How do I inspect the shared hoods, ovens and walk-ins in a rental kitchen?

Shared equipment ages faster than equipment used by one operator, because many hands use it and not all are careful. Visit when the kitchen is busy and when it is quiet. Run the ovens, listen to the hood fans, check the walk-in temperature and look at the door seals, the shelving and the floor.

Ask for service records. You want to know when each piece was last serviced, what was repaired and whether anything is on the verge of failing. Ask who cleans the hoods and grease traps, how often, and whether it is logged. A well-kept logbook says a lot about how the kitchen is run. Consider hiring a qualified technician to look at the major items. Their report can inform the price you offer and what you ask the seller to fix. An equipment valuation can help you understand the condition and value of what is included. If you plan to finance replacements, equipment loans are one route. Ask the lender what they need. Ask tenants too what they complain about most, because the people who use the gear daily often know which piece is closest to failing.

Key takeaways

• Run each piece of equipment and inspect it when busy and quiet.
• Ask for service records and cleaning logs.
• Consider a technician’s report on the major items.
• Ask tenants which equipment they complain about most and note anything the seller says will be fixed before closing.