What Restaurant Equipment Brings the Highest Value at Auction? Insights from 19 Restaurant Liquidations in 2025
In 2025, Grafe Auction conducted 19 restaurant equipment auctions representing diverse dining concepts from casual pubs to fine dining establishments across multiple states. These sales ranged from complete turnkey operations with extensive kitchen lines to focused equipment liquidations, consistently attracting 100-250 bidders per auction. Whether you're a restaurant owner planning an exit strategy, a buyer looking to outfit a new concept, or an equipment dealer sourcing inventory, understanding which categories drive the strongest returns can inform smarter decisions.
We analyzed actual sales data from four featured restaurant auctions to identify pricing trends and value drivers. Here's what the numbers reveal about commercial kitchen equipment performance at auction.
Premium Cooking Equipment Leads Value Rankings
Commercial cooking equipment forms the backbone of any restaurant liquidation, and brand recognition directly impacts final hammer prices. Our 2025 auctions demonstrated consistent demand for trusted manufacturers.
Convection Ovens: The Category Leader
Double convection ovens from established brands commanded the highest prices among cooking equipment. At The Homestead auction in Remington, Indiana, a 40-inch Vulcan VC4GD-11D1 portable natural gas double commercial convection oven reached $5,500. Blodgett DFG-100 Dual Flow gas double convection ovens sold for $3,500 and $2,500 at the same sale, reflecting the sustained demand for these workhorse units.
Brand matters. Across all four auctions analyzed, Blodgett equipment averaged $1,356 per unit sold, while Vulcan items maintained premium positioning when condition and specifications aligned with buyer needs. The lesson for sellers: well-maintained cooking equipment from recognized manufacturers consistently outperforms generic alternatives.
Specialty Equipment Creates Bidding Competition
Specialized cooking equipment often sparks competitive bidding when buyers recognize operational advantages. The Giordano's Chicago auction showcased this dynamic with a Baxter OV851G six-deck rotating rack oven selling for $3,500. This wasn't just any oven—it came from one of Chicago's most recognized deep-dish pizza brands, demonstrating how provenance and specialized functionality can enhance value.
Gas ranges with multiple burners also performed well, with 10-burner Southbend units reaching $800-$900 across multiple auctions. Steamers, smokers, and combi ovens filled out the middle range, typically selling between $700-$1,200 depending on age and condition.
Refrigeration Systems Drive Consistent Returns
Walk-in coolers and quality refrigeration equipment ranked among the most reliable performers across our restaurant auctions. Buyers recognize that cold storage represents both a significant capital investment when purchased new and a critical operational necessity.
Walk-In Coolers: High-Value Anchors
Walk-in coolers with functioning compressor systems consistently reached the $2,000-$2,750 range. At The Homestead auction, two U.S. Cooler walk-in units sold for $2,500 and $2,250 respectively, while the Giordano's sale featured a 13' x 7' x 7.5' walk-in cooler that brought $2,100. These units included satellite compressors, evaporator coils, and proper flooring—complete packages that allowed buyers to relocate and reinstall with minimal additional investment.
For sellers, this data point matters. Maintaining refrigeration units in operational condition and documenting compressor functionality can mean the difference between selling for top dollar or watching potential buyers pass.
Reach-In Units and Prep Tables
Smaller refrigeration equipment filled essential roles for restaurant operators and attracted competitive bidding. True Manufacturing and Traulsen reach-in refrigerators sold in the $700-$1,300 range depending on size and configuration. True brand items averaged $618 per unit across our analysis—a respectable middle-market positioning.
Refrigerated prep tables with under-counter storage combined functionality with space efficiency, driving strong interest. An 86-inch True TRCB-79-86 four-drawer refrigerated equipment table reached $950 at Station Restaurant & Bar, while a Hoshizaki SR72A-18 prep table with three-door under-refrigerator sold for $2,000 at The Homestead.
Ice machines rounded out the refrigeration category, with units ranging from $800-$2,000 based on production capacity. An Ice-O-Matic 900-pound ice maker sold for $900, reflecting the practical demand for these daily-use workhorses.
Food Preparation Equipment: Quality Over Quantity
Power equipment for food preparation consistently commanded premium prices when brand recognition aligned with operational condition.
Hobart Mixers Set the Standard
Hobart mixers established themselves as the gold standard in our auction data. An 80-quart Hobart M802 commercial mixer sold for $3,000 at The Homestead—the third-highest selling item in that 630-lot auction. Even smaller 20-quart Hobart A-200 mixers reliably reached $1,200-$1,600, demonstrating sustained demand across size categories.
Across all analyzed auctions, Hobart equipment averaged $1,374 per unit—the highest among frequently appearing brands. This pricing premium reflects decades of reputation building and the reality that many commercial kitchens consider Hobart mixers virtually irreplaceable.
Supporting Infrastructure Matters
Three-compartment sinks, work tables, and food processors filled essential supporting roles. Stainless steel three-compartment sinks with drainboards sold in the $650-$1,500 range, while commercial slicers and processors from Robot Coupe and similar manufacturers typically brought $150-$400.
These items may not generate headline prices, but they demonstrate the breadth of opportunity at restaurant auctions. Buyers outfitting complete kitchens often secure excellent value on mid-tier preparation equipment that might cost significantly more through traditional suppliers.
Bar Equipment and Front-of-House Assets
Urban restaurant concepts with full bar service showcased strong performance in bar equipment categories. The Station Restaurant & Bar auction in Chicago illustrated this dynamic clearly.
Draft Systems and Bottle Coolers
Perlick and True bottle coolers attracted consistent bidding from both restaurant operators and bar owners. A five-foot Perlick BS60 self-contained two-door reach-in cooler with stainless steel top reached $1,200, while True flat-top bottle coolers sold in the $700-$800 range. Perlick equipment averaged $375 per unit across our analysis—solid middle-market performance for specialized bar equipment.
Beer systems, draft towers, and keg equipment typically sold as part of larger bar packages, with pricing heavily dependent on configuration and completeness of components.
Dining Room Furnishings Create Volume
Front-of-house furniture drove significant transaction volume even when individual piece prices remained modest. At Station Restaurant & Bar, booth seating and barstools sold in bulk lots, with 20-23 stools per lot generating $1,600-$3,300 in extended pricing. This volume dynamic allowed the auction to accommodate both individual buyers seeking a few pieces and dealers purchasing complete dining room packages.
Tables and chairs followed similar patterns, with pricing varying based on condition, style, and material. Restaurant owners often underestimate the aggregate value of dining room furnishings, but auction results consistently demonstrate that these assets contribute meaningfully to overall recovery.
Critical Infrastructure Commands Attention
Certain infrastructure elements drove outsized attention when functionality and compliance aligned.
Hood Systems and Fire Suppression
The highest single-item sale across all analyzed auctions came from infrastructure rather than cooking equipment. At Giordano's, a 13-foot CaptiveAire stainless steel grease hood with make-up air, lighting, and Ansul fire suppression system sold for $7,000. This price point reflected both the system's completeness and the significant expense of purchasing similar equipment new.
For sellers planning restaurant liquidations, properly documenting hood systems and fire suppression equipment—including inspection records and operational status—can unlock substantial value.
Dishwashing Systems
High-temperature commercial dishwashers from established manufacturers sold in the $700-$2,100 range. A 78-inch Hobart AM15 single-rack dishwasher with drain boards and chemical systems reached $2,100 at The Homestead, demonstrating that essential back-of-house equipment commands serious attention when properly cataloged.
What Buyers Should Consider
If you're evaluating restaurant equipment at auction, focus on these factors to make informed decisions.
Verify Operational Condition
For commercial refrigeration and cooking equipment, operational status matters enormously. Preview opportunities allow inspection of compressor function, temperature performance, and burner operation. Ask specific questions about the last date of operation and any known maintenance needs.
Request documentation on equipment age, maintenance history, and energy specifications when available. While auction items sell "as-is, where-is," understanding condition helps avoid costly surprises.
Calculate Total Cost of Ownership
Factor in removal, transportation, and potential refurbishment costs when evaluating bids. A $3,500 walk-in cooler becomes significantly more expensive when adding $1,500 in rigging costs and $800 in refrigerant recovery and recharge. Budget realistically for the complete acquisition cost.
For specialized items like hood systems, consult with qualified installers before bidding to understand relocation complexity and permit requirements.
Brand Recognition Translates to Resale Value
Whether you're an end-user or dealer, premium brands like Hobart, True, Blodgett, and Vulcan maintain stronger resale value. This matters if your needs change or if you're building refurbishment inventory. The data from our 2025 auctions confirmed that brand premiums persist even in secondary markets.
Moving Forward
Restaurant auctions provide access to commercial kitchen equipment at a fraction of retail cost, but success requires understanding category dynamics and value drivers. Our 2025 auction data demonstrates that premium cooking equipment, walk-in refrigeration, and quality food preparation gear consistently command strong prices when properly presented to the market.
Whether you're planning to sell restaurant equipment or searching for quality used gear to outfit your next concept, the patterns in auction performance provide valuable benchmarks. Well-maintained equipment from established brands finds enthusiastic bidders, strong operational infrastructure generates competitive attention, and comprehensive documentation supports confident decision-making.
Ready to explore quality used restaurant equipment? Browse our upcoming restaurant and food service auctions to discover opportunities for your business.