Well-organized walk-in coolers, walk-in freezers or dry storage areas are not optional when it comes to running a successful foodservice operation. From healthcare facilities to school kitchens, and from five-star restaurants to diners, no matter the size of the operation, a busy food service facility cannot afford to not be well-organized in these critical areas. 

Organizing The Walk-In 

The first step is to plan and plot. There should be allocated space for every type of food, and nothing else should be kept there even when that spot is empty. 

Keep raw meats strictly on the bottom shelf with a six-inch clearing underneath for ease of cleaning to insure food safety. Everything should have a lid -- even if it is not raw meat – otherwise items are at risk of cross-contamination. The risk for cross-contamination should be assessed at every single level. It will be much easier to clean a splash of soaking juiced from raw meat if every item around it has a lid and the meat is at the lowest possible storage level. 

Organizing is part intuitive, part science, and it may take a few tries to find out precisely what works best. It is an important step in kitchen prep so be sure to take the time to develop the walk-in organization plan as needed. 

Tips For Keeping A Walk-In Clean

The faster that staff can get in and out of a walk-in cooler, the better. So optimal organization saves time and energy costs. Each team member that is permitted in the walk-in should be versed in food safety standards and expectations for keeping things in the correct spaces. 

Every single item should have an allocated spot with rotation considered. A good rotation system can save more than time; it can also save money as the kitchen staff is able to properly and efficiently use up stock. Many storage systems make cleaning and organization a chore. 

Cleaning and properly sanitizing a walk-in is an important task, even if there is a solid system in place to organize the inventory. Sometimes after a busy night or weekend, even the best-laid plans can look like a tornado tore it all up. When it gets messy, an organizing system can help restore the area right back to its usual efficient and food-safe condition. 

FERMOD Modular Shelving Offers Walk-In Storage Solutions

One of the perks of the FERMOD Shelving system for a walk-in includes simplicity when washing. It is not uncommon to spend hours removing shelving to power wash it properly on a regular basis, this is time-consuming and many complain it never goes back exactly the same. The FERMOD modular system is easily assembled without tools, and it also features easy removal inserts that fit right in the dishwasher for thorough cleaning and sanitization. And because Fermod’s framework is 100% anodized aluminum, there is ZERO potential for rust – EVER.

One of the significant drawbacks of traditional shelving systems which use independent posts is that adjustment of shelf levels to allow for different product heights is either extremely difficult or downright impossible.

Fermod’s unique design allows for adjusting the height of any given shelf either up or down, without having to disassemble and reassemble the shelving section in its entirety. An additional benefit of Fermod’s unique design is the ability to create almost limitless shelving configurations while also keeping inside corners completely open to allow for more storage space and easier access to what’s being stored.

Fermod’s modular shelving system is compatible with HACCP cleaning programs, ensuring kitchens of all sizes practice uniform safety standards when it comes to the storage, temperature, and clean-up of certain high-risk foods. 

The FERMOD Modular Shelving System is an efficient system for walk-ins and storage areas of any size that is easy to personalize, clean, and keep organized. If you're ready to get the walk-ins of your business organized, give us a call and we can help you lay out your space in the safest, most efficient way possible.