Before you bid on ANY restaurant liquidation auctions, make sure of the following:
1) That the equipment is is usable condition and still functioning. This can generally ONLY be done in person. I have seen some nasty things done to ovens when the staff finds that tonight is "the last night."
2) Make sure that you UNDERSTAND the terms and conditions. Key issues include whether or not there is a BUYER's PREMIUM (a fee that YOU have to pay to the auctioneer), shipping costs, and the length of time after the auction is over before you must remove the equipment from its current signer.
3) In bankruptcy auctions, make sure that the auction is "ABSOLUTE" rather than "SUBJECT TO BANKRUPTCY COURT APPROVAL" which means that your bid will need to be approved by the court before you take possession.
You can get some great deals at the auction BUT know what you are getting into BEFORE you get involved.