People face a hard time keeping their fridge organized. An especially commercial kitchen can be very difficult to maintain an organization when even more people are involved in one kitchen. Health is important for the restaurant needs to have an efficient system. So, for the health, you need to always maintain organization in the kitchen. You can consider a fridge that has separate storage boxes for everything. There are many storage fridges for sale out of which you can select the best one for your commercial kitchen.
Organization and placement of items depend on your stock and usage of those items. Moreover, there are a lot of guidelines according to health and safety to prevent cross-contamination. Fridge probably needs a good clean. As week old leftover or expiry products can destroy other food and give a bad smell. That’s why your commercial kitchen should always be clean and organized. It is important for customers’ health.
Here in this article, are some guidelines for the fridge organization that you can adapt to a commercial kitchen.
Upper shelf:
The highest point in the fridge is upper shelves. The best things to store on upper shelves are drinks, leftovers, and ready-to-eat foods like cheese, yogurt, and deli meats. These foods have a shorter shelf life, it is helpful to keep well-marked and organized.
In a commercial restaurant, leftovers, drinks, and other items are large in quantity. For their organization your need to have “eat me first” boxes. Label all with the date that they were made and bet before. For fridge organization, you can also use spin the disk for keeping the things life snacks, opened jars, etc. In his way, products are easily accessible. Moreover, for small packets of cheese and ketchup organizations in the fridge, you can hang basket to put and utilize wall space of upper shelve.
Lower shelf:
The lower shelf section of the fridge is safe to place raw ingredients here. Commercial kitchen things like packaged, raw meat that soon being used. Vegetables can also place here. In the fridge, keep all the items grouped with clear baskets to ensure easy accessibility and ready to use. The basket of this shelf can contain smoothie ingredients, leftovers, sauces, or sandwich fixings.
On this shelf, you can store anything lie pouches of applesauce or pouch drinks and small containers of chopped veggies to yogurt.
Crisper drawer space:
These crispers are drawers at the bottom of the most fridges. Often they are humidity and the temperature is also controlled which keeps certain foods fresh longer. These humidity controls of crisper drawers are perfect for fruits and vegetables. The commercial kitchen has a large number of fruits and vegetables, so for their organization, you can use dividers in the crisper drawer.
Door space:
The fridge door is the warmest part. Only condiments should place there. Put eggs, milk, sauces, butter, and other less-perishable food items are perfect for door storage. The commercial kitchen is very busy and many hands work together. You should designate each section and label them for maintenance. For instance, label sauces and contain soy sauce, red sauce, hot sauce, etc.
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