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Food Storage and Transport Equipment

For many restaurant start ups, it can be hard to sort out what equipment are important to start. Storage and transport equipment are part of functional foodservice operation. Storage and transport equipment should be purchased same time as or just after equipment, it is still an incredibly important part of both back of house and front of house operations and plays an integral role in the process of a restaurant operation.


Shelving is a necessity in every foodservice environment, To start, it is a good to remember that every item in a restaurant will need a place to be stored if when it is not in use.

  • Wire Shelving & Dry Storage – Wire shelving is the most common kind of storage in the BOH suitable for dry food storage, storing chemicals or even storing clean dishes to accelerate drying.

  • Wall Shelving / Pot Racks – Wall shelving provides storage space in areas that otherwise may not accommodate fully assembled shelves. It is a great way to keep items on hand and accessible, It is important to have pot / utensil racks, knife racks accessible because these are some of the most frequently used items in the kitchen.

  • Walk-In Shelving – Walk-in coolers and freezers need storage shelving, To avoid shelf corrosion, heavy duty plastic shelving or epoxy coated wire shelving in walk-in coolers.

  • Dunnage Racks / Pallet – Dunnage racks are intended to store large or heavier items. There are regulations that specify certain items cannot be placed on store on the ground. These racks often have weight capacities that far exceed that of traditional wire shelving.

  • Bakery Racks/Trolleys – Bakery racks are necessary not only in bakeries, but in many foodservice operations. Bakery trolleys are the best way to transport full sheet pans, and store them while waiting to go into an oven.

  • Specialty Storage, Wine Racks, & Security Cages – Some items, such as expensive seafood, meats, are often kept under lock and key in a security cage. These items account for a larger portion of f&b costs. Standard backbar shelving is a must in the FOH, and other FOH storage such as point of sale shelving and silverware storage.

Food & Ingredient Storage

There are some storage needs for storing food and ingredients.

  • Refrigeration – Refrigerated storage space (including freezer space) is absolutely needed in a foodservice environment. Items such as like walk-ins, reach-ins, under-counter reach-ins, and refrigerated prep tables are necessary to keep food at the proper temperature while it is waiting to be prepared.

  • Gastronome Pans – Both metal and plastic are usually necessary for storing items on a kitchen line. Gastronome pans are standard fits for refrigerated prep tables and refrigerated drawers, and metal Gastronome pans can also be used to bake the items they are storing.

  • Airtight Storage Containers – Most foods need to be covered whether they are being stored in a refrigerated or dry storage setting. Airtight Storage Containers are absolutely necessary in every foodservice setting for this reason.

  • Vacuum Sealers – Vacuum sealers help extend the life of food product, and are a great way to extend the life of foods that are being refrigerated or frozen.

  • Ingredient Bins – When dealing with large quantities of ingredients such as flour or sugar, ingredient bins are traditionally the best way to go. They provide a mobile covered storage area, provide easy access, and reduce the mess that can be created when scooping ingredients out of a large bag.

  • Bakery Rack Covers & Dough Boxes – Bakery rack covers allow foods to rest undisturbed on a bakery rack, and allow cooks to store entire racks of product in walk-in coolers.

Heated Food & Beverage Transport

Caterers, banquet facilities, and even large restaurants often times have the need to move quantities of hot or cold food over distance without sacrificing temperature. There are several ways they get this done.

  • Insulated Food Carriers – Operations such as outside catering need to move heated gastronome pans over large distances while still maintaining proper serving temperatures. Heavy duty plastic insulated food carriers are available in a variety of shapes and sizes to suit the needs of businesses. Additionally, there are a number of soft insulated food carriers such as pizza delivery bags suited to smaller delivery operations, to keep food temperatures for extended periods of time.

  • Beverage & Liquid Transport – Traveling caterers often need to transport beverages, There are a number of heavily insulated beverage and liquid transport carriers that can keep liquids either hot or cold.

  • Banquet Carriers – These heated mobile cabinets can facilitate either covered or uncovered plates, and keep the food inside warm until it is served to patrons.

  • Ice Caddies – Ice caddies are the best (and easiest way) to transport large volumes of ice. They have tremendous volume capacities, are mobile, and many are actually made to fit underneath and ice machine head; eliminating the need for an ice bin.

Things To Consider While Buying

There are some important factors to examine when shopping for the right storage and transport equipment.

Space is important in every foodservice environment. Cooking equipment takes up the lion share of space, so it is important that storage equipment fit in around the kitchen’s biggest space hog.

It is important to know where you will be placing your storage equipment. Know what storage equipment should be where, and recognize that products stored on it should be able to withstand those same conditions.

When it comes to storage containers, ingredient bins, and transport equipment, it is important to have a ballpark figure as to how much product will need to be stored or transported at any given time.

Oversized storage containers could take up too much space in a walk-in so plan according to what is needed.

When transporting food, it is important to take into account travel distance to its final destination. Food needs to remain at proper serving temperatures up to and including the time it is being served, so it is important to get transport equipment that will adequately hold food temperatures the entire distance it is traveling.

If you need help planning your equipment and layout get in touch with us to make it smooth as per your operation needs.

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