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

Integrating worktops with refrigeration units changes how a commercial kitchen actually functions. The difference shows up in tighter workflows, better use of floor space, and cleaner prep zones. Getting this right means thinking through placement, materials, specs, and long-term upkeep before anything gets bolted down. What follows covers the practical side of making these systems work together. Planning That Actually Fits Your Kitchen Good planning starts with watching how your kitchen moves. Where do cooks reach for cold ingredients? Where do they prep? The answers shape where refrigerated worktops belong. A few things matter here: Workflow mapping: Trace the path ingredients take from storage to plate. Refrigerated worktops should sit where cooks need cold items