Our butter cream is not tolerant at all of a hot kitchen so we generaly ice cakes and put them in a cooler. The problem is after a few hours there is moisture on the cakes.
* The cakes are put in the cooler at room temperature
* The problem is much more pronounced in a new 3-door True cooler than others that we use (an old federal display case and a 20 year old Delfield 2-door).
* The problem is much worse in the summer with the higher humidity
* All of the cooler temps are between 36-40 degrees
* We are located in Kentucky where the humidity can range from one extreme to the other.
Is there some sort of special refrigeration we should invest in? Someone mentioned "low-humidity" units but when I talk to dealers they have no clue what that is.