Quick Verdict
Commercial stove and range removal is a heavy-equipment haul that differs from residential stove removal in three ways: the unit is gas-powered and requires licensed disconnect, the weight is typically 400 to 1,500 pounds (vs 150 to 250 for residential), and kitchen access often involves navigating walk-in reach-ins, tight prep lines, and rear alley loading. Expect pricing that reflects crew size, rigging equipment, and specialty scheduling. The steel and stainless value at scrap yards is meaningful and partially offsets the haul fee.
If you are closing a restaurant, upgrading a line, or clearing out a leased commercial kitchen, the range is usually the heaviest single appliance in the building. This guide walks through what removal involves and why you cannot treat it like a household appliance haul.
What Counts as Commercial
Commercial ranges include:
- 6-burner or 10-burner open gas stoves with ovens below
- Char-broilers, flat-top griddles, salamander broilers
- Range combinations with convection ovens
- Island-style cooking suites
- Wok ranges and Asian-style high-BTU units
These are distinct from heavy-duty residential "pro-style" ranges (like Wolf or Viking), which are heavier than a normal stove but still residential in code terms. True commercial-grade equipment is designed for 10 to 18 hour service days, uses larger gas lines, and often requires Type 1 hood ventilation above it.
For restaurant-wide cleanouts beyond a single range, see our restaurant kitchen equipment cleanout guide.
The Four-Step Removal Process
Step 1: Gas Disconnect
Commercial gas lines are typically 3/4-inch or 1-inch rigid pipe, not flex. A licensed plumber or gas contractor closes the main kitchen gas shutoff (often located on an exterior wall or in a dedicated gas room), bleeds the line serving the range, disconnects the range's gas inlet, and caps the stub. This is not optional and not a DIY job for commercial equipment -- the line sizes and pressures are different than residential.
Step 2: Hood and Suppression Decoupling
If the range sits under a Type 1 hood with a fire suppression system (most commercial ranges do), the suppression nozzles aimed at the cooking surface have to be moved or capped before removal. This is typically handled by the hood vendor or the fire suppression service. Do not attempt to remove the range while the suppression system is armed -- accidental discharge is an expensive mistake.
Step 3: Separation and Rigging
Heavy commercial ranges are often on casters or leveling legs, but they may be tied into adjacent equipment by shared side panels or a common backsplash. Separation requires hand tools and patience. Once separated, the unit is tilted onto an industrial appliance dolly, rigged with straps, and moved to a loading area. Large units may require pallet jacks or hand trucks rated for 1,500 pounds.
Step 4: Haul and Disposal
The range goes to a metal recycler for scrap processing. Stainless steel, cast iron burners, and brass fittings are all recoverable. Some reusable components (like the burner valve assembly or the oven racks) may be salvaged if the unit is recent.
Industry Baseline Range
| What is being priced | Published national range |
|---|---|
| Appliance removal, per item | $60 to $180; average $100 |
Source: Angi, "Appliance Removal Cost" national cost guide.
These are industry baseline ranges for planning only and may not reflect Otesse's price. Otesse pricing is calculated for your specific home and ZIP code, so enter your ZIP in the price box on this page for your instant price.
Current Market Reality
The baseline above is for household appliance removal; the simplest commercial job is a single range on the ground floor with a loading dock or rear alley access, already decoupled from the hood suppression system, and with the gas disconnect scheduled for the same day. Real commercial kitchens rarely match that profile. Rear doors that do not fit the unit, basement kitchens in downtown Portland buildings with service elevators, ranges welded to the floor through floor flanges, and lease-end time pressure all push the quote well above baseline. Some commercial property managers also require licensed contractors for all vendor work, which narrows the pool of haulers. The quote depends on the site, not the size.
What moves the price
| Scope | How it moves the price |
|---|---|
| Single 6-burner range, accessible ground floor | Lowest of these |
| Large 10-burner or island suite | Higher, multi-crew with rigging |
| Gas disconnect by a commercial plumber | Billed separately by the plumber |
| Full kitchen clearout including range | Highest, see the restaurant cleanout guide |
Commercial ranges are far heavier than household appliances, so the real number depends on the unit, the access and the rigging. Enter your ZIP in the price box on this page for your instant price.
Why the Hood System Matters
Every commercial range in Oregon under a Type 1 hood has an Ansul or Amerex fire suppression system plumbed above it. The suppression nozzles are positioned to spray the cooking surface in a fire. When the range is removed, the nozzles may need to be:
- Repositioned (if a new range is going in at different spacing)
- Capped off (if the space is being closed or converted)
- Decommissioned and recharged (if the whole hood is going)
Never remove a range while the suppression lines are live over an empty space. A bumped cable can discharge the system -- expensive recharge, kitchen out of service, mandatory inspection.
Schedule your fire suppression contractor at least a week ahead of the range removal. They document the work for your inspection file.
Scrap Value
Commercial ranges are heavy stainless steel outer skin, cast iron burner grates, brass valves, and a steel frame. A single 6-burner range runs 400 to 700 pounds; a 10-burner can exceed 1,200. Stainless scrap prices at Oregon metal yards are meaningfully higher than mild steel, so recovery value is real. Most haulers factor this into the quote -- a low-bid hauler is often offsetting price with scrap revenue. See our metal scrap value in junk removal guide for the full picture.
Residential "Pro-Style" vs True Commercial
If you have a Wolf, Viking, BlueStar, Thermador, or similar "pro-style" range in a residential kitchen, that is a heavy-duty residential unit, not commercial. It still requires gas disconnect, but the removal crew does not need commercial rigging and the haul pricing is closer to standard residential appliance rates. Our how to dispose of old stove article covers that residential path.
Documentation Commercial Property Managers Want
If you are removing a range as part of a lease-end cleanout, the property manager may require:
- Gas disconnect certificate from a licensed plumber
- Proof of hood suppression decommission
- Manifest from the metal recycler showing where the unit went
- Photos of the space after removal showing capped lines and cleaned floor
Reputable commercial-grade junk removal providers compile this documentation as part of their standard deliverable. Small residential haulers usually cannot.
Food-Safety Cleanup
Before the haul crew arrives, the range should be cleaned of grease and food residue. OSHA and local health code rules apply even to equipment in demolition mode if staff are still working in the space. Our how to sanitize a restaurant kitchen article covers the cleanup pass.
Frequently Asked Questions
Can I use a residential junk hauler for a commercial range? Usually no. Residential crews do not carry commercial rigging equipment, they may not have the insurance for commercial kitchens, and their disposal relationships are sized for household volume. Use a provider that explicitly does commercial jobs.
How much lead time do I need for a commercial range removal? Plan 2 to 4 weeks. You need the gas disconnect scheduled, the fire suppression decoupling handled, and the crew with the right equipment booked. Rush jobs are possible but expensive.
Is there disposal value for old commercial ranges? Yes. Beyond scrap, some ranges have resale value through commercial auction sites and used-equipment brokers. If the unit is under 10 years old and in working condition, consider resale before haul.
What about a food truck range? Food truck equipment is smaller scale and often more accessible. Pricing leans toward the lower end of commercial ranges, though gas disconnect is still required.
Do Oregon restaurants have special end-of-lease disposal rules? Local jurisdictions vary. Portland, Eugene, and Salem each have their own commercial waste rules. Your property manager usually has the specifics in the lease exit checklist.
Scheduling a Commercial Range Removal
Commercial work is a different service tier. Contact Otesse for a site walkthrough, or visit our Otesse junk removal service page for broader commercial cleanout scoping.
