Restaurant cleanouts are some of the most complex commercial jobs we do. Heavy equipment, tight kitchen layouts, gas disconnections, hood systems, grease traps — each has to be coordinated correctly or you delay the project and risk fines. Junk Nurse handles the equipment haul-away for restaurant cleanouts across Aurora and the Fox Valley. This guide explains what we do, what other contractors need to handle first, and how to plan the sequence.
What a Full Restaurant Cleanout Includes
Cooking Equipment
- Stoves, ranges, ovens (gas and electric)
- Char-broilers and salamanders
- Fryers (with oil drained and properly disposed first)
- Griddles and flat-tops
- Steam tables and hot wells
- Microwaves and warming cabinets
Refrigeration
- Walk-in cooler components (after panel disassembly by qualified contractor)
- Reach-in refrigerators and freezers
- Prep tables with refrigerated wells
- Ice machines
- Display cases
All refrigeration requires refrigerant recovery first. Junk Nurse handles this as part of our process.
Food Prep
- Stainless steel prep tables
- Sinks (three-compartment, hand sinks, mop sinks)
- Shelving (wire and solid)
- Mixers, slicers, food processors
- Smallware bins and storage
Bar Equipment
- Bar refrigeration
- Speed rails and ice wells
- Glass washers
- Beer system components (after lines are professionally disconnected)
- POS hardware
Dining Room
- Tables and chairs
- Booths (often requires disassembly)
- Banquettes
- Bar stools
- Reception furniture
Closing a restaurant or commercial kitchen? Call Junk Nurse at (630) 294-1340 for an on-site walkthrough. We coordinate equipment haul-out with your other closeout contractors. Mon–Sat, 7am–7pm.
What Junk Nurse Does NOT Handle
Gas Disconnection
Gas-fired equipment must have lines disconnected by a licensed plumber or gas fitter before we can safely move it. We can’t disconnect gas — period. Schedule plumber first.
Hood System Teardown
Commercial hood systems are integrated with rooftop exhaust fans, gas suppression systems (Ansul or similar), and structural mounting. A qualified contractor (often a hood cleaning company or HVAC contractor) needs to disassemble the hood system before we haul components.
Grease Trap Pumping
Grease traps need to be pumped and certified clean by a licensed grease hauler before disposal. This is separate from our service. After pumping, we can haul the trap if it’s being removed.
Suppression System Decommission
Fire suppression systems (Ansul, Pyro-Chem) require certified technicians to disconnect and remove. The chemical agents must be properly disposed.
Refrigerant-Containing Walk-In Components
For walk-in coolers and freezers, the compressor and refrigerant lines need to be evacuated by an HVAC contractor. Once refrigerant is recovered, we can haul the components.
The Proper Sequence for a Restaurant Cleanout
Step 1: Inventory Sale or Auction
Most restaurants sell major equipment before total liquidation. Restaurant auctions, used equipment dealers, and sites like FoodService Equipment Exchange move high-value items. Junk Nurse cleans up what doesn’t sell.
Step 2: Gas, Hood, Refrigerant Contractors
Schedule a coordinated day for:
- Gas disconnection from cooking equipment
- Hood system disassembly
- Refrigerant recovery from walk-ins and reach-ins
- Grease trap pumping (if applicable)
These usually all happen the day or two before Junk Nurse arrives.
Step 3: Junk Nurse Haul-Out
Once gas, hoods, and refrigerant are handled, we come in for the equipment removal. Typical timeline: 1–3 days depending on restaurant size and equipment volume.
Step 4: Final Broom-Clean
After all equipment is out, we sweep, remove last debris, and leave the space ready for landlord inspection.
Sequencing Coordination
The sequence is critical because each step blocks the next:
- Can’t move cooking equipment without gas disconnection
- Can’t fully access kitchen until hood comes down
- Can’t dispose refrigeration without refrigerant recovery
Junk Nurse can recommend partner contractors who handle the disconnect work and coordinate timing.
Tight Access Considerations
Restaurant kitchens are notoriously cramped:
- Narrow back-of-house corridors
- Equipment installed before walls were finished (line cooks call this “boxed in”)
- Walk-ins built around floor drains
- Steep back stairs in older buildings
Some equipment requires disassembly before removal. We bring tools and crew sized for the space.
After-Hours and Between-Service Scheduling
For restaurants still operating during closeout:
- Closeout typically happens after final service date
- Partial cleanouts (dining room only, kitchen only) can happen between services
- Overnight work to minimize disruption
After-hours premium pricing applies but is built into quote.
Documentation for Landlords
Most restaurant leases require broom-clean condition for full deposit return. We provide:
- Service receipt with date and scope
- Photo documentation of final condition
- COI for the building owner
- Confirmation of refrigerant recovery (where applicable)
Donation and Resale Routing
Working restaurant equipment can find new homes:
- Used restaurant equipment dealers
- Culinary schools (kitchen training equipment)
- Church and community kitchens
- Smaller restaurants looking to expand
Junk Nurse helps route eligible equipment to second-life destinations when feasible. Coordinate during the on-site walkthrough.
Aurora-Area Restaurant Cleanouts
We’ve handled cleanouts across:
- Downtown Aurora restaurant district
- Fox Valley Mall food court spaces
- Strip mall restaurants throughout Naperville and Aurora
- Standalone restaurants in surrounding municipalities
Aurora’s restaurant scene turns over regularly — we know the major property managers and have established workflows.
Typical Restaurant Cleanout Pricing
- Small QSR or food truck commissary: $400–$1,000
- Standard full-service restaurant: $1,500–$3,500
- Large restaurant with extensive bar: $3,000–$7,500
- Commercial kitchen (catering, commissary): $2,000–$5,000+
Variables: equipment volume, hood and walk-in size, access difficulty, after-hours requirements.
What to Have Ready for the Walkthrough
- List of equipment going vs. staying (often the new tenant takes some items)
- Lease deadline for broom-clean condition
- Building management contact for COI and access coordination
- Status of gas, hood, refrigerant decommissioning
- Any items requiring special handling or donation routing
Learn more on our commercial junk removal page or read about retail store closure cleanouts.
Restaurant closing? Call (630) 294-1340 or request a walkthrough. We’ll coordinate the equipment removal around your other contractors. Mon–Sat, 7am–7pm.