town with ground-level loading lands near the bottom of that range; a 1,000-pound double-stack oven going up a flight of stairs lands near the top. Because vendors bid against each other for your job, buyers routinely beat the price of calling one mover cold.
Browse delivery-enabled listings → Haul equipment? Join as a delivery partner
Why local beats auctions and eBay
Restaurant auctions and eBay look cheap until you add the fine print. Auctions typically charge 10 to 20 percent buyer's premiums, sell strictly as-is with limited or no inspection, and give you a tight pickup window — often 48 hours — while you compete against dealers who do this for a living. eBay's national reach means freight: shipping an 800-pound item runs several hundred dollars, damage claims are painful, and you can't test anything before it arrives.
Buying local flips every one of those disadvantages. You inspect the unit in person or over video before paying. There's no freight bill and no buyer's premium. You negotiate directly with the seller — and pick up the same day. Even when a local sticker price runs slightly higher than an auction hammer price, the all-in cost usually wins, with far less risk. That is the whole premise of a local marketplace: the best deal on used equipment is the one you can see, test, and drive home.
Buyer FAQ
Straight answers to the questions first-time used-equipment buyers in Atlanta ask most.
How do I know a used fryer — or any equipment — actually works?
Ask the seller for proof before you commit. The best proof is a short video of the unit running: oil brought up to temperature on a fryer, a refrigerator holding 38°F on a thermometer, a mixer spinning under load. If you inspect in person, bring an infrared thermometer and a flashlight, and run every function yourself — every burner, every oven rack position, a full dish-machine cycle. Never buy a unit the seller won't demonstrate.
What voltage and power do I need?
Check your electrical panel before you shop, then match the equipment's data plate exactly. Most commercial cooking and refrigeration runs on 208V or 240V, and larger pieces — combi ovens, big mixers, walk-ins — often need three-phase power, which many small retail spaces don't have. A three-phase unit in a single-phase space means a costly electrical upgrade or a useless purchase. When in doubt, photograph your breaker panel and the equipment's data plate and ask an electrician.
Who moves a 1,000-pound range?
You do — or someone you hire. Most used-equipment deals are local pickup, so plan for it: a truck or trailer with a liftgate, an appliance dolly rated for the weight, straps, blankets, and two to four people. Measure the equipment, your doorways, hallways, and the final spot before pickup day. Gas equipment needs a licensed technician to disconnect and cap the line. If that sounds like a lot, equipment riggers serve metro Atlanta — get quotes in advance, typically a few hundred dollars depending on weight and distance.
Can I negotiate the price on used equipment?
Yes — offers are expected in the used market, unlike buying new. A polite offer 10 to 20 percent under asking is normal for fairly priced listings; larger discounts are reasonable when a unit needs work (worn gaskets, missing racks, cosmetic damage). Sellers price with negotiation in mind. Be ready to move quickly and pick up promptly — speed and certainty often beat a slightly higher offer.
Will used equipment pass a health inspection?
Health inspectors evaluate condition, not age. A ten-year-old True refrigerator that holds 38°F with intact gaskets and no rust passes; a two-year-old unit with broken door seals and flaking interior coating doesn't. What matters: NSF-listed (or equivalent) construction, cleanable surfaces, accurate thermostats, and proper holding temperatures. Ask the seller about the unit's service history and check for the NSF mark on the data plate.
Is it risky to buy a used ice machine?
Ice machines deserve extra caution because scale buildup and neglected cleaning kill them quietly. If you're considering one, watch it run a full harvest cycle, check the evaporator plate for flaking or heavy scale, and ask when it was last descaled and sanitized. A machine from a closed restaurant that sat unused needs a full professional cleaning before making ice for customers. Price in a service visit, or buy from a seller with maintenance records.
My space has natural gas but the range is set up for propane — can I convert it?
Usually yes, with a conversion kit and a licensed gas technician — but confirm before you buy, not after. Some units convert easily; others need new orifices, regulators, or valves that may be hard to source for older models. Also check what's actually stubbed in your space: many Atlanta strip-center and in-town locations are natural gas, while food trucks and some standalone buildings run propane. Never attempt gas conversion yourself.
How do I get restaurant equipment delivered in Atlanta?
On FOBO, look for listings with delivery enabled and tap “Get delivery quotes.” Enter your delivery address, note any stairs, elevators, or tight access, and submit — local delivery vendors then bid blind for your job. When bidding closes you get one email with every quote side by side (vendor, price, ETA, vehicle) and you contact the vendor you want directly. Requesting quotes is free; you only pay the vendor you choose.
How much does it cost to get used restaurant equipment delivered?
In metro Atlanta, local delivery of used restaurant equipment typically runs $75 to $300. A single reach-in cooler going across town with ground-level loading is at the low end; a 1,000-pound oven going up stairs is at the high end. Because FOBO vendors bid against each other for your job, buyers routinely pay less than calling a single mover cold.
What information do delivery drivers need to quote my move?
Four things: the item's dimensions and weight, the pickup address, your delivery address, and access details on both ends — stairs, elevator, loading dock, and whether a liftgate is available or needed. FOBO's delivery forms collect all of this up front, which is why vendors can bid accurately instead of padding for unknowns.
What if the seller doesn't offer delivery on the listing I want?
Ask them — many sellers will arrange something if you cover the cost, especially for a quick local move. If not, you can still hire your own hauler: you'll need the item's dimensions, weight, and the pickup address, all of which should be on the listing. And if you're a seller reading this, enabling delivery quotes on your listings brings you more buyers who don't own a truck.
Do I need to be there when my equipment is delivered?
Yes — plan to be on site or have someone you trust there. You'll want to confirm the right unit arrived, check for new damage from the move, and direct placement before the crew leaves. Let refrigeration stand upright for several hours before powering it on if it was tilted in transit, and run a quick function check (burners, thermostats, door seals) while the driver is still there.
Ready to outfit your kitchen for less?
Browse used restaurant equipment from local Atlanta sellers — inspect it, make an offer, pick it up.