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36 QI 2015 THE QUARTERLY with FIFO (First In, First Out) recommendations. The more product on the shelves, the more diffcult it is for staff to locate and properly rotate food product. Although shelving with casters has specifc rating re- quirements, operators also need to be aware of the unit's structural integrity and limitations to avoid a collapse when moving. One of the major recurring issues in foodservice opera- tions is space limitations in walk-in coolers. Storage areas, especially in these units, are limited in size. This is where shelving can help optimize space. Be aware of all the vari- ous shelving types and components available as part of a complete system to help maximize space for the operation. Both high-density and foor track storage systems provide more storage in less space so operators can merge all stored items, including small equipment, china, linen and banquet supplies into one area. Shelf and corner connectors eliminate the need for a post and allow operators to use every inch of space that's available. These components also remove dead space or hard-to-reach areas. The ability to connect a shelving unit to another using a shared post also provides enhanced stability for heavier loads. Shelving Advancements There have been a number of new items that have been introduced to complement storage systems. Drying rack systems are designed to accommodate trays, cutting boards and baking sheet pans. These supplies are typically stacked wet on shelves, creating a breeding ground for bacteria. Drying rack systems allow operators to store these items upright to prevent excess moisture and bacteria from growing by allowing suffcient air circulation. Other new developments for shelving include divider bars to customize storage set-up, wine storage racks and #10 can dispensers. Tray slide racks also can be incorpo- rated in place of extra baking sheet rolling racks, which can take up a lot of space. With the increased cost of fuel, a number of food dis- tributors that delivered many times a week for one price in the past are now charging extra for more trips. As a result, it has become more important for operators to assess refrigerator, freezer and dry storage space and utilize tools to maximize storage capability. This will help operations not only absorb larger than normal orders, but also operate more cost effectively and save labor. There are a number of factors to consider when choosing a shelving system to ensure that design and construction can accommodate a foodservice operation's needs. Orlando Espinosa III, principal at Orlando Espino- sa + Associates, based in Glen Mills, Pa., provides advice from a consultant's point of view. • Operators should keep in mind the many options when choosing shelving sizes and heights. This pro- vides added fexibility to maximize storage space in walk-ins and dry storage areas. • The sizes of boxes and containers that will be stored on shelves should be assessed. Operators need to keep in mind that storage space will be lost if boxes are turned sideways. • Operators can fgure out how to maximize the avail- able storage space by looking at the number of shelves per rack unit. • Shelving should be easily adjustable for changing needs and not have to be taken apart in the feld. Operators should keep in mind there may be boxes that don't need as much clearance, so adjustable shelves can be used to take full advantage of the space. • Operators can choose from a variety of fnishes and incorporate polymer shelf mats with wire shelving. These can be removed and run through the dishwash- er or rinsed in a pot sink. • Operators should take full advantage of the many acces- sories available that will enhance storage capacities and options. When choosing what to incorporate, operators need to look at the labor savings. If storage space is not maximized and organized, the long-term labor costs can be greater than the one-time expense of accessorizing shelving to meet the operation's needs. • We recommend putting all shelving on casters with locking breaks for easier cleaning underneath. Opera- tors may not want the added expense, but the result is shelves don't get moved for proper cleaning. • File systems have been in use with shelving systems for many years. These are positioned on tracks to maximize storage capabilities. • Dunnage racks, or low, sturdy metal or plastic shelv- ing, are typically used for heavier items. • Overhead or foor track systems are ideal for opera- tions with limited storage space. • Multi dividers provide fexibility in dry storage areas and allow operators to adjust shelving units to meet their needs. SHELVING PURCHASING CONSIDERATIONS STORAGE AND HANDLING