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Refrigeration management?

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Wanted to ask the pros how do you organize all of the food in a commercial setting? Like as far as walk in box how do you store say fresh meat? Vegetable seafood prepared food deserts. I imagine items like that would transfer food flavors back and forth to each other. Do you keep every product in its own refrigerator? I imagine that would consume a lot of space. And not so efficient with electric use. Things like chopped garlic and shallots. How would refrigerate these types of food products?

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