Keeping the kitchen organized is important to any restaurant. And one of the most crucial areas is the cold storage space. Allow us to share some helpful organization tips as an OEM food equipment parts provider.
Take note of mise en place, which means “everything in its place.” This principle is used by many restaurants to keep everything organized. Everything should be returned to its original place. Another common rule is the FIFO rule, which means “first in-first out.” This is widely used to reduce loss and spoilage. Labeling is also another important tip for better organization. Everything should be labeled correctly including the product’s name, its expiration date, and the date and time it was placed in cold storage.
When storing meat, it should be placed on the lowest shelf to avoid dripping and cross-contamination. They should also be kept in food pans with plastic wrap or lids to avoid spillage. When storing produce, they should be stored out of the light and away from the fan and from strong odors. This ensures that your produce is kept fresh and will retain its proper taste. Cooked foods and meat should be placed on higher racks.
As a provider of commercial restaurant equipment in Peoria, Arizona, it is our goal to bring more high-quality options and solutions to all your commercial kitchen needs.
With our commercial-grade kitchen equipment parts, you can be sure to have a high-functioning kitchen. Get the best value for your hard-earned money with Arrowhead Superior Parts LLC! Your peace of mind is our guarantee.
Allow us to be your supplier of choice for OEM kitchen equipments. Please give us a call for inquiries at 602-368-5191.
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