Commissary, ghost kitchen, and production kitchen liquidation.
Stonebridge runs commercial kitchen liquidations for commissaries, ghost-kitchen operators, central production kitchens, catering companies, and food-hall operators. We sell combi ovens, ranges, refrigeration, warewashing, and smallwares to operators expanding capacity nationwide.
- No upfront cost on qualifying projects
- Nationwide buyer network
- Auctions + direct buyers
- Fast turnaround timelines
- Full-service coordination available
Five steps from inquiry to net proceeds
Whether you're handling a single site or a multi-location project, the process is the same and the path is clear.
- 01
Share your assets
Tell us what you have, where it is, and your timing.
- 02
We review
Our team evaluates inventory, condition, location, and goals.
- 03
Strategy
You receive a recommended liquidation strategy and timeline.
- 04
We market & sell
We market to direct buyers, dealers, our network, and select auctions.
- 05
Closing & proceeds
Assets sell, removal coordinated, net proceeds distributed to you.
Production kitchens marketed to operators, not scrap brokers
Commercial kitchen equipment recovers strongest when buyers can see exactly what they're getting. We catalog every cell — cooking, refrigeration, prep, warewashing, smallwares — and pitch to the operators we already know are scaling.
Cooking & finishing
- Combi ovens (Rational, Convotherm)
- Ranges, salamanders, charbroilers
- Tilt skillets & braising pans
- Steam-jacketed kettles
- Fryers & rotisseries
- Pressure & convection cookers
Refrigeration & cold storage
- Walk-in coolers & freezers
- Blast chillers & shock freezers
- Reach-in refrigeration
- Refrigerated prep tables
- Bain-marie & cold wells
- Ice machines & bins
Prep, warewashing & smallwares
- Buffalo choppers & food processors
- Floor & bench mixers
- Slicers & vacuum sealers
- Conveyor & flight dish machines
- Three-comp sinks & disposers
- Hotel pans, sheet pans, smallwares
Curious what your equipment could net?
Send a rough list — even just photos and a location — and we'll come back with a recommended path within one business day.
Built for the people who actually run these projects
The right channel for the right asset
Production kitchens have niche buyers — we run targeted, channel-specific outreach instead of dumping everything onto one auction.
Direct operator sales
Outreach to caterers, commissaries, and ghost-kitchen operators actively expanding capacity.
Cell-by-cell sales
Sell self-contained cooking or refrigeration cells as turnkey units to growing brands.
Online timed auctions
Late-model combi ovens and walk-ins move strongest in time-bound online sales.
Bulk smallwares lots
Hotel pans, dishware, and prep tools sold in palletized lots to operators or restocking dealers.
Closing sales with removal
On-site coordinated removal for kitchens with hard lease or eviction deadlines.
Every kind of wind-down
Ghost kitchen consolidations
Cloud-kitchen operators closing pods or shutting full sites as the model rationalizes.
Commissary downsizing
Central production kitchens running below installed capacity selling off excess cells.
Catering wind-downs
Catering companies closing or selling and converting kitchens and trucks to cash.
Co-pack & meal-prep exits
Direct-to-consumer brands shutting down centralized production.
Institutional refresh
Hospitals, universities, and corporate cafeterias swapping out equipment generations.
Hospitality bankruptcy
Court-supervised liquidations across multi-site hospitality operators.
Production kitchen teardown done right
Commissaries are dense — hood systems, gas, water, refrigeration, and steam all stacked into one room. We coordinate licensed disconnects and broom-clean turnover so the building is delivered the way the lease requires.
Hood and Ansul disconnects
Licensed partners decommission Type I hoods, fire suppression, and ducting.
Walk-in disassembly
Cooler and freezer panels labeled and palletized so they sell rebuilt instead of as scrap.
Combi oven & gas line caps
Gas, water, and steam lines capped to code before equipment is rolled out.
Smallwares wrangling
Bulk hotel pans, dishware, and tools palletized rather than thrown out.
Get a no-obligation valuation on your assets
Share a quick overview and a specialist will respond within one business day with a recommended path forward.
Why commissaries, ghost kitchens, and institutions choose Stonebridge
Commercial kitchen liquidations span far more than a single restaurant — central commissaries, ghost kitchen halls, hospital and corporate cafeterias, school nutrition kitchens, and contract foodservice operations all have heavy production equipment with their own resale markets. We cover the full footprint.
Production-scale equipment expertise
Combi ovens, tilting skillets, kettles, blast chillers, conveyor dishwashers, and walk-in systems behave very differently than line equipment. We know the dealer and end-user demand for production gear — and we don't dump it on a single auction lot.
Buyers across foodservice, healthcare, and institutional
Our commercial kitchen buyer network reaches contract foodservice, healthcare systems, K-12 and university nutrition, corrections, and large-format ghost kitchen operators — segments that pay for the heavy production assets restaurants typically don't need.
Multi-site and multi-location coordination
Closing five cafeterias on different schedules across three states is a logistics problem, not just a sales problem. We sequence inventory, marketing, removal windows, and reporting so finance and operations teams get one clean rollup, not fifty.
A clear, low-friction first conversation
The first call is short and useful — even if you ultimately decide not to move forward. No hard sell, no pressure, no obligation.
- 1
You share what you have
Equipment list, photos, location, and timing — even rough info is fine. We can also pull from a previous appraisal or insurance schedule.
- 2
We respond with a plan
Within one business day, you'll get a recommended channel mix, a realistic timeline, and a clear view of what we'll handle vs. what stays on your plate.
- 3
You decide, on your terms
If it's a fit, we move forward. If it's not, you walk away with useful information and zero cost.
- 4
We run the project
Once you sign off, we take over: marketing, buyer vetting, scheduling, removal coordination, and final accounting.
Premium brands buyers actively search for
Operators search by brand. Our listings highlight the names that drive bidding.
Not sure what your assets are worth?
We'll review what you have and recommend the channel — direct sale, auction, or hybrid — that nets the most for your situation.
Common questions
Tell us about your production kitchen
Combis, walk-ins, dish lines, prep — share a quick rundown and we'll respond within one business day.
- Free valuation, no commitment
- Single point of contact
- Multi-site capable
- Combi oven count, model, age
- Walk-in dimensions and refrigeration list
- Hood length and exhaust setup
- Lease end / surrender date
- Number of sites in scope
Don't have it all yet? Reach out anyway — we can work from very little.