Modern bakeries rely on more than ovens and mixers. In this guide, you will see how commercial freezers and cake display fridges work together to protect dough, ice cream and finished cakes, and how to design a complete cooling solution for your bakery, café or dessert shop.
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cooling solutions for bakeries
Commercial Freezers and Cake Display Fridges: Complete Cooling Solutions for Modern Bakeries
Why do modern bakeries need both commercial freezers and cake display fridges?
A successful bakery is not only about fresh baking – it is also about careful cooling, storage and display. Frozen doughs and semi-finished products help balance production across the day, while refrigerated cake displays turn finished cakes into attractive, ready-to-purchase items. Commercial freezers protect ingredients and stock in the back-of-house, and cake display fridges present desserts in front-of-house with controlled temperature and lighting.
A complete cooling solution usually includes:
- A bakery freezer or upright commercial freezer for ingredients, dough and ice cream.
- Possibly a chest freezer or undercounter freezer in production or service areas.
- One or more cake display fridges or bakery display fridges for finished cakes and desserts.
This guide is written for:
- Bakeries and patisseries that store frozen dough, fillings and finished cakes.
- Cafés and coffee shops with cake display fridges at the counter.
- Dessert shops, ice cream and gelato bars using freezers and refrigerated showcases.
- Hotel pastry kitchens and central production facilities serving multiple outlets.
- Supermarket bakery departments with combined storage and display cooling needs.
- The main types of commercial freezers used in bakeries.
- How cake display fridges support front-of-house sales.
- How to compare upright, chest and undercounter freezers for bakery use.
- How to combine freezers and cake fridges into a complete cooling layout.
What roles do commercial freezers and cake display fridges play in a bakery?
In a typical bakery, commercial freezers are used to store dough, butter, fillings, ice cream and sometimes finished products for later use. Cake display fridges, on the other hand, are used to present ready-to-eat cakes and desserts at safe temperatures while showing them clearly to guests. Understanding this difference helps you plan back-of-house storage and front-of-house display as part of the same cooling solution.
| Equipment Type | Main Location | Typical Products | Primary Function |
|---|---|---|---|
| Upright Commercial Freezer | Back-of-house or side-of-house in production area. | Frozen dough, butter, fillings, ice cream containers and spare bakery stock. | Vertical frozen storage with easy shelf access and organised product rotation. |
| Chest Freezer for Bakery | Back-of-house storage area or service corridor. | Bulk frozen items, sealed dough boxes, backup ice cream or dessert stock. | Deep frozen storage with top-opening access, suitable for larger items. |
| Undercounter Freezer | Under workbench in production or behind the counter. | Frequently used frozen items, small dessert components, ice cream tubs. | Convenient access to frozen ingredients without leaving the workstation. |
| Cake Display Fridge / Cake Showcase | Front counter, café display, bakery shop window. | Whole cakes, cake slices, mousses, refrigerated desserts and pastries. | Showcase products with glass display and lighting while keeping them chilled. |
How can you choose between upright, chest and undercounter commercial freezers for your bakery?
Different freezer formats support different layouts and workflows. Most bakeries use a combination: an upright commercial freezer as a main storage unit, a chest freezer if bulk storage is needed, and possibly an undercounter freezer near workstations or at the counter. The following cards summarise key points for each type.
| Upright Commercial Freezer Card | Details for Bakeries |
|---|---|
| Main Use | General-purpose bakery freezer for various frozen items stored on shelves. |
| Typical Location | Production area or storage room with enough height and room to open doors fully. |
| Why Choose Upright | Shelving makes it easier to organise items in boxes and trays for quick access, using vertical space efficiently. |
| Chest Freezer for Bakery Card | Details for Bakeries |
|---|---|
| Main Use | Bulk frozen storage for well-packed items, such as dough boxes or backup stock. |
| Typical Location | Storage corners, back rooms or areas where top-opening lids have enough space to open freely. |
| Why Choose Chest Freezer | Useful when you need deep frozen storage for larger quantities and are comfortable organising items in baskets or layers. |
| Undercounter Freezer Card | Details for Bakeries and Cafés |
|---|---|
| Main Use | Short-distance storage of frozen items close to preparation or serving areas. |
| Typical Location | Under worktops in pastry prep areas or behind café counters, combined with other undercounter refrigeration. |
| Why Choose Undercounter | Reduces walking distance for staff and keeps small volumes of important frozen items within easy reach. |
How can cake display fridges increase dessert sales in bakeries and cafés?
A cake display fridge, also called a cake showcase fridge or bakery display fridge, is often the first thing guests see when they enter a bakery or café. It protects delicate cakes and desserts with controlled temperature and humidity while displaying them behind clear glass with suitable lighting. An attractive refrigerated cake display can turn finished products into impulse purchases and help staff present daily specials easily.
| Cake Display Fridge Card | Details & Display Ideas |
|---|---|
| Main Products | Whole cakes, sliced cakes, mousse desserts, cheesecakes, pastries that need refrigeration and a presentable surface. |
| Typical Designs | Curved glass or straight glass fronts, serve-over counters or vertical multi-shelf cake fridges, often with internal lighting to highlight products. |
| Why Cake Fridges Work | They combine food safety with attractive merchandising, encouraging guests to add cake or dessert to their coffee or meal order. |
How do upright freezers, chest freezers and cake display fridges compare in a bakery layout?
Each cooling unit serves a different purpose. When planning your bakery, it is useful to compare them side by side from the point of view of location, access and impact on sales.
| Criteria | Upright Freezer | Chest Freezer | Cake Display Fridge |
|---|---|---|---|
| Main Role | Organised frozen storage on shelves for ingredients and products. | Bulk frozen storage for larger items and backup stock. | Chilled front-of-house display of finished cakes and desserts. |
| Location in Bakery | Back-of-house, near prep area, accessible to pastry staff. | Storage area or less frequented corners with enough lid-opening space. | Customer-facing front counter, entrance area or café service line. |
| Access Frequency | Regular throughout the day when preparing products. | Less frequent; mainly for restocking and long-term storage. | Constant during service as staff present and serve cakes. |
How can you design a complete cooling solution for your bakery or café?
A complete cooling solution means planning storage freezers and cake display fridges together, rather than buying them separately. This approach helps you manage product flow from delivery and preparation to display and sale.
| Cooling Flow Step | Equipment Involved & Planning Notes |
|---|---|
| 1. Delivery & Storage of Frozen Ingredients | Use upright freezers and chest freezers in back-of-house to receive and store frozen butter, dough and fillings in an organised way. |
| 2. Preparation & Short-Term Holding | Consider undercounter freezers near prep tables for frequently used items, reducing walking distance and keeping workflow smooth. |
| 3. Display & Service of Finished Cakes | Place cake display fridges in visible areas where guests can see the products, with easy access for staff to serve and restock. |
What questions should you ask before investing in commercial freezers and cake display fridges?
A few practical questions can help you select the right mix of bakery freezers and cake fridges for your concept.
What products do you need to freeze and what do you need to display chilled?
List the items you will store frozen (dough, fillings, ice cream, backup cakes) and those you will display chilled (whole cakes, slices, desserts). This list will show how much frozen storage and how much display space you need. A bakery focused on cakes may invest more in cake display fridges, while a production-focused kitchen may require more upright freezer space.
How much floor and counter space do you have for cooling equipment?
Measure available space in both back-of-house and front-of-house. Upright freezers use vertical space, while chest freezers require more floor area. Cake display fridges need a clear customer-facing zone, and undercounter freezers must fit under existing worktops. Drawing a simple plan with measurements helps avoid layout problems later.
Where do staff move during a typical day and how will cooling units affect their routes?
Watching or imagining your daily flow from storage to prep, baking, cooling and display can reveal where a freezer or cake fridge should be placed. You want staff to access freezers without crossing customer paths unnecessarily and to restock cake displays without blocking queues. A well-planned cooling layout supports both efficiency and guest experience.
How many cakes and desserts do you expect to display at once?
An artisan cake shop with many designs may need a longer cake showcase fridge with several shelves, while a café that offers a few daily cakes might use a smaller vertical cake display. Estimating how many products you want visible at any time helps you decide on the width and number of shelves or tiers in your cake display fridge.
Prepare a short document summarising your frozen storage needs, display requirements, available space and daily workflow. Sharing this with a catering equipment specialist makes it easier to design a commercial freezer and cake display fridge combination tailored to your bakery or café.
Where can you explore commercial freezers and cake display fridges for your bakery?
Choosing cooling equipment is a long-term decision that affects product quality and daily operations. Working with a professional equipment supplier allows you to compare different upright freezers, chest freezers, undercounter freezers and cake display fridges and see how they can be combined into a complete cooling solution.
You can:
- Review various commercial freezers suitable for bakery ingredients and frozen stock.
- Compare cake display fridge designs that match your shop style and product range.
- Plan a cooling layout that balances back-of-house storage and front-of-house display.
Frequently asked questions about commercial freezers and cake display fridges
Do I need both a commercial freezer and a cake display fridge for a small bakery?
Many small bakeries and cafés use at least one commercial freezer for ingredients and backup products plus a cake display fridge at the counter. The freezer supports production planning and stock management, while the cake fridge supports sales by presenting finished cakes and desserts. The exact sizes depend on your product range and space.
Is an upright freezer or chest freezer better for bakery use?
Upright freezers allow easier organisation on shelves, which is helpful when you have many different items and need quick access. Chest freezers are useful for bulk storage of well-packed products. Some bakeries use an upright freezer for daily ingredients and a chest freezer for longer-term backup. The best combination depends on your space and how often you access frozen stock.
How do I choose the size of my cake display fridge?
Consider how many whole cakes and slices you want visible at peak times and how much front-of-house space you can allocate. A compact vertical cake fridge may suit a café with limited space, while a longer counter-style cake display may be better for a patisserie with many varieties. Sketching your counter and arranging cake positions on paper can be a helpful starting point.
Can I use the same fridge for cakes and drinks?
Some operations use separate displays for cakes and drinks to keep merchandising clear and to organise internal shelving more effectively. Cake display fridges are laid out for trays and cake boards, while drink fridges are arranged for bottles and cans. When planning, consider product visibility and how your guests make decisions at the counter.
What information should I prepare before talking to a cooling equipment supplier?
Prepare basic details such as your shop layout with dimensions, the types of products you plan to freeze and display, estimated daily volumes, and where you expect to position each freezer and cake display fridge. With this information, a supplier can help you choose commercial freezers and cake display fridges that match your bakery or café concept and practical needs.
Combining the right commercial freezers with well-positioned cake display fridges helps you protect product quality and present your best work to guests every day. Review your storage and display needs, then work with a specialist team to design a complete cooling solution for your modern bakery, café or dessert shop.
