3 more steps to a well organised commercial fridge

Organisation is essential in a commercial fridge to maintain health and hygiene standards and to prevent unnecessary wastage and costs to your business. Fortunately, some simple techniques can make a big difference when it comes to keeping your fridge in tip-top shape and saving your company money.

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Store delicate produce away from fans

Fans in commercial freezing units and refrigerators are very strong to encourage circulation. This is important, but it can be damaging to delicate produce. Fresh greens and berries, for example, are susceptible to harm, so it is best to keep them away from the fans.

In freezers, food stored closest to the fans can suffer from freezer burn. In all units of this type, it is a good idea to keep an eye on labels and make sure you use the items that have been positioned near the fans as quickly as you can.

FIFO

The first in, first out (FIFO) technique ensures that food is not wasted; in addition, it ensures that public health is not put at risk. This is a good principle to adhere to, regardless of the products you stock. Whether you are filling double door bottle coolers from suppliers such as https://www.fridgefreezerdirect.co.uk/commercial-bottle-coolers/double-door-under-counter-bottle-coolers or a commercial fridge full of fresh produce, it is always worth placing newer items at the back.

When dealing with date codes, it can help to write the dates in big numbers to ensure they are easily readable and make it simple for everyone to see what needs to be used first. You should also always use open produce before anything new is opened.

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Label everything

Label everything, from items in containers to the shelves themselves. This will ensure that everyone working in the kitchen is doing their bit to keep the fridge and freezer well organised. You should also ensure that each employee understands that all items that go into your fridge should be labelled and that this label should include when the item was made or received and its use-by date. The creation date is especially important for prepared foods so that safety standards are maintained.

For convenience and as a useful reminder, keep stickers and pens to hand so that you employees can create labels quickly and easily. Make sure these are restocked regularly.