The walk-in cooler is one of the most important parts of any reputable restaurant. However, given how busy the days can be, it’s a struggle to remember to clean and reorganize that part of your establishment. However, that doesn’t mean all hope is lost. Here’s a guide to how to clean up the cooler and make it look presentable again.
Start by Cleaning It
Cleaning the walk-in cooler is just as important as cleaning every other area of your restaurant. By being responsible in this part of the house, you can make sure that all of your equipment, cooking tools, and ingredients won’t be accidentally contaminated by bacteria that you can’t see, even under ultraviolet light. Mopping the floors and soaking up stains and spills isn’t going far enough. Cleaning the shelves off and hitting every corner, even the ones that aren’t readily visible, is something that you can’t ignore. One of the consequences could be a failed health inspection, and you don’t want that to happen.
Consider Applicable Upgrades
Upgrading the shelving inside your walk-in cooler is a worthwhile investment. Too much humidity and too much weight can both take their toll on your shelves, especially if it has been several years since your last upgrade. Vented shelves and dunnage racks are some options that you can explore. Whichever shelving changes you make, you still must make sure that there is enough clearance between the bottom rack and the floor to help make cleaning easier.
Finish by Organizing It
Finally, the time has come to reorganize your walk-in cooler. This will make it easier for your employees to find the ingredients that they need. It can also reduce the risk of accidental cross-contamination. Remember that the part of the cooler closest to the door will be warmest, while the area furthest away will be the coldest. Take care to avoid blocking ventilation fans, since that can cause even more unexpected problems.
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