Food Storage

Food Storage Containers keep ingredients fresh, organised and protected from prep to service in busy Irish kitchens. This range covers dry food storage bins, colour coded containers and lids, stainless steel gastronorm pans and drain plates, preserving jars, plate covers and insulated food transport boxes. Designed for commercial use, they support safe handling of chilled, frozen and ambient foods while making stock rotation and HACCP checks easier. Durable, stackable designs help you maximise space, maintain hygiene and speed up service in restaurants, cafes, hotels and catering operations.

• Dry food storage bins and boxes for flour, grains, pasta and other ambient ingredients.
• Polycarbonate and polypropylene food containers with colour coded lids for easy identification and allergen control.
• Stainless steel gastronorm pans and drain plates for chilled storage, prep lines and hot holding.
• Preserving jars and spice jars ideal for sauces, pickles, jams and mise en place.
• Insulated food transport boxes to keep hot or cold dishes at safe temperatures during delivery or off-site catering.
• Plate rings and covers to protect plated meals in pass areas, room service and banqueting.

How to choose the right Food Storage Containers

• Match container capacity to your menu and turnover so bulk ingredients, sauces and prepped items fit without overfilling.
• Choose materials such as polycarbonate, polypropylene or stainless steel based on temperature range, durability and visibility needs.
• Check compatibility with gastronorm sizes to integrate smoothly with existing fridges, hot holding units and prep stations.
• Use colour coded lids and containers to separate allergens, raw and ready-to-eat foods for HACCP compliance.
• Consider stackability and footprint to make best use of shelving, cold rooms, counters and transport trolleys.
• For off-site catering or delivery, select insulated food transport boxes with suitable temperature retention and carrying handles.

Care and maintenance

• Wash containers, lids and gastronorm pans in hot, soapy water or a commercial dishwasher after each service to remove food residues.
• Avoid abrasive pads or harsh chemicals on clear plastics to prevent scratching and clouding that can hide dirt.
• Inspect seals, clips and hinges regularly and replace worn parts to maintain airtight closure and leak resistance.
• Allow containers to dry fully before stacking to reduce moisture build up and bacterial growth.
• Label and date contents using removable or dissolvable labels to support rotation and prevent sticky residue.
• Store empty containers and jars with lids off or loosely fitted to prevent odour build up and make visual checks easier.

Explore our wider ranges of kitchen storage, shelving, gastronorm pans and catering trolleys to build a complete, efficient storage system.

Need help choosing? Call Caterboss on (01) 687 5772.