I have been chilling my cakes for years in a non commercial fridge with no problems. I am opening a retail bakery finally (yay) and have purchased a true fridge . Of works fab but my cakes get little beads of condensation on them. This will be a big problem. I don't know if commercial ones just have more humidity or what......Any ideas or advice will be greatly appreciated.

These links might help:

http://cakecentral.com/cake-decorating-ftopict-660377-commercial.html+refrigerator

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=667757&postdays=0&postorder=asc&highlight=cooler&&start=15