How to Organize Commercial Fridges
Believe it or not, the global commercial kitchen market is expected to expand by 6.7% before 2027.
Commercial kitchens are necessary for restaurants, bistros, and pubs for a number of reasons. They provide an easy workflow with plenty of space for cooking and storage. They also help business owners comply with local safety regulations.
Commercial fridges, in particular, are useful for public eating spaces. They offer much more storage space than residential fridges while remaining efficient and durable.
In spite of this, many individuals need help organizing commercial fridges to maximize space and efficiency.
What is the best way to ensure that your fridge is being used to its highest capability?
Let’s take a look.
Label Your Shelves
This tip may seem simple enough, but it’s important to label the shelves in storage fridges. This way, your chefs, waitstaff, and management will always know where to find things in a hurry.
Shelf labeling can be done with professional labeling accessories for maximum clarity. You should also label all of the food products you place in the fridge in order to avoid confusion, especially after you take them out of the package. It’s also critical to include the expiration date to make sure you’re serving all of your food fresh.
Watch Your Meat and Produce
There’s an art to where you choose to store your food in a fridge. For example, you’ll want to store your meat on the lowest shelves.
Commercial chefs are often marinating or stewing meat, which means that some dripping or accidental spills can happen. It’s best to avoid this occurring on top of other food to avoid having to throw anything out. Bacteria from meat is notoriously harmful if it’s spread carelessly.
Meat that’s stored lower in the fridge will simply drip on the floor. If liquid happens to leak from containers, you can mop it up in a minute.
Similarly, the fresh produce in your fridge, such as strawberries or salad greens, are particularly sensitive and can damage easily. Be sure to store them away from fridge fans to avoid freezer burn problems.
Your produce should be stored in sealed containers to help them maintain their integrity longer. Avoiding stacking these containers can also serve to preserve your food. Three to six inches of space between items can help air to circulate and prevent hot spots or uneven cooling.
Of course, it always helps to avoid purchasing fresh produce too long before you’re going to use it. Regular trips to your farmstand or other supplier can help keep your customers quite happy.
Keep Items Off The Floor
You won’t want to store any food items on the floor of your fridge, as they can easily fall out and come in contact with your kitchen’s floor. Water and other liquids can drip and seep in this way as well. In addition, pests can get to your food more easily if it’s stored too close to the bottom of your fridge.
If you want to remain in compliance with local health codes, it’s important to avoid keeping food on your fridge’s floor. It’s also just a cleaner way to stay organized.
When you’re operating a commercial cleaning space, it’s critical to wipe down shelves with soapy water on a daily basis. You can also disinfect using a food-safe sanitizer spray.
Daily cleaning will also give you an opportunity to toss out any rotting or expired items before they become a real problem. You’ll also have more room for fresh inventory.
Every six months, however, you should also clean off the condenser and drain lines. This will serve to prevent contamination and comply with sanitation laws.
Cleaning the condenser will require you to remove the fridge’s grill. Your instruction manual can help.
In addition, you should inspect the gaskets regularly and clean the drain lines yearly to prevent mold buildup. Don’t panic if this seems overwhelming. A qualified HVAC professional can help you out.
Use the Same Shelves Every Time
The best chefs are always busy during mealtimes. They are chopping, sauteeing, and overseeing, and rarely have time to stop and search for things they need. Keeping your food organized by shelf can go a long way toward making your staff’s lives easier.
For example, you can keep your top shelf stocked with read-to-eat items, as well as butter, milk, and condiments. On your second shelf, you can keep seafood, and your third shelf can be reserved for whole cuts of beef and pork.
Below that, you can store your produce. And on your fifth shelf, you can store meat that’s marinating.
Many organized kitchen folks also make use of color-coded containers. Maybe you always use red vessels for your pre-made sauces or blue wrapping for marinating meat.
Color coding can help you to stay organized no matter what. You will always know what you will find on each shelf, as well as wha’ts in it.
While home chefs may have spots in their fridge that they avoid, you can’t afford this kind of carelessness if you have a commercial kitchen. The safety of your patrons, as well as the reputation of your business, depends on you knowing what is in every corner of your fridge.
Neat and Tidy Commercial Fridges
Commercial fridges that are organized and clean will go a long way toward giving you peace of mind as a restaurant owner or manager. With the right system in place, you could have a model kitchen in no time.
Don’t stop getting smart about your commercial kitchen products now. For sturdy, attractive options, contact us today.