-The first months of our ministry shared the church’s freezer that is located in our church’s large kitchen.
-During our first year, we realized we needed a dedicated freezer for our ministry since the church’s large freezer was used by too many ministries and it was out of the way for members to remember to take meals to those in need. In order to be more accessible to our members we located our dedicated freezer in our common area near our Welcome Desk. This change caused the meals to be distributed more rapidly. Our first dedicated freezer was donated to us by a member. It is frost free and measures 59”H x 28”W x 28 ½” D with interior shelves having a width of 23 1/8”. This is probably a bit less than a 14 Cu. Ft. freezer. The very important measurement is the 23 1/8” interior shelf width since this holds 2 stacks of meal packages side by side.
-During our 2nd year, we added a 2nd freezer to our ministry that was located in our smaller parish kitchen. This freezer measures 54”H x 28”W x 28 ½” D with interior shelves having a width of 23 1/8”. In this freezer, we kept the extra inventory of meals made that we use to refill the other freezer. We also keep leftover ingredients from other meals that we can use in future meals, like cheese, butter, garlic spread, bread crumbs, vegetables etc. This arrangement allowed us to make 2 meals per cook session and to store 40 – 60 meal packages. If our freezers are not empty prior to the cook session, we usually have to send find other freezer space to store some of the extra meals. This freezer was purchased at a discounted price from a friend of a member.
-In our 6th year, we have recognized a great need for more freezer space so we acquired the funds to purchase a 3rd freezer that is 21 Cu. Ft. We placed our 2 smaller freezers side by side in our common area since these 2 freezers are so efficient in storing 2 packaged meals side by side with the 23 1/8” internal shelves. Our 3rd freezer is now in our smaller parish kitchen. In this freezer, we keep the extra inventory of meals made that we use to refill the other freezers, our leftover ingredients that we will use in future meals, and our food purchases for future cook sessions. We are now able to cook 3 meals at a cook session and store 60 – 80 meals in our freezers.
Large Plastic Storage Containers with lids
-Our Packaging Items, Dry Goods, and non-perishable food items we keep in large plastic storage tubs. We currently store these in a team member’s home who lives close to church and who prepares the cook session planning document including food & packaging shopping lists.
Storage Containers - #1 Cooking Supplies
Storage Containers - #2 Pakaging Items
Storage Containers - #3 Food Items
Sample Cooking Session Planning