Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software.

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GigiGString
 
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Default Used or New Equipment

Hi. I have a question for the experts here, whom I'm hoping can help me
out. So, thanks in advance.

I am opening a restaurant in Canada and have run into a bit of a
dilemma when it comes to the kitchen equipments. Should I get used or
new? Below is the list of equipments available to me + their prices (in
Canadian $$) and warrantees.

1) Used Garland Heavy Duty Salamander (Master Series) @ $2,000.00 w/
90-day warrantee vs. new Imperial Salamander (Model# ISB-36) @
$2,103.00 w/ 1-year warrantee.

2) Used Garland US Range 24x24 Char Broiler @ $1,100.00 w/ 90-day
warrantee vs. new Star Char Broiler (Model# 6024CBD) @ $983.00 w/
1-year warrantee.

3) Used Garland 6 Burner Range @ $1,800.00 w/ 90-day warrantee vs. new
Imperial 6 Burner Range (Model# IR6) @ $1,695.00 w/ 1-year warrantee.

4) Used Garland-MADE fryer w/ 2 baskets @ $1,100.00 w/ 90-day warrantee
vs. new Imperial Fryer w/ 2 baskets (Model# IFS-40) @ $1,028.00 w/
1-year warrantee.

I look forward to all your inputs. I also wouldn't mind hearing some of
the questions you would pose to the sellers. Thank you again.

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Steve Calvin
 
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GigiGString wrote:
> Hi. I have a question for the experts here, whom I'm hoping can help me
> out. So, thanks in advance.
>


I am not in the business and don't recall posts here from folks into it
either (I could be all wet though).

I'd suggest truckin on over to alt.food.barbecue and asking. There are
quite a few people there who have their own establishments. One (Dave
Bugg) just opened his BBQ place out west earlier this year and would
probably be a great help.

--
Steve

Never read the fine print. There ain't no way you're going to like it.
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Ward Abbott
 
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On 19 Sep 2005 11:30:15 -0700, "GigiGString" >
wrote:

>I am opening a restaurant in Canada and have run into a bit of a
>dilemma when it comes to the kitchen equipments. Should I get used or
>new?


LOOK....you are presenting yourself as a PROFESSIONAL in the
restaurant business. If you don't know the answer to your
questions...you need to read this.

GET OUT OF THE RESTAURANT BUSINESS...you are doomed for failure.

Get out there and buy all the used equipment that you can get your
hands one. Trust me, there are dozens of restaurants that are out of
business because they didn't have a clue as to how to operate a money
making operation.

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GigiGString
 
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I don't know what made you so hostile towards a complete stranger but
whatever it was I hope you'll get over soon.

I am a professional who also cherishes other professionals' opinions,
which was what I was seeking. I am familiar with Garland's products but
not with Imperial's or Star's. I would appreciate any and all
'constructive' opinions. Thank you.

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GigiGString
 
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Thank you, Steve. I'll check it out. )



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ksternberg1@yahoo.com
 
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There must be better-priced sources of used equipment around. Auctions,
restaurants that recently closed? Otherwise, buy the new ones.

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