For what it's worth, it started life as a Bregant NR 1400 -- a decent to good grinder which was more popular in Europe than here whether as an Obel (Bregrant's own brand) or re-branded for other "manufacturers." They were more popular in Europe than here.
Is it the "A" automatic shutoff model, or the regular, manual shutoff?
Can you post a picture of your particular machine instead of a catalog photo?
How long have you had yours? How much of that was working time? How much sitting in the garage time?
When was the last time it was used regularly?
Low or high duty cycle? Used commercially, in the home, or in an office?
What condition is it in generally?
How many pounds of coffee have you pushed through it since new? If you didn't buy it new, how much coffee have you ground since purchase?
If you didn't buy it new what condition was it in when purchased?
What have you done to maintain it?
How much coffee through it since the last time the entire grind path -- hopper, burrs, chute and doser -- was thoroughly cleaned?
How many pounds on this burr set?
Do you know if the shaft has ever been replaced?
How long does it take to grind a 14g dose in its current condition?
Dayum. Sounds very good but after talking it over with my wife, can't do it. But I didn't want to leave the impression that your answers didn't make for a very attractive sounding grinder.
For anyone else who's interested: 100 pounds of coffee a year is not a lot of coffee. After 750 pounds, the machine undoubtedly needs to be completely disassembled, cleaned and the old burrs removed and replaced with new. If that sounds frightening, it shouldn't. Those things are very easy to do for anyone who's figured out which end of a screwdriver to hold. We're talking about 45 minutes max. I did a bit of research before talking with Linda and found that new burrs are still readily available and reasonably priced.
If there was any way I could justify another grinder I'd buy it. The best price/quality alternative for a used, commercial espresso grinder would be a used Super Jolly; and (a) those aren't nearly as easy to find in good condition as they were; and (b) the Mr. Espresso/Obel is probably a better grinder anyway.
There is absolutely no comparison between Chef Layne's lightly used commercial grinder and a new "burr" grinder with a small diameter burr set, and low-powered, high-rpm motor. This is the real thing; a Kitchen Aid Proline, isn't.