Cake and patisserie display fridges
The display is where a bakery makes its money, and the wrong fridge dries out the stock it is meant to sell. For cream cakes, mousses and unwrapped tarts, choose a static (gravity-cooled) display: the cold comes from a coil above the shelves rather than a fan, so there is no drying airflow, and humidity is held around 60 to 70 per cent at +2 to +4 °C. Ventilated displays suit wrapped or robust products. Units run from about 0.9 m to 2 m wide and join into one run, with tiered shelves for height, curved or square glass, warm LED lighting that flatters pastry, and rear sliding doors so staff serve without reaching over the glass. A neutral (unrefrigerated) section takes croissants and bread, and a heated section takes savouries, so one counter covers the range. Our cake display fridge guide covers sizes, types and prices.
Made-to-measure counters and bakery shop fitting
We fit out the shop as well as supplying the fridges: the display run, counters made to a length, a corner or a curve, the cladding and worktops, the bread wall and back counter, a coffee station and the till point. Display refrigeration and counters are planned together so the glass lines up and the compressors are out of the way or remote. Made-to-measure counters take longer than stock models, usually four to eight weeks, so they are ordered early in a fit out. See our shop fitting page for how a fit out runs.
Dough retarders, cold rooms and freezers for the bakehouse
Behind the shop, a dough retarder or retarder-prover holds shaped dough at +2 to +5 °C overnight so it can be proved and baked first thing; a chilled room or large upright fridges at 0 to +4 °C hold dairy, fruit, fillings and finished cakes; and a freezer at -18 to -22 °C holds frozen dough, pastry and cakes for decorating later. Larger bakeries add a blast freezer so cakes can be frozen quickly before decorating. Once you need more than about four upright fridges, a walk-in cold room of 4 to 10 m² costs less per litre and is easier to keep clean. See our freezer rooms page for walk-in freezers.
Cafes, coffee shops and cake shops
Smaller shops need the same display quality in less space: counter-top cake displays, a free-standing patisserie display beside the till, a grab-and-go multideck for sandwiches and drinks, and an under-counter fridge at the coffee machine. We help you choose displays that fit the counter you have and run quietly in a small room.
Hygiene and compliance for bakeries
- Cream cakes and other chilled products must be kept at 8 °C or below by law in England; displays are set to +2 to +4 °C.
- Temperatures are recorded for your HACCP plan; display controllers with a readable probe make this quick.
- Displays, counters and cold rooms have washable surfaces and removable shelves and trays.
- Allergen separation is easier with labelled, separate display sections and storage shelves.
Why bakeries and patisseries choose Alaska Cold
- Static displays with humidity control specified for cream and pastry, not whatever is in stock.
- Counters, displays and the bakehouse cold rooms planned as one fit out.
- A written, itemised quotation after a free survey, and 24/7 repairs once you are trading.
Opening a bakery, adding a patisserie counter or replacing a tired display? Request a free quote and we will arrange a survey.