5 Tips to Organize an Industrial Fridge
Whether you own a restaurant, catering company, or any other business that requires an industrial fridge, it is important that you maintain an inventory of the ingredients in cold storage. Having a commercial kitchen requires a high level of organization to ensure that the right products are on hand when they are needed.
But, it can be a challenge to know where everything is stored in the industrial fridge. Not only do you need to stock the fridge with the necessary ingredients, but you also need to organize the shelves so that you find the items when they are needed.
Follow these tips to organize your commercial fridge:
- Put Meat on the Lower Shelves
If the meat leaks or something spills, it will be easier to clean if these items are located on the lower shelving of the fridge. It is important that you are careful with cross-contamination from the meat juices. Raw meat can contaminate fresh vegetables, increasing the risk that people will get sick if the vegetables are consumed raw. The best way to prevent the spread of bacteria from the meat is to store it separately from the fresh foods.
- Don’t Store Food on the Floor
Even though you have a walk-in cool room, the floor isn’t designed to be a storage space for the food. Follow the health code requirements to store food on shelves instead of risking contamination or damage on the floor. Design the room with adequate shelving to reduce the risk that an employee will set something on the floor because of lack of space. Also, set clear expectations with your staff regarding how the food is stored in the walk-in fridge.
- Leave Room for Air Circulation
You want to use the space efficiently, so it might seem natural to pack everything in tight. But, you need to leave space between the items to allow for cold air circulation. If the food is packed in too much, then you won’t get even cooling of the items. Avoid warm areas and uneven cooling by keeping 3 – 6 inches of space between the food and the walls of the fridge.
- Mark Ingredients with Use-By Dates
Labelling is essential so that you know when the ingredients need to be used. As you are bringing fresh ingredients into the commercial fridge, it is a good idea to move the older foods to the front so that those items are used before the new products. Implement a first-in-first-out system, with dates marked on each package.
- Label the Shelves
Also, consider the benefits of labelling the shelves to ensure that all similar ingredients are stored in the same place. Consistency with the organization of the fridge will help you avoid wasted food. Plus, new employees will know the layout to find the ingredients that are needed.
Install a Quality Industrial Fridge
Having a good refrigeration system is key so that you can maintain the integrity of your ingredients. Do you need help with the installation of a new commercial fridge? Talk to our expert team here at Honar Refrigeration. We are a family-owned business in New Zealand, offering high-quality refrigeration equipment in Auckland and Christchurch. Call to learn more.