Designing refrigeration solutions for commercial kitchens is rarely straightforward. With tight corners, irregular layouts, and diverse operational needs, creating a walk-in cooler or freezer that maximizes efficiency while meeting spatial constraints can feel like solving a puzzle. And in Florida’s foodservice environments—from bustling school cafeterias to high-demand stadium kitchens—having high-quality, tailored cold storage isn’t a luxury but a necessity.

September is National Food Safety Education Month, which gives operators, managers, and staff a chance to look over the best ways to keep food safe in commercial foodservice kitchens.

Studies show we waste a lot of our food supply, and this fact is no different for commercial foodservice operators in the state of Florida. The good news is sustainability is top of mind when it comes to restaurants, according to the National Restaurant Association, and Eaton Marketing has a few ideas that can help. With the right equipment and a plan to eliminate waste, kitchens can focus on food preservation and savings.

Keeping food at a consistently safe temperature is vital in the foodservice industry. Even by just a few degrees, temperature variation in refrigeration can cause bacteria to grow, which can result in wasted product or possible illness to your customers. Thermo-Kool's blast chillers can help keep your food at proper temperatures while reducing profit loss.

Food safety is a primary concern for every area of the commercial kitchen, including in the storage area. Which leads to the question, what are the best ways to store food in your Florida restaurant or foodservice operation?