Quick summary: Commercial kitchen equipment is heavy, stainless-steel-finish-sensitive, and frequently part of a multi-piece delivery to a build-out site. ATI ships single pieces (LTL) through full kitchen lots (truckload or multi-stop dedicated). Inside delivery, room-of-choice positioning, and debris removal are standard add-ons; gas, water, electrical, and exhaust hookup are licensed-trade scopes that come after ATI’s delivery. Call
(786) 574-5774.
Equipment classes ATI moves
Cooking line
- Ranges and ovens. Gas and electric, residential to heavy-duty commercial. 6-burner range with oven, 4-burner range with griddle, 36 and 48-inch broilers, charbroilers.
- Combi ovens. Rational, Alto-Shaam, Cleveland, Convotherm. Steam systems and electronics — ship upright, blanket-wrap or crate for non-OEM moves.
- Convection ovens. Single and double stack. Often heavy on the back from the fan motor — load-rated dollies required.
- Fryers. Single, dual, multi-vat. Open-pot, computer-controlled, ventless. Empty before shipping — residual oil is a leak risk.
- Salamanders, broilers, char-broilers. Heavy iron grates removed and packed separately for transit.
- Pizza ovens. Deck ovens, conveyor ovens, brick ovens, rotary ovens. Brick-lined deck ovens are heavy and shock-sensitive.
- Steam tables, hot wells. Standard LTL palletized.
Refrigeration
- Walk-in coolers and freezers. Panel sets plus refrigeration package. See dedicated section below.
- Reach-in refrigerators and freezers. Single, dual, triple section. True, Beverage-Air, Hoshizaki, Continental.
- Undercounter and worktop refrigeration. Pizza prep tables, salad prep tables, undercounter freezers.
- Display refrigeration. Bakery cases, deli cases, sushi cases, beverage merchandisers.
- Ice machines. Manitowoc, Hoshizaki, Scotsman, Ice-O-Matic. Modular head + bin or self-contained.
- Blast chillers. Irinox, Foster, Williams.
Dishwashing and warewashing
- Door-type dish machines. Hobart, Champion, Jackson.
- Conveyor dish machines. Multi-tank, long. Always palletized; large units may ship in two sections.
- Glass washers and bar washers. Compact undercounter units.
- Pot/pan sinks and prep sinks. Three-compartment, NSF stainless.
Prep, smallwares, and miscellaneous
- Worktables, prep tables, NSF stainless work surfaces.
- Slicers, mixers, food processors.
- Hood systems, makeup-air units, fire-suppression equipment.
- Bar refrigeration, beer dispensing, bottle coolers.
- Espresso machines, coffee brewers, tea brewers.
- Smallwares: pots, pans, utensils, dishware (often shipped as bulk consolidation).
Walk-in cooler and freezer freight: the specifics
Walk-in shipping is a category of its own. A walk-in arrives as a kit: floor panels, wall panels, ceiling panels, door and frame, hardware, and (separately) the refrigeration system. ATI’s typical walk-in shipment configuration:
- Panel pallet(s). Floor, wall, and ceiling panels stacked and banded with foam corner protection. A 6′x6′ cooler is usually 1 pallet; a 10′x12′ cooler is usually 2 pallets; larger fits 2–4 pallets.
- Door and frame. Often a separate crated package.
- Refrigeration package. Self-contained or split-system. Self-contained ships palletized upright. Split-system ships as condensing unit (outdoor or indoor) + evaporator coil (indoor), both palletized.
- Hardware kit. Threshold, sweep, gasket, latch, signage. Boxed.
Inside delivery for a walk-in requires hand-cart and dolly access to the install location. Doorway and corridor widths matter — a 4-foot wall panel doesn’t fit through a 36-inch doorway without removing the door. Pre-survey the build-out site before booking the freight.
Need restaurant equipment freight on a build-out timeline?
📞 (786) 574-5774
Single piece to full kitchen · Inside delivery · Multi-stop dedicated
Refrigerant and sealed systems
Most factory-sealed commercial refrigeration units containing R-410A, R-134a, R-404A, R-290 (propane in small charges), or R-744 (CO2) ship without hazmat documentation under the “sealed unit” provisions of 49 CFR. The refrigerant is contained, the system is pressure-tested at the factory, and the equipment ships as a normal commodity.
Exceptions worth knowing: damaged units with active refrigerant leaks ship as Class 2 hazmat. R-290 (propane) units shipping with charges above the propane Limited Quantity threshold can become Class 2.1 flammable gas. Refrigerant charges shipped separately (cylinders, recovery tanks) are full hazmat. See our hazmat freight shipping guide for refrigerant rules.
Pricing benchmarks
| Shipment | Typical Range |
|---|
| Single commercial range or fryer (regional) | $250–$700 |
| Single commercial range or fryer (nationwide) | $500–$1,500 |
| Reach-in refrigerator (single section) | $350–$950 |
| Walk-in cooler kit (8′x10′) | $1,400–$3,800 |
| Walk-in cooler kit (large, 12′x16′+) | $2,500–$6,500 |
| Conveyor dish machine | $950–$2,800 |
| Full small restaurant build-out | $3,500–$12,000 |
| Full mid-large restaurant build-out | $8,000–$40,000 |
Delivery scope: what’s included and what’s not
Standard scope (white-glove level)
- Inside delivery to specified room or area.
- Unpack, position to floor markings.
- Debris removal (pallets, cardboard, foam, plastic).
- Plug-in to existing 110V outlet for verification of power.
- Pre-existing 220V or hard-wired equipment: verify location of connection point; electrician finishes.
Out of scope (licensed-trade work)
- New gas line connections.
- Hard-piped water and drain connections.
- Direct-wired electrical (any equipment that doesn’t plug into an outlet).
- Hood system installation, ductwork, or fire-suppression hookup.
- Refrigerant line installation (split-system walk-ins).
- Permit-pulled work of any kind.
For the broader white-glove framework, see our white-glove delivery services guide.
Common shipper scenarios
- Restaurant build-out. Equipment dealer ships a full kitchen package to the construction site over 1–3 dedicated delivery days. ATI coordinates with the GC.
- Restaurant replacement. A piece dies in the middle of service. Replacement ships expedited LTL with inside delivery to the kitchen, old unit removed.
- Restaurant closure / liquidation. Inventory ships to auction house, buyer, or used-equipment dealer. Often multi-pallet, multi-stop.
- Ghost kitchen / cloud kitchen. Modular kitchen build-out in shared facility. ATI handles the equipment freight to the facility.
- Used equipment dealer-to-dealer. ATI ships sold pieces from one yard to another regularly for the secondary-market trade.
- Hospitality / hotel. Full F&B equipment package shipped during hotel renovation or open.
- School cafeteria refresh. Summer break is install season; ATI handles equipment freight to school sites.
What ATI needs for a quote
- Itemized equipment list with make, model, and weight.
- Crated or uncrated dimensions per piece.
- Origin pickup address with dock or curbside access detail.
- Destination address with dock or door access detail; build-out site or operating restaurant.
- Delivery scope: dock drop, inside delivery, room of choice, full positioning.
- Target pickup and delivery dates — build-out timing or a hard open date.
- Refrigerant note for any units (factory-sealed, used unit, recovery required).
Related ATI freight resources
Need NMFC class for a specific piece of equipment? Use the ATI freight class calculator.
About ATI Available Trade International
ATI coordinates restaurant and commercial kitchen equipment freight nationwide for equipment dealers, restaurant groups, ghost kitchens, hotels, food service distributors, and end-user restaurants. Single piece through full build-out, inside delivery to the kitchen, debris removal, binding rates.
Call (786) 574-5774 or email rates@ship-ati.com.