Cleghorn Waring Pumps - MPS Various

• Commercial kitchens for food storage and preparation.
• Restaurants, cafes, and catering businesses requiring refrigeration and food processing.
• Hospitality venues for back-of-house operations.
• Food retail environments for product display and storage.

Typical refrigeration capacity

For this class of equipment, refrigeration units commonly range from 150L under-counter units to 600L+ upright fridge/freezers.

Power supply

Units of this type typically operate on standard UK single-phase 230V electrical supply, with some larger grinders potentially requiring 3-phase.

Footprint

Under-counter units commonly fit within standard kitchen counter dimensions, while upright units and grinders have varying footprints depending on their capacity.

Construction material

Commercial catering equipment is typically constructed from stainless steel for hygiene and durability.

Temperature range

Fridges typically maintain temperatures between 0°C and 5°C, and freezers commonly operate at -18°C or colder.

Grinder capacity

Hobart grinders for this application typically handle several kilograms of product per minute.

• What is the typical lifespan of used catering equipment from this period?

  Well-maintained catering equipment from the early 2000s can still be functional, though component wear and efficiency may be factors. Regular servicing extends operational life.

• Are these units suitable for continuous commercial use?

• What kind of maintenance is typically required for these appliances?

• Can these items be purchased individually?

• What should I check before purchasing used refrigeration units?

• Are spare parts generally available for equipment of this age?

Used catering equipment generally retains strong value due to robust construction and reliable performance. Buyers typically prioritise checking operational status, wear patterns on high-use components, and compliance with food safety standards. Common strengths include durability, straightforward maintenance, and compatibility with existing kitchen layouts. Industry sentiment favours equipment from established manufacturers known for longevity. When purchasing secondhand catering items, inspecting heating elements, seals, and stainless steel condition proves essential. Well-maintained units often deliver excellent cost efficiency for hospitality businesses seeking quality without premium pricing.

General overview for this equipment type