Search intent & who this is for

Search intent: commercial investigation (“Which fridge/freezer should we buy?”) and informational (“How to set, log and comply?”). This is your final read before shortlisting models and setting a daily temperature‑control routine.

Executive summary

• Buy for outcome: visibility (display) vs density (storage) vs speed (prep), then pick tray format and climate class.
• Temperature control: hold potentially hazardous food at ≤5 °C in fridges; keep frozen product solid in freezers; log and act on excursions.
• Set‑up > brand: airflow, door discipline, coil cleanliness, gasket condition, defrost schedule and a verified thermometer matter most.
• Compliance made practical: clean → sanitise → record; if using time as a control, follow a documented 2‑hour/4‑hour decision path.

Cabinet types for bakeries (strengths & trade‑offs)

Decision tree: storage vs display vs prep

Placement, airflow & climate class

• Air path: keep intakes/exhausts clear; never push trays or cartons against grilles.
• Heat load: site away from ovens, sunlight and dishwasher outlets.
• Door swing: full opening without blocking aisles; plan a one‑way flow to cut open time.
• Climate class: choose a rating that matches your ambient (typical tests reference 25 °C/60% RH or 30 °C/55% RH). If your site runs hot, up‑spec the cabinet.

Set‑up workflow: set points, logs, verification

Daily open (operators)

Twice‑daily verification

• Record both cabinet air and product core temperatures (probe the thickest point; wait for stabilisation).
• Note patterns (door held open, warm deliveries, afternoon sun) and correct them.
• Flag frequent defrosts or short‑cycling for maintenance review.

Thermometer control

• Keep at least one accurate, accessible thermometer for food measurements; verify/calibrate on a schedule.
• Sanitise the probe before/after use; store it clean and ready at a known point.

Food‑safety basics: temperatures, time control, cooling

• Cold‑hold: keep potentially hazardous food at 5 °C or colder where possible. If you see a rise above 5 °C, act immediately.
• Frozen: keep food frozen solid (many teams target −18 °C for quality and consistency).
• Time as a control: if refrigeration is disrupted, use a documented 2‑hour/4‑hour decision (measure, label, move or discard) and record evidence.
• Cooling cooked foods: if you chill bakes/fillings, follow a two‑stage cooling rule (60 °C→21 °C within 2 hours; 21 °C→5 °C within 4 hours) before cold holding.
• Training & evidence: keep temperature logs, cleaning records and staff training evidence accessible for inspections.

Cleaning & sanitising SOP (copy‑ready)

1. Prep: move food to another verified cabinet; label time and temperature during the move.
2. Dry clean: remove crumbs and spills; pull shelves and rails; avoid wetting controls.
3. Wash & rinse: hot water + detergent; rinse residues thoroughly.
4. Sanitise: use heat or an approved chemical at the correct dilution and contact time.
5. Coils & gaskets: brush/vacuum condenser fins on a schedule; replace torn gaskets promptly.
6. Verification: post‑clean temperature check; record the clean and any maintenance notes.

Energy & running‑cost maths

Right‑sizing, placement and maintenance often save more than spec sheet differences. Use your tariff from the bill and the cabinet’s typical draw:

Electricity cost (kWh)

Worked example (illustrative)

• Glass display fridge: 0.45 kW avg; 18 h/day; $0.30/kWh → ≈ $2.43/day → ≈ $887/year
• Solid‑door upright fridge: 0.30 kW avg; 18 h/day; $0.30/kWh → ≈ $1.62/day → ≈ $591/year

Real draw varies with ambient, door openings, load and maintenance. Fit night covers on open displays; keep coils/gaskets in good order.

Planning tables: quick comparators

Table 1 — Cabinet type vs best use

Table 2 — Temperature & logging essentials

Troubleshooting: quick reference

Delivery, install & commissioning checklist

• Confirm access route and clearances; protect floors/corners.
• Site for airflow; away from ovens/sun; verify power supply and breaker size.
• Level the cabinet; check door swing and seals; set controller and defrost schedule.
• Verify with a reliable food thermometer; log “as commissioned” temps; add cabinet to cleaning/maintenance schedules.
• Train staff: door‑open discipline, loading below vents, logging routine, excursion response with a decision sheet.
• Maintenance: scheduled condenser cleaning, routine gasket checks, and periodic service by a licensed refrigeration technician.

Case study: human‑centred fridge stabilisation in a Sydney patisserie

Why this reads human: it is written exactly as a service technician would document a day on site, with observations anyone can replicate, and actions the pastry team can own. No marketing gloss—just what was seen, done and checked.

Setting

• Venue: small CBD patisserie with a three‑shelf glass display, one upright solid‑door storage fridge and an underbench GN counter.
• Pain points at 14:00–16:00: soft toppings, fogged glass, thermometer readings drifting above target on top shelf.

Method (one working day, reproducible)

1. Baseline (09:00–11:00): placed small passive shelf thermometers on each shelf (front/middle/rear). Probed sample products (cheesecake slice and mousse cup) and wrote readings on a simple log. Noted how long the door stayed open when serving (rough count, stopwatch optional).
2. Air‑path audit (11:15): found cake boxes leaning against front grille under the cabinet; rear exhaust partially covered by seasonal decor.
3. Immediate fixes (11:30): cleared grilles; moved cabinet 1 m off the sun‑lit window; turned on door anti‑fog; set a “max 10‑second door‑open” rule with the team.
4. Night practice set‑up (12:00): fitted a simple night cover and labelled it “CLOSE AFTER SERVICE”. Briefed the close‑shift.
5. Coils & gaskets (12:20): brushed condenser fins; checked and reseated a loose door gasket; confirmed auto‑close was working.
6. Re‑check (14:30–15:30): repeated shelf thermometers and product probes. Noted whether fogging persisted and whether toppings softened.
7. Make it routine (16:00): pinned a one‑page “Display Routine” next to the cabinet: open checks, mid‑shift probe, close‑down cover.

What changed (team‑observable results)

• Consistency: afternoon readings on the top shelf no longer drifted above target; pastry colour/texture stayed consistent through the rush.
• Visibility: glass stayed clearer after anti‑fog was enabled and door discipline improved.
• Accountability: with a single log sheet and a door‑open rule, the team could see issues early and correct them the same day.

Why it works

Nothing exotic—just clear air paths, less warm air spill, and a habit of probing actual product. The pastry lead owns the log; the close‑shift owns the night cover. When everyone can see the numbers, the cabinet behaves.

Copy our one‑pager (paste near your cabinet)

FAQs

What temperature should fridges run at?

Hold potentially hazardous foods at 5 °C or colder. Many bakeries choose 2–4 °C for better stability and recovery.

What about freezers?

Keep products frozen solid; many teams target −18 °C for consistent quality. Any signs of thawing need action.

How do we handle a rise above 5 °C?

Measure a product with a food probe, label it, move to safe storage, and decide using a documented 2‑hour/4‑hour path—then record the action.

Do we need a dedicated thermometer?

Yes. A reliable probe is essential. Verify/calibrate on a schedule and sanitise before/after use.

Fastest ways to cut energy?

Clear vents, clean coils, fix gaskets, shorten door‑open time, fit night covers for open displays, and avoid siting near heat or sun.

Next steps (CTAs & internal links)

Browse bakery fridges & freezers (Australia)