5 Ways to Organize & Tidy Your Commercial Kitchen
No matter how big or small your eatery is, the commercial kitchen is the heart of your entire organization. With that being said, how well your supplies are organized affects how productive your employees can be.
The very first step in organizing a kitchen is having the right equipment available to appropriately organize your cookware, serveware, utensils, & ingredients so you can utilize your space efficiently.
Fortunately, we’ve come up with a list of some essential organizational tips to aid you. Let’s get started.
- IMC Shelving & Racks
The most common & obvious way to organize your supplies is by using shelves & racks. Shelving allows your items to be out in open space. It is the perfect alternative to closed cabinets & pantries.
More specifically, wall-mounted shelves can help free up counter space by utilizing the vertical area above the counter that would otherwise go unused. Consider installing shelving over other areas such as food prep stations. Once again, utilize space in your commercial kitchen that would normally be vacant.
Mobile/transportable shelves are also important for some organizations. The capability to move your shelving around on casters can help you be more efficient for reoccurring tasks that are done on a periodic basis. You can move the shelf to where you need it & then store it when finished.
Consider dedicating each shelf to a specific item. For example, you could have a whole shelving unit or rack to arrange your cookware by type & usage. The same setup can be done for other items like plates, condiments, & drinkware. Make sure each shelf is clearly labeled to prevent any mix ups or clutter.
Whether you choose wall-mounted options or standalone designs, both allow you to keep all your important items easily available.
- Knife Organization
Knives cause more disabling injuries than any other type of hand tool. This is especially true in a fast paced commercial kitchen environment. The truth of the matter is knives are an important tool in most kitchens so you can’t just do without them. But there is a simple way to make them more manageable.
One idea is to use an IMC dedicated knife cabinet. This gives a way to store knives in an easily accessible, but safe & isolated manner even for the busiest kitchens. Furthermore, it saves drawer space!
The reality is that you need to have a plan for handling & storing knives to help maximize efficiency & reduce accidents.
- Hang Your Small Wares/Tools
Consider hanging all of your most-used small wares throughout different areas in your kitchen. This will keep your employees from having to fumble through cabinets or shelves to search for small items. Some of the utensils or cookware you should consider hanging are tongs, pots, pans, ladles, spoons, etc.
This not only creates a smoother operation when preparing your meals, but it also speeds up productivity throughout your commercial kitchen.
- Organize Your Refrigeration Units
A large part of commercial kitchen storage is cold storage. Examples include a reach-in refrigerator or freezer or a walk-in unit. Maintaining the correct air circulation necessary to sustain food-safe temperatures is the most important goal of any commercial kitchen. Many walk-in units can use standard racks, dunnage racks, & pan racks. Maneuverable carts can also be used around the refrigerator.
Also consider using labels & tags for your items marking down the shelf life, name, & date where applicable.
The way you lay out items not only improves the effectiveness of your units, but it also helps the freshness of all your ingredients. The end goal is to eliminate any hot spots inside your refrigeration units & improve circulation.
- Organize Your Food Prep Areas
Food prep involves many basics, so keeping your areas organized & easy to find is essential. Think about organizing your commercial kitchen into different stations to create a more smooth process from start to finish.
Worktables are used in almost every kitchen & provide several ways to keep your space tidy. Some tables have undershelves built in or available as an option, while overshelf assemblies are available with just shelves or with hooks for hanging utensils or pots & pans. Drawers can also be installed under the top surface to provide storage for smaller items.
Other small stations can be added depending on kitchen size.
At IMC/Teddy, we believe that organization in any commercial kitchen atmosphere is vital. Thus, we manufacture several products to help keep your commercial kitchen neat. From shelving & rack units to carts & cabinets, we have an extensive line of stainless steel equipment to tidy up your commercial kitchen. Plus, our products are proudly made in the USA. Check out some of our shelving products here.
4 thoughts on “5 Ways to Organize & Tidy Your Commercial Kitchen”
It’s good to know that air circulation is an important part of maintaining temperature in commercial refrigeration. I was catching up with my cousin last night and learned he’s looking for equipment for his new sit-down restaurant in the next city over. I’ll have to pass along this info so he can take it into account when choosing refrigeration equipment soon!
This actually answered my problem, thanks!
I have read so many posts about the blogger lovers however this post is really a good piece of writing, keep it up
There’s definately a lot to find out about this topic. I like all of the points you made. Great blog here, Also your site loads up fast.