Since the start of summer, Sister Wang, who has run a home-style restaurant for three years, has been troubled by food storage issues every day. Previously, to save costs, she only placed two large-capacity refrigerators in the kitchen, but fresh ingredients would wilt after at most two days, and seafood would develop a fishy smell the next day. Every week, she would lose two to three hundred yuan just from discarding ingredients that had gone bad. What annoyed her even more was that during the weekend peak hours when there were many customers, she wanted to buy a large batch of meat and vegetables in advance for storage, but was afraid to buy too much for fear of spoilage. Several times, she even ran out of ingredients temporarily, leading to customer dissatisfaction.

         It wasn't until last month, when she installed a commercial cold storage unit on the recommendation of a fellow restaurateur, that Sister Wang's problem was completely solved. What she was most satisfied with about this unit was its intelligent temperature control function. The temperature can be accurately adjusted between -25℃ and 10℃. For example, freshly cut meat is stored in the -18℃ area, and it remains as bright red as when it was just purchased even after a week of storage; green leafy vegetables kept in the 5℃ constant temperature area stay fresh and crisp for three to four days; dairy products that need to be used immediately are placed in the 10℃ area, and their taste is not affected at all. Moreover, the energy-saving compressor equipped with the unit is very powerful, and the noise during operation is as low as 45 decibels. Even if it is placed in the kitchen near the dining area, customers will not hear the annoying "buzzing" sound.

         Now, Sister Wang no longer has to get up early every day to rush to the vegetable market to buy fresh ingredients. Buying ingredients once a week is enough to meet the demand, and the cost of ingredient loss has dropped by 70%. She said: "I used to think that cold storage units were only for large restaurants, but I didn't expect them to be so suitable for small and medium-sized restaurants. Choosing the right equipment really saves a lot of trouble!"