4-KITCHEN
3-4.6.3
Storage,
Refrigerated
A.
General
Considerations
1.
Refrigerator
and
freezer
should
be
separate
spaces.
2.
Freezers
should
be
located
opening
onto
refrigerated
space.
B.
Preliminary Space Allocation Guidelines
1.
For
preliminary
planning
purposes,
allocate
space
for
all f o o d s t o r a g e
(dry,
refrigerated,
and
frozen)
on
the
following
basis:
M e a l s S e r v e d Per Day
1600
1 200
400
800
Total food
600-800
850-1100
1100-1250
400-600
s t o r a g e area
s.f.
Within this total area allocate specific storage space
as follows:
2.
Meats:
15%
of
total
refrigerated
space
3.
Fruits
and
Vegetables:
10%
of
total
refrigerated
space
4.
Defrosting
and
Dairy:
45%
of
total
refrigerated
space
5.
Freezer:
30%
of
total
refrigerated
space
C.
Environmental
Consideration
Meats:
1.
33F to 38F, 80% to 85% humidity
2.
Fruits
and
Vegetables:
33F
to
38F
Defrosting
and
Dairy:
3.
33F to 38F
4.
Freezer:
-10F to 0F
3-4.6.4
Storage,
Refrigerated,
of
Prepared
Foods
A.
Salads and Sandwiches:
Salads and sandwiches may be
p r e p a r e d ahead of main rush periods (to minimize labor and
k e e p a m o r e c o n s t a n t work load) and stored in holding
B.
C a r t s used for storage should be sized to allow whole cart
to be wheeled to holding and service area.
3-24
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