Restaurant Equipment Moving in Colorado Springs

Commercial kitchens are laid out for cooks, not for moving a cooler. The route usually runs through the dish pit and a rear door, so we walk it with the chef or the seller before quoting the work. A reach-in that came in before the prep counters went in may not fit back out the same way; when that happens, the vendor decides whether doors, handles, or casters come off.

For an auction or closing-restaurant pickup, the seller's deadline sets the day. Send us the lot photos and measurements early, confirm who at the old address will be there to let the crew in, and check that the trade has already cleared anything that was connected. At the receiving kitchen, keep the spot for each unit clear, with the outlet or connection point visible, so the trade can finish right behind us.

Stainless dents at corners and scratches along its sides, and compressors do not like being laid down. Tall units ride upright and strapped to the truck wall; tables ride on pads with their legs protected. Casters are locked or removed for the ride, and glass doors are taped and padded. Where a floor is new tile or sealed concrete, plywood or hardboard goes down on the route first.

We check each unit for existing dents, missing shelves, or cracked door gaskets before it leaves and note them for your manager, which matters most on a secondhand purchase. At the destination, the unit goes on its mark with room behind it for the trade to work. Powering it up, levelling it, and checking temperatures is the vendor's job.