The temperature band
Most refrigerated pastry showcases hold a band of roughly +2 to +10 °C. For cream, custard and dairy-based desserts, common food-safety guidance is 5 °C or below, so set the case toward the colder end and check the product, not just the air. Chocolate decorations, glazes and sugar work prefer it a little less cold and a lot less humid. If you sell both, consider separate sections or a separate case for the chocolate-heavy items.
Fan-assisted or static cooling
Many modern showcases use fan-assisted cooling with the airflow directed so it does not blow straight across the product. Ask the supplier how air moves through the case and where it hits the shelves.
| Fan-assisted (ventilated) | Static (gravity) | |
|---|---|---|
| How it cools | A fan moves air over the coil and through the case | Cold air sinks naturally from a coil without forced airflow |
| Temperature evenness | Very even; fast recovery after doors open | Less even; slower recovery |
| Effect on product | Can dry exposed sponge and cream | Gentler; less drying |
| Best for | Busy counters, wrapped or glazed items, hot rooms | Delicate, unwrapped cakes in cooler rooms |
Humidity: the hidden quality factor
Every refrigerator dries the air as moisture freezes onto its coil. In a showcase, that dry air pulls moisture from cut sponge, cream rosettes and fruit, leaving cracked edges and dull surfaces. At the other extreme, a humid case — common in coastal cities when doors open frequently — makes glazes and sugar decorations sweat and soften. Some showcases control humidity actively; others manage it through gentle airflow and coil design. Ask what the case does, and judge by eye after a full day of trading.
Curved or straight glass, and fogging
- Curved front glass gives an open, premium look and fewer reflections from some angles.
- Straight glass is cheaper and easier to replace if it breaks.
- Double-glazed or heated front glass reduces fogging on the customer side in humid weather.
- Rear sliding doors should close fully and run smoothly; a door left ajar warms the whole case.
- Self-service fronts suit packaged desserts; serve-over cases suit unwrapped cakes.
Shelves and lighting
Glass shelves let light reach lower tiers and make the display look full. Check shelf height suits your tallest cakes and that shelves adjust. Count how many standard cake boards and pastry trays fit per shelf. LED lighting adds far less heat than older lamps; under a hot lamp, cream at the front of a shelf can be several degrees warmer than at the back. Choose a light colour that shows cream as white rather than yellow.
Where to place it in the shop
Keep the showcase away from the oven, the shop entrance and sunlight through the window. Make sure the condenser can breathe — many showcases exhaust through a grille at the front or side, and blocking it with stock or a rack shortens the compressor's life. In a non-AC shop, ask specifically for the room temperature at which the case holds its rated band.
A daily routine that protects the product
- Load cakes already chilled from a storage refrigerator, not straight from finishing at room temperature.
- Keep rear doors closed between customers.
- Move unwrapped cakes into storage overnight unless the case is designed for overnight holding.
- Wipe the glass and clear the drain tray daily.
- Clean the condenser monthly, more often if flour or dust is in the air.
Sizing the showcase
Count the cakes and pastries you display on a normal day and on your busiest days — birthdays cluster at weekends, and festivals and New Year bring a surge in whole cakes. Measure your standard cake boards and pastry trays, then ask how many fit per shelf and at what shelf heights. A case that is slightly too small can be refilled from storage through the day; one that is far too big runs half-empty, costs more to run and makes the range look thin. If you plan to grow, a second matching case later is often better than one oversized case now.
Questions to ask the supplier
- What temperature band does it hold, and at what room temperature?
- Is cooling fan-assisted or static, and where does the air flow over the shelves?
- Is the front glass double-glazed or heated against fogging?
- How is defrost water removed, and does the case need a drain?
- Are glass shelves, rear doors and lighting available as spares locally?
Frequently asked questions
- Why do my cakes crack in the display case?
- Most often the air is too dry or blowing directly onto the product. Check how the airflow hits the shelves, keep cut surfaces covered, and don't hold the same cake on display for days.
- Why does the showcase glass fog up?
- Warm, humid shop air condenses on cold glass. Double-glazed or heated glass, closed rear doors and keeping the case away from the entrance reduce it.
