Keeping deli display refrigerators running properly affects everything from food safety to your monthly utility bills. Temperature swings ruin product, compressor neglect drives up energy costs, and skipped cleaning invites health inspectors you’d rather not see. This piece covers the technical side of maintenance—what actually matters, how often to do it, and where most operators slip up. Temperature Control That Actually Protects Product Getting temperature right in a deli display unit isn’t about hitting a number once and walking away. It’s about holding that number consistently, hour after hour, through door openings and ambient temperature shifts. Refrigeration units need to stay between 0.5°C and 5°C (33°F to 41°F). Freezer units require -22°C to -18°C (-8°F

Picking the right bakery display cabinet matters more than most people realize. These units do double duty: they keep your products fresh while making them look irresistible to customers walking by. Get it wrong, and you’re dealing with dried-out pastries, wasted inventory, and missed sales. Get it right, and the cabinet practically sells for you. Bakery Display Cabinet Types and What They Actually Do Bakery display cabinets break down into three main categories, and each one exists for a reason. Refrigerated units handle your perishables. Dry cases show off items that don’t need cooling. Heated merchandisers keep warm products at safe serving temperatures. Refrigerated bakery cases are where most of the action happens. Cakes, cream-filled