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Sweet shops and mithai stores · +4 to +10 °C

Display Cases & Showcases for sweet shops and mithai stores

Refrigerated display for milk sweets at the counter: kalakand, barfi, peda, sandesh, cham cham and other khoya and chenna sweets.

Milk sweets are the most perishable mithai and also the ones customers most want to see before they buy. A refrigerated display case keeps them at safe temperatures in front of the customer, and its gentle airflow stops the surfaces of kalakand and barfi from drying and cracking, which a harsh fan would do in hours. Trays of milk sweets with their best-before labels sit behind curved glass, separate from dry sweets on ambient trays. In humid months clear glass matters, and in summer the display has to hold temperature through constant opening as staff weigh out orders.

How to configure it

  • Put only milk-based sweets in the refrigerated display; keep dry sweets on ambient trays.
  • Set the case at the lower end of its range in summer and monsoon.
  • Use trays that fit the case without overhanging, and keep best-before labels visible.
  • Restock from the back reach-in in small batches rather than loading the full day's stock.

Mistakes to avoid

  • Putting soan papdi or besan ladoo in the chilled display, where they absorb moisture and soften.
  • Leaving the sliding doors open while weighing out a large festival order.

Also for sweet shops and mithai stores

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