Chocolatiers and chocolate shops · +4 to +10 °C
Display Cases & Showcases for chocolatiers and chocolate shops
Counter display for bonbons, truffles and pralines, run at its warmest setting to protect chocolate in shops that get hot.
Bonbons and truffles are sold by the piece from a counter display, and in an Indian shop that warms up in the afternoon they soften and lose their shine within hours. A refrigerated display case run at the warm end of its range keeps them firm and glossy without the deep cold that causes condensation when pieces are lifted out into the shop. Its gentle airflow is kinder to chocolate than a fan-heavy cooler. Fresh-cream truffles benefit most, since they need cooling for food safety as well as appearance. The case works best in a shop that is at least partly air-conditioned, where the gap between case and room is small.
How to configure it
- Run the case at its warmest setting for chocolate rather than at cream-cake temperatures.
- Display only what you expect to sell in a day; keep the rest airtight in storage.
- Keep the shop's air-conditioning and dehumidification running through the day to limit condensation.
- Keep the case away from the entrance and from direct sunlight on the glass.
Mistakes to avoid
- Setting the case as cold as a cake showcase, which causes condensation and sugar bloom when pieces are lifted out.
- Displaying chocolates beside cheese or savoury items that pass on odours.
The display case range
Refrigerated countertop showcases for sushi, deli, pastry and confectionery. Curved glass keeps the product in view while the case holds an even, gentle chill that does not dry the surface out.
Specifications
Also for chocolatiers and chocolate shops
Other businesses using display cases
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Display Case for your chocolatiers and chocolate shops.
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