A well-organized refrigerator is essential to running a food business smoothly.
Commercial refrigerators if maintained properly will not only increase the lifespan of your food but also make it easy to locate items in a busy kitchen.
In fact, a badly organized refrigerator may be working overtime to maintain the right temperature, this can put unnecessary stress on the compressor and wear it out. Making the best use of the space in your refrigerator can save you time and money while preventing food spoilage.
There are many ways to organize the space in your commercial fridge and freezer. The quantity of your stock and frequency of usage of items will mostly determine how you arrange your fridge, but a few general guidelines will help you optimize your storage space.
Here’s a step-by-step guide to organizing your commercial refrigerator:
- The Rule of FIFO
First-first-out (FIFO) is a general rule that indicates how to store food in your refrigerator. Items that are near their expiration date, open or old must be kept in front or on top so they will be used first. While stocking makes sure that you place new items at the back and label everything with dates so they’re easily visible to everyone. Plan inventory checks from time to time to make sure that food is being stored and used in a FIFO method.
- Sorting the Freezer and Chiller
Freezers and Chillers are two separate compartments in commercial refrigerators. To avoid food contamination, raw meat should always be kept in the freezer away from other items, while liquids and beverages should be kept in the chiller compartment. This avoids any possible health hazards that might ensue from contact between raw meat and other food.
- Space Everything Out
In a commercial kitchen, storing as much as much food as possible in your refrigerator may seem like an efficient way to utilize space and avoid buying another unit. However, an overstocked refrigerator will struggle to maintain the right temperature and affect the circulation of cold air. When storing food in bulk, make sure to leave enough space between shelves and the products to avoid any hot spots where cold air cannot reach.
- Label Everything
Remember to label the shelves so anyone who opens the refrigerator can find food items easily. Note down the date the product arrived and its expiration date so it’s easily visible or color-coded. Labeling is a systematic solution that ensures that food is used on the right day and time to reduce wastage. Make this a rule in your kitchen so as to ensure safe food consumption.
- Keep Fresh Food Away From Fans
Keeping delicate produce like leafy greens and berries near the internal fans of the refrigerator can cause them to rot faster. While these fans are necessary for circulating cold air throughout the refrigerator and regulating temperature, they can also damage fresh food that needs to stay crisp. These foods should typically be stored in sealed airtight containers and away from the internal fans.
The organization is key when it comes to maintaining the quality of your food and extending the life of your commercial refrigerator. Doing so will help you adhere to food and health safety regulations. Depending on the size of your refrigerator and the amount of produce you keep in it, you should organize the shelves weekly if not daily.
When it comes to your food business, only the best refrigerator will do. state-of-art commercial refrigerators are perfect for any kitchen. To know more, get in touch with us for quality refrigeration products and services.
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