How many times do you organise your refrigerators at home? For many people classifying and arranging the items inside their fridge is either a bore or a challenge. They just unconsciously put the vegetables, meat, and drinks they bought without minding their proper placement. Because of this habit, it will take them time to find the items they want.
This habit is acceptable at home, where pulling out grocery items from your fridge is not critical. But in a commercial setting, such as in a restaurant where time is of an essence, improper placement of things in the walk in fridge is a mortal sin.
In this work setting, a second of indecision and confusion may mean catastrophe. So to avoid problems (possibly scalding if you are not careful) in any commercial kitchen because of your chaotic by becoming more organised in arranging your stuff.
Aside from ease of work, a disorganised fridge can also endanger your health. Viruses and bacteria from some grocery items can spread easily to different items in your refrigerator. Before you know it, you might have a contaminated storage area that can cause infection and other health issues to your customers.
So how should you put an order in your walk in fridge? Here are some of our suggested organisational hacks:
Leave space between items. This practice allows the cold air to circulate properly all over the food items, reducing the risk of having hot spots as well as uneven cooling and freezing. Leaving spaces also allows you to pull out food with ease.
Place meats on the lowest freezer shelves. This practice allows you clean up the juices from meats quickly if you have spills, which prevent possible cross-contamination. Storing meat on upper levels of the walk in a fridge can also lead to dripping that can contaminate the food below it.
Observe first in, first out principle. Place the newer items in the back portion of your walk in fridge. This way, you make it easy for your staff to choose which products to be used immediately. Also, store the most used food items near the door and within your reach for easy access.
Label everything. Using the wrong ingredients is a costly mistake. To avoid this, make sure you label every food item. Include in the labels the day you receive the product to know if it is still safe for use.