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Do you have a huge industrial kitchen with plenty of supplies and equipment? Is it difficult for you to keep up with the mess?If so, this article is for you. Here there are some useful suggestions from Amags Global to help you arrange your kitchen. You’ll discover how to organize everything from drawers to shelves to make cooking easier for yourself! Furthermore, a better-organized kitchen will result in greater efficiency. Let’s get started without further ado!
It’s never a good idea to be disorganized in an industrial kitchen. The kitchen can be a chaotic environment depending on the size of the kitchen, the number of employees, and the level of productivity.
Unorganized operations can result in poor food quality, dissatisfied customers, and even wounded employees.
Customers are especially concerned about the cleanliness and organization of the space in which their food is made, especially in the age of the coronavirus.
If you’re trying to figure out how to organize your industrial kitchen, keep the following suggestions in mind.
Let’s face it, an industrial kitchen never seems to have enough space for what you need. To be honest, most kitchens appear to be like this, but that’s beside the point.
When it comes to how to organize your industrial kitchen, one method to maximize your storage space is to hang some of your most often used goods where they are easily accessible.
These can be frequently used pots , pans or cooking tools. Because everything is within easy reach, hanging these items near your cooking area will help you cut down on prep time. Hanging them helps to free up shelf space in your storage cabinets .
Containers are an excellent method to keep your equipment, food, and other belongings organized.
Containers can be used for anything from storing and organizing utensils in drawers or on shelves to ensuring that they don’t get misplaced when you’re looking for them.
When it comes to storage, you’ll want to get rid of your old closed storage cabinets and replace them with open shelving. Not only will this save you time hunting for stuff, but it will also make it easier to determine what belongs where at your end-of-day cleanup.
These simple metal storage boxes , often known as metro racks, make storing your stock and supplies simple by leaving everything out in the open. With adjustable shelving, you can quickly alter these sorts of storage cabinets to meet your every demand, which is especially important for smaller industrial kitchens where space is at a premium.
One of the simplest methods to stay organized when it comes to organizing your appliances and utensils is to create zones within your kitchen. This entails designating sections for smallwares, commercial food processors and mixers, and other items.
Designating zones not only helps to keep your equipment tidy, but it also helps to keep your employees focused on their assigned area, which helps to maintain an orderly kitchen. While you may not have the luxury of having distinct stations for fish, croissants, and pasta, you can still set up designated locations for your work team to expedite your day-to-day routine.
Employees in an industrial kitchen are well aware of how easily their work environment can become disorderly.
Installing shelves and racks that can declutter and better organize your establishment will help improve employee convenience. They are required for the storage of food, cooking utensils, washing towels, and other kitchen items.
Fixed shelves, stand-alone units, moveable racks, and under-table storage are all examples of equipment that AMAGS GLOBAL CAN OFFER YOU TO HELP WITH REDUCING WASTE AND HAVING AN APPROPRIATE DISTANCE BETWEEN ITEMS.
Do your drawers appear to be a jumble? Drawer dividers make it simple to keep your silverware and other kitchen utensils organized.
You can buy drawer dividers or make your own out of cardboard, paper, or fabric. Dividers keep the contents of each drawer arranged so you don’t have to look for what you’re looking for.
You may not be familiar with the FIFO acronym if you’re new to the restaurant industry. First in, first out is what the FIFO acronym stands for. This is an excellent industrial kitchen storage solution for both refrigerated and frozen foods, as well as pantry items.
Because you are responsible for the well-being of your customers and employees, it is critical to manage your pantry and refrigerator units when it comes to food preparation. All of your food preparation materials have an expiration date, and even if the item has a two-year shelf life, you should use it as soon as possible to avoid contamination, which could cause illness if a client or staff member ingests it. Choosing an appropriate industrial refrigerator and cold room can also help you to keep the kitchen organized. CHECK OUR RANGE OF INDUSTRIAL REFRIGERATORS AND COLD ROOMS TO FIND THE BEST MATCH FOR YOUR BUSINESS.
By helping you arrange your food storage, the first in, first out strategy helps you prevent this. It’s also not a tough strategy to put into practice. If an item is placed towards the rear of the refrigerator in most industrial kitchens, it was purchased first. As new materials are added to the unit, they are pushed in front of the original object. Rather than taking items from the front of your storage, you should take them from the back.
The trick to this strategy is to always return the item to its original location after usage, or you risk throwing off your expiration orders.
Magnetic strips can be used to conveniently store your knives on the wall. Magnetic strips can also be used to hold other metallic kitchen items in place.
I really enjoy solid magnetic strips that are made of metal and engineered to seem like wood. Magnetic tape is another option for keeping smaller and lighter items organized.
This tip is for you if you have trouble remembering what’s what or when things expire. Labeling everything you put in your refrigerator, freezer, and pantry is the finest advice for organizing your industrial kitchen.
The best method to do this is to identify each item with its name, date of purchase or opening, and expiration date. When you’re attempting to move fast, this makes it easy to identify all of the important information, and it keeps you organized even if you haven’t put everything back in its proper place.
The ingredient containers can also be simply labeled so that you know which one is which.
It’s difficult to get rid of needless supplies because everything appears to be crucial, and believe me, I understand!
When you think about it, however, there are so many superfluous goods in the kitchen that you might drown in them.
If you haven’t used something in a while, put it in the back and you’ll remember where it is if you need it.
In every kitchen, prioritizing is essential.
If you have a drawer full of supplies or a shelf full of ingredients, decide which ones are the most necessary and put them in the front, while the others are pushed to the back.
You’ll save time and money by avoiding unneeded relocating and replacement!
It’s critical to carefully set up workstations so that everything is ready and you can focus entirely on the task at hand.
Equipping the workstation with a proper cutting board, safety blades, and other necessary tools ahead of time will greatly speed and clarify the process. Cleaning the workstation before starting to work will also improve efficiency and focus.
CLICK HERE TO CHOOSE ALL THE NECESSARY KITCHEN TOOLS FOR YOUR RESTAURANT.
Aside from the workstation, there are a lot of items to clean in the kitchen.
At all times, shelves, drawers, floors, counters, equipment, and supplies must be clean.
Having a staff meeting about this and bringing everyone up to speed is critical so that everyone can participate in the cleaning, and providing correct cleaning products and instructions is the foundation of all restaurant cleaning.
Cleaning is inextricably linked to a well-organized kitchen.
Everyone knows how it feels to have opened packages, damp paper towels, and various scraps and bits all over the kitchen counters and floors.
Using a large trash bin or many trash bins will greatly simplify the cleaning procedure, and it’s especially vital to have one with wheels because a full bio-waste garbage bin can be difficult to handle even with two people, and practically impossible alone.
You could benefit from a variety of various door organizers.
This is a fantastic method to make the most of a limited space and gain a lot of storage space practically from the air.
You may use them to hold wax paper, freezing wraps, stretch wraps, and cutting boards, among other things.
In an industrial kitchen, communication with other personnel is essential for everything, including keeping things orderly.
Because there are a lot of people working in the kitchen, or at least you are not alone, discussing where everything belongs, improvement suggestions, and how to regularly maintain everything nice is crucial.
Using hooks to hang all of your commonly used pans, pots, utensils, spatulas, and almost anything else will greatly speed up the cooking process while also keeping everything organized and within reach.
Organizing ingredients in the commercial refrigerator and freezer by category can make gathering ingredients a breeze!
It’s crucial to divide your fridge into sections, and instead of using your entire fridge, you could make one for vegetables, another for meats, a third for fluids, and a fourth for that infamous mixed item section. You may do the same with the freezer, with one space for bread, another for sweet items, a third for fish, and a fourth for meats, for example. These are just examples; you may organize things whatever you want, but the important thing is to maintain everything in order.
Organizing dry stock storage shelves or rooms, it doesn’t matter which one you have, but the same rules apply as in the section above.
Canned items are in one part, sweet dry goods are in another, and liquids are in a third. There are many more categories to consider, but the most essential thing is to put the heavy things at the bottom, the regularly used products in the middle, and the light and rarely used products at the top! This manner, you’ll protect your crew from potentially dangerous situations.
This section follows the same guidelines as the previous two. The easiest of the three is to organize janitorial and cleaning materials, which you can do as follows: Cleaning detergents and cleansers should be kept in one section, scrubs, towels, and wipes in another, and a broom holder is a good investment.
Broom holders were strewn about the kitchen in many of the restaurants where I worked, not only in the housekeeping department, because they are often used materials.
Using ingredient bins for frequently used ingredients such as flours, oats, sugar, and anything else that you use frequently will make things a lot easier because you won’t have to carry large bags from place to place, and huge quantities of ingredients will be clearly displayed in the bin so you won’t have to look for them and you’ll have super easy access to them.
When it comes to cutting boards, using a suitable cutting board holder will help keep things organized, and industrial kitchens have a lot of them.
Cutting boards should be stored in an airy environment, and keeping them high on a holder is the ideal solution.
If you have a lot of supplies and dry ingredients, which, let’s face it, industrial kitchens have a lot of, investing in a storage rack in addition to shelving can be beneficial.
Storage racks are fantastic since they are simple to put together, can be placed almost anyplace, and can hold a lot of goods.
Although it may appear strange, large squeeze bottles for sauces are necessary for keeping them organized and accessible.
Most restaurants have a dozen or more sauces on hand, so frequently running to the fridge or putting them in uncomfortable containers can waste a lot of time during the day and reduce overall kitchen organization.
Using a dry-erase board can greatly aid communication between employees and will allow everyone to be aware of the most recent updates, notes, and large reservations, among other things.
Placing the board somewhere visible will keep everyone informed.
When you use adequate shelving in the kitchen, you’ll be able to store a lot more bowls, containers, pots, pans, and other restaurant supplies.
If used correctly, it will also assist in keeping things organized!
It’s critical to create a cleaning schedule so that everything that has to be cleaned is done in a professional and orderly manner.
Cleaning activities must be completed on a daily, weekly, monthly, and yearly basis, therefore creating a timetable that every staff is aware of will make things easier.
Whether you have a tiny or large kitchen, one that is well-organized or one that is disorganized, there is always opportunity for improvement and other organizing tips to make work and life easier. When you apply the techniques above to your workplace, whether it’s one of these tiny recommendations, you’ll see fantastic outcomes!
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