Whether you’re stocking your new refrigerator or sprucing up an old one, the right shelves make all the difference. From simple, open shelving ideas to refrigerator drawer dividers, we’ve got you covered.
Size
Shelves that fit your fridge and are sized specifically for its capacity can help maximize storage space. Using shelves that are too small will only lead to food waste. Shelves that are too high may also be an issue since this can cause items to lose their freshness.
The top shelf in your refrigerator is a great place to store ready-to-eat foods, like dips, leftover pizza or deli-type salads. Dairy products, such as milk and eggs, can also be stored here because they are the coldest part of your fridge. On the middle shelf, you can store fruits and vegetables that don’t need to be refrigerated (like apples, oranges and bananas) and nonperishable drinks. The bottom shelf is ideal for storing raw meats, chicken and fish. Keeping them here will prevent their juices from dripping onto produce and potentially making you sick. Ideally, you should always keep raw meats separate from other foods in your fridge to avoid cross contamination.
Style
Refrigerator shelves come in different styles and materials. They can be wire, plastic or glass. Usually, lower priced refrigerators have wire shelves to cut costs; however, they are not as durable and can be more difficult to clean than other types of shelving. In higher end models, you will find tempered glass shelving that is more attractive and easier to clean. Tempered glass is also more resilient and safer if it breaks.
Fridge door shelves are warmer than the rest of the fridge, and are best used for non-perishable foods like drinks, some condiments, and ice cream. You can also keep food containers that aren’t easily damaged in the doors, such as party trays and blocks of cheese.
Shelves should be arranged in order of lowest cooking temperature to highest, to prevent juices from foods that are cooked at higher temperatures from contaminating those that won’t be. Many refrigerators come with additional drawers for meat, produce and deli items, which can be super helpful for keeping your fridge neat and organized.
Materials
The material a refrigerator shelf is made of has an impact on the weight it can hold. Stainless steel is a common option because it can withstand extremely low temperatures and is rust-resistant. However, it’s not as durable or abrasion-resistant as carbon steel wire shelves.
Another consideration is how easy the shelf surface is to clean. This is especially important for a commercial refrigerator because spills and stains happen. Choosing refrigerator shelving that is easy to wipe down or rinse will make your cleaning process faster and more effective.
One strategy chefs use in their kitchens is to designate a specific area of the fridge for different food categories. For example, keep fruits, veggies and ready-to-eat foods on the top shelves where they’ll be at their peak freshness, while storing condiments (such as ketchup, mustard and mayo) in the door compartment. This way, your go-to items will always be at eye level and you’ll cut down on food waste.
Functionality
Most refrigerator shelves are designed to be easily cleaned and many are adjustable. Some are even spill-proof. These are great for storing things like party trays or blocks of cheese, and help free up space on other shelf levels.
Generally speaking, the fridge door shelves are best used for non-perishable foods that can withstand temperature fluctuations and won’t spoil as quickly, such as drinks, some condiments, and paper products like napkins or paper towels. People often store food items here, but food safety experts warn against it. The top shelves have the warmest temperature in the refrigerator, so they’re not suitable for storing foods like milk and eggs.
The middle shelves are the coldest and ideal for storing dairy foods, such as milk, cheese, yogurt and butter, and ready-to-eat foods you want to polish off, such as leftover pizza or coleslaw. These should be stored away from raw meats, which belong on the lower shelves to prevent juices from dripping down onto foods that will not reach high enough temperatures to kill bacteria.
