Types of food display
Commercial food display covers the front-of-house refrigerated and heated cabinets that present prepared food to walk-up customers. Hospitality Connect stocks Bonvue, Polar, and FED ranges across chilled angled-glass counter displays, gelato/ice cream showcases, GN-insert chilled wells, heated display cabinets, and curved- or square-glass cake and dessert displays. Choose by what you're serving — gelato cabinets are purpose-built for sub-zero ice cream temperatures; chilled GN displays suit salads, antipasti, and sushi; heated cabinets handle pies, pastries, and quiche.
- Chilled angled-glass counters: Bonvue CTA-146 and similar; sloped front glass for clear viewing of plated and platter food.
- Square-glass chilled wells: Bonvue GN-660RT, GN-900RT, GN-1200RT — sized for 660, 900, and 1200 mm wide servery counters.
- Gelato/ice cream cabinets: Bonvue SGD-12 and SGD-18 with full sub-zero capability and gelato pan presentation.
- Heated display cabinets: Bonvue H-SLP830C and similar for pies, pastries, hot snacks held at safe service temperature.
- Cake and dessert displays: curved or square glass with rotating shelves for visibility on cakes, slices, and patisserie.
Sizing your display
Match cabinet size to footpath frontage and product variety. A 1200 mm chilled display fits 6–8 GN inserts of varied product; a 900 mm cabinet works for cafés with limited servery space. Gelato cabinets are sized by tub count: SGD-12 holds 12 standard 5 L tubs, SGD-18 holds 18 — choose by daily ice cream throughput and flavour count rather than by floor footprint alone. Heated displays for pies and pastries should sit at 60–70°C holding temperature; if your menu varies, look for adjustable thermostat models that allow temperature override per shift.
Operating considerations
- Glass type: curved tempered glass on premium displays gives uninterrupted view; flat glass is cheaper but mid-cabinet support struts break sight lines.
- Lighting: LED is now standard — lower heat output protects food temperature integrity and runs cooler over the year.
- Defrost cycle: automatic on most ranges; check whether condensate drains to a tray or to plumbing depending on installation.
- Front-breathing vs rear-breathing: front-breathing units sit hard against walls; rear-breathing need clearance behind for airflow.
- Service access: counter-front access for staff serving (most chilled wells), gravity dispense for self-serve gelato.
Working with our team
Hospitality Connect's catalogue depth in this category reflects 21+ years of supplying Australian commercial venues — single-supplier convenience across appliances, smallware, and consumables means fewer purchase orders, consolidated freight, and consistent specification advice from a team that's seen most operational scenarios before.
Pair with
Coordinate with commercial fridges, merchandising refrigeration, hot cupboards, cake covers and stands, and buffet and serving for the full front-of-house presentation.
