I'm in the process of designing the layout for a retail / kitchen space for my chocolate store and am thinking about what is a reasonable way to store the finished products. I have an area that can become a "cooler" area, meaning that it can be closed off and a portable AC unit can be put in. Pros - bigger space Cons - cost of running the AC continuously. Or I can look into a cooling "cabinet" - which is expensive, although I've read that certain refrigerators can have their thermostats switched so they run around the 55F - 60F and can store up to 20 shelves. Does anyone have any suggestions or thoughts? I'm not sure which would be more practical and economical in the long run.
updated by @elaine-hsieh: 12/13/24 12:16:07