Restaurant Equipment Moving Tips: Plan, Pack and Reopen
The best way to move restaurant equipment is to treat it as a short, scheduled project: plan the order of moves, have licensed trades disconnect and reconnect anything on gas or hardwired power, clean and protect every piece, lift with the right aids, and confirm the new space is ready before anything leaves the old one. Do that and the move costs you days of downtime, not weeks. Skip it and you pay in damaged equipment, failed inspections and lost service.
This guide is written for owners and kitchen managers in Ontario and across Canada. It covers what to do before, during and after the move, and where a small, well-run moving crew fits in.
TL;DR
Build a written timeline that runs backward from your reopening date, and book gas, electrical and moving help early.
Gas appliances and hardwired equipment are not a DIY disconnect. In Ontario, gas appliance work requires a certificate, and electrical connection work requires a licensed contractor.
Clean, empty, defrost and label everything, remove loose parts, and protect glass and controls before anything goes on a truck.
Use carts, hand trucks and stair-climbing aids, assign a team leader for team lifts, and clear the route first.
Confirm the new kitchen’s utilities, doors, health inspection and permits before moving day, not after.
Table of Contents
Start with a timeline and an equipment inventory
Most restaurant moves go wrong in the planning stage, not on the truck. Sit down at a quiet moment and write the milestones in reverse: reopening day, health inspection, equipment reconnected and tested, equipment delivered, equipment disconnected, final service. Then add buffer. Gas and electrical trades, inspectors and landlords all work on their own calendars.
Next, walk the kitchen with a clipboard or phone and build an inventory. For each item, record:
Name, brand and model, plus a photo of the data plate
Approximate weight and dimensions (width matters most for doors)
Power and fuel type: gas, 120V plug-in, 208/240V hardwired, water or drain connection
Whether it is staying, moving, selling or being replaced
Condition notes, so you can tell new scratches from old ones
The “staying, selling or replacing” decision saves money. Moving a worn-out reach-in that you were going to replace in a year is paying twice. Equipment you do not need on day one, such as a back-of-house prep table or seasonal items, can go into itemized storage until the new space is running.
Measure the route, not just the equipment
Measure every door, hallway, corner, elevator and ramp between the old and new kitchens against the widest and tallest items. A walk-in cooler panel set, a six-burner range or a dish machine that does not fit through a back door will stop the day cold. Check loading dock hours, elevator booking rules and whether the landlord needs a certificate of insurance from your movers.
Plan the order of the move
Sequence matters because a kitchen has to function in layers. A common order that works:
Dry goods, smallwares and decor, moved days ahead while you are still serving
Furniture and non-essential equipment
Cold storage, last, after you have emptied and defrosted it
Heavy cooking line and dish area on the final closure day or night
Reconnection and testing in the reverse order: utilities first, then cooking line, then refrigeration, then dish
Many operators schedule the heavy day on a slow weekday or after close to protect revenue. Confirm the new location is genuinely ready, with floors finished, hoods and drains in place and utilities live, before you commit the crew.
Check the permits and inspections at the new location
A move is also a re-opening, and regulators treat it that way. The Government of Canada’s guide to starting a restaurant in Ontario notes that restaurants may need federal, provincial and municipal licences and permits, and that you should contact the local health authority to arrange an inspection of the location, equipment and processes. Do this as soon as you sign the lease, because inspection availability can set your reopening date more than any truck can.
Also ask your insurer about coverage in transit and at the new address, and update your licences, signage and delivery addresses with suppliers ahead of time.
Gas and electrical equipment: bring in the licensed trades
This is the part of restaurant equipment moving that owners most often try to shortcut, and the part where the rules are clearest.
Gas appliances
Ranges, fryers, griddles, salamanders and steamers on gas are regulated equipment. Under Ontario’s Gaseous Fuels Regulation (O. Reg. 212/01), removing, purging, installing, altering, repairing and servicing gas appliances requires the proper certificate, and owners must keep equipment in safe operating condition. In practice, that means a certified gas fitter disconnects each appliance, caps the line and, at the other end, connects, leak-tests and commissions it. Your movers should only handle the appliance after it has been disconnected and capped.
Two further points are worth raising with your gas contractor early:
Some appliances carry a field approval that is tied to a location. The Technical Standards and Safety Authority states that relocated appliances with Field Approval must be re-approved at the new site. If any of your equipment is field approved, ask about this before you plan the reopening date.
Hood and fire-suppression systems are tied to the cooking equipment beneath them. If the line layout changes, those systems may need to be reviewed too. Your contractor and local fire department can tell you what applies.
For a sense of what a decommissioning sequence looks like, Technical Safety BC’s decommissioning directive is a British Columbia document, so it does not govern Ontario work. It does describe the same logic used elsewhere: remove energy sources and contents, purge or clean where required, disconnect regulated equipment from its system, and have the licensed contractor confirm it is safe to dismantle and transport.
Hardwired electrical equipment
Plug-in equipment is straightforward. Hardwired items such as dish machines, ovens, walk-in compressors and some ice machines are not. Ontario’s historical version of Regulation 570/05 defines electrical work to include connecting or disconnecting electrical installations or equipment, and no one may run an electrical contracting business without a licence. Check the current version of the regulation and hire a licensed electrical contractor for hardwired disconnects and reconnections.
Water and drain connections
Dish machines, ice machines, steam equipment and some coffee systems tie into plumbing. Shut off and drain lines properly, cap them, and have a plumber or the equipment’s service agent reconnect them. Ice machines and dish machines often have warranty terms that involve authorized service on installation, so check before you assume your own crew can do it.
Clean, empty and defrost before anything moves
A dirty or half-full machine is heavier, leaks, and can attract pests into the new kitchen. A moving day checklist for each category:
Refrigeration and freezers: Empty fully, defrost, drain and dry. Leave doors propped or strapped so they do not stay sealed and develop odors. Our guide on defrosting and prepping appliances before movers arrive walks through the timing, which is typically a day or two for a large unit.
Fryers: Cool completely, drain and filter oil into approved containers, and boil out or clean the vat.
Grills, griddles and ranges: Degrease, remove grates, trays and loose racks, and clean the cavities.
Dish machines and ice machines: Drain fully, remove curtains, racks and scoops, and sanitize.
Hood filters, shelving, small appliances: Wash, dry and bundle by station.
Cleaning now also gives you a record of equipment condition, and a clean start in the new kitchen is a gift to your health inspection.
Pack and protect equipment properly
Commercial equipment needs more than household packing habits. The principles are simple.
Remove and label loose parts. Racks, trays, burner grates, blades, hoses, power cords and shelves go into labeled bags or bins, taped to or stored with the parent unit, or marked with the same station code. Use a station system, for example “Line 1” or “Pastry”, and stick the same label on the equipment and its parts.
Protect controls, glass and finishes. Cover control panels, digital displays and glass doors with protective film or cardboard, then cushion with moving blankets or bubble wrap. Stainless steel scratches easily, so use blankets, not tape directly on the finish. Use stretch wrap to hold doors closed instead of tape residue on surfaces.
Crate or double-box anything delicate. Standard cardboard is not enough for heavy or delicate commercial items. Use heavy-duty boxes with foam inserts for small precision equipment, and custom crates for anything that needs rigid protection. For your smaller kitchen items and glassware, our guide to packing fragile items under 45 lb keeps boxes at a weight a person can carry safely. Reusable crates are also an option: our moving box rental avoids buying boxes you will throw out after one use.
Protect your technology. Point-of-sale terminals, kitchen display screens, routers and back-office computers move separately, backed up and padded. See our advice on moving IT equipment safely.
Lift and move heavy equipment safely
A stainless prep table is awkward, a six-burner range is heavy, and a worker with a back injury costs more than any rental. The Canadian Centre for Occupational Health and Safety (CCOHS) gives sound, plain guidance.
Use mechanical aids first. CCOHS says to prioritize suitable lifting equipment whenever possible. For manual lifts, reduce the load, get help, and make sure workers are instructed and supervised.
Pick the right aid. Its guidance on mechanical aids for transporting materials advises choosing task-appropriate rated equipment, using it only if trained, inspecting it, securing the load, and pushing rather than pulling. Stair-climbing trucks, hand trucks, pump trucks and forklifts are listed options.
Use braked carts on slopes. CCOHS recommends carts with hand brakes for moving bulky kitchen items short distances, especially on inclines.
Prepare the route. Before a manual lift, the work surface should be non-slip, walkways clear and conditions comfortable, as the CCOHS lifting guidance notes. Remove mats, wet floors and clutter, and hold doors open with wedges.
Lead team lifts. If a team lift is the only option, assign a team leader and agree on commands such as “lift,” “walk,” “stop” and “down.” CCOHS also points out that a team’s combined strength is less than the sum of each person’s, so team handling is for cases where other solutions are not appropriate.
For specific items, we have written on when to move a heavy fridge yourself and moving heavy furniture and equipment upstairs. The same logic applies to a reach-in cooler: stairs and tight turns are where you hire help.
Reduce damage and downtime
Downtime is the real cost of a restaurant move, so most of your decisions should protect it.
Move in stages. Shift storage, smallwares and decor while still open. Reserve closure for the cooking line and cold storage.
Pre-set the new kitchen. Mark equipment positions on the floor with tape, based on your layout drawing, so the crew places each unit once.
Keep the old kitchen usable as long as possible. Do not disconnect everything at once. Decommission the dish area and prep stations last if you are running a final service.
Photograph everything. Take photos before wrapping and after unloading. If damage occurs, you have a record for your insurer or the mover.
Assign one decision-maker on the day. A single person who knows the layout and has authority to say “put it there” saves hours.
Plan the cold chain. Arrange refrigerated transport or temporary cold storage for food, and time the delivery of fresh product for after the walk-in is running and holding temperature.
Test before stocking. Run refrigeration to temperature, check fryers and cooking surfaces, and run a dish cycle before you stock or schedule a staff training shift.
A sample timeline for a mid-size kitchen move
Time before reopening | Task |
8 to 12 weeks | Inventory, floor plan, book gas, electrical, plumbing trades and movers; contact the health authority |
4 to 6 weeks | Confirm utilities and hood systems at new site; decide what to sell, replace or store |
1 to 2 weeks | Pack smallwares and dry goods; label equipment and parts; confirm elevator or dock bookings |
2 to 3 days | Run down perishable stock; start defrosting refrigeration |
Move day | Certified disconnects, clean equipment, wrap, move, set in place |
Day after | Certified reconnects, leak and function tests, inspection, restocking |
These are planning ranges, not rules. A small café can compress them. A full-service kitchen with a hood system may need longer.
What a small crew can do for you
A full restaurant relocation, with a heavy cooking line, is often a job for a crew with commercial equipment and your trades on site. We want to be clear about where we fit. We run small moves for homes and small businesses, and we are best used for a defined set of items: a small move covers up to 10 large items, and our in-home delivery handles bulky items from a pickup point to a room of choice.
For a food business, that can be a good match for:
A small café, food truck commissary or ghost kitchen with a limited number of large items
Moving finished, disconnected equipment between two nearby locations
Furniture, shelving, and front-of-house items while your trades handle the gas and electrical side
Delivering a newly bought piece of equipment to a kitchen, once your certified installer is ready to connect it. See our appliance delivery and installation service in Ontario
Temporary storage of items you are not ready to place
If your move is bigger than that, tell us before you book, so we can say plainly whether we are the right fit or whether you need a full commercial restaurant mover.
Our perspective: the cheapest move is the one that was planned
After more than 500 moves since 2021, we see the same pattern. The damage almost never comes from the lift itself. It comes from an item that was not emptied, a door that was not measured, a parts bag that was never labeled, or a crew arriving before the utilities were disconnected. Those are all problems of preparation, and preparation costs far less than a replacement compressor or a lost service day.
We also believe pricing should be clear before the truck is loaded. We use itemized and flat-rate pricing, so you know what a job includes. For a restaurant owner already juggling a lease, permits and staff, that clarity is worth as much as the lift.
Our advice is plain. Hire licensed trades for gas, electrical and plumbing. Hire movers for the lifting and driving. Keep your own team on menus, training and reopening. Each group does what it is trained for, and the schedule stays calm.
— Natalie
Book help for the moving day
If your move fits a small crew, our Small Move is $225 CAD for a move of fewer than 10 large items, and Inhouse Delivery is $125 CAD for bulky deliveries. Both are booked online, and you can see the rest of our services on the booking page.
If you need items held while a new kitchen finishes construction, see our storage options.
Moving day checklist
Gas, electrical and plumbing disconnects done and documented by licensed trades
All equipment empty, clean, dry and defrosted
Loose parts removed, bagged and labeled with the station code
Controls and glass protected, doors secured
Route measured, cleared and protected, with dock or elevator booked
Carts, hand trucks and stair aids on site, team leader named
Photos taken before wrapping
Floor plan with equipment positions taped out at the new site
Reconnection trades scheduled for the same or next day
Health inspection and permits confirmed
FAQ
Can I move a gas range or fryer myself?
You can carry and transport the appliance once it is disconnected, but you should not disconnect or reconnect it. In Ontario, removing and installing gas appliances requires a certificate under the Gaseous Fuels Regulation. Hire a certified gas fitter for both ends of the move.
How long should a restaurant be closed during a move?
It depends on the size of the kitchen, the number of hardwired and gas items, and inspection timing. Many operators plan a closure of a few days for the heavy equipment and move everything else in advance. Build the timeline backward from your inspection date and keep a buffer.
Should I hire movers or a restaurant equipment specialist?
For a full cooking line, walk-in coolers or a large hood system, hire a specialist crew with commercial experience, and have your trades on site. For a small move of up to 10 large items, or delivery of disconnected equipment and furniture, a local crew like ours is a practical option.
What should I do with the food before moving?
Plan to run stock down in the weeks before, and arrange cold storage or refrigerated transport for what remains. Do not restock until the new refrigeration is running at temperature. Ask your local public health unit about any rules that apply to transporting food.
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