Walk-In Freezer Organization Tips Every Kitchen Should Know

There's nothing worse in a busy restaurant kitchen than not being able to find what you need when you need it. Disorganization wastes precious minutes of time for the chef, sous chef and other kitchen staff. Not only is it easier to work in a clean and organized space, but it is far more pleasant as well. Time and effort wasted in a poorly organized kitchen and walk-in freezer can mean the difference between an average service and a great one, an okay meal and an excellent one, a repeat customer and one who never returns. Furthermore, an organized walk-in freezer keeps away both unwanted pests and the health inspectors who monitor for them. An investment in a kitchen organization system that works and the time to retrain staff to use it will pay off in spades in the long run. Whether your kitchen is a large-scale industrial enterprise or a tiny upscale urban bistro, these tips can help your walk-in freezer be the tidiest and most organized it has ever been.

1. Keep Your Walk-In Freezer Well-Maintained

The walk-in freezer is the center of any working kitchen, and without it, the kitchen simply cannot operate. Keeping the walk-in freezer in tip-top shape should be the first order of business when you are going to organize it. After all, there is no point in having a clean walk-in freezer that cannot keep food cold. The most important step in freezer maintenance is making sure that all walk-in freezer parts are functional and working the way they are supposed to. If the walk-in freezer hinges or other parts require replacing, this is the perfect time to do this routine maintenance as well.

2. Invest in Quality Storage Containers

Using an appropriate type, size and quantity of storage container is one of the most important things you can do to keep your freezer neat and tidy. Far too many professional kitchens use old containers for food storage that do not stack well together or may not even comply with food safety regulations. Take into consideration the type and amount of foods or prepared ingredients you typically store in your walk-in freezer and how long they usually stay there. For example, the optimal containers for use to store frozen shrimp differ from those best to store kale soup, pasta sauce or pre-chopped vegetables. Another essential consideration is that you measure the shelving in your walk-in freezer prior to ordering any containers. This is because the containers need to fit on the shelves and be stacked for space efficiency. Depending on the material the containers are constructed of and their durability, you may want to order some extra containers and lids as well.

3. Organize Based on Your Typical Kitchen Workflow

The most efficient walk-in freezer will be organized in a logical manner in accordance with the normal workflow in your kitchen. For some kitchens, this means organizing by ingredient type, where all dairy products are stored together, all meats together and so on. In others, they may be organized by meal, with all breakfast ingredients together, all lunch ingredients together and so on. In a spacious freezer, you may have room for each dish you offer to have its own ingredient storage space. No matter which method or freezer organization you choose, ask for staff input and decide based on their suggestions. The more logical your freezer organization is to those who use it, the more efficient your staff can be.

4. Label, label, label

Anyone who has ever worked in a kitchen in any capacity knows exactly how important labeling is for reducing food waste, avoiding food spoilage and keeping the walk-in freezer easy to navigate. At a minimum, any container entering the freezer should to be labeled with the date it was prepared or opened and its contents. Make sure to keep rolls of Scotch tape or painter's tape readily available in or near the walk-in freezer, along with plenty of permanent markers. For bonus points, use different colors of tape for foods that are going to spoil sooner, for instance by using a red-yellow-green labeling system.

5. Make It Easy for Staff to Follow

Even the best walk-in freezer organization system will not be followed if it is not simple and thoroughly explained to staff. Explain the first-in-first-out method of turnover and why specific products are stored in certain containers or grouped together. A pragmatic employee may even have a suggestion or two to improve the organization and efficiency of your walk-in freezer.