Equipment Categories and Handling Requirements
| Equipment | Special Requirements | Resale Potential |
|---|---|---|
| Commercial ranges / ovens | Licensed plumber for gas disconnect | High ($500–$3,000+) |
| Deep fryers | Drain oil first; gas disconnect | Medium ($200–$800) |
| Walk-in cooler / freezer | EPA 608 refrigerant recovery required | High (varies by size) |
| Commercial refrigerators / reach-ins | EPA 608 refrigerant recovery | Medium ($300–$1,500) |
| Hood systems / exhaust fans | HVAC contractor recommended | Low–Medium |
| Grease traps | Licensed pumping required first | No resale |
| Dishwashers (commercial) | Plumbing disconnect | Medium ($300–$1,200) |
| Food prep tables, shelving | None | Low–Medium |
| Smallwares (pots, pans, utensils) | None | Low (sell in lots) |
Step-by-Step Restaurant Closeout Process
- Inventory everything: Photograph and list all equipment with make, model, and condition — this is your baseline for sale or disposal
- Contact a restaurant liquidator: Get an offer on the entire contents. Liquidators often pay 10–20 cents on the dollar but handle all removal
- Sell high-value items independently: If liquidator offers are low, sell premium items (ranges, walk-ins, refrigeration) separately for more
- Arrange utility disconnections: Schedule licensed plumber (gas), HVAC contractor (refrigerants), and electrician (hardwired equipment) at least a week out
- Schedule grease trap service: Book a licensed grease hauler to pump and clean the trap before any equipment moves
- Book commercial junk removal: For everything remaining after liquidation and sales, a commercial hauler removes, donates, or scraps the remainder
Resale Options
- Restaurant liquidators: Buy entire contents for a lump sum; handles all logistics; lowest per-item return
- Used restaurant supply stores: Buy specific equipment; better prices than liquidators for quality items
- Online platforms: WebstaurantStore Marketplace, eBay, Craigslist — best prices but requires your time and effort
- Auction houses: Restaurant and commercial kitchen auctions can attract competitive bidding on quality equipment
Cost Breakdown by Restaurant Size
| Operation Size | Full Removal Cost (No Liquidation) | After Liquidation |
|---|---|---|
| Small café or food stand | $800–$2,000 | $200–$600 |
| Mid-size restaurant (50–100 seats) | $2,000–$5,000 | $500–$1,500 |
| Large restaurant / chain location | $4,000–$10,000+ | $1,000–$3,000 |
Frequently Asked Questions
Who removes restaurant equipment?
Restaurant equipment removal is handled by specialized commercial junk removal companies, restaurant liquidators, or HVAC/plumbing contractors for connected systems. Standard residential junk removal companies often decline commercial kitchen equipment due to size, weight, and gas line requirements.
Can I sell used restaurant equipment?
Yes. Working commercial kitchen equipment holds significant resale value. Liquidators, restaurant supply companies, and online platforms like WebstaurantStore and eBay Commercial are active markets. A working 6-burner range can sell for $500–$2,500.
Who is responsible for disconnecting gas lines before equipment removal?
A licensed plumber or gas fitter must disconnect gas-connected equipment (ranges, fryers, steamers). Never remove gas-connected equipment without a licensed professional disconnecting it first. This is a liability and safety requirement.
How much does restaurant equipment removal cost?
Full restaurant equipment removal typically costs $1,500–$6,000 depending on the size of the operation, equipment quantity, and whether utility disconnection is included. A small café may run $800–$1,500; a full-size restaurant $3,000–$8,000+.
What do I do with a grease trap when closing a restaurant?
Grease traps must be pumped and cleaned by a licensed grease trap service before removal or abandonment. Many municipalities require documentation of proper disposal. Budget $200–$600 for grease trap pumping.