Quick Answer: Full restaurant cleanouts require coordination. Gas lines must be disconnected by a plumber first. Hood systems require teardown by qualified contractor. Refrigeration needs refrigerant recovery. Then Junk Nurse removes all remaining equipment. After-hours scheduling available. Broom-clean standard for landlord handoff.
The Sequence for Restaurant Cleanouts
Step 1: Inventory Sale or Auction
Most restaurants sell major equipment before total cleanout. Used restaurant equipment dealers, restaurant auctions, or sites like FoodService Equipment Exchange handle high-value items.
Step 2: Gas, Hood, Refrigerant Decommissioning
Critical pre-work that Junk Nurse cannot perform:
- Gas disconnection by licensed plumber for all gas-fired equipment
- Hood system teardown by qualified contractor
- Refrigerant recovery by HVAC contractor for walk-ins and reach-ins
- Suppression system decommissioning by certified technician
- Grease trap pumping by licensed grease hauler
These usually happen the day or two before Junk Nurse arrives.
Step 3: Junk Nurse Equipment Removal
After gas, hoods, and refrigerant are handled, our crew comes in for equipment haul-out. Typical timeline: 1–3 days depending on restaurant size.
Step 4: Final Broom-Clean
All equipment out, space swept, ready for landlord inspection.
What Junk Nurse Handles
- Cooking equipment (after gas disconnection)
- Refrigeration (after refrigerant recovery)
- Stainless steel prep equipment
- Walk-in cooler components (after teardown)
- Sinks (after disconnection)
- Dining furniture (tables, chairs, booths)
- Bar equipment
- POS hardware
- Office and administrative furniture
- Smallwares and disposable inventory
What Junk Nurse Does NOT Handle
- Gas line disconnection
- Hood system removal (until disassembled by contractor)
- Suppression system decommissioning
- Refrigerant recovery (we coordinate, but contractor performs)
- Grease trap removal (until pumped clean)
Timing for Active Restaurants
For restaurants still operating during closeout:
- Cleanout typically after final service date
- Partial cleanouts (dining room only, etc.) possible between services
- Overnight work to minimize disruption
Lease End Considerations
Most restaurant leases require broom-clean condition by lease end. Penalties for missed dates can be significant. Junk Nurse coordinates timing to meet lease deadlines.
Documentation for Landlords
- Service receipt with date and scope
- Photos of final condition
- COI naming building owner as additional insured
- Confirmation of refrigerant recovery
Donation Routing
Working restaurant equipment can find new homes:
- Culinary schools
- Church and community kitchens
- Smaller restaurants expanding
- Used restaurant equipment dealers
Coordinate during walkthrough — donation routing helps reduce final disposal volume.
Pricing for Restaurant Cleanouts
- QSR or food truck commissary: $400–$1,000
- Standard full-service restaurant: $1,500–$3,500
- Large restaurant with bar: $3,000–$7,500
- Commercial kitchen: $2,000–$5,000+
Excludes contractor costs for gas, hood, refrigerant decommissioning.
How to Schedule
- Call (630) 294-1340 for walkthrough
- Walkthrough confirms scope and pricing
- Coordinate timing with your other contractors
- Schedule cleanout for after decommissioning
- Receive broom-clean handoff
Got a commercial project? Call (630) 294-1340 or request a walkthrough. On-site quotes, COI provided. Mon–Sat, 7am–7pm.