• Countertop display — sits on your counter, glass on the customer side, for cakes, patisserie, sandwiches and deli. The everyday cake-and-slice cabinet. Curved or straight glass (see next section). 78L to 200L.
• Upright showcase — a full-height glass cabinet with shelves, for drinks, cakes and deli at eye level where floor space is tight and you want vertical display. 278L to 308L.
• Open deck (multideck) — open front, no door, tiered shelves for grab-and-go: drinks, sandwiches, snacks a customer takes without opening anything. Fast service, higher running cost (no door). 380L to 1800L.
• Ambient display — not refrigerated. For chocolate, confectionery and dry goods that shouldn't be chilled. 60L countertop.

Quick sort: cakes/deli on the counter → countertop. Grab-and-go drinks/snacks → open deck. Vertical display in a tight footprint → upright showcase. Chocolate and dry goods → ambient.

For closed-door upright drink fridges see display fridges; for hot food see heated displays. A cold cabinet is the wrong tool for hot food and vice versa.

A cosmetic and practical choice on the countertop cabinets.

• Curved glass — the classic patisserie look, a little more generous over the top shelf, and a premium feel for a cake or dessert counter.
• Straight glass — cleaner modern lines, easier to wipe down, and it sits tighter to the product. Often the choice for a contemporary café or deli.

Both display and chill the same; pick by the look you want. We offer countertop cabinets in both, 120L to 200L, plus smaller straight-glass units from 78L.

The tighter 2–6°C on the curved cake cabinets suits cream and dairy patisserie; the 0–12°C range on the deli and showcase units is more general chilled display. Match the temperature to what you're showing — cream cakes want the colder cabinet.

• The right temperature band for your product — cream patisserie (2–6°C) vs general deli (0–12°C). Getting this wrong shortens shelf life or spoils texture.
• LED lighting — makes food look its best and drives the impulse buy.
• Adjustable shelves — the showcases carry 5, so you can set the display to your product.
• Front vs rear loading — check how the cabinet is serviced; some load from the customer side, some from behind, which matters for your counter layout.
• Open deck running cost — an open cabinet works harder and uses more power for the convenience of no door; worth it for grab-and-go turnover, not for occasional display.