How to Organize a Restaurant Freezer
The key to any successful business is organization. When it comes to the restaurant industry, not only does an organized kitchen boost efficiency but also promotes health and safety.
Continue reading to find out how to properly organize your restaurant freezer for maximum functionality and food safety.
6 Tips for Organizing Your Restaurant Freezer
1. Use Proper Storage
Use NSF-certified open wire shelving to stock items in your restaurant freezer. This type of storage unit is food safe and allows for good air circulation.
Look for specific tier wire shelving units made for freezers; these shelves have anti-microbial protection built into them to protect against foodborne illness. You can also purchase freezer dividers for this type of shelving to compartmentalize what goes where for enhanced organization. Food safe bins to store produce or other loose food items work well too.
2. Implement a Labeling System
Clearly label everything in your freezer with a name and date. No restaurant wants to mistake ingredients or serve expired food. Therefore, with a strong labeling system in place, you can avoid such mistakes and keep your staff informed.
Make sure every employee knows anything that goes into the fridge must be labeled. Freezer labels should include both the date product was received/made and the use-by date.
When labeling your freezer shelves, consider clip-on label holders. Or, invest in a label maker for printing stickers directly onto shelves or bins. Whatever method you chose, keep all materials easily accessible so labeling won’t slow down the flow of your working kitchen.
3. Store Raw Meats on Lower Shelves
When it comes to food safety, always store meat on the lowest shelves to prevent potentially dangerous cross contamination. When meat is thawed or is marinating, there is the possibility for the liquids to drip onto other foods ultimately spreading harmful bacteria. If other foods touch raw meat or poultry, you must promptly throw them away. So to prevent waste, only store uncooked meats on bottom shelves.
4. Allow for Good Air Circulation
When organizing your restaurant freezer keep in mind the cold air inside needs space to circulate. To make sure it’s doing such, keep 3-6 inches between the walls and food products so they may cool evenly. Fight the urge to pack in as much food as you can.
Again, vented shelving and proper storage can help assist circulation in the freezer. Avoid using solid shelves in your restaurant freezer as they can create warm spots under food products and lead to uneven cooling and freezing.
5. Keep Produce Away From Fans
Fruits and fresh vegetables can become damaged if stored too closely to your freezer’s industrial fans. If you must store items near the fans, make sure you’re keeping a close eye on labels. Use these foods quickly to prevent freezer burn.
6. Follow FIFO
FIFO, or the first-in and first-out principle, is key to organizing your freezer. To follow these guidelines, place newer items in the back the freezer and older items in the front to keep on top of expiration dates. Additionally, always use open items before opening anything new. By following FIFO, you will reduce waste and stay organized. Remember that your labeling system will also play a big part in sticking to FIFO.
If you’d like Omega to assist you with purchasing proper storage for your restaurant freezer or kitchen, message us on the Live Chat or call us at 1-800-221-8665. We have over 50 years of experience in commercial organization and are happy to discuss industry approved storage units and accessories.
