Introduction
When it comes to running a successful restaurant, efficient storage management is crucial. The heart of any kitchen lies in its commercial coolers and freezers, where perishable items are stored. Proper organization not only ensures food safety but also maximizes space utilization. In this blog, we’ll explore practical tips for organizing your restaurant’s storage spaces, specifically focusing on walk-in coolers and freezers.
- Maintain Proper Spacing:
- Proper spacing allows for better airflow and even cooling distribution.
- Leave gaps between items and avoid direct contact with walls and floors.
- Implement adjustable shelving to accommodate different-sized products.
- Avoid Cross Contamination:
- Categorize shelves by food type to prevent cross-contamination.
- Clearly label shelves for easy identification.
- Keep meats separate and below other items to prevent drips.
- Use NSF Approved Shelving:
- Invest in shelving that meets NSF standards for food safety.
- Adjustable shelves help optimize storage space.
- Label Everything:
- Proper labeling ensures quick item retrieval and minimizes waste.
- Label shelves and containers consistently.
- Control Temperature:
- Maintain refrigerators at 40°F or below and freezers at 0°F.
- Elevate items off the floor to prevent contamination.
- Follow the FIFO Rule:
- Use the “first in, first out” rule to minimize waste.
- Consume older items before newer ones.
- Storing Food Products:
- Store meats on the lowest shelf to prevent dripping.
- Keep produce away from cooler fans and strong odors.
- Organize cooked foods and ready-to-eat items on higher racks.
Let’s explore three different styles of coolers available at The Foodservice Equipment Depot (The FED):
- Reach-in Refrigerators:
- Description: Reach-in refrigerators are ideal for keeping regularly used items colder for longer periods. They minimize temperature swings by providing simple access to ingredients without opening large doors.
- Use Case: Perfect for restaurants where quick access to ingredients is essential.
- Benefits: Energy-efficient, organized storage, and easy accessibility.
- You can find reach-in refrigerators at The FED.
- Undercounter Refrigerators:
- Description: Undercounter refrigerators are practical and space-efficient. They fit neatly under countertops, making them ideal for businesses where every square inch of the kitchen counts.
- Use Case: Perfect for small restaurants or cafes with limited kitchen space.
- Benefits: Space-saving, convenient, and accessible.
- Check out undercounter refrigerators at The FED.
- Display Coolers:
- Description: Display coolers improve the visibility of goods like drinks, dairy products, deli items, or frozen snacks. They come in various styles, from glass-door upright refrigerators to open-air grab-and-go display cases.
- Use Case: Great for showcasing products to customers.
- Benefits: Enhances product visibility, encourages impulse purchases, and adds a professional touch.
- Explore display coolers at The FED.
Conclusion
An organized cooler not only boosts efficiency but also contributes to food safety and waste reduction. Implement these tips to keep your restaurant’s storage spaces in top shape! For more restaurant equipment and supplies, visit The FED. Happy organizing!
Purchase All Your Commercial Kitchen Equipment From The FED (Foodservice Equipment Depot)
Purchase All Your commercial kitchen equipment in Calgary, AB from The Foodservice Equipment Depot (The FED). Explore our used Calgary Restaurant Equipment. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Equipment Store in SE Calgary, AB. or our Restaurant Supply Online Store.
For more insightful articles and tips, visit The FED Blogs.
