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Restaurant movers in New Jersey relocate commercial kitchen equipment: walk-in coolers, ranges, refrigeration, hood systems, and dining room fixtures. Moving of America (USDOT #1601312) sequences the move around your licensed gas, refrigeration, and fire-suppression trades, then sets equipment to the floor plan your health department approved. Restaurant moves are quoted project-based after a kitchen walkthrough. Call (201) 862-8000.
Moving a restaurant in New Jersey is not a furniture job with heavier furniture. It is a sequence of licensed trades, and your reopening date sits at the end of it. Moving of America is a licensed carrier (USDOT #1601312, NJ License #39PC00096600) and not a broker, and we relocate commercial kitchens across New Jersey. Here is what makes the difference on a kitchen move: we build a trade-coordination calendar before we touch a single piece of equipment. Refrigerant recovery, gas disconnect, hood teardown, transport, and reinstall each get a slot, and the whole calendar is built backward from the day your local health department can inspect you. If you are relocating a full business and not only the kitchen, our page for commercial movers in NJ covers the wider scope, and our licensed business movers handle the office and front-of-house side of the same project.
The most common thing we hear from restaurant owners is some version of the same sentence: “Nobody told me the mover couldn’t disconnect the gas.” So we say it first, in writing, before you book.
A moving company does not disconnect gas lines, recover refrigerant, or decommission a fire suppression system. Those are licensed trades, and in New Jersey they stay licensed trades no matter who is carrying the equipment out the door. Any mover who tells you otherwise is either going to sub it out without telling you or do it illegally.
Here is the division of labor we put in writing on every restaurant estimate:
Licensed plumber or gas fitter: gas line disconnect at the origin, gas reconnect and pressure test at the destination.
EPA Section 608 certified refrigeration technician: refrigerant recovery from walk-in line sets and remote systems before anything is opened, plus reconnection and recommissioning at the new address. Venting refrigerant instead of recovering it is a federal violation, and the penalties are severe.
Licensed electrician: hardwired equipment disconnect and reconnect, including three-phase circuits.
Fire suppression contractor: hood system decommissioning at origin and recertification at the destination.
Moving of America: everything physical between those disconnects and those reconnects protection, disassembly, rigging, transport, placement, and setting.
We coordinate all of it against one calendar. You can bring your own trades or we can work with contractors you already use. What we will not do is leave a disconnect unbooked and let you discover it on move day.
A walk-in is the piece that surprises people. It is not a large refrigerator that rolls onto a dolly. It is a panelized structure: insulated wall and ceiling panels joined by cam-lock connections, a condenser unit sitting outside or on the roof, a copper line set running between them, and an evaporator inside.
Taking one apart correctly is a documented sequence, not improvisation. The refrigeration tech recovers the refrigerant and breaks the line set first. Then our crew disassembles the panels in order, bags and labels the hardware to the panel it came off, and pallets the condenser upright for transport. At the new address the panels go back in reverse order and the refrigeration contractor reconnects and recommissions the system.
The other detail crews get wrong is the compressor. One of the most expensive mistakes in this trade is exactly what a Newark operator described to us: “the compressor got laid on its side” in the truck. Compressors travel upright, secured, and full stop. Refrigeration equipment also needs to stand upright and settle before it is powered up so the oil returns to the compressor, which is why we do not treat “delivered” and “ready to run” as the same milestone.
You do not reopen when the truck is empty. You reopen when your local health department signs off.
New Jersey retail food establishments operate under the State Sanitary Code, N.J.A.C. 8:24. When you convert or remodel a space for food service, your local health authority reviews plans and equipment specifications, and a pre-operational inspection is required before you can open. Municipal approvals including your certificate of occupancy and final mechanical inspection generally have to be complete before the health department will do that final walkthrough. Review timelines and fees vary by town and county, so confirm yours with your own health department early.
What this means for the move is concrete. Your equipment has to be in the right place, not just in the building. We set equipment to the layout that was submitted and approved, not to whatever fits fastest, because a range in the wrong bay is a failed inspection and another week of closed doors. Our move coordinator asks for your approved floor plan at the survey, and that plan drives placement on delivery day.
Panels come down in the documented order, hardware bagged to the panel, condenser palletized upright. Everything is labeled for the re-erect sequence at the destination.
| Category | What it covers | Handling note |
|---|---|---|
| Refrigeration | Walk-in coolers and freezers, reach-ins, under-counter units, prep tables, blast chillers, ice machines | Refrigerant recovered by a certified tech first; units travel and settle upright |
| Cooking line | Ranges, fryers, char broilers, griddles, combi ovens, deck and convection ovens, steam kettles | Gas disconnect by a licensed trade; skated and strapped, never dragged |
| Ventilation | Hood canopies, ductwork, exhaust and makeup air units | Fire suppression decommissioned by a licensed contractor before teardown |
| Warewashing | Dish machines, three-compartment sinks, booster heaters, disposals | Drained and dried before transport; plumbing disconnect by a licensed trade |
| Bar and beverage | Back bars, keg coolers, draft systems, espresso machines, glass washers | Glass and copper crated; lines drained |
| Front of house | Tables, booths, chairs, host stands, POS terminals, shelving, décor | Handled the same way our office movers in NJ treat workstations |
| Dry storage | Prep tables, wire and dunnage shelving, racks, mixers, slicers | Broken down, hardware bagged to the unit |
Over our decades of caring for our customers’ valuables, we’ve learned that not every move is the same. That’s why we offer flexible moving packages so you can get exactly what you need and nothing you don’t.
Restaurant equipment moving is quoted project-based, not hourly. Hourly pricing does not work on a kitchen move, because the
duration depends on trades that are not ours to control, and you should not absorb that risk on an open clock. You get a written scope of
work with the price attached before anything is scheduled.
The number, size, and weight of the appliances determine the crew size, truck space, and handling time. A three-piece café move may use standard dollies, while a twelve-piece cooking line can require additional movers, lift equipment, and staged loading. Oversized ovens, mixers, and refrigeration units also need individual protection and placement planning.
Walk-in coolers and freezers are panelized systems, not single appliances. Pricing covers labeling and removing the panels, protecting the hardware, keeping condensers upright, and rebuilding the enclosure at the destination. Size, condition, roof access, and the licensed refrigeration work required for recovery and reconnection all affect the final scope.
Door widths, stairs, elevators, loading docks, curb distance, and parking restrictions all change the labor and time required. Narrow corridors or limited service access may require smaller handling equipment, longer carries, or staged movement through the building. We survey both addresses so these access costs are identified before the final scope is approved.
Equipment that cannot roll safely through a doorway may need machinery skates, gantries, lift gates, hoisting, or specialized crating. The rigging plan depends on weight, center of gravity, floor capacity, overhead clearance, and obstacles along the route. Complex lifts require additional technicians, equipment, protection, and sometimes permits, which are detailed in the written estimate.
Night or weekend work, building access windows, inspection dates, and licensed-trade availability can affect the price. A compressed deadline may require a larger crew, parallel work, or overtime to protect the planned reopening date. We coordinate the plumber, electrician, refrigeration technician, and fire-suppression contractor so schedule costs are known before move day.
If the new kitchen is not ready when the old lease ends, equipment may need short- or long-term storage. Pricing depends on the equipment volume, storage duration, handling frequency, and any climate or security requirements. The scope may also include an extra transport leg, warehouse receiving, inventory tracking, and final delivery staged for reconnection.
A scope of work is a list of exactly what is being moved, what is being disassembled, who owns each disconnect, and what it costs. Once it is signed, the price does not move because the job took longer than someone guessed.
That matters more on a restaurant move than anywhere else, because you are already carrying rent on two spaces. A vague estimate is not a lower price. It is an unpriced risk you find out about on move day.
Licensed carrier, not a broker. We are a licensed NJ carrier operating under USDOT #1601312 and MC #592337, with NJ License #39PC00096600. Your move is performed by our own trained crews and our own trucks. Nobody is dispatched to you as a stranger.
Trade sequencing in writing. You get a dated calendar showing every disconnect, every reconnect, and who owns it, before the first truck is scheduled.
COI handled at both addresses. Landlords and property managers get their certificates of insurance before move day, not the morning of. You can request a certificate of insurance directly.
Family-owned in Ridgefield since 2007. We are based in Bergen County, not dispatched into New Jersey from somewhere else, and we have been relocating commercial spaces here since 2007.
A single move coordinator. One person from survey to final walkthrough. You never re-explain your kitchen to a new voice on the phone.
Verified track record. Our moving company reviews NJ span Google, Angi, Houzz, Facebook, and a BBB A+ accreditation.
We relocate kitchens across New Jersey, and the local detail matters as much as the equipment.
Bergen County dense restaurant corridors in Fort Lee, Hackensack, Englewood, and Paramus, where strip-center service doors and shared rear loading areas dictate the whole rigging plan. Our Bergen County commercial movers work these blocks weekly.
Hudson County Jersey City and Hoboken kitchens are typically ground-floor tenants in residential buildings, which means street permits, tight sidewalk clearances, and hard noise windows. Our Hudson County movers plan around all three.
Essex County Newark’s Ironbound and Montclair’s restaurant row combine older buildings with narrow service alleys, so hood and walk-in access has to be surveyed before a date is set. See our Essex County movers.
Passaic County Clifton, Paterson, and Wayne bring a mix of highway-corridor freestanding buildings and older downtown storefronts. Our Passaic County movers handle both.
Union, Middlesex, Morris, and beyond full statewide coverage through our New Jersey movers network.
Not on the list? Call (201) 862-8000. If it is a kitchen in New Jersey, we move it.
No, and no licensed mover should tell you otherwise. Gas disconnects and reconnects must be performed by a licensed plumber or gas fitter, refrigerant must be recovered by an EPA Section 608 certified technician, and hood fire suppression must be decommissioned and recertified by a licensed fire suppression contractor. Moving of America coordinates all of those trades against one calendar and handles every physical step in between.
Yes. A walk-in is a panelized structure, so it comes apart rather than rolling out. Your refrigeration technician recovers the refrigerant and breaks the line set, our crew disassembles the panels in the documented sequence with hardware bagged and labeled to each panel, and the condenser is palletized upright for transport. The panels are re-erected at the
new address and your refrigeration contractor reconnects and recommissions the system.
Four to eight weeks for most single-location kitchen relocations, and longer if a walk-in is involved or your build-out is still in progress. The constraint is rarely truck availability — it is getting four licensed trades onto the same calendar around your health department timeline.
Delivered and operational are two different milestones, and we plan them separately. Refrigeration needs to stand upright and settle before it is powered up so the oil returns to the compressor, and gas and electrical equipment needs a licensed reconnect and, where applicable, a pressure test. Your trade-coordination calendar shows exactly which day each system comes back online.
Almost certainly. New Jersey retail food establishments are regulated under N.J.A.C. 8:24, and a new or converted space generally requires plan review and a pre-operational inspection by your local health authority before you can open. Confirm your specific requirements and timeline with the health department for your municipality, and share the approved floor plan with us so equipment is set exactly where it was approved.
Restaurant moves are quoted project-based after a kitchen survey, not by the hour. The main cost drivers are equipment count and weight, whether a walk-in has to be disassembled, access conditions at both addresses, rigging requirements, and schedule constraints. You receive a written scope of work with an itemized price before anything is booked.
Yes. Build-out delays are common, and we plan for the gap rather than reacting to it. Equipment can go into commercial storage in NJ and be delivered when your space passes inspection, on the same inventory document it left on.
Moving of America is Accredited by the Better Business Bureau with an A+ rating reflecting our commitment to trust and customer satisfaction. We follow strict ethical business practices to ensure reliable and transparent moving services.
Proud member of the Chamber of Commerce, supporting professional standards and local business growth. Our membership reflects our dedication to credibility, networking, and community involvement.
Registered with the NJ Movers Association, ensuring compliance with industry regulations and standards. We operate with professionalism, accountability, and adherence to New Jersey moving guidelines.
395 Broad Avenue
Ridgefield, NJ 07657
New Jersey: 201-862-8000
New York: 646-844-8000
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Licensed and Insured: US DOT 1601312 | MC 592337 | NY DOT 38444 | NJ 39PC00096600
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