A chest freezer might also work well. Lower the temp to -5 or so when power is available and let it creep up to 20f or so when not.
I assume that’s not bad for the food as long as you’re staying below freezing?
I assume that’s not bad for the food as long as you’re staying below freezing?
There's some debate, apparentl, but the basic result is that temperature variation has side-effects, but superfreezing (keeping temp below < -20F, or below 0F, depending on the studied and what is studied) avoids the problems.