The essential guide to walk-in cold rooms for food businesses

The fridge door refuses to close.  

The stack of sauce tubs is blocking it, and the lunchtime rush is waiting on the counter.  

The chef moves containers around, trying to make space, and eventually manages to cram everything in.  

However, they have to push a chair up against the door to keep it closed. 

The chef then sends a message to the manager: “Please could we order less stock?” 

“Not possible,” comes the reply. “We need to keep up with demand.” 

If the above is a relatable scenario, this essential guide to walk-in cold rooms will be useful to you and your food business.  

How does a walk-in cold room change daily service? 

A walk-in cold room streamlines your staff’s performance. Instead of having to pull out half a shelf before finding the product they’re looking for, they’ll walk in, pick the stock up and walk back out. No need to reshuffle all your chilled goods halfway through the dinner service. Simple. 

Many kitchens improve their workflows after switching to a walk-in unit. That’s because, although a walk-in unit naturally has a larger footprint than a series of fridges, everything is clearer and more straightforward. You’ll also get more storage volume per square metre of floor area. 

You see far less spoilage in the back of the fridge. It’s much easier to keep on top of stock rotation. Eye-level shelves make quick stock checks much easier. It’s easier to inspect, assess and report on. 

And on top of all that, installing a walk-in cold room can force you to reassess your kitchen’s layout. Removing most of those old fridges frees up a lot of space, meaning more room for your prep areas or other work and storage spaces. It’s an excellent opportunity to streamline your entire process, not just your refrigeration. 

However, it’s not that walk-in fridges are bulletproof. Just like regular fridges, overstocking can lead to uneven cooling and reduced efficiency. So, avoid stacking anything too high. It’s also essential to keep the floor space and the area in general tidy. 

Keep on top of all that, though, and you’ll find that a walk-in cold room can bring your business many fantastic benefits. 

What can you do to make a walk-in cold room more effective? 

Let’s start at the beginning. When planning your walk-in cold room, choose a location with easy access from the kitchen or prep area. If someone has to walk around a corner or through a narrow space, that’s reduced efficiency. In busy periods, people will bump into each other and get frustrated. 

Here are a few more best practices to help you make the most of your walk-in cold room:  

• The sheer size of a walk-in cold room makes organisation much easier. Group all your produce by type and mark the sections so it’s easy for your staff to read and learn. For example, put dairy products on one side, vegetables on another, and meat at the bottom. 

• A daily wipe-down and a weekly clean will help you keep on top of maintenance and hygiene requirements. Wipe down shelves, gaskets and the handles with soapy hot water. 

• If you notice any problems, get them fixed as soon as possible. Inspect the door seals for damage and replace worn seals before you waste too much energy on the compressor. 

• Arrange quarterly or bi-annual checks from a refrigeration service engineer to avoid failures during service. That’s the last thing anyone wants. 

• Don’t store cardboard on the floor. It invites moisture and pests. Instead, use food-grade boxes, and leave space under the shelves so you can mop up any spills. 

Why do walk-in cold rooms improve ordering decisions? 

As you’re well aware, a commercial kitchen’s workflow contains many different elements. The more you can streamline this, the better you’re able to meet demand. 

Food hygiene and safety is one of those elements, and arguably the most important. You need your refrigeration unit to maintain a consistently cold temperature, and walk-in fridges provide just that. 

For example, your staff can place all the stock straight into the correct zone during deliveries. This allows for deliveries in greater bulk and means everything gets arranged faster, with less loss of cool air. It also reduces the risk during those inevitable rush periods. 

And in the same vein, your workflow improves because the chilled ingredients are always within easy reach for your staff. Instead of making multiple trips to several overcrowded fridges, your employees need to visit only once. Those time savings in the kitchen mean a less stressful environment and a better customer experience, making repeat business more likely. 

Plus, as mentioned, you’ll end up with a much easier-to-understand stock rotation system. No matter who takes your stock, it’ll be much easier to spot what needs ordering and what doesn’t, and significantly reduce spoilage. UK hospitality businesses throw away about a million tons of food waste every year, and a walk-in cold room can help cut that down considerably. 

And finally, a walk-in cold room helps you plan for future growth. An upright fridge naturally reaches its maximum capacity very quickly, especially during seasonal peaks. A walk-in cool room literally offers breathing space, which supports consistency when demand increases. 

Get your walk-in cold room from Fridgesmart 

If you’re looking at a walk-in cold room as a viable and sensible alternative to your existing fridges, we’re here to help. Fridgesmart has been in business for well over 40 years, supplying a range of models for commercial kitchens across the UK. Our next-day delivery and market-leading warranties come with expert, tailored advice. 

So, get in touch with us today for a commitment-free chat about your options. You can reach us at hello@fridgesmart.co.uk or by calling 01792 677169 to speak to a member of our friendly team about the right cold room for your space.