Tips for Organizing a Commercial Refrigerator

Every restaurant owner or manager wants to ensure that foods are kept as fresh and safe as possible. Everyone works more efficiently when the commercial refrigeration equipment is well-organized. Refrigeration equipment works best when the food inside is orderly. Commercial refrigerators and freezers require a systematic approach to food storage organization. Most of them need interior shelves, pan-rack slides, and a dunnage rack for storing large items. Some of the following tips will help you organize your equipment to prevent hot spots, improve cleanliness, and maintain food safety.

Space food items appropriately.

Bulk items need adequate space between them, so cold air can circulate. As well, pans of pre-made appetizers, containers of soup, or frozen desserts need to be kept three-to-six inches from each wall and between each food item for the best cold air circulation.

Keep items off the floor.

All commercial kitchens should store items at least six inches from the floor. Items are kept off the floor to improve sanitation by preventing pest infestation and contact with unclean floors.

Store meat items on the lowest shelves.

Store meat on the lowest shelves of your commercial refrigerator so that any spills fall through to the floor for easy cleanup.

Store fresh produce away from the fans.

Internal refrigerator fans may damage food items like fresh greens and berries that are stored near them. Fresh produce should be stored as far from the fan vents as possible. Also, storing food too close to the freezer fan can result in freezer burn.

Label the shelves.

Labeled refrigerator shelves ensure that employees can identify every product. Labeling helps with storage and when stocking new inventory.

Visit GMPRepairs.com to find out about how to repair and maintain all of your commercial restaurant equipment in Florida.

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