Like Ed said, auctions are "Caveat emporium". You don't get the opportunity to plug the thing in to see if it works.......
Restaurant equipment can be broken down into 3 distinct sections:
1) Smallwares. By all means, buy all you can used in this category, if it's broke, you can see it clearly. Most of my smallwares were bought used, and I always try to find used before buying new.
2) Simple electric/mechanical devices. This includes mixers, meat slicers, and most gas equipment like ranges and broilers. While this stuff needs occcasional maintainence, it's not all that difficult to repair or that expensive. That being said, there are lemons out there, and otherwise good equipment that has had the crap beat out of it. These are generally a decent deal, but you have to know what you're buying.
3) Electro-mechanical/electronic equipment. This includes ALL refrigeration equipment, dishwashers, espresso machines, and sophisticated stuff like Rational-type ovens.
Next time you're at an auction look to see who buys this type of stuff, there are only two categories: The noobs, who assume that by buying it, you simply plug it in and expect 15 years trouble free service from it, or the old pro's, who automatically assume that there are issues with it and have already budgeted X dollars or time to fix the thing before they even bid on it.
Unless you have a refrigeration ticket, or good electrical/electronic knowledge, time to adress the issues that crop up, or access to someone who does, stay far, far away from this category. A decent refrigeration guy will charge $70 per hour, not including parts or truck/driving time.
There is no worse feeling than coming in to work, only to find a puddle at the base of a fridge or freezer............  | 
