When you operate a restaurant, you need to have plenty of food items ready to go at a moment’s notice. One way to stay well stocked is with a freezer where you can keep a variety of frozen items. You want a large sized, walk-initem that is also energy efficient. The freezer needs to be good quality so it will keep all the items the right temperature.
If that doesn’t happen, the restaurant may need to throw away items, and that is going to cost money. An older freezer can use far more electricity than a newer one will. It may be time to upgrade simply to have the savings with that monthly cost.
Size and Design
When it comes to commercial freezers, you are going to be amazed at the wide variety of items out there. You can find any size you need to fit a certain area of your kitchen. It is a good idea to take measurements before you start shopping, so you can be confident the freezer will fit the amount of room you have. You need to strive to keep the kitchen area free of clutter and fully accessible to those that work in there.
You will find plenty of designs to pick from too. Ideally, look for one that has different types of shelving. You can maximise the amount of storage space in such a freezer if you have trays and shelves that can be moved around. The sizes of the containers you need to put in the freezer are going to vary, so don’t get a setup that limits your use of it.
The cost of such a freezer for your restaurant will depend on the amount of power it offers, overall design, and the brand. Make sure you get one that comes with a very generous warranty. Should you have any issues after you buy it, you don’t want to be saddled with an expensive repair bill or the cost of replacing it. A warranty gives you some safety in place to reduce the risk of such out of pocket expenses. Make sure you read the warranty information well, so you know what is covered and for how long.
Stock and Rotation
A good freezer layout will help you to see what you have and what you are running low on at a glance. You need to be able to keep the right stock of items in there. If you have too much of a given item, it will be hard to fit it all in. If you run too low, customers can get upset because items they want on the menu are going to be unavailable.
It is important to always rotate the stock in any freezer for a restaurant setting. Make sure staff realises the importance of this. The process involves moving the older items to the front and placing new stock behind it or underneath it. This ensures the older items don’t get pushed to the back over and over again and then expire.