Commercial Kitchen Company supplies gelato and ice cream display showcases from Bonvue, Thermaster and Anvil — benchtop scooping units for a café adding a few flavours, through to full showcases for a dedicated gelateria counter. A display is where the sale happens: the product has to look soft, bright and scoopable, and stay that way through a full trading day.
Our team has 35 years specifying refrigerated display into hospitality venues across Brisbane, the Gold Coast, and Australia-wide. We display working refrigeration across our Gold Coast showroom and Brisbane showroom, so you can compare glass styles, pan layouts and lighting before you commit.
Every showcase we supply is built for continuous commercial service, with self-contained refrigeration and serviceable components. Delivery, installation arrangement and power requirements can be quoted alongside the equipment, and SilverChef finance is available on every model. Browse the range below, or call us on 1300 CKC 000 to talk specifications.
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Cold Display, Gelato & Ice Cream Displays
Cold Display, Gelato & Ice Cream Displays
Cold Display, Gelato & Ice Cream Displays
Cold Display, Gelato & Ice Cream Displays
Cold Display, Gelato & Ice Cream Displays
Commercial Fridges, Gelato & Ice Cream Displays
Commercial Fridges, Gelato & Ice Cream Displays
Commercial Fridges, Gelato & Ice Cream Displays
Cold Display, Gelato & Ice Cream Displays
Cold Display, Gelato & Ice Cream Displays
The first decision is what the cabinet is for: scooping and selling, or holding stock. A scooping showcase is a merchandiser — it holds product at serving temperature under glass and light. A storage freezer holds reserve stock much colder, with a lid instead of a view. Most venues that scoop seriously end up running one of each.
Gelato is served softer than hard ice cream, so a scooping showcase typically holds product around −12°C, while hard ice cream sits closer to −18°C and reserve stock colder still. That difference is the whole point of a purpose-built display: warm enough to scoop cleanly and look glossy, cold enough to hold shape through service. If you are churning on site, pair the display with a machine from our ice cream machines range.
Pan showcases hold rectangular gelato pans in a row under glass — 12- and 18-pan cabinets are the classic gelateria counter, sized by how many flavours you show at once. Litre-rated displays suit round tubs and pre-packaged product, and load more like a display fridge. Choose by how you serve: pans for scooped service, tubs for grab-and-go alongside it.
Benchtop and countertop showcases suit a café or dessert bar adding a handful of flavours without giving up counter space. A dedicated counter runs a 12-pan or 18-pan showcase, and litre-rated floor displays run from around 140 litres up to 535 litres. Measure the counter run first, and think about which side serves — staff scoop from the back, customers browse the glass.
Good gelato display is as much presentation as refrigeration: even shelf or pan lighting, clear sight lines through the glass, and airflow that keeps the surface from frosting over. Anti-fog glass and night covers are worth asking about if the cabinet runs in a humid room or trades long hours.
Most benchtop and mid-size units run from a standard outlet, while larger showcases can need a dedicated circuit — check each model’s rating plate before installation. All self-contained cabinets need clear airflow around the condenser, so allow the ventilation clearance specified for the model.
We stock Bonvue gelato and ice cream showcases from benchtop to 18-pan, Thermaster gelato displays in litre-rated sizes, and Anvil countertop ice cream displays. Talk to us about matching a showcase to your counter, or visit a showroom to compare glass and lighting first-hand.
Gelato is served softer than hard ice cream, so scooping showcases typically hold product around −12°C, while hard ice cream displays sit closer to −18°C. Reserve stock belongs in a storage freezer at lower temperatures again — a scooping cabinet is a merchandiser, not long-term storage.
A showcase is built to sell: glass sight lines, lighting, and a serving temperature that scoops cleanly. A storage freezer is built to hold stock cold under a lid, with no presentation at all. Venues that scoop through the day usually run a showcase on the counter and a freezer out back.
Pan showcases hold rectangular gelato pans under glass — 12- and 18-pan cabinets are the standard gelateria counter — and suit scooped service. Litre-rated displays load round tubs and pre-packaged product, more like a display fridge. Pick by how you serve, not by what looks biggest.
Count the flavours you want on show at once. A benchtop showcase suits a handful of flavours in a café; a dedicated counter runs a 12-pan or 18-pan cabinet; litre-rated floor displays run from around 140 litres to 535 litres. Measure the counter run first and confirm which side staff serve from.
Most benchtop and mid-size units run from a standard outlet, while larger showcases can need a dedicated circuit — check the model's rating plate before installation. All self-contained cabinets need clear airflow around the condenser, so allow the ventilation clearance specified for the model.
Yes — we deliver Australia-wide, and our Brisbane and Gold Coast showrooms are open if you would like to compare showcases before ordering. Delivery, installation arrangement and finance through SilverChef can all be quoted alongside the equipment.
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.
