Commercial Storage Systems Design
Capacity modeling by order cycle and menu volume, then a layout for shelving, racking and staging that keeps aisles and workflow clear.
Storage Division
Commercial storage systems design and refrigerated storage planning
Storage decides how fast your team can receive a truck, rotate stock and find product mid-rush. We plan capacity against your order cycles and menu volume, then specify shelving, racking and refrigerated space that fits the room, the code requirements and the way your crew works.
Overview
Why this work matters
Storage is where kitchen throughput is quietly won or lost. When receiving has nowhere to stage, deliveries block aisles. When cold capacity is undersized for the delivery cycle, product goes into whatever door is closest and rotation fails. When shelving is set without airflow gaps, the walk-in works harder to hold temperature and the units on the back wall never get cold enough.
Our storage solutions division designs the room around your actual order cycle and product mix. We measure the space as built, photograph existing conditions, and review how often you take delivery and what arrives. Capacity is then modeled against peak-week inventory rather than average, because the peak is what breaks the layout.
Deliverables are to-scale layouts with specified shelving and racking — NSF-listed and washdown-rated — plus airflow clearances, door swings and traffic paths accounted for. Crews assemble and set the system, coordinate with any refrigeration work, and label zones so FIFO rotation is obvious to a new hire on their first shift.
What this division covers
Warehouse Equipment Solutions
Commissary and warehouse racking, mobile shelving, transport carts and staging systems for high-volume and multi-unit operations.
Refrigerated Storage Solutions
Cold capacity planning across walk-ins, reach-ins and remote systems, with airflow and product-load considerations built into the design.
Dry Storage Systems & Shelving
NSF shelving, bin systems, wall-mount and mobile configurations laid out for FIFO rotation and easy cleaning underneath.
Walk-In Cooler/Freezer Storage Planning
Interior shelving layouts, door swing and traffic paths, floor clearances and airflow gaps so boxes hold temperature under real load.
What you get
Documented work, start to finish
- Layouts drawn against your actual room dimensions
- Airflow and clearance requirements accounted for up front
- Shelving specs that survive daily washdown
- Coordination with installation crews so the build matches the plan
How it runs
Our storage solutions process
- 01
Measure & audit
We measure the actual room, photograph existing conditions and review your order cycle and product mix.
- 02
Capacity model
Cold and dry capacity is modeled against delivery frequency, menu volume and peak-week inventory.
- 03
Layout & specification
Shelving, racking and staging are laid out to scale with airflow gaps, floor clearances and traffic paths accounted for.
- 04
Build & handoff
Crews assemble and set the system, coordinate with any refrigeration work, and label zones for rotation.
Scope
What's included
- To-scale shelving and racking layouts for your room
- NSF-listed, washdown-rated shelving specifications
- Cold capacity planning across walk-ins and reach-ins
- Airflow, clearance and door-swing verification
- Assembly, installation and FIFO zone labeling
Signals
When operators call us for this
- Deliveries pile up in aisles because receiving has nowhere to stage
- Cold storage is full three days a week and empty the other four
- Staff can't find product mid-rush or rotation is failing
- Shelving is rusting out or blocking airflow inside the box
Equipment focus
The equipment this division touches
Every category below is handled in-house by technicians who work on it weekly, across all major commercial foodservice brands regardless of who originally supplied it.
Walk-in cooler & freezer interiors
Corrosion-resistant shelving laid out with airflow gaps at walls and ceiling, sized so pallets and speed racks still move through the door without unloading in the doorway.
Dry storage & receiving
Heavy-duty racking, mobile units and staging zones sized to your delivery frequency, keeping aisles clear and pallets off the floor for cleaning and inspection.
Line-side and prep storage
Undercounter, wall-mounted and mobile storage placed within reach of the station that uses it, so cooks are not crossing traffic mid-rush.
Chemical & smallwares
Segregated chemical storage that meets code separation requirements, plus organized smallwares zones that stop expensive items from disappearing.
Costly mistakes
What we see go wrong most often
These are the patterns behind the majority of the avoidable failures we get called out to. None of them are exotic — they are all decisions made to save time or money that cost multiples of both later.
Buying shelving by the linear foot
Ordering a length of shelving without a layout usually produces a box that is full and unusable — too deep to reach the back, too tight to move a speed rack.
Blocking the evaporator
Product stacked in front of the evaporator starves airflow and creates warm pockets. It is the most common cause of walk-in temperature complaints that turn out not to be a refrigeration fault at all.
Designing without the delivery schedule
A kitchen taking three deliveries a week needs a completely different footprint from one taking one. Skipping that question guarantees a rework.
Who we work with
Operations we support
Restaurants & bars
Independent kitchens and multi-unit groups that need the line back up before the next service.
Hotels & catering
Banquet kitchens, room service lines and event catering with unpredictable peak loads.
Schools & universities
Cafeteria and commissary equipment maintained on academic calendars and inspection cycles.
Healthcare & senior living
Regulated kitchens where temperature documentation and uptime are non-negotiable.
Grocery & convenience
Deli cases, prep coolers, ice and hot-hold equipment kept in spec across store footprints.
Food trucks & ghost kitchens
Compact builds where every inch of cold storage and every burner has to earn its place.
Brands we work on
Brand-agnostic, regardless of who supplied it
- True
- Turbo Air
- Manitowoc
- Hoshizaki
- Scotsman
- Vulcan
- Frymaster
- Pitco
- Rational
- Hobart
- Garland
- Traulsen
- Duke
- Bunn
- CMA
- Henny Penny
- EPA Section 608 certified refrigeration technicians
- Licensed gas and electrical trade coordination
- NSF-listed equipment and shelving specifications
- Manufacturer warranty filing on your behalf
- Fully insured crews with COI on request
Local delivery
Storage Solutions in our Texas markets
Questions
Storage Solutions FAQ
Other service divisions
Installation Services
Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.
Maintenance Services
Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.
Consulting Services
Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.
Site directory
Storage Solutions elsewhere on the site
Other divisions, the Texas markets we cover, and city pages for this division.
Service divisions
- Installation Services
Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.
- Maintenance Services
Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.
- Storage Solutions (current page)
Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.
- Consulting Services
Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.
- All commercial kitchen services