AM Equipment Sales -- Expert Guide to Saving
AM Equipment Sales: Commercial Foodservice Equipment Solutions
AM Equipment Sales is a commercial foodservice equipment company offering new and used cooking equipment, refrigeration, food preparation machines, and smallwares for restaurants, institutional kitchens, catering operations, and food processing facilities. The company serves operators at all stages -- from restaurant startups to established chains replacing aging equipment -- with particular emphasis on value-oriented procurement.
Used Commercial Equipment: Benefits and Due Diligence
Quality used commercial kitchen equipment offers 30-60% savings versus new pricing while providing comparable functionality when properly reconditioned. The foodservice industry's high turnover rate -- approximately 60% of restaurants close within the first year -- creates consistent supply of relatively new, lightly used equipment entering the secondary market. Thorough inspection, operational testing, and documentation of condition before purchase are essential for used equipment procurement.
Key Commercial Kitchen Equipment Categories and Priorities
Prioritizing equipment investments in a commercial kitchen requires mapping the menu to equipment requirements. A pizza restaurant's deck oven investment takes precedence; a burger concept prioritizes flat-top griddles and fryers; a cafe centers on espresso equipment and refrigeration. Avoiding over-investment in equipment categories outside the core menu reduces capital requirements and avoids underutilized assets.
Refrigeration: The Most Critical Category for Food Safety
Commercial refrigeration is the highest-consequence equipment category for food safety. FDA Food Code requires maintaining cold foods at 41 degrees Fahrenheit or below; failure to maintain temperature risks foodborne illness and serious regulatory consequences. Investing in reliable, well-maintained refrigeration -- and maintaining regular preventive service contracts -- is non-negotiable for food safety compliance.
Energy Efficiency in Commercial Kitchen Equipment
Commercial kitchen equipment is a significant energy consumer -- the average restaurant uses 10 times more energy per square foot than residential buildings. ENERGY STAR-certified commercial equipment provides verified energy efficiency savings of 10-40% versus non-certified alternatives. Calculating energy savings over the equipment's operational life frequently justifies the premium for ENERGY STAR-certified models.
Financing and Leasing Options for Equipment Acquisition
Equipment financing through commercial lenders allows acquiring necessary equipment without depleting working capital. Common structures include equipment loans (ownership at end), operating leases (off-balance-sheet, easy upgrade path), and capital leases (ownership at end with buyout). Each structure has different tax and cash flow implications -- consulting an accountant before committing to a financing structure ensures optimal treatment.
Using SaveSpire for Commercial Equipment Procurement Discounts
SaveSpire maintains promotional codes for commercial equipment and foodservice supply companies. Before placing equipment orders, checking SaveSpire for available discount codes can reduce cost on smaller equipment items and accessories. Large equipment purchases benefit most from direct negotiation with AM Equipment Sales for volume discounts.
Q: What should I inspect when buying used commercial kitchen equipment?
For cooking equipment: check burner ignition on all stations, verify temperature accuracy at multiple set points, inspect gaskets and door seals, test all safety controls and thermostats, and verify electrical connections meet code. For refrigeration: verify temperature maintenance over 24 hours, check compressor operation, inspect door seals for compression, and review unit's service history documentation.
Q: How do I determine if used commercial equipment is fairly priced?
Compare against new equipment pricing from current distributor quotes, accounting for expected remaining service life (5-10 years typical for quality commercial equipment with proper maintenance). Subtract anticipated repair or reconditioning costs to establish net value. Used equipment priced above 60% of new retail requires strong justification through age, condition, and remaining component life.