Sell used, old, surplus, retired or complete commercial kitchen equipment with a professional workflow for restaurants, hotels, cafes, bakeries, catering businesses, food factories and international sellers anywhere in Thailand.
Y85N.com supports international owners, managers and companies that need a clear way to sell complete restaurant and commercial kitchen equipment in Thailand. The workflow is easy to follow in English: identify the equipment, send wide and close photographs, explain the working condition, share the quantity and location, then coordinate evaluation and pickup when suitable.
We welcome enquiries from European and American residents and companies, as well as Chinese, Japanese, Vietnamese, Myanmar and Korean communities operating throughout Thailand. Restaurant closures, hotel renovations, bakery upgrades, cafe relocations and food service projects can all be reviewed.
Y85N.com is structured around the real needs behind commercial kitchen clearance in Thailand. Whether the project involves used equipment, old appliances, a full restaurant closure, hotel renovation, bulk stainless fixtures, pickup or an urgent deadline, the service stays clear and direct.
We evaluate complete commercial kitchen sets from restaurants, hotels, cafes, bakeries, catering businesses and food service operations.
complete kitchen equipment buyer • commercial kitchen buyer • restaurant equipment buyer
Sell second hand cooking, refrigeration, preparation, warewashing, ice and stainless equipment as individual pieces or coordinated lots.
used restaurant equipment buyer • second hand kitchen equipment • used commercial kitchen buyer
Older professional equipment may still have value when the brand, model, condition, parts availability and practical reuse remain attractive.
old restaurant equipment buyer • legacy kitchen equipment • used food service equipment
Evaluation considers exact model, capacity, age, working condition, maintenance history, accessories, quantity, installation status and current market demand.
commercial kitchen valuation • restaurant equipment value • professional equipment quote
For suitable transactions we can coordinate pickup planning for bulky appliances, stainless fixtures and complete kitchen projects across Thailand.
restaurant equipment pickup • kitchen equipment removal • onsite kitchen buyer
Sell complete restaurant inventories, hotel kitchen equipment, bakery assets, catering equipment or mixed food service lots in one coordinated project.
bulk kitchen equipment buyer • commercial kitchen liquidation • restaurant closure buyer
Equipment removed after renovation, concept changes, branch closure, lease expiry or production upgrades can be reviewed before it is scrapped.
retired restaurant equipment • surplus kitchen equipment • discontinued commercial appliances
Tell us your province, exact pickup location, loading access and project size. Enquiries are accepted from all 77 provinces of Thailand.
kitchen equipment buyer near me • restaurant equipment buyer near me • sell restaurant equipment near me
For lease expiry, closure, renovation or tight move out dates, send the inventory and required collection date so the project scope can be reviewed quickly.
urgent restaurant equipment buyer • fast kitchen pickup • restaurant closure deadline
Complete commercial kitchens can contain dozens or hundreds of assets. Y85N.com organizes equipment identity, quantity, condition, dimensions, utilities, location, loading access and timing so large mixed inventories can move through a practical evaluation workflow.
A complete used kitchen may include equipment from every stage of food production. Y85N.com can evaluate individual major appliances or a complete restaurant, hotel, cafe, bakery or catering inventory.
Ranges, combi ovens, convection ovens, deck ovens, pizza ovens, fryers, griddles, grills, salamanders, induction cookers, steamers, braising pans and rice cookers.
Upright refrigerators, upright freezers, undercounter refrigerators, prep counters, display refrigerators, cold room components, blast chillers and freezer counters.
Planetary mixers, spiral mixers, slicers, vegetable cutters, meat grinders, food processors, dough sheeters, blenders, vacuum machines and preparation tables.
Cube ice machines, crescent ice machines, flake ice machines, nugget ice makers and ice storage bins.
Undercounter dishwashers, hood type dishwashers, rack conveyors, glasswashers, utensil washers and dish tables.
Work tables, sinks, shelves, wall cabinets, preparation benches, utility carts, racks and exhaust hoods.
Commercial mixers, deck ovens, proofing cabinets, coffee equipment, baking racks, ingredient bins and related professional equipment.
Complete restaurant equipment, hotel kitchens, catering kitchens, bakery installations, food factory assets and restaurant closure inventories.
A practical guide for owners and managers who want to understand what a complete kitchen set can include, what makes professional equipment valuable, when complete package selling may be useful and what information supports a stronger evaluation.
A complete commercial kitchen can contain dozens or hundreds of assets. Modern kitchen planning commonly covers storage, preparation, cooking, holding, washing and supporting stainless infrastructure rather than treating every appliance as an isolated item.
A complete used kitchen may therefore combine cooking equipment, refrigeration, food preparation machines, ice equipment, warewashing equipment, stainless fixtures, carts, racks and smallwares.
Restaurant kitchens
Hotel kitchens
Cafe equipment
Bakery equipment
Catering equipment
Food factory equipment
Premium appliances may achieve stronger standalone interest and rare equipment can be marketed separately, but the seller may face a long selling period, many enquiries, repeated appointments, multiple transportation arrangements, storage costs and staff time.
A complete package can simplify coordination, speed clearance, reduce storage requirements and make renovation or closure planning easier. The total package price may differ from the theoretical sum of individual retail resale prices, so speed and operational simplicity should be considered alongside value.
Important valuation factors include brand, exact model, capacity, age, working condition, physical condition, maintenance history, electrical or gas requirements, included accessories and current local market demand.
Brand and exact model
Capacity and specifications
Working condition
Approximate age
Maintenance history
Physical condition
Accessories and manuals
Quantity and consistency
Current demand
Professional kitchen equipment may require single phase electricity, three phase electricity, higher amperage supply, gas connection, water connection, drainage or ventilation. These details can affect relocation planning and should be documented before pickup.
Do not disconnect complex equipment simply to prepare it for a quote. Discuss removal requirements first and use qualified personnel where necessary.
Commercial refrigeration may operate continuously, so mechanical condition, achieved temperature, compressor status, door seals and refrigerant information are important. When selling refrigeration equipment, provide the brand, model, temperature achieved, refrigerant type if known, dimensions, door condition and clear photos.
A restaurant closure may include commercial refrigerators, a freezer, a combi oven, fryers, a range, an ice maker, a dishwasher, a planetary mixer, stainless work tables, utility carts, sinks, shelving and hundreds of smallwares. Selling every item separately could require many appointments.
A complete inventory lets the buyer review the kitchen as one project. Premium appliances can still be identified separately while the remaining assets are grouped into logical lots. This is an illustrative commercial liquidation scenario rather than a claimed Y85N.com customer transaction.
Hotel kitchen renovations may require phased removal while the kitchen stays operational. Refrigeration can be removed after new units are installed, cooking equipment can follow in another phase, and stainless preparation equipment can be cleared later.
For staged projects, the buyer needs to know which items are available now, which remain connected, when disconnection is permitted, loading access, lift availability, door dimensions and vehicle parking conditions.
A bakery upgrade might leave a professional mixer, deck oven, proofing cabinet, stainless tables, baking racks, mixing bowls and ingredient bins. A premium mixer may have strong standalone interest while tables and accessories may be grouped as part of a complete package.
This illustrates why professional kitchen liquidation should not apply the same pricing method to every asset.
For a full commercial kitchen, a simple inventory and clear project photos can save a large amount of time.
List item name, brand, model, quantity, working status, dimensions and major accessories.
Note rust, corrosion, broken controls, missing parts, door seals, leaks, cracked glass and other visible issues.
Photograph the full installation plus front, sides, interior, control panel, manufacturer label, model area, power connection and damage.
Include pickup province, loading access, whether equipment is connected and the required removal date.
Good preparation preserves condition, makes equipment easier to identify and helps a complete kitchen project move from initial photos to evaluation with fewer questions.
Note whether each major appliance uses electricity, gas, water, drainage, ventilation or refrigerant connections. Photograph connection points and labels before any professional disconnection takes place.
Remove loose food residue and surface dirt, then dry the equipment. Avoid aggressive chemicals that can damage labels, control panels, coatings or seals.
Trays, racks, shelves, baskets, mixer bowls, attachments, drain parts, power leads and manuals can affect usability and should stay with the correct machine where possible.
Commercial refrigerators and freezers should be kept clean, dry and upright. Record the achieved temperature and any known compressor, seal or control issues before shutdown.
Tables, sinks, shelves, carts and racks are easier to count when grouped by type and size. Record major dimensions because access and loading can depend on width and height.
Keep access routes visible and identify lifts, stairs, narrow doors, loading bays and parking limitations. For phased renovations, label what can leave now and what must remain in service.
Inventory + photos + models + condition + location + removal date. That is the fastest way to start.
The manufacturer and exact model are among the most important inputs in professional kitchen equipment valuation. Capacity, electrical requirements, accessories, working status and maintenance history can also influence demand.
RATIONAL professional cooking equipment can appear in restaurant, hotel and institutional kitchens. Common names sellers may encounter include iCombi Pro, iCombi Classic, SelfCookingCenter, CombiMaster and iVario.
For evaluation, photograph the exact model label, control panel, interior, door seals, accessories, racks and any visible faults.
Hobart is widely associated with professional mixers and warewashing equipment. Sellers may encounter Legacy Plus mixer models such as HL300, HL400, HL600, HL800 and HL1400, along with smaller professional machines such as the N50.
For mixers, include bowl size, attachments, guard condition, power requirements and whether the machine can be demonstrated working.
Hoshizaki equipment is commonly associated with commercial ice production and refrigeration. Equipment can include ice makers, refrigerators, freezers, sushi cases and ice bins.
Useful details include model, production or storage capacity, achieved temperature, water and drain requirements, overall condition and maintenance history.
True produces professional refrigeration equipment such as reach in refrigerators, reach in freezers, prep tables, undercounter refrigeration and display refrigeration. Exact model information matters because capacity, refrigerant, dimensions and power requirements vary.
Electrolux Professional covers a broad range of commercial kitchen equipment including ovens, cooking ranges, braising and boiling pans, high speed cooking, dishwashing, refrigeration and food preparation systems. This breadth makes the brand relevant to complete kitchen installations as well as individual appliances.
UNOX professional ovens can appear in restaurant, bakery and hotel kitchens. The CHEFTOP MIND.Maps family is one example of professional combi oven equipment used in hospitality environments. Photograph the exact model plate, control panel, interior, trays, racks and any fault messages.
Other commercial kitchen brands that may appear include Fagor, Berjaya, Mareno, MKN, Meiko, Winterhalter, Hatco, Robot Coupe, Santos, Sirman, Fimar, Bunn, Manitowoc, Scotsman, Turbo Air, Foster, Williams, Gram, Middleby, Lincoln, Pitco, Frymaster, Garland, Vulcan and Southbend.
The exact model and local market demand influence valuation more than brand name alone.
Item name
Brand
Exact model
Quantity
Working status
Approximate age
Dimensions
Power type
Gas or water requirements
Accessories
Maintenance history
Photo reference
For pickup planning, send the exact location, equipment list, quantity, access conditions and required removal date. Large restaurant or hotel projects are easier to assess when the inventory and site details are clear from the start.
A clean inventory, exact model numbers, clear condition notes, useful photographs, dimensions, utilities, location and access details give our team a much stronger starting point for a restaurant, hotel or bakery kitchen review.
A simple inventory should contain item name, brand, model, quantity, condition, approximate age, dimensions, power type, working status and a photo reference.
Commercial refrigerator · True · T 49 HC · Quantity 2 · Working · Photos 01 to 06.
The clearer the inventory, the easier it is to produce a meaningful first evaluation.
For each major appliance, photograph the full front, both sides, interior, control panel, manufacturer label, model number, serial area, power connection and any visible damage. For a complete kitchen, also take wide photographs showing the installation and grouped quantities.
Usually it is better to discuss removal requirements first. Commercial equipment may involve three phase electricity, gas, water, drains, ventilation or refrigerant systems. Qualified personnel may be necessary for safe disconnection.
An old appliance that appears obsolete may still have commercial value. Before scrapping it, identify the brand, model, working condition, accessories, replacement cost and availability of parts.
A used professional mixer, combi oven, ice machine or commercial refrigerator can have a very different resale profile from ordinary household equipment.
List equipment category, brand, exact model, quantity, condition, dimensions and utilities where known.
Show the installation, model labels, controls, accessories and visible damage.
Share province, site address area, loading access, lift or stairs and parking limitations.
Tell us whether the equipment is available now, still in operation or part of a phased renovation.
For suitable purchases, evaluation and collection arrangements can then be planned.
Unused professional equipment can consume valuable space and may lose market value over time. A coordinated sale can help recover remaining asset value, clear renovation space, reduce storage pressure, simplify inventory management and consolidate many items into one project.
Y85N.com is designed for sellers who want a direct path from complete kitchen inventory to evaluation and pickup planning. This is especially useful for restaurant closures, hotel renovations, bakery upgrades, catering clearances and mixed commercial kitchen inventories.
Ten compact review placeholders show how verified customer feedback can be presented without changing the page layout. Replace every placeholder with genuine customer feedback before publishing.
“Clear English communication and a simple kitchen inventory checklist would make a restaurant closure easier to organize.”
International restaurant owner · BangkokSample review placeholder“A complete project format is useful when refrigeration, ovens, stainless tables and small equipment all need to move together.”
Hotel operations team · PhuketSample review placeholder“Model numbers, dimensions and utility information make the commercial kitchen evaluation much easier to follow.”
Japanese business manager · BangkokSample review placeholder“Sending wide photos and close model label photos through LINE is a convenient first step for a full kitchen project.”
Chinese cafe owner · ChonburiSample review placeholder“The structured inventory approach is helpful when a bakery upgrade leaves mixers, ovens, racks and stainless equipment.”
Korean bakery operator · Pathum ThaniSample review placeholder“Clear pickup questions about access, loading and timing are important for a restaurant renovation.”
Vietnamese restaurant team · Samut PrakanSample review placeholder“A complete kitchen buyer can reduce the number of separate listings needed during a business move.”
Myanmar food service seller · BangkokSample review placeholder“It is useful to group premium appliances separately while still presenting the remaining kitchen as one complete project.”
European expat operator · Chiang MaiSample review placeholder“A single equipment list is much easier to manage than dozens of individual ads for a hotel kitchen clearance.”
US hospitality team · RayongSample review placeholder“The process is easy to understand when the required details are inventory, photos, condition, location and deadline.”
International catering company · NonthaburiSample review placeholderCommon questions from restaurant owners, hotel teams, international residents, bakery operators and corporate food service managers are organized below for quick scanning on desktop and mobile.
Yes. Complete commercial kitchen inventories can be evaluated as one project, including cooking, refrigeration, food preparation, warewashing, ice equipment, stainless fixtures and related restaurant assets.
Yes. Used cooking, refrigeration, preparation, warewashing and stainless equipment may be evaluated according to model, condition, quantity and marketability.
Pickup feasibility depends on the equipment quantity, location, access, removal requirements and timing. Send an inventory, photos and the required removal date for review.
Some nonworking equipment may still have value. Send clear photographs, model information and a description of the fault before arranging repairs or disposal.
Yes. Older equipment can still be evaluated. Brand, exact model, physical condition, working status, maintenance history and parts availability can affect value.
Yes. A complete inventory is often the most efficient approach for restaurant closure, hotel renovation, bakery upgrades and large food service projects.
Send brand names, model numbers, quantities, clear photographs, location, access information and the required removal date to LINE @sys.co.th.
Yes. Stainless work tables, sinks, shelves, wall cabinets, preparation benches, utility carts, racks and exhaust hoods can be included with major appliances.
Yes. Y85N.com accepts enquiries from all 77 provinces. Pickup or onsite assessment depends on the equipment type, quantity, value, location and access conditions.
Yes. The workflow is designed for international sellers in Thailand with English communication and clear requests for equipment lists, photographs, condition, location and timing.
The most useful information is item name, brand, exact model, quantity, working status, approximate age, dimensions, power type, condition, photo reference and pickup location.
It is usually better to discuss removal requirements first. Commercial equipment may involve electricity, gas, water, drains, ventilation or refrigerant systems and qualified personnel may be needed for safe disconnection.
Send your commercial kitchen inventory to Y85N.com for evaluation anywhere in Thailand.
