Questions
Frequently asked questions
What restaurateurs, dealers, and auction buyers ask most before we move a load of commercial kitchen equipment.
- What determines the cost of shipping restaurant equipment?
- The main factors are distance, total weight and dimensions, how many pieces there are, and the level of service. A single self-contained cooler that rolls out to a dock costs far less to move than a deck oven that has to be broken down, carried up a stairwell, crated, and set back in place. Access at both ends — dock, liftgate, stairs, or a tight doorway — is usually the biggest swing in a quote.
- Can you pick up equipment I bought at auction?
- Yes. Auction pickup is one of the most common jobs we handle. Auction houses give narrow removal windows, often a day or two after the sale closes, so scheduling is the priority. Lots typically sell as-is, where-is with no dock help or forklift on site, and most sites require a certificate of insurance naming them before crews enter. Send photos or a walkthrough before the sale closes so we can plan the removal.
- What is the difference between liftgate delivery and white-glove?
- Liftgate or dock delivery brings the equipment to the ground or the dock and leaves it there. White-glove means we carry it inside, place it where it goes, and remove the packaging. Which one fits depends on whether you have a dock, a forklift, and the crew to move a loaded piece of equipment once it is off the truck.
- Do you crate equipment, or just wrap it?
- Both, depending on the haul. Blanket wrap suits short local moves, skidding works for anything that rides upright strapped to a pallet, and a custom crate is for fragile, high-value, or overseas freight. We decide the right level during the survey rather than defaulting to the most expensive option.
- Is my equipment insured, and can you provide a certificate of insurance?
- Our providers carry cargo insurance, and we can supply a certificate of insurance when a job requires one. Auction houses and many commercial buildings will not let crews in without a COI naming them first, so tell us early if you need one and who it should name.
- Can you ship internationally and handle customs?
- Yes. International freight needs ISPM-15-compliant heat-treated crating, a commercial invoice and packing list with correctly classified HS codes, and a customs broker arranged before the container lands. Used kitchen equipment is sometimes inspected for cleanliness on arrival, so it ships out clean and degreased. Ocean freight moves as LCL in a shared container or FCL in its own, and the right call depends on volume.
- How long does transit take?
- It depends on distance, the service level, and whether the equipment has to be broken down or crated first. Domestic moves are measured in days; international ocean freight takes longer once port drayage and customs clearance on both ends are factored in. Your coordinator gives you a realistic window with the quote rather than a promise we cannot keep.
- What information do you need to give me a quote?
- Pickup and delivery locations, a list of the equipment with rough weights and dimensions, and the access at both ends — dock, liftgate, stairs, or a narrow doorway. Photos of the equipment and any spec plates help us quote faster and more accurately. Send what you have and a coordinator responds within one business day.
Get a quote
Tell us what needs to move
Send the details and a coordinator responds within one business day with an all-in price for pickup, shipping, and white-glove placement.