Cooluma's best commercial cake refrigerator classification

Cooluma, a globally renowned manufacturer of refrigeration equipment, offers various cake display cabinets featuring right-angle, curved, and island designs for refrigerated use. These solutions cater to the operational needs of bakeries, coffee shops, and small supermarkets, available in desktop and tabletop series with customizable capacities and dimensions. The company plays a vital role in global trade through its product offerings.

I. By structural form: from "display efficiency" to "visual appeal"

The structure of the refrigeration display cabinet is as important as the skeleton of a house. It not only directly affects the display effect, but also depends on it whether the space can be fully used.

(1) Vertical cake cabinet: the "aesthetic container" of vertical space

1. Right Angle vertical (traditional model)

The cabinet features a regular cubic design with standardized heights ranging from 1.5 to 2 meters. Its interior contains multi-layered tempered glass shelves with scientifically organized compartments, allowing flexible display of diverse products including cakes, mousse slices, and whole-cake buns. Particularly suitable for bakeries and community cake shops, this refrigeration unit adopts a "wall-mounted" layout. With its massive capacity, it effortlessly handles peak sales periods while delivering excellent cost-effectiveness and practicality.

2. Arc vertical (Internet celebrity style)

Arc-shaped glass doors paired with warm-toned LED interior lights enhance the color saturation and luster of cakes through unique optical refraction principles, creating an effect akin to a personalized magnifying glass for each dessert. This design is widely adopted in boutique bakeries and trendy dessert spots. The graceful curved lines combined with light and shadow effects instantly elevate delicate creations like piping cakes and artistic cakes to the visual center, making every sweet treat a captivating focal point that draws admiring glances.

(2) Horizontal cake refrigerator: the "interactive center" of the plane scene

1. Island bed

Similar to supermarket "island counters," these elongated cabinets feature flat display surfaces at the top where customers can browse products from all sides. Commonly found in large mall bakeries and themed dessert markets, they enable "multi-directional interactive displays" ideal for showcasing large quantities of sliced cakes and cupcakes, allowing customers to freely select items.

2. Counter type horizontal

Standing at just 0.8-1 meters tall, these dessert counters function like compact display units that pair with cash registers. Designed for close-up presentations, they're perfect for showcasing small cakes, gift-ready treats, or creating exclusive zones for "Today's Specials" and "Tasting Samples"–all designed to enhance the shopping experience before checkout.

(3) Open cake refrigerator: "boundaryless" display freedom

1. Wind curtain

The system utilizes a "cold air curtain" (formed by invisible airflow from ceiling vents) to isolate the interior from external temperatures, eliminating manual door operation and achieving exceptional retrieval efficiency. Ideal for high-traffic chain dessert establishments (e.g., cake sections in chain milk tea stores), it enables customers to quickly access items while maintaining stable internal temperatures through continuous cooling.

2. Open shelving

Completely unobstructed, the shelves are exposed, presenting the most "intuitive and bare" display. It is often used in the "experience zones" of high-end baking studios or for short-term exhibition displays, allowing every detail of the cake to be visible to customers. However, it has significant cooling loss and high energy consumption, requiring an indoor environment below 25℃.

(4) Closed cake refrigerator: "fresh" safety barrier

1.Push door type

The glass door features smooth sliding motion with airtight sealing, effectively minimizing heat loss and moisture intrusion. Perfect for storing temperature and humidity-sensitive items like cheesecake (which dries out in damp conditions) and chocolate glaze cakes (which develop lumps and lose shine), this is the go-to choice for artisanal baking studios.

2.rotation type

The cabinet features a smooth 360-degree rotation mechanism paired with transparent acrylic or glass panels, allowing cakes to be viewed from all angles. This dynamic display system is commonly seen in shopping mall lobbies and baking competition showcases, adding visual appeal through its interactive design. Particularly effective for intricate artistic cakes, it ensures every creative element is fully showcased without compromise.

II. According to the refrigeration mode: the game from "moisture retention" to "uniform temperature control"

Refrigeration is the core of cake preservation, different methods directly affect the taste and appearance stability of cake.

(1) Direct cooling cake refrigerator: the "moisturizer" of cream cake

Principle: The evaporator directly exchanges heat with the air in the cabinet, and relies on the low temperature coil to "cool close".

Advantages: The air flow in the cabinet is weak, and the humidity can be maintained at a high level (usually 60%-70%), which can keep the cream cake loose and moist, and the decoration is not easy to dry and crack, which is especially suitable for cake shops that focus on cream decoration and fresh fruit decoration.

Limitations: The surface of the evaporator is prone to frost (especially the freezing type), which requires manual defrosting every 1-2 months; and the temperature uniformity inside the cabinet is slightly poor, with low temperature near the coil and slightly higher temperature far away, which is not friendly to "temperature-sensitive" raw materials such as chocolate.

(2) Air-cooled cake refrigerator: a variety of "uniform housekeeper"

Principle: The fan forces the cold air to circulate, so that the temperature in the cabinet is evenly distributed.

Advantages: No frost formation issues, rapid cooling with quick temperature recovery after opening. The minimal temperature fluctuation (within±1℃) makes it ideal for storing various cakes such as chocolate (resistant to temperature-induced discoloration), mousse (requiring uniform shaping), and cheese (demanding stable low temperatures). It is also suitable for high-traffic environments where frequent opening is common.

Limitations:The air circulation process removes moisture, and without a humidification system, cream cakes are prone to developing a "dried crust" effect. Modern high-end air coolers now incorporate an "ultrasonic humidification module" that replenishes humidity through atomized water molecules, effectively addressing this shortcoming.

III. Focus on function: from "single display" to "full process storage"

The storage requirements of different cakes vary significantly, and the functional focus becomes the key logic of classification.

(1) Room temperature display cabinet: dustproof container with "plain face"

This non-cooling storage solution provides a clean, dust-proof enclosed space, ideal for keeping room-temperature cakes (such as pound cakes, fennel cakes, and ambient-temperature cookie cakes) or serving as a temporary staging area for "to-be-decorated cake blanks." It is commonly seen in small bakery display windows or home bakers' "dessert corners," emphasizing cost-effective presentation.

(2) Refrigerator (0-10℃): The "comfort zone" of mainstream cakes

This is the most common type, maintaining a low temperature of 0-10℃, delaying the deterioration of cream, fresh fruit, light cream and other ingredients.

Sub-Scenario: Some high-end models have a "zone humidity control" function. For example, the upper layer is set as a "high humidity zone" (humidity 70%-80%) for storing cream cakes, and the lower layer is set as a "medium humidity zone" (humidity 50%-60%) for storing cheese and mousse, so that different categories can get their own place.

(3) Freezing storage cabinet (-18℃below): the "backing" for long-term stock

This specialized deep-freezing technology enables long-term storage (1-3 months) of cake mixes, frozen mousse, and ice cream cakes. When needed, the frozen products can be thawed and decorated for use. It is commonly employed in central kitchens, large-scale bakery chains' ingredient warehouses, or stores requiring "batch production and on-demand distribution" to address "peak-hour production capacity shortages".

(IV) Combined multi-functional cabinet: a variety of "integrated housekeepers"

Integrating "refrigerated display + frozen storage + ambient temperature transition" into a single system with independent temperature zone controls. For example: The upper level features a curved refrigerated display area (for finished cakes), the middle level includes a sliding-door refrigeration zone (for decorating cakes), and the lower level serves as a freezer (for raw materials). Ideal for comprehensive bakeries with diverse product lines or dessert sections in Western restaurants, enabling "one-stop storage".

IV. By application scenario: from "business efficiency" to "family fun"

Scenario differences determine the shape and functional priorities of cake refrigerators.

(1) Commercial store type: the "show window" of brand image

Features: Large capacity (300-800 litres), exquisite appearance (custom colors, brand LOGO), stable refrigeration (can work continuously for more than 12 hours), and emphasis on "show atmosphere" (such as built-in cold light strip, mirror back).

For example, the main cabinet of a chain cake brand is mostly composed of "arc vertical refrigerator + air curtain pickup area", which not only ensures the display effect, but also ensures the pickup efficiency during peak customer flow.

(2) Baking studio type: a practical and flexible "creative partner"

Features: Moderate capacity (150-300 liters), adjustable shelves (suitable for cakes of different sizes), precise temperature control (some with±0.5℃precision adjustment), and some with locks (to ensure the safety of private ingredients).

Example: The "dual-temperature sliding door cabinet" of the private baking studio, with the upper layer for refrigerating mousse products and the lower layer for freezing cake cakes, meets the production needs of "small batch and multiple categories".

(3) Small household: the "refined corner" of home baking

Features: Small size (50-100 liters), simple appearance (compatible with home style), simple operation, suitable for family storage of homemade cakes, imported cheese and other "niche needs".

Example: The small refrigeration display cabinet on the table can be placed on the kitchen countertop or the side cabinet of the dining room. It is not only a "dessert preservation box", but also a "home decoration piece".

(IV) Exhibition activities: a "catching weapon" for temporary display

Features: easy to move (with wheels at the bottom), quick disassembly, eye-catching display (such as rotating, full transparent material), "quick start" of the refrigeration system (the set temperature can be reached in 10-15 minutes after power on).

For example, the "open rotating refrigerator" used in cake competitions and baking exhibitions can maximize the beauty of cakes in a short time, and create an "artistic feel" with lights.

V. Technology Trends: From "Tool" to "Smart Baking Ecosystem"

With the refinement of baking industry and consumption upgrading, cake refrigerator is evolving from "single storage device" to "intelligent baking center":

Intelligent temperature control and monitoring: equipped with the Internet of Things module, the mobile phone APP can view the temperature and humidity in the cabinet in real time, and even automatically adjust the parameters according to the cake category (such as "mousse mode" and "cream mode"). Abnormal conditions (such as sudden temperature rise) will also push alarm.

Energy saving and environmental protection: The use of R290 (hydrocarbon, ozone depletion potential value of 0) and other environmentally friendly refrigerant, combined with the "vacuum insulation plate" to optimize insulation, energy consumption is more than 30% lower than traditional models.

Customized appearance: cabinet color and material can be customized according to store decoration. Glass door can be printed with brand story, traceability of cake raw materials and other content, becoming a "brand communication carrier".

Interactive experience upgrade: some high-end cabinets are equipped with touch screens, so that customers can inquire about the origin of cake ingredients, calories, eating suggestions, and even scan the code to place an order, making "show-experience-consumption" more smooth.

The classification of cake refrigerators always revolves around "display effect" and "preservation needs". From structure to refrigeration, from function to scene, each type is a "matching solution" between baking products and consumption scenes.