What is the principle of cold storage and preservation in a cake cabinet?

The principle of cake cabinet preservation is to control temperature and humidity. Generally, the optimal temperature is 2 - 8℃, which can inhibit the reproduction rate of bacteria. It is suitable for use in coffee shops, bakeries, small supermarkets and other stores. Different series and models have different maximum capacities, but the basic preservation effect is the same.

In terms of humidity, Cooluma states that many different types of cake display cabinets support humidity control. The principle is to atomize water molecules to make the internal air humid. For example, an ultrasonic atomizer uses high - frequency vibration to break liquid water into tiny water mist particles (usually with a diameter of several to dozens of microns). At the same time, the sensors in the cabinet monitor the air humidity in real - time. When the humidity is lower than the set value (cake preservation usually requires a humidity of 60% - 80%), the atomizer starts to release water mist into the air in the cabinet, increasing the water molecule content in the air until the target humidity is reached and then stops.

What should be noted for cake cold storage and preservation?

Temperature control: It is recommended to set the refrigeration temperature at 2 - 4℃. This range can delay the growth of bacteria and the spoilage of cakes, and at the same time avoid the cake becoming hard and dry in texture due to too low a temperature.

Sealed storage: Wrap the cake tightly with plastic wrap or put it in a sealed box to prevent water vapor in the refrigerated environment from entering the cake (which can make it soft and soggy), and also prevent the cake's own moisture from losing (which can make it dry and hard). It can also isolate the peculiar smell of other foods.

Storage time: Different types of cakes have different cold storage times. Cream cakes (especially those with animal cream) are recommended to be consumed within 1 - 2 days. After that time, they are likely to spoil. Chiffon cakes and other cakes without cream can be stored for 3 - 4 days, but the taste will gradually deteriorate.

Avoid frequent taking out: Taking the cake out of the refrigerator repeatedly will cause water vapor to condense on the surface due to temperature changes, affecting the taste and storage time. It is recommended to take out the required amount and put it back as soon as possible.

Special cake handling: Cakes containing fresh fruits, jelly and other perishable ingredients should be refrigerated for a shorter time, preferably consumed on the same day. For cakes like mousse that taste better after freezing, if refrigerated, pay attention to isolating them from other foods to prevent odor transfer.

Which series of cake cabinets support moisture retention?

The display cabinet series that support moisture retention include RA, RB, RC, RD, RE, CA, CB, CC, CD, FA, FB and other series. The R series has a right - angled design, the C series has an arc - shaped glass design, and the F series has a glass front panel. In addition to the basic refrigeration function, each series has different shelves with 2 - layer or 3 - layer options, and the space capacities are also different. The most important thing is that there are desktop models, which are small in size and suitable for use on the countertop.

How should a bakery choose a refrigerated cabinet?

For a bakery, the first choice is the desktop T - series display cabinet with a capacity of 90L - 150L. It has an arc - shaped appearance design and remarkable refrigeration and preservation effects. It can be directly placed on the counter for use. If the store is large, the S series can be used, which includes two styles, SA and SB. The capacity size is 2100mm×800mm×1300mm, and it uses R290 refrigerant. 100 users have expressed their satisfaction after use.

The above is the content of this issue. In fact, to achieve long - lasting and stable refrigeration effects, good maintenance habits are also required, and it is necessary to operate in a standardized manner during use.