Before restaurant equipment can leave, confirm ownership and utility status. A hauling crew can move released, disconnected items; it should not guess whether an ice machine is leased or disconnect gas, power, water, fire-suppression, or refrigerant systems.
Check ownership first
List equipment by location and identify owned, leased, landlord-owned, financed, and included-in-sale items. Beverage systems, dish machines, point-of-sale hardware, and ice machines are common sources of confusion.
Get written release or pickup instructions for anything leased. Keep it clearly tagged and outside the general removal scope.
Use qualified trades for connections
Have the appropriate qualified trade handle gas, electrical, water, hood, suppression, and refrigerant connections. Record when each item is safe and released to move.
Do not hide grease, chemicals, pressurized containers, batteries, lamps, or unknown liquids inside equipment or boxes. These need separate handling decisions.
Measure the whole route
Measure the equipment after any approved disassembly, then check kitchen doors, corridor turns, thresholds, dining-room paths, exterior gates, and the loading point.
Protect finished floors and keep exits clear. Plan around any shared service alley, delivery schedule, or neighboring business access.
Sort the scope
Group dining furniture, stainless tables, loose shelving, smallwares, released appliances, electronics, food waste, grease, and hazardous or unknown material separately. Only approved nonhazardous groups belong in the hauling scope.
Questions to answer before pickup
Who owns each item? Who disconnected it? Is refrigerant present? Is it clean enough to handle? What is the narrowest opening? Are stairs or curbs involved? Where can the vehicle legally load? Who can approve a change?
Sources and limits
This guide uses the published service scope plus current California and San Luis Obispo County waste guidance where relevant. Confirm facility acceptance, building rules, legal requirements, and the actual service scope before work begins.