Cake cabinets are becoming more and more popular? How to balance hygiene and display effect?

1. Factors that make cake cabinets popular
Consumption upgrade and visual marketing:
Cake cabinets can intuitively display the color and shape of products through transparent glass and multi-layer LED lighting design, stimulating customers' desire to buy. According to industry sales statistics, stores with optimized display can increase sales by 20%-30%. The transparent glass design of the cake cabinet further eliminates the visual barrier of customers and is suitable for high-end dessert shops.

Technological innovation and functional integration:
Cake cabinets integrate preservation and display functions. For example, air-cooled demisting technology can maintain the humidity in the cabinet (60%-70%), prevent mousse cakes from cracking, and ensure the clarity of the glass.

2. Strategy for balancing hygiene and display effect
Material and structural design
Glass + stainless steel frame: Use high-quality tempered glass to prevent the risk of breakage, and mirror stainless steel material is easy to clean and corrosion-resistant.

Temperature control and hygiene management
Precise temperature and humidity control:
The recommended fresh-keeping temperature is 2-5℃ (cream) or -18℃ (ice cream cake). It is equipped with a digital thermostat for observation and monitoring. It can be adjusted manually when it deviates from the range. Regularly defrost (once a week) and clean the condenser to prevent bacterial growth.

Operation specifications and employee training
Specialized tools: The cabinet is equipped with food-grade clips or trays to avoid bare-hand contact with finished products.
Standardized cleaning process: Use food-grade disinfectants (such as hypochlorous acid) to wipe the glass and shelves before and after daily business, focusing on cleaning dead corners to reduce bacterial growth.

Compliance and risk prevention and control
Sample retention and record keeping: Cakes displayed at large events must retain samples of more than 125 grams for 48 hours, and record the storage conditions to respond to food safety incidents.
Supplier audit: Ensure that the ingredients (such as cream) equipped in the display cabinet come from compliant channels and check the supplier's hygiene license.