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Problems with refrigeration and condensation

post #1 of 7
Thread Starter 

I know there have been many threads, but I can't seem to find what I'm looking for so please bear with another post! I recently started my own retail bake shop, after running an at-home business for several years. I know there is much debate over the issue, but I have always refrigerated my cakes for best results - the fondant really sets up nicely and keeps the cake sturdy and fresh. I live in Florida, so when the cake is removed for delivery there is always some condensation but this has never been a problem at all. Just let it evaporate naturally and voila!

 

My home fridge keeps my cakes very cool and very dry. Problem is, now I am using a commercial refrigerator and the cakes are getting tremendous condensation while inside the cooler. Some have large water droplets, some have such a covering of moisture that the fondant actually melts and drips into a mess - and this is all before they are even brought out to room temp! I have tried boxing them first...no luck. Basically I cannot use the refrigerator at all unless I want my cakes to get ruined inside.

 

I have had repair specialists look at the unit and tell me it is running perfectly. Cooling, draining, etc. Nothing can be "fixed" because nothing is broken. Has anyone else ever had this problem? It's like there is just so much humidity in the air inside the fridge. I am hesitant to invest in a different unit because I'm afraid the same thing might happen.

 

Any advice? Please!!

post #2 of 7
I also use a commercial fridge but nothing you have describe happens.... I usually box and then use a plastic bag over the box. I immediately turn on the fan to dry it out as soon as its comes out of the fridge. Hope this helps.
post #3 of 7

I think that's a pretty common problem. Regular refrigerators may have some sort of humidity control or something. I believe you can buy commercial units that control humidity. I know someone with a walk in told me his was humidity controlled.

 

One would think the repair guy could have explained about it...
 

post #4 of 7

I believe that low humidity commercial refrigerators are the exception, not the rule.  I don't know if you can have a high humidity refrigerator retrofitted to decrease humidity.  If not, probably the only solution is to box &/or wrap all cakes when they're put in the fridge.

post #5 of 7

Yes, that happened to me all the time. I ended up getting 2 residential refrigerators and called them my "dry" fridges. They only hold finished cakes and everything is perfect. 

 

Otherwise I think those "cases" with the windows are very low humidity. When watching some cake shows I saw that quite a few people had all their finished cakes in those glass front cases for storage. I bet any money those are low moisture. 

 

Someone once said you can retrofit a commercial fridge to have the fan run constantly. If you do that it will reduce humidity a bunch. But it voids your warranty, and I've always been worried that in the process they would break the fridge. But it may be worth the shot. 

life is short, get a cakesafe.
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life is short, get a cakesafe.
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post #6 of 7
Thread Starter 

Thanks so much for the feedback. I've found someone who is letting me store a finished cake in his commercial unit for a few days as a test run. If I find the same problem, I am going to look into doing the residential "dry fridge" thing....it makes sense!

post #7 of 7

Hey buttercup- what is your shop name? I am in Ocala!

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