Restaurant Kitchen Cold Storage
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Restaurant kitchen cold storage. To ensure that your food stock is of the highest quality you and your staff need to follow the fifo rule. A wide variety of cold kitchen equipment options are available to you such as coil. Foodservice equpment supplies recommends strategically placing cooking equipment so that the exhaust hood can whisk away hot air keeps the kitchen cooler and putting cold storage as far as possible from heat sources to keep appliances from. In order to ensure that your kitchen staff and all restaurant staff appreciate and understand the importance of effective food storage you need to instill the following steps into their training so that you can rest assured that they know the guidelines to follow.
Commercial kitchen designer james feustel of feustel foodservice design says you can use roughly one square foot per seat as a rule of thumb this does not cover lowboys and reach ins even if your designer used that math there are a number of factors that could increase your cold storage needs. A garde manger french for keeper of the food is a cool well ventilated area where cold dishes such as salads hors d œuvres appetizers canapés pâtés and terrines are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef.
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