How To Set Up Refrigerator Storage

Refrigerated storage is a means to store items that require constant cold temperatures in order to remain fresh and free from bacterial growth. Generally refrigerated storage are commercial cold storage containers or walk in coolers or freezers that protect the cold chain supply for restaurants, banquet halls, any food service operator, and other items that need cold storage such as florists, pharmacies, and hospitals. This article describes tips and guides on how to set up your refrigerated storage properly to ensure the best possible use of the space and protection of the items in storage.

Preparation Cold Storage Space

Before discussing how to set up your refrigerated storage space it is necessary to discuss the space itself. Most commercial kitchens and restaurants require multiple cold storage staging sections. There should be cold storage options close to food preparation areas where often needed items are stored that require refrigeration. These items could include dairy products, fruits or vegetables and other garnishes that are needed on a continual basis. This area however should not include storage of large amounts of items because of the constant opening and closing of the refrigerator door creating shorter shelf life for these items.

On-site cold storage space

The main refrigerated storage unit on-site in a commercial kitchen can either be purpose built or modular refrigerated storage units can be purchased and installed. These units can come in various sizes and can either be built on site or delivered pre-built such as refrigerated storage containers. These units should be placed at the fringes of kitchen to avoid the warm temperatures created by heating appliances, preferably not in the same room. As these units will be accessed regularly a cold curtain of plastic should be hung covering the doorway.

Off-site cold storage space

Refrigerated shipping containers can provide the most economical, expansionary, and portable solution for extended cold storage options. They can be placed inside or outside and come in various sizes. Since they will be accessed less often there are great alternative.

Refrigerator set up

A commercial refrigerator should also have commercial metal shelving installed to allow for maximizing storage space. The items should be used in a FIFO (first in, first out) basis to allow for proper rotation of food stock. This ensures the freshness and quality of all food served. Using labels with received and use by dates provide an extra measure of food safety. Any food received that is not in airtight containers should be moved into food storage containers that provide a seal against air exposure. This also prevents added exposure to bacteria or other micro-organisms that may be floating in the air. Food should also never be stored on the floor. All meat or seafood products should also be stored on the bottom shelves to prevent cross-contamination should there be a container leak. Fruit and vegetables should also be stored away from the fans of the refrigerator to prolong shelf life.

Refrigerated storage is an important part of any commercial kitchen in any capacity whether it is a restaurant, banquet hall, hotel, or on-site event planners. Set up your cold storage spaces as described and reap the rewards of a well run kitchen.