Steam in a warming cabinet is usually caused by an aging sealing strip, an excessively high temperature setting, or food with too much moisture. The solution is to check the seal, adjust the temperature setting, and arrange the food properly.
If the sealing strip on the door of the warming cabinet is deformed or aged, it will affect the seal, allowing outside air to enter and condense into condensation upon contact with the cold air. You can use a flashlight to check the door seams for light leakage. For sealing strip issues, you can have it replaced with an original model at an appliance repair shop. The temperature is best set between 65-75℃; excessively high temperatures will accelerate moisture evaporation from the food, making it dry out faster.
Dishes with broth are best stored in covered containers. Foods with high water content, such as steamed dumplings and buns, should be placed on the lower shelves. A layer of food-grade desiccant can be placed at the bottom of the cabinet; replacing it regularly will effectively reduce moisture. When cleaning, wipe the inner walls dry with a soft cloth, keep the vents clear, and avoid continuous use for more than 8 hours at a time.
