Used Nasgas shop & restaurant equipment in Islamabad & Rawalpindi
Is a used Nasgas shop & restaurant equipment worth buying?
Nasgas is a Pakistani gas-appliance maker, and the part of its range a shop or restaurant most often buys used is a geyser: storage, semi-instant, instant, and the gas-plus-electric models that carry both a burner and an element. Gas heaters and cooking equipment sit alongside. What decides a used geyser is the inner tank, not the burner.
Made or assembled in Pakistan
Spares are widely stocked locally and most technicians in the twin cities have worked on these, so common faults are usually economic to repair.
Geyser spares are a different counter from cooking appliances: burners, gas valves, thermostats, thermocouples and the electric elements for the dual models are sold by plumbing and geyser repairers in both cities, and Nasgas's are locally made and commonly held. The inner tank is what nobody sells, which is why a leaking one ends the appliance rather than starting a repair.
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Checking a used Nasgas shop & restaurant equipment
These are specific to Nasgas. The general shop & restaurant equipment checks apply too and are on the shop & restaurant equipment page.
Establish which geyser type
Nasgas sells storage, semi-instant and instant water heaters, and they behave very differently on the same supply. An instant unit heats only as fast as the gas will let it, so it is the type most affected when mains pressure falls, while a storage tank buffers that.
Test both heat sources
On Nasgas's gas-plus-electric models the burner and the electric element are separate systems with separate controls. A unit sold as working may be working on one side only, so run it on gas, then switch to the element, and watch that the element side actually heats.
Look for tank weeping
The inner tank is the one part nobody replaces. Look under the jacket at the base and around the drain fitting for rust trails or damp; burners, thermostats and thermocouples are cheap, but a leaking tank ends the geyser.
Account for the flue
A gas geyser has to vent outside, and the draught hood and flue pipe are frequently left behind when a unit is taken off a wall. In a back kitchen that is not an optional accessory, so establish exactly what is coming with it.
What Nasgas shop & restaurant equipment are worth
- The inner tank carries the value, because it is the only part of the geyser that cannot be replaced; burners, thermostats and thermocouples are cheap enough that they barely move the offer.
- Gas-plus-electric models hold value better than gas-only ones, because the second heat source keeps the geyser useful when mains gas pressure falls in winter.
- Capacity has to match the duty: a geyser too small for a kitchen runs almost continuously, which scales the tank and shortens its life, so the wrong size is worth less to the next buyer as well.
- A missing flue hood costs more than it appears to, since the unit cannot be commissioned indoors until one is found.
General shop & restaurant equipment checks
These apply whatever the badge on the front says — the shop & restaurant equipment page covers them in full.
Watch the chiller cycle off
A bottle cooler or display chiller that has been running for an hour should reach its set temperature and then switch the compressor off for a spell. A compressor that never stops is fighting low gas, a blocked condenser or a dead thermostat, and you can hear the difference from across the shop.
Test door seals with paper
Close the door on a slip of paper and pull it out. If it slides free with no drag, the magnetic gasket has hardened and warm air is being drawn in all day. Gaskets can be replaced, but a perished one usually comes with ice built up on the evaporator and a compressor that has been overworking for months.
Try a magnet on steelwork
Much prep furniture here is fabricated locally, so the sheet grade matters more than any badge. A fridge magnet grips thin 430-grade sheet firmly and barely holds on 304, which resists pitting far better around sinks and salt. Then look underneath at the legs, where mopping water rusts a table from the floor upwards.
Light every burner
On a commercial range, griddle or tandoor, each burner should light from its pilot or neighbour and hold a steady blue flame with no yellow tips. Lazy yellow flames and soot on the pan bottoms point at blocked jets, or jets sized for a different gas pressure. Check that the control valves turn smoothly rather than grinding.
Check the extraction canopy
Pull the baffle filters out and see that they are all there and can still be washed rather than being clogged solid with hardened grease. Switch the fan on and hold a tissue flat against the filter opening; the draw should hold it in place. Missing filters, a fan that hums without pulling, or grease weeping back out of the ductwork mean a fire risk and a deep clean before the kitchen can open.
Run the mixer through speeds
A spiral or planetary mixer should change speed without a knock from the gearbox and should not walk across the floor on its feet. On a fryer, check that the element and thermostat probe lift clear for cleaning, and that baskets, lid and drain tap are all present, since they are model specific and awkward to source separately.
Nasgas shop & restaurant equipment — questions
What ends the life of a used Nasgas geyser?
Should I buy a Nasgas instant geyser or a storage one for a kitchen?
Other shop & restaurant equipment brands
Selling one instead? We buy used Nasgas shop & restaurant equipment for cash.