Selecting and Purchasing Used Food Processing Equipment

Used equipment can be a valuable time and cost saving alternative for food and agricultural product processing. Used equipment costs a fraction of the price of new equipment and is normally shipped immediately. Multiple pieces of equipment, or even an entire process line, can be obtained from a single source. This can reduce start-up and troubleshooting efforts, as well as shipping costs. While many pitfalls exist for the used process equipment buyer, the advantages can be worthwhile.

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The first step in obtaining used equipment is to identify and assess the source or sources. Deal only with reputable suppliers and equipment owners. Ask for references and check them. Sources of used processing equipment generally fall into three categories:

• Dealers (local and national)
• Internet
• Owners

 

Local used equipment dealers are best identified by searching the area book, or business directory, and by word-of-mouth. Classified advertisements in trade journals are a good source to find used equipment dealers and auction announcements. A partial list of national, used-equipment dealers is provided in Table 1. The listing is not an endorsement of any particular dealer or organization. A new variety of Internet-based, used-equipment sources is becoming very popular. Internet sources generally provide a place for posting and viewing equipment information and serve as an interface between the equipment owner and the end customer. Some may feature on-line auctions. Most of these Web sites are searchable and have features that will alert potential customers with when certain equipment is posted to the site. Table 2 provides a partial listing of Internet-based, used-equipment Web sites.

 

Table 1. Partial listing of national, used-equipment dealers.

Dealer Address Fax Website Aaron Equipment Company 735 E. Green St.
P.O. Box 80
Bensenville, IL 630-350- 630-350- www.aaronequip.com Alard Equipment Corp. Lake Avenue
P.O. Box 57 Williamson, NY 315-589- 315-589- www.alard-equipment.com Barliant & Co. 319 East Van Emmon Rd.
Yorkville, IL 630-553- 630-553- www.barliant.com Campbell Soup Company Asset Recovery Campbell Place
Camden, NJ   856-968- www.campbells-equipment.com Frain Industries, Inc. 313 Rohlwing Road
Addison, IL 630-629- 630-629- www.fraingroup.com Heritage Equipment Company (beverage) Heritage Drive
Plain City, OH 614-873- 614-873- www.heritage-equipment.com Loeb Equipment & Appraisal Company Metro Park Blvd.
Lewisville, TX 972-353- 972-353- www.loebequipment.com Machinery and Equipment Company, Inc. W. Carroll Ave.
Chicago, IL - 773-533- 773-533- www.madisonequip.com Production Packaging & Processing Equipment Company (kettles) East Van Buren St.
Pheonix, AZ 602-254- 602-254- www.kettles.com Reeves Equipment Company 783 Laurel Ridge Rd.
Cleveland, GA 706-219- 706-219-   Schier Company, Inc. (dairy) S. 65th W. Ave. Sapulpa, OK 918-321- 918-321- www.schiercompany.com Union Standard Equipment Company W. 47th St. 
Chicago, IL 773-376- 773-376- www.unionmachinery.com Universal Process Equipment, Inc. Rt. 130 South Robinsville, NJ 609-443- 609-259-   Wohl Associates, Inc. 50 Floyd's Run
Bohemia, NY 631-244- 631-244- www.wohlassociates.com

Table 2. Partial listing on internet-based, used-equipment websites.

Dealer Website Fax DoveBid, Inc. www.dovebid.com 650-571- 650-572- Equipment Outlet www.equipmentoutlet.com 208-955- 208-887- EquipNet Direct, Inc. www.equipnetdirect.com 888-371- 781-849- Ethical Internet Sales, LLC www.ethicalsales.com   908-222- Free Market Asset Exchange   800-939- 512-684- I-Com Industry, Inc. www.foodprocessingindustry.com 703-479- 703-479-

Often the equipment owner liquidates machinery directly through an auction or other type of advertised sale. This can be an ideal avenue to acquire a complete processing line or pieces of equipment with a known history. It can also represent a cost savings since a purchase from the owner eliminates any re-seller's profit. Unfortunately, there is no known reliable method of identifying owner liquidation sales for a particular type or model of equipment on a timely basis. The advent of the Internet auction may make this avenue of equipment acquisition more accessible in the future.

Quotations for used process equipment can be solicited by , fax or in person. The purchaser should consider drafting a request for a quotation before any efforts are made to obtain quotations. Drafting a request for a quotation will help the purchaser solidify his needs on paper and facilitate subsequent discussions with vendors. Faxing requests for quotations to appropriate equipment dealers has proven to be an inexpensive and effective means of identifying used processing equipment. Visiting a used equipment dealer has enormous value. Often, a first-hand inspection of equipment stockpiles will identify appealing alternatives that would have otherwise been missed. When multiple pieces of equipment can be identified at a single source, a quantity discount may be negotiated.  For additional information on the selection and purchasing process, please see OSU Fact Sheet FAPC-102, Selecting and Purchasing Food Processing Equipment.

Evaluation of equipment alternatives can be complicated, especially when several people are involved and opinions differ. The process can be streamlined by using a qualitative method of evaluation. Key features of the equipment to be evaluated (such as price, capacity and delivery) can be listed and assigned a weight, or importance, relative to other features when considering the needs of the specific project. The numerical weights are assigned according to a convenient, arbitrary scale such as 0 to 10. After the bids are received, the selected features are rated and given individual scores for each bid. Again, these scores are based on an arbitrary numerical scale. If the equipment is to be selected by a committee, the scores can be voted on or averaged. The total score for each quotation is obtained by multiplying the feature weight by its score and summing the results. The bid with the highest score is selected for purchase.

Maintenance and operation are two features of used equipment that merit extra examination. Will it be possible to effectively maintain and operate the selected equipment?   Spare parts must be readily available. The original equipment manufacturer may no longer support obsolete models or components. For example, maintenance technicians experienced with pneumatic controls are scarce. Can the machine be retrofitted with digital controls, or can parts and service be obtained from other sources?

Inspection is a crucial step in the used-equipment selection process. A seller will rarely list the undesirable features of an item for sale, so the buyer must learn to investigate. Assistance from an experienced mechanic or engineer can be helpful in this area. Ask for an operator's manual and/or a maintenance logbook for the equipment. The existence of a maintenance log is a good indication that the machine was well taken care of. Obtain the serial number of the equipment and the manufacturer to inquire about the first owner and intended use of the equipment. Table 3 lists some important inspection areas and examination tips for equipment inspection.

 

Table 3. Inspection areas and examination tips for used equipment.

Inspection Area Components Examination Appearance All Is the machine generally well cared for or does it have the appearance of makeshift maintenance? Are the components (if separate) marked and carefully packaged? Log book   The existence of a logbook is a good indication of a maintenance program. Drive-train Chains, sprockets, belts, sheaves, gearbox Examine for stretched chains, worn drive belts and sheaves, stripped sprockets and gearboxes. Some problems can be identified when turning shafts by hand (if possible). Listening with the use of a probe (operating machinery) may also help. Rotating shafts Joints, alignment, key Look for burrs, warped or bent shafts and cracks. Shafts should not wife when pulled by hand. Bearings Roller, sleeve Examine quantity and condition of grease, oil, seals and mounting. Hint: remove grease zerts to inspect. Lubrication Oil, grease, filters, fittings Examine for contaminants. Water will turn some oils milky white. Grittiness can sometimes be felt. Samples can be obtained and checked by a laboratory. Check filters. Coatings Paint, epoxy, tin, Teflon, chrome, rust and scale Look for chips, flakes and scratches. Beware of fresh coatings that hide defects. Rust can sometimes be removed to reveal very little damage. Welds All Smooth and crack-free, no slag or weld splatter present. Operation (capacity)   Operate machine and test for rated capacity. Usually this operation must be arranged in advance with the equipment owner and requires processing materials and complete hookup of the equipment Operation (noise)   Use a listening aid if necessary. Listen for thumps, grinding or unusual sounds. Mating surfaces Gasket Surfaces should be smooth. Gaskets will be intact and flexible. Controls Panel, switches, pushbuttons, displays, timers, alarms, outputs, interface, charts Examine condition and operation of all components. Wiring in electrical box should be labeled and correspond to a posted or available diagram. Displays should be clear, not fogged or waterlogged Utility connections Electric, steam, water, air, gas, hydraulics, chilled water, sewage and other Determine capacities, such as voltage, frequency and flow rate. Examine connections for integrity. Fasteners Bolts, clamps, pins, screws and snap rings Examine for missing or damaged components such as threads or head. Safety features Shrouds, insulation, kill switch, stickers, doors, vents and valves Look for missing, damaged or disabled components. Stored energy contained in elements such as springs and air cylinders must be properly relieved.

Safety features are an issue (listed in Table 3) that may require additional attention when purchasing used equipment. Older equipment may have met safety standards when first introduced to the market, but may fall short of current standards. Safety features on used equipment may be disabled or missing. Issues pertaining to safety must be resolved before the machine is put into operation for legal and moral reasons. The cost to upgrade equipment to meet current standards may be prohibitive.

Purchasing and installing used equipment may be the best alternative for a cost effective process installation. It can also be an exciting and potentially dangerous adventure. Research and investigation before purchasing will help improve the chances of success.

 

Tim Bowser
FAPC Food Processing Engineer

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When buying equipment for a food processing facility or commercial kitchen, it is ideal to purchase new equipment that is designed for the specific product, processing use, and processing capacity at the facility. However, in many cases this equipment may be cost-prohibitive, or the exact type of equipment may not be readily available, and so used equipment may need to be purchased instead. 

Numerous ways exist to procure used equipment. Supply houses, for example, offer food processing and commercial kitchen equipment. Some food processing facilities sell their own used equipment. Also, several online auctions specialize in food processing supplies and equipment. Some equipment is advertised and sold via general classified ads, on Craigslist, on social media marketplace sites, and via other online resources. 

Some businesses and third parties have knowledge of the equipment they are selling, but sometimes a selling platform may not understand the nature of the equipment they are advertising. Consequently, the responsibility for understanding what is being purchased falls on the buyer. If the used equipment is not clearly understood and verified, then it could end up costing a facility more money in the long term. 

Prior to buying used food processing equipment, it is important to first analyze the business case for the purchase. What is the purpose of the equipment, and how will it affect the business? Will the equipment allow for an increase in throughput, bring about an increase in efficiency, encourage an expansion in customer count or base, enable the manufacture of another product, or decrease any quality or safety defects present in the current operation? Also, it is important to ensure that no other bottlenecks in the processing line will prevent the achievement of the goals of purchasing the equipment. For example, if a larger piece of equipment is purchased but another piece of equipment upstream or downstream cannot accommodate the new flowrate, then the goals may not be met. In addition, customer analyses must be completed for both the process workflow and for the business as a whole. Ensure that the equipment will meet the needs of both the process line operation and the overall objectives of the business. 

To ensure that the used equipment will prove a benefit and not a liability, many items must be considered prior to purchase (see Table 1). Not all of the following items will be appropriate for all equipment; however, this list may be used as a general checklist of items to consider before bidding or buying on "new to you" equipment. 

Table 1: Items to Consider When Purchasing Used Food Processing Equipment

Item to Consider

Comments

Size considerations

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Bigger is not always better. Think "Goldilocks and the three bears"'too small may not help with the goals of buying the equipment, but too big can challenge the processing system, and the increase will not be fully utilized.

Are the materials appropriate?

What materials is the equipment constructed from, and are they appropriate for the facility? Think of how pH can affect different materials, the risk of foreign material to product mix and suitability, and other considerations. 

What are the utilities needed to operate? 

What is the energy source for the equipment? What are its power requirements (single phase, three phase, 120 V, 240 V, 480 V)? Does it need steam (how many lbs/hp-hr)? Is product conveyed via pneumatics (at what cfm)? Does the equipment require ventilation or HVAC? Will the equipment create any condensation or temperature changes that will need to be mitigated? 

What are the controls needed to operate?

What kind of automation does the unit require? Are the control systems and knowledge available to operate it? 

Can the equipment be cleaned?

Is the equipment designed to be cleaned in place or cleaned out of place? Are the necessary tools and equipment available to clean it?

Size and location in the processing facility 

What kind of footprint will this equipment create in the facility? Is room available to accommodate it? Will the new equipment cause any processing or food safety issues (e.g., placing a steam tunnel in front of a refrigerator/freezer)? Will the equipment be placed in a different room or an area requiring the transport of goods, thus resulting in wasted motion or over-transportation? If so, how will that affect the food safety traffic pattern in the facility?

Maintenance 

What kinds of repair, preventative maintenance, or breakdowns can occur with this equipment? Is the necessary expertise available in-house to address them? If not, can someone who does have the knowledge to maintain or repair the equipment be procured? What spare parts should be kept in stock, and what is the availability of spare parts for the unit?

Calibrations

Does the equipment have instrumentation that needs to be calibrated? Does someone in the facility have the ability to complete accuracy checks and calibration of that instrumentation'especially if it impacts food safety or machine operation?

What are the installation costs? 

Is the unit essentially plug-and-play, or must it be professionally installed? If the latter, what is the cost of installation, and how will that impact the overall purchase price or timeline for the equipment?

Employee safety aspects

Do any safety features need to be installed? Does the unit have all the necessary safety features for the specific application for which it is intended? If the equipment is older, it may have been manufactured prior to present safety regulations, or some safety features may have been removed or lost. Also, the equipment may have been manufactured in another country with different safety regulations. It is important to complete a job safety analysis for each piece of equipment to protect employees and operators.

Current condition

The condition of the equipment should be visually inspected for niches, holes, cracks, and crevices. Are there any missing bolts, clamps, or other parts? What is the condition of the parts that wear (e.g., belts, sprockets, bearings, gearboxes, or other moving parts)? Are all the welds smooth and crack-free so that they meet sanitary welding criteria? Examine oils and lubricants to check for signs of age, discoloration (milky white), or grittiness that could indicate an issue. Listen for any abnormal sounds (e.g., thumbs, grinds). 

Prior use

What was the prior use of the equipment? What is the age of the equipment? Does it come with any user manuals or SOPs? Are previous maintenance records available?

Warranty or guarantee

Is the seller willing to offer a warranty or some sort of guarantee that the equipment will work as described? 

Seller reputation

Although not directly related to the equipment, is the seller reputable? Do you feel comfortable doing business with the seller? 

Food safety plan considerations

Have discussions taken place with the food safety team about the equipment and how it would impact the food safety plan? 

Used equipment can be a great asset to a food processing facility and help meet a number of goals. However, it is imperative to understand the exact needs of the facility by analyzing the current equipment and future goals of the facility. It is important to ensure that the equipment will meet those goals and will fit with existing processing needs and food safety considerations, instead of detracting from them or costing more in the long term. Good luck, and good purchasing!

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