Modular Shelving Systems

Modular Shelving Systems for cold rooms — a shelf in a cold room is not just a storage surface; it is a hygiene and organisation tool that ensures product accessibility, correct rotation and compliance with food safety standards; without the right shelving system, even the most modern cold room cannot operate at maximum efficiency.

Types of shelving systems for cold rooms

Modular Shelving Systems for cold rooms — shelving systems differ by material, construction and application. Stainless steel shelves — the most commonly used material in HoReCa cold rooms; resistant to corrosion in high humidity; easy to disinfect; meets HACCP requirements; long service life. Chrome or galvanised steel — a more economical alternative to stainless steel; suitable for less intensive use; more sensitive to cold room humidity and acids; see Cold Room Panels. Modular systems with adjustable height — distance between shelves is adjustable; suitable for products of various sizes; easy to change the configuration according to the season or range. Wall-mounted shelves — shelves attached directly to the walls of the room; frees up floor space; makes floor cleaning easier.

HACCP and hygiene requirements for shelves

Modular Shelving Systems for cold rooms — shelves in a cold room must meet strict hygiene standards. Material compliance — shelves in a cold room must be made of stainless steel, high-density polyethylene (HDPE) or other food-safe materials; wooden shelves are not permitted in food storage rooms. Air circulation — shelves must not completely block air circulation; there must be a gap between the shelf and the wall; there must be free airflow between products; see Monoblock Refrigeration Units. Floor clearance — HACCP requires that the shelf be at least 15 cm above the floor; facilitates floor cleaning and prevents the accumulation of water and dirt. Cleaning — shelves must be washed and disinfected regularly; a modular system that can be disassembled is easier to clean.

Shelving configuration and the FIFO principle

Modular Shelving Systems for cold rooms — the correct shelving configuration directly affects food safety and product quality. FIFO (First In, First Out) — older products must be used first; shelves must be organised so that newer products are placed at the back, older ones at the front; FIFO prevents product spoilage and losses. Product group separation — separate shelves for meat, dairy products and ready-to-eat food; prevents cross-contamination; see Cold Rooms. Height according to product — lighter products (juices, sauces) — higher shelves; heavier products (large boxes, pots) — lower shelves; reduces the risk of injury to staff. Labelling and zoning — marking each shelf zone; helps staff quickly find products and maintain order.

Choosing shelves according to cold room size

Modular Shelving Systems for cold rooms — the number and configuration of shelves depend on the size of the room and its use. Small room (2–5 m²) — 2–4 section shelving system; sufficient for a small restaurant or café; it is important to maximise vertical space. Medium room (5–12 m²) — modular system with adjustable height; can be configured according to different product segments; see Cold Room Panels. Large room (12+ m²) — row shelving systems with aisles between them; high shelves with ladder or step access; interconnected sections. BHS advises on the correct shelving system configuration.

Frequently asked questions

Can shelves be installed in an existing cold room, not just a new one? Modular Shelving Systems for cold rooms — yes; modular shelving systems are designed for installation in existing rooms; they can be attached to walls or stand freely on floor supports; contact BHS for the selection of a suitable system; see Cold Rooms.

How high should shelves be in a cold room? Modular Shelving Systems for cold rooms — standard: the first shelf at least 15 cm above the floor; the upper shelf depends on the height of the room and staff accessibility; 30–50 cm between shelves depending on the height of the product; see Monoblock Refrigeration Units.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.