Whether you own a restaurant, supermarket or a convenience store, having a deli cooler is an important investment. Most people have a tough time while organizing their refrigeration at home. On the other hand, a commercial cooler or freezer is constantly used by more people. It is even harder to maintain organization. It is crucial to the health of your food business that you include an efficient system and always maintain organization in the kitchen.
There are various ways you can organize the space in your commercial cooler and freezer. According to health and safety codes, there are many guidelines to maintain organization in your deli cooler to prevent cross contamination. Given below are important guidelines for deli refrigeration or cooler organization, including:
- Store Meats On The Lowest Shelves- Always make sure you store meat on the lowest shelves of your meat cases. Storing meat on the lowest shelves not only makes clean up easier but also prevents potentially lethal cross-contamination. If meat juices or marinade get mixed with any other food, you must straightaway throw those foods away. Storing meat on the higher shelves comes with a disadvantage that they can easily drip down and contaminate the rest of your food.
- Keep Food Off The Refrigeration Floor- To prevent water or other contaminants from flowing into your food, it is necessary that you keep all food off the refrigeration floor. Although this is an important health code requirement, not every staff in your kitchen may be familiar with the specific codes. And, in the heat rush of customers, it’s quite normal to forget about this rule. Just make sure all your staff is aware of all the codes required in the kitchen.
- Maintain Space Between The Items- The cold air in your commercial fridge and cooler needs space to be able to circulate properly. Your deli cooler or fridge needs roughly three to six inches of space between the food products and the walls for best refrigeration. The air circulation in the fridge prevents uneven cooling and hot spots and freezing.
- Store Delicate Food Away From The Fan- The fans in a commercial kitchen cooler and freezing units are intensely strong to enable proper air circulation. This airflow can actually damage some delicate food items, including berries and fresh greens.
- Label Everything- Although this may seem unnecessary, mistakes can happen while attending a large number of customers, so it’s good to have a reminder. Labeling allows even a new person who isn’t as familiar with your system to find things easily.
If you’re searching for the best commercial refrigeration service provider, contact Marc Refrigeration. They have a comprehensive range of deli coolers and cases.
