Project Overview
1. Store Basic Information
Hu Sanye Dry Noodle Restaurant in Pingshan, Shenzhen is a chain noodle shop along the street, with a 17-square-meter back kitchen equipped with 2 high-heat stir-fry stoves and 1 noodle boiler. Adhering to the brand standard of stir-frying toppings for every single bowl, the kitchen maintains continuous stir-frying during lunch and dinner rush hours with 3 staff working shifts. The semi-enclosed open kitchen runs exhaust fans all day long, creating strong negative pressure all year round. Coupled with hot, humid summers in Shenzhen and constant heat from stoves, the store suffered severe high temperature, heavy lampblack and cold air loss after installing ordinary household air conditioners, bringing heavy operational burdens.
2. Real Pain Points & Core Demands
- High turnover rate due to sweltering working conditions: The temperature near stoves hit 44-47°C during summer peak hours. Staff’s uniforms were soaked through every shift. Kitchen workers resigned frequently every month, raising constant recruitment costs. High heat slowed down chefs’ cooking speed, leading to delayed orders and more negative reviews on takeout platforms.
- Household air conditioners fail to fit kitchen environments: The store previously installed a 1.5HP household wall-mounted unit. After only 45 days, thick grease fully blocked filters and evaporators, cutting cooling capacity by 60%. The household compressor lacked high-temperature resistance and triggered overheat protection shutdowns every meal rush. The store paid 180 RMB for each deep cleaning service, costing over 1,000 RMB within 3 months for maintenance and washing.
- Massive cold air waste caused by exhaust negative pressure: The powerful exhaust fan sucked most cold air away as the ordinary AC delivered scattered air without targeted ducts, resulting in high power consumption but weak cooling effect at noodle-cooking and food-prep stations.
- Hard requirements of the store: Compact unit to save counter space; strong oil resistance to cut long-term maintenance fees; targeted cool air supply only for stir-fry chefs without blowing on raw ingredients; moisture-proof design for Shenzhen’s rainy plum season; local fast after-sales service to avoid disruptions during peak business hours.
3. On-site Survey & Targeted Lanchang Solution
Lanchang professional engineers measured kitchen dimensions, exhaust air volume and stove layout on site. Matching the store’s small kitchen with 2 stoves, we adopted a customized cooling solution with Lanchang 2HP high-static-pressure commercial kitchen wall-mounted air conditioner:
- Optimized installation layout: Wall-mounted side installation saves limited operating space. Two independent directional air ducts deliver cool air straight to the 1.5-meter working zone of two stir-fry chefs, avoiding noodle and cold dish prep counters to prevent ingredient spoilage. Air outlets stay away from exhaust hood negative pressure zones to minimize cold air loss.
- Unit designed for harsh kitchen conditions: Equipped with T3 high-temperature resistant compressor, the unit runs stable continuous cooling under ambient temperature up to 58°C. 5-layer composite oil-proof filter and nano ceramic oil-repellent evaporator reduce lampblack adhesion by 70%. Daily maintenance only requires simple filter rinsing without frequent full disassembly deep cleaning. Anti-rust cold-rolled steel casing resists moisture and corrosion, perfectly fitting Shenzhen’s humid rainy climate.
- Energy-saving variable frequency control: Intelligent frequency conversion automatically lowers power output during off-peak hours, cutting monthly electricity consumption by 17% compared with the original household air conditioner to lower long-term energy costs.
- Localized after-sales support: Supported by Lanchang’s local service outlets in Pingshan, Shenzhen, the unit enjoys a 3-year full-machine warranty and a 5-year warranty for core components. On-site maintenance is available within 2 hours on workdays and 24 hours overnight, preventing business interruption during meal rushes.
4. Actual Operation Effect After Installation
Post-commissioning tests show the temperature at stir-fry stations steadily drops to 25°C, eliminating sticky swelter during peak hours. Staff turnover is largely resolved, cooking efficiency rises by 15%, and delayed takeout negative reviews drop sharply. Monthly maintenance and cleaning costs are cut by 80%. This 2HP model perfectly fits small chain noodle shops, fast-food stores and takeout outlets like Hu Sanye, becoming a benchmark high-temperature renovation solution for catering kitchens in Pingshan, Shenzhen. The store owner has recommended Lanchang equipment to multiple nearby chain branches of the same brand.
