First of all, we need to reduce the food stored in the refrigerator as much as possible. If there is space in the refrigerator, we can try to use a variety of ingredients before or after meals to reduce storage time. If the refrigerator can't be repaired or replaced and the ingredients are very important, consider renting temporary refrigeration equipment to save the ingredients.
Secondly, we need to sort out the food in the refrigerator and decide whether to keep it as soon as possible. Some foods may have gone bad or are about to expire, so we need to throw them away as soon as possible and clean and disinfect the refrigerator. The remaining ingredients can be temporarily stored in other refrigerators or in temporary refrigeration equipment.
Finally, we need to check and maintain the refrigerator equipment regularly to prevent similar failures from happening again. In addition, it is necessary to consider the quality of ingredients, choose ingredients with long shelf life, minimize storage time, and ensure the safety and health of food.
When dealing with the problem of placing refrigerators in restaurants, we need to ensure the safety and quality of food as much as possible and take appropriate measures to solve the problem.