Restaurant Equipment Removal
Locally owned, not a franchise. Every call goes to a real person, no AI, no call center. Same-day available, licensed and insured.
What We Take
- Commercial ovens and ranges
- Fryers and griddles
- Refrigeration units and reach-in coolers
- Prep tables and shelving
- Commercial dishwashers
- Hoods and ventilation equipment
- Bar equipment and coolers
- Dining furniture and fixtures
"The price changed after the truck showed up. I'd taken the whole day off."
— What we hear from almost every new customerWe Built Our Business Around That Complaint
Bait-and-switch pricing and no-show crews are the two things people hate most about junk removal. So those are the two things we refuse to do. You get a price on the phone. We show up when we said. That number doesn't change at the door.
Real Reviews from the Fox Valley
How It Works
Price on the Phone
You tell us what you've got. We give you a range before anyone drives anywhere.
We Confirm on Arrival
We confirm the quote when we see the load. If it matches what you described, we start. The number on the invoice is the number we told you.
We Haul It All
Everything quoted goes in the truck. When we leave, the space is clear and the job is closed.
Restaurant Equipment Removal in Aurora, IL
Closing a restaurant or clearing a commercial kitchen is not a junk removal job in the ordinary sense. The equipment is heavy, connected to utilities that require licensed trades to disconnect, and often installed in ways that require systematic disassembly. We have handled restaurant closures, post-fire and post-flood situations, and full concept changeovers throughout the Fox Valley. We know what the work actually involves.
What We Remove
- Commercial ranges, ovens, and combination cooking units
- Fryers, griddles, and charbroilers
- Reach-in coolers, prep table refrigeration, and undercounter units
- Walk-in cooler and freezer panels, shelving, and flooring
- Commercial dishwashers and three-compartment sinks
- Stainless prep tables, shelving, and fabrication
- Hood canopy systems (canopy removal only, not duct demolition)
- Bar equipment: ice machines, glass washers, and back-bar coolers
- Front-of-house furniture, POS stations, and display equipment
Gas and Electrical Disconnection: What Has to Happen First
Every gas-connected piece of equipment must be disconnected and the supply line capped by a licensed plumber before we move it. Every hardwired electrical connection must be terminated by a licensed electrician. This is required under Illinois code and it is not negotiable on our end. If you are working with a general contractor, coordinate the utility disconnections so they are complete before our haul date. If you need referrals to licensed trades who work on restaurant equipment closures in the Aurora area, we can point you in the right direction.
Is Any of This Worth Selling?
Some of it, sometimes. Commercial refrigeration in working condition, stainless steel fabrication, and certain cooking equipment have an active secondary market in the Chicago metro area. Equipment carrying NSF certification and in good mechanical condition is more likely to find a buyer than older worn equipment. If you think your kitchen equipment might have resale value, mention it when you call. If it makes more sense to connect you with a commercial equipment reseller before we haul, we will tell you that honestly.
Walk-In Coolers and Freezers
Walk-in panels are removable but the refrigeration system is a separate scope. The condensing unit, evaporator coils, and refrigerant lines require a certified refrigeration technician to recover the refrigerant and disconnect the system before the panels can come down. We remove panels, shelving, and flooring. The mechanical refrigeration components need a certified tech first.
What Affects the Price
Volume, weight, and extraction complexity drive the estimate. A small single-station kitchen is a half-day job. A full commercial kitchen with multiple cooking lines and a walk-in is a multi-day project. We assess the job before finalizing pricing on larger closures because the variables matter too much to estimate accurately over the phone.
We serve restaurant and food service operators throughout Aurora, Naperville, Batavia, Geneva, and the Fox Valley area.
Restaurant Equipment Removal Near You
About Restaurant Equipment Removal
Do you handle gas line disconnection before removing equipment?
No. Gas line disconnection must be done by a licensed plumber or your gas utility before we arrive. Once the lines are properly capped, we handle the physical removal of ranges, fryers, ovens, and other gas-connected equipment. If you are not sure what needs to be disconnected, call us and we will walk you through the checklist before we schedule.
How do you handle refrigerant in commercial refrigeration units?
Commercial refrigeration u2014 walk-ins, reach-ins, prep fridges u2014 contains refrigerant that requires EPA-certified recovery before removal. We coordinate with certified technicians to handle recovery before the equipment is hauled. This step must happen before we load anything with a refrigerant system. Factor it into your project timeline.
Can you remove a walk-in cooler?
Yes, though it is one of the more involved jobs we do. The panels, shelving, evaporator units, and floor need to be broken down in sequence, and refrigerant recovery has to happen first. Give us the dimensions and we will quote it accurately. Walk-in removal is not a standard junk haul u2014 it is a scoped job.
Can you work around our business hours if we are still operating?
Yes. We can schedule after-hours, early morning, or weekend removal to avoid disrupting customers or operations. For phased remodels where part of the restaurant stays open, we work in the kitchen after close. Tell us your operating schedule when you call and we will build the job around it.
Ready to Schedule Your Restaurant Equipment Removal?
Same-day and next-day available across the Fox Valley.