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August 12, 2006
September 30, 2004
For chocolate, you normally don’t have to be so concerned with the humidity INSIDE the cabinet as you do the RH OUTSIDE the cabinet (by defn, the cooler air inside the cabinet will hold less moisture..it’s when you bring the cool product out to a warmer, moister environment that you’ll have condensation..). Don’t want to talk you out of anything, but are you certain you require humidity control inside the cabinet (this will likely add quite a bit of cost..)?