Commercial Kitchen Company stocks Australia’s deepest range of commercial cold display cabinets — from compact countertop units for café dessert displays through to large floor cabinets for delicatessen counters, sushi bars, and buffet service. Whether you’re presenting sandwiches at a café, sushi at a Japanese restaurant, cheese at a deli, or cakes at a patisserie, the right cold display showcases your product while maintaining safe holding temperatures.
Our Brisbane and Gold Coast showrooms display working units from Skope, Hoshizaki, and other refrigeration brands — letting you compare glass clarity, lighting, shelf flexibility, and temperature control before you commit. We’ve installed cold displays into thousands of commercial kitchens across Queensland and Australia.
Every cold display we supply maintains food at 5°C or below in compliance with Australian food safety standards — with energy-efficient compressors, anti-condensation glass, and serviceable components. SilverChef finance is available on every model, with weekly payment plans tailored to hospitality cash flow.
Browse our full range below. Need help selecting the right cold display for your service style? Call us on 1300 CKC 000 or visit either showroom.
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A cold display is both a presentation tool and a refrigeration unit — it sells product through visibility while keeping food at safe holding temperatures. Choose right and the cabinet drives impulse purchases, communicates quality, and supports food safety compliance.
Countertop cold displays sit on a counter and suit cafés, sandwich bars, and small operations — lower capacity but easier to position. Floor cold displays are standalone cabinets with higher capacity, suitable for deli counters, sushi bars, patisseries, and bakery cases. Always match cabinet height to customer eye-level for maximum visual impact.
Curved glass displays offer maximum visual impact and product visibility from multiple angles — the standard for café dessert displays and patisseries. Square (straight) glass offers more usable internal volume and easier cleaning — preferred for deli counters and high-throughput service. Vertical glass suits drinks displays and dessert cases where height matters more than depth.
Match shelf area to peak-day product volume. Café sandwich displays typically need 3–4 GN1/1 pans of capacity. Deli counters need 6–10 GN1/1. Patisseries and bakery cases need flexible shelving for varying product heights. Always factor in product turnover — over-capacity displays look sparse and unappetising.
Cold displays should hold 2–5°C for general food storage. Sushi displays often run at 4°C with humidity control. Patisserie displays may use slightly higher temperatures (5–8°C) with humidity to prevent cream curdling. Modern units offer programmable temperature zones for menu flexibility.
Skope leads the Australian market for cold display cabinets — locally manufactured, parts widely available. Hoshizaki excels at countertop and undercounter cold displays. We also stock Anvil, Woodson, and FED across various tiers.
Our team has 35 years specifying cold displays into cafés, patisseries, sushi bars, delis, bakeries, and quick-service venues across Queensland and Australia. Both Brisbane and Gold Coast showrooms have working units. SilverChef finance on every model. Delivery, installation arrangement, and electrical connection can be quoted alongside the equipment.
Cold displays prioritise product visibility through glass panels and internal lighting — they sell product as well as store it. Regular commercial fridges have solid doors and prioritise capacity and temperature retention. Cold displays use more energy due to glass surface area but generate impulse purchases that justify the cost.
Cold displays should hold food at 5°C or below per Australian food safety standards. Most commercial units are factory-set to 3-4°C. Sushi displays typically run at 4°C with humidity control. Patisserie cream displays may run 5-8°C with humidity to prevent product degradation. Always verify with a calibrated thermometer.
Curved glass maximises visual impact and product visibility from multiple angles — the standard for café dessert displays and patisseries where presentation drives sales. Square (straight) glass offers more usable internal volume and easier cleaning — preferred for deli counters and high-throughput service where capacity matters more than presentation.
Café sandwich displays typically need 3-4 GN1/1 pan capacity. Deli counters need 6-10 GN1/1. Patisserie and bakery cases need flexible shelving for varying product heights. Always match capacity to peak-day volume — overstocked displays look messy, understocked ones look sparse and unappetising.
Cold displays use more energy than equivalent solid-door fridges due to glass surface area and internal lighting — typically $500-$1,500 per year depending on size, ambient temperature, and door-opening frequency. The energy cost is generally justified by impulse-purchase revenue in retail food settings.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every cold display cabinet in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, and electrical connection in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
