Organized, safe food storage for busy commercial kitchens
Effective food storage touches almost every part of your operation, from walk-in coolers and dry storage to your prep line and takeout station. The right combination of containers, food pans, takeout packaging, wrapping and labelling helps protect product quality, support food safety programs and reduce waste in Canadian restaurants, cafés, bars, hotels and institutions.
This Food Storage hub connects you to the core categories your team relies on every day: Food Storage Containers, Food Storage Boxes & Covers, Food Pans & Inserts, Takeout Containers, Wrapping & Labelling and Vacuum Sealing Equipment. Use these collections to standardize sizes across your kitchen, match lids to bases and build a system that makes it easy for staff to find, label and rotate product.
Food storage containers, boxes & food pans
Clear, graduated food storage containers are ideal for storing prepped ingredients, batters, sauces and leftovers in reach-ins or walk-ins. Round containers are easy to stir and clean, while square footprints make the most of shelf space. For bulk ingredients and back-of-house storage, food storage boxes & covers offer larger capacities and stackable designs that help keep proteins and produce organized and protected.
Food pans & inserts bridge the gap between storage and service, moving from cooler to line without repanning. By choosing GN-compatible pans, you can build a consistent setup across prep tables, cold rails and hot wells and keep portions organized throughout the day. Pairing the right materials and lids with each application helps maintain temperature and quality while supporting food safety guidelines.
Takeout packaging, wrapping & labelling
As off-premise sales continue to grow, takeout containers play a key role in protecting food quality between your door and your guest. The Takeout Containers category includes options sized for entrées, sides, sauces and beverages, helping you match packaging to menu items and delivery times.
Wrapping & labelling completes your storage system. Film, foil, deli paper and parchment help protect product and prevent odour transfer, while day dots, dissolvable labels and other coding tools support clear “prep, use by and allergen” information. A consistent labelling system makes it easier for staff to rotate inventory, track batches and demonstrate compliance during inspections.
Vacuum sealing for prep and portioning
Vacuum sealing equipment allows operators to portion proteins, sauces and prepared items in advance, helping protect product from air exposure and reducing the risk of freezer burn. When used alongside proper chilling and handling procedures, chamber vacuum sealers and compatible bags can support more efficient prep schedules, controlled portions and better use of limited storage space.
Whether you are outfitting a new kitchen or tightening up an existing storage program, Russell Hendrix offers food storage solutions sized and configured for Canadian foodservice operations. Build a system that improves visibility, supports your food safety plan and helps your team work faster in every area of the kitchen.
Frequently Asked Questions about Commercial Food Storage
What types of commercial food storage containers should I use?
Most commercial kitchens rely on a mix of round and square containers in clear, durable materials. Clear containers with graduations make it easy to see contents and monitor volume, while matching lids help protect food from spills and odour transfer. Many operators choose one main system across the kitchen so lids and bases are interchangeable, reducing loss and keeping shelves organized.
What is the difference between food storage containers and food storage boxes?
Food storage containers are typically smaller, handled pieces used for prepped ingredients, dressings, sauces and leftovers. Food storage boxes offer larger footprints and capacities, making them a better fit for bulk storage of produce, proteins and bakery items in walk-ins or freezers. Both play a role in a complete storage system, but boxes are usually used for back-of-house bulk, while containers live closer to the prep line.
How do food pans and inserts fit into my food storage plan?
Food pans and inserts are often used for both storage and service. Prep can be done directly into GN-compatible pans, which then move into reach-ins, cold rails or hot wells as needed. Using the same pan system across equipment reduces repanning, saves labour and helps keep portioned ingredients organized during busy service.
How can wrapping and labelling improve food safety?
Proper wrapping helps protect food from cross-contamination, dehydration and odour transfer, while clear labelling tells staff what an item is, when it was prepared and when it should be used or discarded. A consistent label format supports first-in, first-out rotation and makes it easier to demonstrate that your kitchen is following documented food safety procedures.
When should I consider vacuum sealing equipment?
Vacuum sealing equipment is useful when you portion high-value proteins, batch sauces or prep ahead for banquets, catering and busy periods. Sealing product in compatible bags can help protect quality in cold storage and freezers, support controlled portioning and reduce waste, especially when paired with proper chilling, cooking and reheating practices.
How do I choose sizes that work with my existing shelving and refrigeration?
Start by looking at the dimensions of your shelving, reach-ins and prep tables, then choose containers, boxes and pans that nest and stack efficiently within that footprint. Standardizing on a small set of compatible sizes and lids helps you maximize usable space, keep walk-ins tidy and make it easier for staff to put items back where they belong.
