Bakery Display Cases
Which size is right?
Choose by footprint and whether the product needs refrigeration:
| Countertop case | A few shelves at the register — cafés and coffee bars. |
| Floor case (36″–59″) | A single bakery run. |
| Multi-deck / full line | Several cases in a row for a dedicated bakery. |
Health-department & code relevance
If the case holds TCS items (cream, custard, cheesecake) it must be refrigerated to ≤41°F and NSF/ANSI 7-listed; dry cases are for shelf-stable baked goods only. Health inspectors check that anything cream-based is in the refrigerated case, not the dry one.
Common questions
Refrigerated or dry bakery case?
Anything with dairy, cream, or custard needs a refrigerated case at ≤41°F. Breads, cookies, and shelf-stable pastries can go in a dry (ambient) case. Many bakeries run both.
Curved vs straight glass?
Curved glass gives a classic look and slightly more display height; straight (square) glass is easier to clean and stack and reads more modern. Function is similar — it's mostly aesthetics and cleaning preference.
Related categories
Where to buy
These are sold through independent dealers — we don't sell equipment.
Find dealers near you