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Handling pastries during the summer


Chard

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Right now each of our trucks is going through about 15 to 20 flats of pastry a day.

We've always use coolers to transport them butter finding we don't have enough space to handle the volume. What are some good solutions for handling pastries during the summer months? The trucks are uninsulated

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We've tried that but the humidity causes lots of condensation that can quickly ruin the product. 

The past several years sales of pastry is going through the roof.   We have one of the trucks running 25 flats a day of pastry and we just don't have space to put it. 

We're in the midwest so the trucks get so hot in the summer you can't keep them out.  The chocolate zingers start melting in minutes.  This problem is really aggravating.  I wish there was some sort of stand up box we could put in that we could add the blue cooling packs too.

 

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Equipment Innovators has cold boxes you could use. They use cold plates that you freeze overnight either in a freezer or stationary in the box using a compressor you plug in.

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Put frozen pastries at the bottom of a tote. Say 10 boxes frozen on the bottom then the thawed ones on top. Here at 110 degree weather they will still stay fresh til the end of the day... if anytjing they sell those freezer gel packs the big ones you cannput 2 or 3 flat ontop inside the bins and they will last even more. 

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