Many merchants tend to follow the trend when choosing cold storage units, only to find the units impractical after purchase. In fact, different industries have different needs, so unit selection must be "targeted". Boss Zheng, who does fresh produce wholesale, and Sister Sun, who runs a bakery, avoided troubles by making precise selections.

Boss Zheng, engaged in fresh produce wholesale, stores thousands of boxes of fruits and seafood in his warehouse every day, so he has high requirements for the unit's "cooling speed" and "capacity adaptation". He almost chose a low-power unit at first, but later calculated clearly: to cool each batch of goods from room temperature to 5℃ (for the fruit area) and -18℃ (for the seafood area) within 2 hours, a 12HP dual-temperature unit is the minimum requirement, and the capacity should be 50 cubic meters. In actual use, even during the morning peak when goods are unloaded intensively, the unit can maintain a stable temperature, and there has been no case of fruits spoiling or seafood thawing. Boss Zheng said: "The wholesale industry emphasizes fast turnover, so choosing a unit that can withstand high loads is reliable."

Sister Sun, who runs a bakery, pays more attention to "temperature control precision" and "compact flexibility". Her back kitchen is only 8 square meters, and she needs to store raw materials such as butter and light cream. The temperature must be stable between 2℃ and 8℃, with a fluctuation not exceeding ±1℃. She finally chose a 3HP horizontal small unit, which is 1.4 meters high. It can be installed against the wall without occupying operating space, and its temperature control is precise. The butter remains smooth even after being stored for a week, and there has been no waste of raw materials caused by unstable temperatures. Sister Sun sighed: "For small shops, there's no need to pursue large units. The highest cost-effectiveness comes from accurately matching the unit to the space and temperature control needs."

In fact, regardless of the industry, before selecting a unit, calculate three key figures first: the amount of goods to be stored (to determine capacity), the required temperature range (to determine cooling type), and the daily usage frequency (to determine power). Then, combined with the site size, you can choose a suitable unit.