Commercial Kitchen Organization

Commercial Kitchen Organization

Commercial kitchen organization is a crucial part of having a business that makes, serves, and sells edible goods. An organized kitchen means a clean and perfectly designed place which makes the employees do their job easily. Having an organized commercial kitchen also prevents many health hazards from happening if managed well. In order to know how to start with a commercial kitchen organization, there are some details that you can pay attention to.

1. Ingredient Bins

Having an organized commercial kitchen means an organized pantry. Especially for storing dry products like flour, rice, and other types which are not recommended to be stored in a commercial refrigerator and have to be in a dry, dark environment, organizing the pantry is a must. To do this, you can use ingredient bins to store these ingredients, and if these bins are organized and labelled, there will be no risk of contamination, and they will be easy to reach, which makes the job of employees easier.

2. Right Sized Commercial Fridge

One of the most crucial parts of having a commercial kitchen is the working space and how big of a space the appliances take up in the kitchen. Understanding how big of a space you need for the appliances and working space is crucial when it comes to commercial kitchen organization. Due to this, having a commercial fridge that is in the correct size, which is not too small for the demand but not too big as well, will give the kitchen more space and can benefit by cutting the cost and use of electricity.

3. Organize Your Refrigerator

Having an organized commercial refrigerator is as important as having an organized commercial kitchen. With an organized refrigerator, you can easily find whatever you need without making a mess or ruining other organization-related details in the kitchen. Making any type of mess will tend to ruin the already existing organization in the kitchen. One way of preventing this is to have an organized commercial refrigerator.

4. Label Everything

Labels are crucial parts of starting the journey of commercial kitchen organization as they prevent any risk of mixing up containers and ruining the whole dish. You can label the containers you put the spices and other edible goods to prevent mix-ups in the kitchen. Also, not only writing what the container has but adding the date you get the product will also be beneficial as using the one you have got before others will prevent wasting goods.

5. Use the FIFO Method

The FIFO method is a pretty popular and useful method when it comes to commercial kitchen organization as it makes the organizing easy. The FIFO method refers to the “first in, first out”, which means that whatever you put in first in your commercial refrigerator, freezer, cooler, or pantry has to be the very first item that will be used the next time you prepare any dish.

This method is used to prevent any food waste from happening and forgetting the product in the refrigerator or pantry, which may later on spoil and cause other products to spoil. This method is especially useful to prevent any health hazards from happening as well.

6. Use Organizers on the Shelves 

Shelves and other spaces for kitchen tools and appliances are important to have and if they are organized, that means the kitchen is also organized. Having organizers on the shelves will help keep the kitchen clean and organized as the employees would not have to deal with any mess that could be caused by not having an organized shelf.

You can use shelf organizers for many parts of the kitchen, especially on the cupboard parts of the counters. This way, finding a pan or pot will be easier and be done without making a mess.

7. Put Spices in Small Containers 

This is especially useful if you put spices on the shelves. Leaving the spices in the bags they came in without any labels will make the kitchen look messy and cause a problem when the employees need to get them quickly.

Having containers that are small enough and have a specific shape will prevent the messy look as well as make the spices easy to reach. This will also prevent any contamination, especially if the container includes a spoon to get the spice.

8. Place Products in Containers 

Another important detail of organizing a commercial kitchen is to place products into containers before putting them in a commercial freezer as this will help products be preserved longer. Also, putting products in containers will prevent contamination, spilling, and problems with the organization. Rather than placing products in bags, using containers will make organizing your pantry or commercial refrigerator, freezer, or cooler easier.

9. Kitchen Utensils

Having a specific place for the kitchen utensils and keeping them in the same space after every wash will make it easy to reach out to them when necessary and is one of the most important details of a commercial kitchen organization. Also, keeping the kitchen utensils clean and organized will help with saving time during rush hours. When it comes to a commercial kitchen, having a limited amount of time and rushing is not rare. Due to this, to prevent wasting time finding the right knife or other utensils to create the dish, keeping them in a specific place, in a clean and organized manner is a must.

10. Always Have a Clean Working Space

Having a clean space is not only the result but also the reason to have a commercial kitchen organization routine. Having an organized kitchen will make keeping the pace clean a must and allow the working space to be available and clean for work. As long as all the employees follow the organization rules for the commercial kitchen, keeping the space clean will be no issue. A clean working space will also prevent food contamination, which is another crucial detail.

11. Take Safety Precautions

In a commercial kitchen organisation, taking necessary safety precautions can look like everything from keeping the place clean to keeping meats and vegetables, not in the same space. Safety is crucial for both employees and customers. One important rule in an organized kitchen is that safety has to be the first priority, and any choice made for the organization has to obey that rule as well.

Due to this, making sure to clean the space to decrease the chances of contamination or cleaning up spilt food from the ground to prevent anyone from slipping and falling has to be included in the set of commercial kitchen organization rules.

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