Rack for restaurant · café · central kitchen
Restaurant & F&B racking for a dry store that passes inspection.
Wipe-clean steel shelving for dry stores, central kitchens and café back rooms — raised off the floor, sized for your sacks and cartons, and laid out so the oldest stock is always used first.
- Bottom shelf raised for floor cleaning
- Smooth powder-coated steel — no chipboard to swell
- Installed before opening or after service
The challenge
Kitchens run out of floor long before they run out of stock
Restaurant back rooms are small, hot and busy. Deliveries arrive in the middle of prep, sacks get stacked on the floor "just for now", and within a month nobody can tell which bag of flour is oldest. That is how food is wasted and how hygiene points are lost.
The fix is simple and cheap: steel shelving that lifts everything off the floor, gives every ingredient a labelled home, and leaves enough aisle for a trolley. For walk-in chillers, the clearance rules on our cold room racking page apply as well.
How we plan an F&B store
Our dry-store checklist
- Bottom shelf at least 15cm off the floor, so it can be mopped underneath
- Heaviest sacks and liquids on the lowest levels
- Chemicals and cleaning products on a separate rack, never above food
- Shelf depth matched to your largest carton — usually 50cm
- One labelled home per product, new stock loaded at the back
- Aisle wide enough for a delivery trolley (around 90cm minimum)
- Racks kept clear of drains, grease traps and electrical points
- Top shelf low enough to reach safely without climbing
Recommended racks
Racks for restaurants and central kitchens
Questions
Restaurant racking questions
How high off the floor should food be stored in a restaurant?
Food-safety checklists in Singapore commonly ask for food and ingredients to be kept at least 15cm off the floor, so the floor can be cleaned and pests have nowhere to hide. We set the bottom shelf of every F&B rack at that height or higher. Always check the current requirements for your licence with the Singapore Food Agency.
What is the best rack for a restaurant dry store?
For most dry stores, the white boltless rack at 50cm deep: it takes 10kg rice and flour bags, cartons of sauces and canned goods, and wipes clean. Central kitchens storing 25kg sacks or drink cartons in bulk usually need the 400kg warehouse rack.
How do I set up FIFO on restaurant shelving?
Give each product one home, label the shelf edge, and always load new stock at the back so the oldest is used first. Shallow shelves make this much easier than deep ones. Our restaurant storage rack guide shows a simple labelling system.
Can racks go into a restaurant kitchen during renovation?
Yes — we often install during a fit-out, after the floor and walls are finished. Send us the kitchen layout from your designer or contractor and we will plan the racks around equipment and drains.
Can you install before opening hours?
Yes. We regularly install early in the morning or after the last service so the kitchen keeps running. Arrange the time when you confirm your order or quote.