Cake Fridges

A. The optimum cake display temperature is determined by the type of cake, and in some cases chocolate, being displayed. Determining factors include the dairy content, along with any other ingredients and whether it contains cream, or is iced or plain for example. Different recipes will respond differently to and require different temperatures. The general range for cakes, pastries and bakery products is 2°C to 8°C however, as mentioned, more precision will be required depending on the product. Chocolate display fridges will require a slightly higher temperature of around 14°C to 18°C to retain the lustre of the chocolate and overall quality. Again, more exact temperatures will depend on the recipe. Ambient cake cabinets and pie warmers and heated display cabinets are also available to expand menu options. Read more about commercial refrigeration storage and display temperatures.

A. Visually cake refrigerators will optimise persentation, allowing attractive display to showcase products most effectively and maximise sales. While standard fridges are designed to maximise stock capacity, a fridge for cakes is designed to optimise display and may have a smaller capacity. This means that rather than upright cabinets that you will often see general food and drink displayed in, cake fridge displays will adopt a glass counter or cabinet design, generally with either front and back glass panels to enhance presentation or with full 360° glass to maximise visibility. Rather than product stacked closely together, as with general food and drinks, refrigerated cake displays allow product to be spaced  to maximise airflow and visibility.

On a more technical level, dessert fridges may offer more sensitivity when it comes to temperature ranges and, in the case of some models, a degree of humidity control, to guarantee ultimate freshness. Cake and dessert display fridges, can be either ventilated or static cooled. Ventilated (fan assisted) cooled displays are generally fully sealed to ensure even temperature distribution, avoiding potential hot spots that could affect the quality and freshness of the product. Try to avoid displaying cream based cakes in ventilated displays for extended periods as it may result in the cream drying out and discolouration. Static cooled units offer a gentler method of chilling, more suitable for delicate cakes and desserts, however is more susceptible to uneven temperature distribution, so may not be suitable for all types of cakes.

A. Between 1 - 2 days is recommended especially for cakes with cream, however in some cases, denser cakes can be kept for up to 5 days. This all depends on the type of cake, the ingredients and the cooling system of your cake fridge. Always be sure to monitor equipment to ensure consistent temperatures are maintained depending on temperature sensitive ingredients, for the duration of display. Also check for any signs of colour variations in cakes that may show degradation of quality and freshness.

A. Condensation is a problem in any display refrigeration as it limits visibility of contents - one of the primary uses for display fridges. Condensation can be a result of a number of factors, typically that warm or hot products are being put into the fridge; the hot cake or dessert meeting the chilled air within the fridge and therefore causing condensation. Always ensure that cakes are correctly cooled before placing in display fridges. Click here for more information on how to beat condensation in display refrigeration.