Restaurant & Commercial Kitchen Equipment Removal Services In Missouri & Illinois

MrJunk® provides professional restaurant and commercial kitchen equipment removal throughout Missouri and Illinois. We remove ovens, fryers, walk-in coolers, prep tables, stainless steel equipment, and full commercial kitchen setups for restaurants, schools, hospitals, and food service facilities. Our licensed and insured team handles safe disconnection coordination, heavy equipment removal, and compliant disposal or recycling from start to finish.

Why Restaurant Owners Choose Us:

• Licensed and insured for commercial properties. We carry the documentation property managers and landlords require, no exceptions.
• We understand restaurant equipment. That 40-year-old pizza oven imported from Italy? We’ve removed dozens. Industrial dishwashers wedged in basement kitchens? Been there. Equipment so greasy it could lubricate machinery? That’s Tuesday for us.
• Flexible scheduling around your operations. We work early mornings, late nights, weekends, or whenever your kitchen is closed.
• Emergency removals? We respond fast when timelines are tight.
• Proper disposal and documentation. Refrigerants, health department requirements, environmental regulations, we handle it all correctly and provide documentation when needed.

Types of Kitchen & Restruant Equipment We Take

Commercial Cooking Equipment:

• Commercial grills (gas, electric, charcoal, we’ve wrestled them all)
• Deep fryers (including those massive floor units that weigh more than your car)
• Commercial ovens (convection, pizza, rotisserie, those weird combination units nobody knows how to operate)
• Ranges and cooktops (the kind with BTU output that could heat a small building)
• Steam tables and warming equipment
• Salamanders and broilers
• Commercial microwaves (the kind that could probably cook a turkey in five minutes)

Refrigeration Equipment:

• Walk-in coolers and freezers (yes, even the ones that require partial disassembly)
• Reach-in refrigerators and freezers
• Under-counter refrigeration units
• Ice machines (including the ones that haven’t made ice since the Clinton administration)
• Display cases and deli coolers
• Wine coolers and bar refrigeration
• Prep tables with refrigerated bases

Food Prep Equipment:

• Commercial mixers (from countertop models to those floor-standing monsters)
• Food processors and slicers
• Prep tables and work surfaces
• Shelving units (wire racks, stainless steel shelving, the whole shebang)
• Sinks (prep sinks, hand sinks, those three-compartment wash setups)

Dishwashing and Cleaning Equipment:

• Commercial dishwashers (under-counter, door-type, conveyor, we’ve moved them all)
• Dish tables and drying racks
• Pot washing sinks
• Grease traps (empty ones, more on that below)

Bar Equipment:

• Draft beer systems
• Back bar refrigeration
• Ice bins and bottle coolers
• Soda fountains and beverage dispensers
• Blenders, juicers, and coffee equipment
• Bar sinks and glass washers

Service and Storage Equipment:

• Food warmers and heat lamps
• Serving counters and sneeze guards
• Storage cabinets and dry storage racks
• POS terminals and kitchen display screens
• Exhaust hoods (after they’re disconnected)

What We Can’t Take (And Where You Should Go Instead):

Grease traps with liquid waste: We’ll take the trap, but you need to have it pumped first. We know a guy if you need a referral.

Equipment with active gas connections: You need a licensed technician to disconnect gas lines before we can remove the equipment. Safety first, folks.

How MrJunk® Kitchen & Resturant Recycling Works

Step 1: We Show Up (On Time, Because Miracles Do Happen)

First, we arrive when we say we will. Revolutionary concept in the service industry, we know. Our uniformed crew will walk through your kitchen with you to confirm exactly what’s going and what’s staying. We’ll also identify any equipment that might require special handling, such as the walk-in cooler that will need some creative problem-solving to get through your doorway.

This is when we point out things you might not have thought about, like the fact that your commercial mixer is probably bolted to the floor, or that the exhaust hood is going to need professional disconnection before we can remove it. We’re not trying to create more work, we’re just making sure there are no surprises.

Step 2: The Prep Work (Because Physics Is Still a Thing)

Before we start hauling, we do the smart stuff that keeps your property in one piece. We’ll protect your floors, walls, and doorways. We’ll shut off power to equipment properly. And we’ll determine the best route for removing the oversized equipment from your space without compromising your dining room.

Some equipment comes apart for easier removal, we know which pieces can be disassembled and which ones need to go out in one piece. That prep table might look simple, but if it’s a refrigerated unit, there are coolant lines and electrical connections to consider.

Step 3: The Heavy Lifting (Where Experience Really Matters)

This is where years of experience pay off. We know how to move a 500-pound commercial freezer down a flight of stairs without putting it through the wall. We’ve got the right equipment for the job, dollies, straps, and the kind of leverage techniques that come from moving awkward, heavy stuff for nearly two decades.

Your neighbors might gather to watch. That’s normal. We’re used to being the entertainment, and honestly, sometimes it is pretty impressive watching a walk-in cooler navigate a tight corner like it’s doing ballet.

Step 4: Proper Disposal (Because Regulations Are Real)

We don’t just dump everything at the local landfill and call it a day. Commercial kitchen equipment has specific disposal requirements, especially refrigeration units. We handle refrigerant recovery properly, separate metals for recycling, and dispose of everything according to local and federal regulations.

Need documentation for your records? We can provide removal certificates and disposal documentation, especially important if you’re dealing with health department requirements or insurance claims.

What We Charge For Commercial & Retail Kitchen Equipment Removal

Here’s the deal with restaurant equipment removal pricing: it’s not like hauling away a couch. This stuff is heavy, awkward, and sometimes requires special handling. But we believe in transparent pricing, so here’s how we figure it out:

• Size and weight matter. A countertop fryer is one thing. A walk-in cooler is a whole different conversation involving physics, patience, and probably some creative language.
• Access affects pricing. Ground floor with a loading dock? Easy. Second floor with narrow stairs and a tight turn? That’s going to require more time, more people, and probably more aspirin.
• Disposal requirements factor in. Some equipment requires special handling for environmental compliance. We factor those costs into our quote upfront—no surprise fees when the job is done.
• Volume discounts are real. Clearing out an entire kitchen is often more cost-effective per item than removing individual pieces. If you’re doing a complete cleanout, let us know, we can usually work out a better deal.
• Emergency timeline pricing. Need it gone by tomorrow because the health inspector is coming back? We can usually make it happen, but urgent timelines sometimes require premium pricing.

The good news? We give you a clear, upfront quote before we start. No hidden fees, no surprise charges, no “oops, that’s going to cost extra” conversations when we’re done.

Specialized Situations

Restaurant Closures and Bankruptcies

We’ve handled more restaurant closures than we care to count. There’s always a story, the family restaurant that couldn’t survive the pandemic, the ambitious farm-to-table place that never found its audience, the franchise that got caught in corporate drama. Each one is somebody’s dream that didn’t work out.

We approach these situations with respect and understanding. Sometimes owners need to be there to say goodbye to equipment that represents years of hard work. Sometimes they can’t bear to watch and just want it handled professionally while they’re not around. Either way is fine with us.

Health Department Compliance Issues

When the health department says equipment has to go, it usually has to go fast. We’ve performed emergency removals for restaurants that had only 48 hours to comply with new regulations, and we’ve assisted businesses in upgrading their equipment to meet changing standards.

The key is documentation. Health departments often require proof that old equipment was properly disposed of before they’ll approve new installations. We provide the necessary paperwork to keep the inspectors satisfied.

Franchise Changeovers

Converting a Subway to a local pizza place? Changing a failed burger joint into a coffee shop? These transitions usually require removing most of the existing equipment to make room for the new concept.

Franchise changeovers are interesting because there are usually tight timelines involved. The old tenant needs to be out, the new tenant needs to be in, and landlords get nervous when spaces sit empty. We’ve learned to work efficiently around these pressures.

Equipment Liquidations

Sometimes restaurant equipment still has value, but the owners need it gone quickly. We work with equipment liquidators and restaurant supply companies to help valuable items find new homes instead of heading to the recycling center.

We can’t guarantee resale value, but we’ve helped owners recover some money from equipment that was still in good condition. It’s not our main business, but we know people in the industry who buy used commercial equipment.

Landlord Cleanouts

Restaurant tenants sometimes disappear in the middle of the night, leaving behind everything from expensive equipment to dirty dishes. We’ve helped landlords clear out abandoned restaurants so they can get spaces ready for new tenants.

These situations require discretion and proper documentation. Landlords need proof that abandoned property was handled according to local regulations, and they usually need the work done quickly to minimize lost rental income.

Commercial Kitchen Equipment Removal Is Not For DIY’ers

Walk-in Coolers and Freezers

These things are basically small buildings that happen to be cold. They’re modular, which means they can be disassembled, but that doesn’t mean it’s simple. There are insulated panels, refrigeration lines, electrical connections, and usually enough screws to stock a hardware store.

We’ve taken apart walk-ins in spaces where there was literally no other way to get them out. We’ve also moved them intact when access allowed. The key is figuring out the right approach before we start—because once you start taking apart a walk-in cooler, you’re committed to the process.

Commercial Dishwashers

These machines are built like tanks because they have to survive the restaurant environment. They’re also plumbed for multiple water connections, wired for serious electrical service, and usually sitting in the most inconvenient possible location.

Under-counter dishwashers aren’t too bad. But those big door-type and conveyor dishwashers? Those are projects. They’re heavy, they’re connected to everything, and they’re usually installed in spaces that barely have room for a person, let alone removal equipment.

Grease Traps

Let’s be honest, nobody enjoys dealing with grease traps. But they have to be handled properly, both for environmental reasons and because nobody wants to be the crew that makes a mess with waste grease.

We’ll remove grease traps, but they need to be pumped and cleaned first. It’s not that we’re squeamish, it’s that transporting liquid grease waste requires special permits and equipment that we don’t have. But once they’re clean, we’ll haul them away without complaint.

Pizza Ovens and Specialty Equipment

Stone pizza ovens, tandoor ovens, wok stations, this is the equipment that makes restaurants unique, and it’s usually the hardest stuff to remove. It’s often custom-installed, weighs a ridiculous amount, and was probably never designed to come back out once it was installed.

We’ve removed pizza ovens that required partial demolition of the surrounding structure. We’ve moved tandoor ovens that weighed more than some cars. The key is careful planning and realistic expectations about what’s possible.

Other Ways We Can Help While There

Complete Restaurant Cleanouts

If you’re removing kitchen equipment, you probably need other things gone too. We handle complete restaurant cleanouts, dining room furniture, POS systems, office equipment, whatever needs to go. It’s usually more efficient to handle everything at once rather than making multiple trips.

Bar Equipment and Furnishings

That back bar refrigeration, draft beer system, and bar stools need to go somewhere too. We handle bar equipment removal as part of restaurant cleanouts or as standalone projects. We know how to disconnect beer lines properly and remove bar equipment without damaging surrounding finishes.

Office and Administrative Equipment

Restaurants have back offices too, desks, filing cabinets, computers, printers, all the business side equipment. We can clear out the administrative areas at the same time we’re handling the kitchen, saving you the hassle of coordinating multiple services.

Exterior Equipment

Dumpsters, outdoor seating, patio heaters, signs, we can handle the outdoor stuff too. Sometimes restaurant closures involve clearing out patios and outdoor dining areas along with the interior spaces.

Questions People Ask Us About Resturant Kitchen Item Removal

Do you handle equipment that’s still under lease?

Not unless they have instructred us to take it and remove it or provided proof and permission. We can remove leased equipment, but you need to coordinate with the leasing company first. They often want their equipment returned to specific locations or handled by specific companies. We are not a leasing return or moving company, we haul it to recycling and proper disposal stations only.

What about equipment that’s built into the space?

Custom-installed equipment often requires partial demolition to remove. We can handle the removal part, but you might need contractors for the demolition and restoration work. We can recommend people we’ve worked with before.

Can you remove equipment that’s still connected to utilities?

Gas lines, complex electrical connections, and plumbing need to be disconnected by licensed professionals before we can remove equipment. We can coordinate with contractors to handle disconnections, or you can arrange that separately.

Do you buy used restaurant equipment?

We’re primarily a removal service, not equipment dealers. However, we have connections in the used equipment business and can sometimes connect you with buyers if you have valuable equipment that might be worth selling rather than disposing of.

What happens to the equipment after it is removed?

We sort everything for proper disposal. Metals are recycled, refrigerants are properly recovered, and reusable items are sent to facilities that can refurbish them.

Can you work around our operating schedule?

Absolutely. We know restaurants operate on tight schedules, and we can usually work early mornings, late evenings, or during closed days to minimize disruption to your business.

Do you handle emergency removals?

Yes, and unfortunately we do them more often than we’d like. Health department emergencies, equipment failures that block operations, sudden lease terminations, we’ve handled them all. Emergency service is available, though it sometimes requires premium pricing due to the urgency.

What if we’re not sure what needs to go?

We can walk through your space and help you identify what should be removed versus what might be worth keeping or selling. Sometimes owners are so overwhelmed that they can’t see the forest for the trees, and an outside perspective helps.

Get Started With MrJunk® Restraunt & Commercial Kitchen Item Hauling

Whether you’re closing a restaurant, upgrading equipment, or dealing with a health department deadline, we’ve got the experience and equipment to handle your commercial kitchen removal professionally and efficiently.

Call us at (573) 886-JUNK for Columbia and Central Missouri, or

(314) 673-JUNK for St. Louis and Illinois areas.

Tell us what you need removed, and we’ll give you a clear, upfront quote.

Text us photos if you want a ballpark estimate before we come out. Sometimes a picture really is worth a thousand words, especially when we’re trying to figure out how to get a walk-in cooler through a standard doorway.

Email us details if you prefer to communicate in writing. Some restaurant equipment removals require coordination with landlords, contractors, or health departments, and email makes it easier to keep everyone informed.

Schedule online if you’re the type who likes to handle things digitally. Our online request form is easy to fill out.

From downtown Columbia restaurants to St. Louis food courts, from Lake of the Ozarks resort kitchens to small-town Illinois cafes, we’ve handled commercial kitchen equipment removal in every type of space imaginable. We know this business, we know this equipment, and we know how to get it done without drama.

Licensed • Insured • Available 7 days a week Same-day service often available • No hidden fees • Proper disposal documentation

Serving Missouri and Illinois restaurant industry since.

2005 Family-owned • Locally operated • Restaurant-focused

When your kitchen equipment needs to go, MrJunk® makes it happen. Professional removal, proper disposal, and probably a few stories about the weirdest stuff we’ve hauled out of restaurant kitchens. Call today, your empty kitchen is waiting.