Nobody wants to work in a dirty and disgusting environment, let alone cook in one. Are you trying to figure out how to maintain your commercial kitchen clean and organized?
Well, maintaining a fully functional restaurant kitchen can be demanding at times. Keeping your kitchen clean and organized at all times is certainly difficult too but you can do this by following food delivery software model.
Chefs set up their kitchens differently from home chefs and devote a significant amount of time to efficiency considerations. We talked to a number of professional chefs and front-of-house employees to figure out how they do it. Do you want to learn how they do it? We’ve got you taken care of.
1. Use deli containers to keep your kitchen clean and organised plastic deli containers
Everything is done in deli containers by professional chefs. From brewing their daily coffee to keeping all of their necessary spices.
Deli containers are cheap and may be piled neatly on top of each other. They are easy to recognise and locate goods in a hurry because they are transparent. You won’t have to waste time opening many containers to find what you’re looking for. Furthermore, the lids are interchangeable, so you may use whatever you like.
2. Purchase large plastic containers.
Cambros, often known as large plastic storage containers, are a type of cambro.
They are reasonably priced. In your restaurant’s kitchen, these storage containers are a must-have. These containers are ideal for storing hefty ingredients like flour, sugar, gravies, and sauces.
All that remains is for you to open the lid and scoop out what you require. They’re dishwasher safe, stackable, and make measuring ingredients for cooking and baking so much easier and more precise. This is generally done by food delivery companies
3. Make use of a wire rack designed for industrial use
With these industrial wire racks, you can maximise the storage capacity of your restaurant kitchen. These are undoubtedly a must-have for every restaurant. They are available in a variety of sizes and are ideal for keeping pantry products.
To be honest, they have a lot more capacity. Everything from food to cleaning materials can be kept here. It’s simple to use and can be placed almost anyplace in your kitchen.
4. Put F.I.F.O. into practise (first in, first out)
It’s the most efficient approach to keep track of perishable things in a commercial kitchen. The acronym FIFO stands for “First In, First Out”. It ensures that you use up the products that are about to expire or that were the first to arrive before moving on to the new stuff.
In your cupboard and refrigerator, store the newer things beneath the older ones. This way, you’ll use up the older things first, reducing food waste and saving money.
5. When labelling food, make sure to include the date.
Keep masking tape and a marker on hand at all times. For optimal food storage and rotation, label and date everything you put in a container. Make sure to include the date of production and the expiration date.
It’s nearly impossible to remember all of the components in a professional kitchen, let alone when they expire. As a result, labelling helps with inventory management and ensuring that things are used before they expire.
6. Organise your restaurant refrigerator on a daily basis.
Your refrigerator is the lifeblood of your kitchen. It’s where you store your supplies until you’re ready to turn them into delicious meals for your clients. Maintaining good refrigerator hygiene is critical because it prevents your inventory from rotting. This can be accomplished by strictly following a few simple principles in your commercial kitchen every day.
When storing food in bulk, make sure there’s adequate room between food boxes to allow cold air to circulate. Inside, increased circulation means better cooling and fewer “hot spots.”
Store meat on the lowest shelves– Foods that require the highest cooking temperatures should be kept on the lowest shelf.
Faulty food storage containers or an unintentional leak can contaminate other food products underneath the meat as it thaws or marinades.
Store fresh produce away from refrigerator fans. Food stored in refrigerator fans, such as fresh greens or delicate fruits like berries, might be damaged. Fresh food is quickly destroyed, so keep it away from the vents as much as possible.
7. Purchase a set of large squeeze bottles.
Squeeze bottles, both large and little, are used in restaurant kitchens.
Although transferring items into squeeze bottles may seem extravagant. Cooking with them allows for precision that a huge jug of olive oil cannot. A funnel is a convenient and mess-free way to transfer liquids and dry components. For oils and vinegar, get these large squeeze bottles, and for condiments, get these mini squeeze bottles.
Furthermore, these bottles aid in maintaining consistency. Store-bought dressing, condiment, and sauce bottles come in a variety of sizes. They can take up a lot of storage space.
8. Avoid putting heavy items on the top shelf.
In a restaurant kitchen, heavy items should not be placed on the top shelf.
Chefs in frantic kitchens don’t have time to take things slowly. Putting heavy objects on the top shelf might be challenging at times, and there’s a good possibility they’ll spill. Instead, keep goods that are rarely used in your kitchen on the top shelf.
9. Store food in places where it will not get too hot.
Perishable things should not be kept above the stove in a restaurant kitchen.
Cabinets over the stove or close to large appliances can get very hot. Perishable products (such as canned goods) should not be stored in these sections; instead, use them to store dishes and cooking implements. Dry storage should be kept away from the hotline
10. Use a variety of coloured chopping boards.
Chopping boards of various colours
To avoid cross-contamination, separate coloured chopping boards should be used for various ingredients. Also, keep a couple of boards separate for sweet and savoury foods.
Which Colour Chopping Board For Which Food Group?
- Bakery and dairy goods need white cutting boards.
- Cooked meat is represented by yellow chopping boards.
- Root vegetables – brown cutting boards
- Raw meat is served on red chopping boards.
- Raw fish is served on blue chopping boards.
- Salad, fruit, and fresh veggies on green chopping boards.
