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freezing

post #1 of 3
Thread Starter 

Hi....I am trying to figure out what types of containers are used in restaurants for freezing, most large batches of liquids. Anyone have any suggestions? Thanks!!

post #2 of 3

Lexan contianers, Rubber made Institutional grade, 1 gallon plastic zip bags and plastic wrap. 2  3 and 5 gallon rectangle plastic bins with tops that can stack.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 3

Depending on where you work and how frugal things are - you might be using cleaned and re-purposed containers that product arrives in.

 

Some of the more common ones: gallon sour cream pails (most places have a half billion of these over time), ice cream buckets, yougurt containers, etc. basically any pail / bucket that is uniform in size and food grade, obviously avoiding the ones that still smell like the food that came in them, pickle pails, saurkraut, seafood etc.

 

Cheap and safe, just be sure to label them carefully.

 

After a while they start to get worn out or hard to clean - just put them in the recycling.

 

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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