Running a job in a Namur restaurant ceasing trade means heavy technical equipment. When the agent entrusted us with the liquidation, the challenge lay in dismantling professional installations: cold room, massive ovens and stainless counters fixed to the building.
Here physical force must pair with technical disconnection skills.
The real challenge: professional gear weight and technical connections
- Weight: marble counters, cooking ranges and fridge cabinets of extreme heaviness.
- Cutting and disconnection: handling water, motive-power electricity and gas feeds safely.
- Tightness: often cramped stores and kitchens complicating machine exit.
⚠️ Never cut live
Gas, motive power and water are cut and properly condemned before the first dismantling. Securing by qualified staff is not optional.
Our approach on site
- Network safety: clean cutting and condemning of fluid feeds by qualified professionals.
- Technical dismantling: splitting and cutting steel and heavy structures to allow exit.
- Metal recycling and resale: equipment to professional recovery or second-hand Horeca.
💡 Mixed shop-home premises? See La Louvière
Zoning and professional streams: our La Louvière job.
The result
The commercial unit was fully emptied, cleaned and left compliant with the owner's expectations for immediate re-letting.
🍽️ A Horeca business to liquidate?
Securing, cutting and professional recovery. Technical quote within 48h in Namur.