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Kitchen Storage Boxes

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Kitchen storage boxes are the bulk end of a dry store: lidded tubs and food storage boxes for flour, sugar, rice, pasta and anything bought by the sack that has to come off the floor and into something sealed.

What matters is the seal, the handles and whether it fits where you want it. A box with a gasketed clip-down lid keeps moisture and pests out; one with recessed handles can actually be lifted when full; and a box on castors can be pulled out so the floor behind it gets cleaned.

Boxes sit in the food storage range beside ingredient bins, gastronorms and containers and preserving jars, and are labelled from kitchen food labels.

Sizing boxes against the sack sizes you actually buy? Capacities, lid types and castor options are priced in the price guide.

These are the top FAQs for Kitchen Storage Boxes

How airtight does a storage box need to be?

Airtight enough to keep humidity out, which in most of Australia is the thing that ruins flour and sugar long before anything else does. A loose-fitting lid is a box that will cake its contents in summer.

Look for a gasket and clips rather than a push-on lid.

Should I decant everything out of its bag?

Decant anything that will be open for more than a day or two, and keep the bag's details. The bag carries the batch and date information you will want, so cut the label off and put it in the box.

Leaving product in a part-used bag inside a box gives you neither seal nor traceability. Label the box from the kitchen food labels range as soon as it is filled.

What size boxes work best?

Small enough that a full one can be lifted by one person and large enough to hold a standard sack. Boxes that need two people to move get left where they are and never cleaned underneath.

Check the stated capacity on the product page specifications against the pack size you actually buy. A box that holds three quarters of a sack creates a part-bag problem every delivery.

Are boxes with castors worth it?

For anything stored on the floor, yes. The reason floors behind dry storage do not get cleaned is that the containers cannot be moved, and an inspection will find that before you do.

Castors also save backs. If the boxes sit on shelving instead, see modular shelving and stainless steel kitchen shelving.

Where should the scoop live?

Outside the box, in a holder or a clean container — not buried in the flour. A scoop left in the product gets handled with wet or dirty hands and then put back in the food.

Give each box a dedicated scoop so nothing moves between products. See kitchen scoops.

How are storage boxes cleaned?

Emptied completely and washed, not topped up indefinitely. The residue at the bottom of a flour box is the oldest product in the kitchen and it is where weevils start.

Wash, dry fully and only then refill. Damp is worse than dirty for dry goods; check the temperature rating before using a commercial dishwasher.

Can they be stacked?

Most are designed to, and the limit is whether the lid is strong enough to carry the box above it when full. A stack that bows in the middle is one lid failure away from a mess on the floor.

Stack no higher than you can lift the top box down safely. Keep heavy product at the bottom.