Qualification of old/obsolete equipment

Hi! As someone who has been in the Food industry since long I am genuinely interested in getting some answers to the topic listed above. Would welcome any queries as this often leads to other pertinent issues that might have escaped attention. Shall be thankful for any inputs! Regds

-sanitary design: is it old enough that proper sanitation was not considered or was not designed to current needs/standards?  If not up to standard, can it be modified to be brought into compliance?

-what is current condition: if equipment is not in usable/acceptable condition now, can it be brought into compliance?

-similar to above, how was the equipment stored? does the storage conditions pose a risk that cannot be subsequently mitigated?

-before bringing into facility: thorough inspection, cleaning if necessary, etc.

-once in the facility: does the equipment still function properly?  can it do what you need it to do without adverse effect on the product?