Running a supermarket, butchery or restaurant is hard work and eliminating the waste of FMCG is high on the priority list. That being said, the initial cost of having an effective cold room can be intimidating. Does the benefits outweigh the cost? Many smart business women and men say YES!
This is by primarily by reducing food waste and extending product shelf life. By maintaining optimal temperatures, cold storage minimises spoilage and deterioration, leading to lower costs associated with replacements and disposal. Additionally, efficient cold rooms can reduce energy consumption, contributing to lower electricity bills.
These are our 5 Hacks for efficient cold rooms:
1. Pre-Check the Cold Room
- Make sure the temperature is stable (as per the product requirement).
- Ensure the evaporator fans are working and air vents are clear.
2. Use the FIFO Method (First In, First Out) (1 min)
- Place older stock at the front so it’s used first.
- New stock should always go to the back to avoid waste and spoilage.
3. Stack Safely and Efficiently
- Use sturdy shelving or pallets to keep items off the floor.
- Heavy items go on lower shelves, lighter items on top to prevent injuries and crushing.
- Keep like items together (e.g., meats with meats, dairy with dairy) to avoid cross-contamination and temperature fluctuations.
4. Label and Track
- Use clear labels with date of arrival and expiry.
- Optional: use color-coded crates or labels for faster recognition and sorting.
5. Regularly Audit & Rotate Stock
- Every time you restock or inspect, do a quick check for expired or damaged items.
- Rotate items forward as needed to maintain FIFO.
OUR BONUS TIP:
Leave Space for Airflow
- Do not stack items directly against walls or fans—leave at least 10–15 cm clearance.
- Cold air needs to circulate to keep a uniform temperature.