Moving a Restaurant in Montreal: Equipment & Kitchen

Kitchen Equipment Inventory and Weight Guide

A restaurant kitchen contains some of the heaviest and most complex equipment you'll ever need to move. A standard commercial range weighs 400-800 lbs. A convection oven runs 200-500 lbs. Walk-in cooler panels and compressors total 1,000-3,000 lbs. A commercial dishwasher weighs 150-400 lbs. A pizza oven — particularly stone deck models — can weigh 1,500-3,000 lbs. And that's before counting prep tables, fryers, hood systems, and refrigeration units.

Before moving day, create a detailed inventory with photos, model numbers, serial numbers, and approximate weights. This inventory serves triple duty: it guides the movers, satisfies your insurance requirements, and helps plan the layout in your new space. Mark items that need gas disconnection, electrical disconnection, or plumbing disconnection — each may require a licensed professional.

Planning Your Restaurant Move Timeline

Most restaurant moves in Montreal are planned for a 2-4 week closure period. Week 1: begin packing non-essential items (decor, office supplies, storage goods), schedule utility disconnections, notify suppliers of the address change. Week 2: deep clean all equipment, disconnect and prepare kitchen equipment, move non-critical items. Week 3: move all major kitchen equipment, furniture, and POS systems. Week 4: install equipment at new location, pass health inspections, test all systems, train staff on new layout.

The most time-sensitive element is your liquor license. In Quebec, transferring a liquor license to a new address requires an application to the Régie des alcools, which can take 4-8 weeks to process. Start this process 3 months before your planned move. Similarly, notify the MAPAQ (food safety authority) of your new location at least 30 days in advance to schedule your pre-opening inspection.

Moving Heavy Kitchen Equipment Safely

Commercial kitchen equipment requires professional disconnection before moving. Gas lines must be capped by a licensed gas fitter ($150-$300). Electrical hookups for 3-phase equipment need a licensed electrician ($200-$400). Plumbing connections for dishwashers and ice machines require a plumber ($150-$250). Never attempt to disconnect gas lines yourself — it's both illegal and dangerous.

For transport, commercial ovens and ranges are rolled on heavy-duty appliance dollies with ramps for truck loading. Walk-in cooler panels are disassembled, labeled, and flat-stacked. Hood systems are detached from ductwork and moved in sections. Refrigeration units must be transported upright and given 24 hours to settle before powering on (the compressor oil needs to resettle). At Up & Out, our commercial kitchen crews move 10-15 restaurants per year across Montreal.

Reopening at Your New Location

Before reopening, you'll need fresh health and safety inspections from MAPAQ, a fire department inspection for your hood suppression system, and verification that all equipment meets the new space's electrical and gas capacity. Allow 3-5 business days for inspections after installation is complete.

Consider a soft opening 3-5 days before your grand reopening. This gives staff time to learn the new kitchen flow, test equipment under real conditions, and work out any kinks in the new layout. Many Montreal restaurants use their social media to build buzz around the move — behind-the-scenes content of the move process generates strong engagement and keeps your customers loyal through the transition.