Home |
Search |
Today's Posts |
![]() |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
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. |
|
|||
|
|||
![]()
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. |
|
|||
|
|||
![]()
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. |
|
|||
|
|||
![]()
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. |
|
|||
|
|||
![]()
There must be better-priced sources of used equipment around. Auctions,
restaurants that recently closed? Otherwise, buy the new ones. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
My Equipment | General Cooking | |||
New equipment | Preserving | |||
Equipment | General Cooking | |||
Equipment | Cooking Equipment | |||
Used or New Equipment | Restaurants |