Restaurant Equipment Moving in St. Johns County and Jacksonville

Restaurants usually move straight after the last service, so we plan backward from the final ticket. Staff clean down and empty the cold units that night; the trades disconnect, ideally before our crew arrives; we carry released equipment and the dining room in the same session. If one trade can’t come until morning, everything already cleared moves first and the connected unit waits.

Most kitchens back onto a shared service lane or a rear door by the dumpster enclosure, and neighboring tenants still need their deliveries. We confirm the loading position and hours with both landlords before booking, and send the new building an insurance certificate if its lease asks for one. Summer heat in a closed kitchen and on the lane is punishing, so we start early. Between June and November, pick a second date with your trades as well as with us, since they may be committed elsewhere after a storm.

Commercial equipment is heavy for its size and top-heavy on a dolly, and the kitchen floor is often still slick after the final washdown. We lay dry runners, strap each unit to the dolly, and move it at walking pace with a spotter on door frames and ramps. Stainless sides are wrapped to prevent scratches and dents, and doors are taped shut so they can’t swing open on a turn.

Refrigeration travels upright unless your technician says otherwise, because compressor oil can migrate if a unit is laid down. We do not stack equipment in the truck. Glassware and china are cushioned in cell cartons; knives go in a closed box your chef packs. Food and ice never ride on our truck. At the new kitchen, each unit is set down near its connection point and left for the trade, not pushed into place against a live line.