Frequently Asked Questions

When you're starting or growing a hospitality business, there's a lot to think about. We're here to make the equipment and finance part of the equation easier, so you can focus your efforts elsewhere. Here are some of the things our customers ask us.

About SilverChef

Is SilverChef a Canadian business?

SilverChef was founded in Australia 30 years ago and is now a global business with offices in Canada and New Zealand as well as Australia. Our Canadian Head Office is in Vancouver, and we have a strong in-person presence in Toronto, Montreal, Edmonton, Ottawa and Quebec City. We also have Certified Used kitchen equipment warehouses across the country. SilverChef has proudly invested $1.5bn in the hospitality industry globally and we're committed to supporting the success of our Canadian customers.

Does SilverChef has a corporate social responsibility program?

SilverChef is a proud Certified B Corporation. Certified B Corporations are businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy.

Additionally, SilverChef has a global partnership with Opportunity International where together with our people and our customers we've provided microloans that have supported 1.5m people to support themselves.

About Finance

What are the benefits of renting or leasing equipment?

Renting or leasing your restaurant equipment can be a good alternative to buying. Firstly, there are a lot of costs involved in setting up and running a hospitality business, so choosing to rent or lease your restaurant equipment can leave you more money for running your business and other expenses.

Secondly, there may be tax benefits to renting or leasing kitchen equipment – it’s important you discuss these with a qualified tax advisor before making any decisions.

Finally, with SilverChef’s Rent-Try-Buy® you get additional flexibility over typical financing options. You can decide to upgrade your equipment in the first 12 months if you need something bigger and better (in the same equipment category e.g. upgrade rented fridge to a bigger fridge); you can also decide to purchase it and get a rebate on your payments so far (up to 12 months).

At the end of your 12-month contract, you can decide whether to keep renting your restaurant equipment, work towards ownership, or return. Please note that if you decide to continue renting your equipment after the end of your 12-month term, and then decide to buy, the net rental rebate is lower. Also, if you return your equipment, you are responsible for cleaning and shipping costs.

What is the difference between leasing and renting commercial kitchen equipment?

Typically, the difference between leasing and renting has to do with the length of term – with the length of a lease typically being longer. SilverChef offers a rental product – Rent-Try-Buy, and a finance lease product – Lease-to-Keep®. They are different in several important ways.

With Rent-Try-Buy, you rent your restaurant equipment and make weekly rental payments for a 12-month term, while retaining the option to purchase your equipment or upgrade it during the term. At the end of the 12-month rental term, you have the additional options to return, continue renting or work towards ownership with our Easy Own® product.

With Lease-to-Keep you must be financing a minimum amount of $10,000 and have been trading for at least 12 months. You sign up for a four- or five-year term, you make monthly lease payments, and at the end of the term you own the restaurant equipment (providing the last payment has been made and customer is not in breach of the agreement).

If I finance equipment with Rent-Try-Buy, who is responsible for servicing during the 12 months agreement?

Servicing is different to warranty. Servicing is an optional maintenance cost, and the responsibility of the customer. For example, in some areas, coffee machines need to have their boilers serviced every 6 -12 months to remove water scale. When you finance through SilverChef you need to make sure you follow the manufacturer's recommended servicing schedule as, if the equipment breaks down, SilverChef is not responsible for repairing or replacing it – this is a matter for the manufacturer and you may be covered by their warranty (but typically not if you haven't followed their recommended service schedule).

Is there a cost if I return equipment to SilverChef at the end of my Rent-Try-Buy term?

If you want to return your restaurant equipment after your 12-month term, first remember that you need to give us four weeks' notice. You will also need to cover the cost of shipping the restaurant equipment back to us. You can use our freight company or your own. It will need to be properly cleaned, then tagged and tested so it can go back on the market. This is just like renting a house, it needs to be fit for the next person. If you return your restaurant equipment before the end of your 12-month rental agreement you will also be liable for any rent payments up to the full 12-month period.

If I decide to purchase my equipment during my Rent-Try-Buy term, how is the payout quote calculated?

With Rent-Try-Buy you have the option to purchase your equipment at any time during or at the end of the 12-month term. Remember that you are renting the equipment for the first 12 months, so this is not an arrangement where the payments you make are working towards ownership of the restaurant equipment. However, we do currently offer a 60% net rental rebate during this timeframe – our friendly customer success team can work out your payout quote including the rebate (if eligible) when you contact them on 1-866-311-3805.

It's important that you make a choice at the end of your term about the next stage. You can opt to continue renting your equipment, and you may be eligible for a discount on your rental payments if you sign up for an additional term – however, you should note that the 60% net rental rebate is only payable during and at the end of the first 12 months.

About Certified Used

Where does Certified Used equipment come from?

The commercial kitchen equipment in our warehouses comes from SilverChef customers who have upgraded equipment or returned it. We do not stock used commercial kitchen equipment that has not been previously financed by us.

How thorough is the cleaning and repair process for Certified Used kitchen equipment?

SilverChef is one of Canada's biggest resellers of used hospitality equipment. We have a large team of qualified tradespeople at our warehouses who manage the preparation of used restaurant equipment for sale.

All our used kitchen equipment is professionally repaired, cleaned and polished, and any damaged or worn parts are replaced and run-tested, including electrical test and tag. Then there is a final check by a quality assurance officer before it's ready to ship.

Can I finance Certified Used equipment using SilverChef's Rent-Try-Buy or Lease-to-Keep, just like with new equipment?

Yes, Rent-Try-Buy and Lease-to-Keep are available for all Certified Used equipment. At the end of the 12-month contract, you have a number of options. You can purchase the used commercial kitchen equipment, continue to rent for maximum flexibility, work towards ownership with our Easy Own® finance, or return the equipment if it no longer suits your needs.

If I have Certified Used equipment on Rent-Try-Buy finance, can I still return or upgrade it?

Yes, you get all the same flexible options of Rent-Try-Buy when you use it to finance Certified Used kitchen equipment. This is useful if you find a piece of equipment is not large enough to meet demand (e.g. a coffee machine or fryer), or your style of food has changed.

Why is some Certified Used equipment nearly the same price as new commercial kitchen equipment?

Restaurant equipment is much more robust than domestic appliances, and built to last. Used restaurant equipment that’s in very good condition is traditionally more expensive than what you find on second-hand auction sites – those items have usually not been cleaned, repaired or refurbished, and do not have a guarantee. We pride ourselves on Certified Used restaurant equipment having been completely refurbished, so it has the appearance and reliability of new.

How much does it cost to ship my chosen Certified Used kitchen equipment?

Shipping costs are worked out on equipment size, weight and distance. The website will give you a quote for the equipment once you put it into the shopping cart and give the destination address.

Can I organise my own shipping when I purchase Certified Used equipment?

You are welcome to organise your own shipping, or collect your Certified Used kitchen equipment from the SilverChef warehouse where it is located. Make sure that the carrier is experienced with restaurant equipment of the size, weight and type that you have ordered.

How long will my Certified Used equipment take to arrive?

Certified Used equipment that is on our website and ready to ship is normally sent within two business days.

Can I see the Certified Used commercial kitchen equipment in person?

We have the equipment visible on our web site. Let us know what you require and we will check stock and provide a quote with images. You are welcome to see the equipment if you book in a time at the warehouse where it is held (subject to COVID-19 safety restrictions). For safety and security reasons, this usually needs 48 hours' notice.

If I return Certified Used equipment, how is the cleaning cost worked out?

The cleaning and servicing costs are determined by the equipment’s condition when it is returned. Each item is rated from 1-5, and you can save on cleaning and servicing costs if you return the equipment in excellent condition. Here’s how we assess it: 

  • Excellent Condition - no internal or external cleaning required, and needs safety checks only 
  • Good Condition - basic clean and/or basic manufacturer maintenance and incidentals required only 
  • Average Condition - full clean and/or full servicing and parts required 
  • Poor Condition - extensive cleaning and/or major servicing, parts and accessories required 
  • Very Poor Condition - extensive cleaning and/or major service and repair work required.

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