Restaurant Equipment Removal in Brunswick & the Golden Isles

Just about all of it. The cooking line — ranges, griddles, charbroilers, pizza and rotisserie ovens, smokers. The prep side — stainless tables, three-compartment sinks, mixers, slicers, the ice machine. The cold side — reach-ins, refrigerated prep tables, chest freezers, and the glass-front deli, meat and grocery cases out front. And the dining room: booths, tables, chairs, the salad bar and the buffet station.

Some jobs are one piece. A dead reach-in, a mixer that got replaced, a steam table nobody has used since the menu changed. Others are the whole place — a restaurant that closed, a coffee shop changing hands, a store redoing its cold cases, or a landlord getting a space back with the previous tenant’s equipment still in it.

Either way, the answer is yes. Send a few photos of what’s going and the way out to the back door, and we’ll take it from there.

It starts with photos of the equipment and, just as important, the route out. Narrow lines, rubber floor mats, a step down to the alley, a dumpster parked where the truck wants to be — those decide how many hands and how much time the job needs, so we look at them first. The firm price comes from those photos.

On the day, a kitchen leaves in an order. Countertop equipment goes first so there’s room to work, then the line, then the big stainless the room was built around. Display cases are long, top-heavy and glass-fronted, so they ride upright and strapped. When a cabinet won’t clear a door frame, its doors come off for the trip. Booths and dining furniture can go on the same job, and if you’re still serving, we plan the work around your hours, after close where that fits.

When licensed electrical or plumbing work is needed, that’s normally handled by you or a licensed pro. Show us what you have and where it is, and we’ll help figure out what’s needed and work around it.

Most of a kitchen is metal, and the stainless and steel usually go to scrap, such as at SA Recycling in Brunswick. Refrigerated units go through the appropriate appliance and refrigerant recycling channel, often SA Recycling too. Equipment that still works may be worth more to another kitchen, and we’ll make a reasonable effort there — whoever receives it decides, so that part is never a promise.

How much of the truck the job fills is the starting point. One prep table sits near the bottom of the load tiers; a full kitchen with its dining room can run past a single truck. Stainless is heavy, so weight counts. So does the route — a long back hallway, a step down to the loading area, an upstairs dining room, or a cabinet that has to lose its doors to clear the frame. Refrigerated equipment needs its own recycling channel. Scrap value can sometimes factor into the economics of a job, though every job is different. A whole restaurant, or anything bigger than one truck, is quoted as a single project after photos or a walkthrough.