I am looking at a storefront that currently has a swamp cooler (newer) but am concerned with the humidity affecting my cakes, or any other problems caused by the humidity such as possible mold, etc. Does anyone have a swamp cooler in their kitchen/shop or have any comments? Thanks in advance.
Top of our list to have fixed is the swamp cooler changed to an air conditioner.
Is the climate dry where you are? I have a swamp (evaporative) cooler in my house and it doesn't make any difference at all to my baking or decorating. That being said, though, I am not a business and volume of baking and size of the cooler could make a huge difference.