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Keeping an organized kitchen is one of the toughest jobs you can have as a homeowner. But by following some organizing tips and techniques used in commercial kitchens, you will find it easier to keep your pantry and kitchen neat and orderly.
Here are seven commercial kitchen organization tips and ideas you can try in your own home:
1. Utilize available vertical space
In many restaurant interior designs, the dining area takes up the majority of the floor area, and they do not feature big kitchens. To get more storage space (which is a must for all commercial kitchens), restaurant owners or designers make use of vertical space instead.
This is an organizing tip you should follow if you have a small kitchen or pantry. You can have shelves installed on empty walls. Place adhesive hooks on cabinet doors so that you can hang up some items like ladles, spatulas, pots, and sauté pans.
Another genius hack you can try is hanging peg boards onto your walls inside the pantry or kitchen. Aside from creating more storage space, you can also put kitchen implements back into their spots quite easily since you this vertical storage section is already visually exposed.
Additionally, you can have extended barracks installed on the walls for storing pots and sieves for even more storage space in your kitchen and pantry.
2. Invest in Metro racks
Nearly all commercial and restaurant kitchens have at least one Metro rack. These racks are great as additional shelving solutions. They also come in various sizes, are easy to assemble, and inexpensive.
Metro racks can be easily adjusted and customized to fit into awkward or irregularly-sized spaces. As such, you can place them even in the smallest available area you have in your pantry. This is an option you can consider if you can’t have customized wooden cabinets built into your kitchen.
3. Place heavy items on the lowest shelves
This tip may seem obvious but unfortunately, not many homeowners follow it.
When storing heavy kitchen equipment such as food processors, mixers, and broilers, it is best to place them under the sink instead of above the stove. Do the same with pots and pans – place the large ones on the lowest shelves and the smaller ones on top.
Following this organizing tip will make it easier for you to get the heavy items you need to use and when returning them to their rightful spots.
4. Use the right storage containers
To have an organized kitchen comparable to a commercial one, invest in sets of different-sized transparent, stackable containers. These storage containers will allow you to keep your kitchen and pantry dry, tidy, and well-organized.
Start by getting different sizes of deli containers to use for storing spices and seeds. They are affordable and easy to stack on top of each other. These containers will also make it easy for you to find what you’re looking for.
For storing flour, sugar, grains, and other products that come in large quantities, use bigger containers with airtight covers.
5. Label all containers and shelves
Use masking or any type of write-on tape to label all your containers. By doing so, you’ll avoid adding chipotle powder instead of chili powder to the beef and chili you are cooking and other similar mistakes. Ensure all labels are facing outward to make it easier to find the ingredient you are looking for.
Label all shelves as well to make sure that similar ingredients and products are grouped together.
Lastly, always keep tape and pen handy so that you can use them anytime you need to label something.
6. Store utensils, kitchenware, and equipment based on function
Group and store all bulky items for baking in one cabinet or on one shelf and the smaller ones in drawers. Avoid mixing them up with items you use for cooking.
This is a technique that has been proven helpful in all commercial kitchens since having designated areas for every item in the kitchen will make prep, cooking, and cleanup quicker and easier.
To ensure everything is always in its proper place in the kitchen, don’t forget to label shelves and cabinets according to the items you have stored or placed in them.
7. Organize your fridge like a walk-in refrigerator
Even if you don’t have a restaurant walk-in sized fridge, organize your ref the way professional chefs and cooks do.
For starters, store foods that need to be cooked to a high temperature such as raw poultry or ground meat at the bottom to prevent cross-contamination. Place opened ingredients and ready-to-eat items on the upper shelves.
Store fruits and vegetables inside the drawers but don’t place them beside or on top of any raw meat. If you have two drawers, use one for meats and the other for your fruits and veggies.
By following these ideas and tips, you can have a kitchen that is as organized, clean and efficient as the ones you see in the best restaurants.
CEO at Interact Group LLC
Interact Group is a design-led interior fit-out company that aims to set new standards in the UAE interiors market. Driven by their dedication to total customer experience, the company’s mission is to bring truly specialized teams to complex design and fit out challenges, utilizing their unmatched ability to deliver spaces efficiently and above expectation
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