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Are you making a specialty food?

Used Restaurant Equipment?

mr_morcilla Feb 12, 2013 07:52 PM

I'm searching for a tall rolling bun pan rack, some sheet pans (18x26"), Maybe a commercial sink (2 wells with drainboards), and some other real cooking stuff. It's for my home, but as an experienced pro, I can't deal with most of the stuff that kitchen stores pawn off as "professional style." (personal pet peeve: those commercial "style" stoves that cost 5 figures but don't have any more punch than a high-end Kenmore drop-in. Pure vanity, no substance)
Any leads to closing restaurants, used bakery goods stores, tantalizing piles of rusty stuff behind a warehouse.
I'm aware of the auction of Il Fornaio's stuff in Burlingame on 2/21, but that's a workday.

  1. w
    waldito Feb 12, 2013 10:29 PM

    Well, if you want industry stuff, it generally gets sold on "workdays". You can't have it both ways.

    Used restaurant equipment:

    search "NSF" on craigslist.

    Economy/Trimark (7th & Irwin, SF, open Saturdays!): the used stuff is toward the rear left.

    Charyn auctions: (23rd & Folsom, SF) www.charynauctions.com

    The main difference betw a commercial stove and home stove is that a restaurant stove is not insulated.

    Also, a commercial sink has 3 compartments, not 2. If you drive by Charyn, you'll see them piled 12 deep outside. They seem to have a glut of large stainless things currently, getting rained on.

    5 Replies
    1. re: waldito
      wolfe Feb 13, 2013 10:10 AM

      "Also, a commercial sink has 3 compartments, not 2."
      Apparently not always and not at the kitchen where I work.


      1. re: wolfe
        chefj Feb 13, 2013 12:54 PM

        Or I, we have one 2 compartment sink and two 1 compartment sinks.

        1. re: chefj
          waldito Feb 13, 2013 07:47 PM

          Well, guys, I stand by what I said. I think "commercial sink" implies a 3 compartment sink.

          If we're going to get all detail-y, this is what code requires (at least in SF, but I imagine it's the same in all California counties):

          • 3 compartment sink: wash, rinse, sanitize
          • deep 1 compartment sink (aka 'produce sink')
          • hand sink (no, you cannot wash your hands in the previous 2)
          • mop sink

          Additionally, the produce sink must have an air gap to drainage (don't want sewage backing up in your lettuce), so that means a floor sink, which makes 5 (not according to your inspector, but certainly according to your plumbing contractor).

          And there's our health dept lesson for the day. Next up: fire code! Ha. Anyway, I only mention this since, of those 4 or 5 sinks, it's the 3-compartment that is only seen in restaurants/bars. So I think it's reasonable for 'commercial sink' to mean that.

          1. re: waldito
            wolfe Feb 14, 2013 12:10 AM

            Then the deep 1 compartment sink described is not "commercial"? Nor are the deep 2 compartment sinks seen in the link. I think OP is referring to the deep stainless sinks usually seen in commercial establishments and not the porcelain sinks seen in most homes. But what do I know since this is about food?

            1. re: waldito
              chefj Feb 14, 2013 08:47 AM

              Health department code has nothing to do with whether something is "commercial"
              Just saying I a commercial sink does not imply a 3 compartment sink.

      2. Robert Lauriston Feb 13, 2013 08:44 AM

        JG Bonilla Auctions in San Leandro.


        1. chefj Feb 13, 2013 12:55 PM

          Keep your eyes out on Craig's List. You can find used commercial stuff there as well.

          1. vealcheek Feb 14, 2013 02:31 PM

            Check out Economy on Irwin St in SF. If you are in the business, they should extend you a discount on purchases. As the other poster stated, they also carry used stuff in the back.
            Commercial sinks dedicated to warewashing/pots are typically 3 bay, while a prep sink can be a single or double bay unit, FYI...

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