Restaurant Equipment · 6 min read
How to Move Restaurant Equipment
Kitchens are the tightest commercial spaces there are. Preparation is most of the work.
Disconnect First — With the Right Trades
Gas, water and hardwired electrical connections must be handled by licensed professionals before anything moves. Movers pick up where those trades finish. Scheduling disconnection for the morning of the move is the single most common cause of a delayed kitchen relocation.
Preparing Refrigeration
Empty, defrost, drain and dry coolers and freezers at least a day in advance, and secure or remove shelving. Transport refrigeration upright whenever possible and allow it to sit before restarting so oil returns to the compressor.
Cooking Lines and Fryers
Fryers must be cooled and drained completely — hot or full fryers are a serious safety hazard and a mess in a truck. Remove grates, racks and loose parts from ranges and ovens, and degrease surfaces so equipment can be handled and strapped safely.
Order of Operations
Clear the path first: prep tables and shelving out, then the line, then refrigeration, then heavy fixed equipment. Kitchens are narrow and greasy, so floor protection and a defined route matter more here than in almost any other commercial space. Our restaurant equipment moving service covers openings, closings and auction pickups.