Commercial Kitchen Layout: Storage and Shelving


The great thing about shelving is it can be placed pretty much anywhere you have extra space. All restaurants will have dedicated storage areas for fresh ingredients, like a dry storage room and walk-in cooler, but beyond that, any scrap of unused wall space can be turned into storage.

  • Take advantage of your walls. Use wall shelving above the cooking and prep areas to hold important ingredients and utensils. Store heavy items, like bags of flour, close to the floor with dunnage racks. Hangers, hooks and racks are also convenient for kitchen workers and allow you to make the most of your wall space. They are perfect for hanging oven mittscookware and large kitchen utensils.
  • Designate a food storage area. You need a special place to hold back-up inventory to keep it out of the way of kitchen workers. Your food storage area could be as small as a kitchen pantry, or as large as an entire room. Equip your food storage area with plenty of restaurant shelving units.
  • Be sure to keep things off the ground. The FDA Food Code stipulates that all food items must be stored at least six inches off the ground, so be sure to measure up six inches for the bottom shelf when putting your shelving units together. Most dunnage racks are designed to stand at least a foot off the ground, so no need to measure those.
  • Go epoxy-coated or chrome for walk-ins. If you have a walk in cooler or freezer, consider using epoxy-coated or chrome-plated shelving. These materials are better able to withstand the cold and moisture without corroding. Also, when placing the shelves in your walk-in, be sure they do not block the air vents, else warm spots will develop.

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