Cake Display Fridges (Australia, 2025) — Climate Class, EEI & Front‑of‑House Layout Guide for Cafés
If your patisserie looks beautiful but can’t hold ≤ 5 °C in real service, you risk waste and non‑compliance. This guide translates Australia’s rules and real‑world café conditions into a clear, numbers‑first plan for choosing and siting a cake display fridge that keeps desserts safe, glass fog‑free and energy under control.
Search intent: Commercial investigation How‑to • Audience: café/patisserie owners, bakery managers, architects & fit‑out teams.
Executive summary (60–90 seconds)
- Compliance baseline: FSANZ requires potentially hazardous food to be held at 5 °C or colder (or 60 °C or hotter). If displayed out of temperature control, use the 2‑hour/4‑hour rule—time is cumulative. See: FSANZ temperature control & 2‑hour/4‑hour rule (official pages).
- Energy regulation: Australia’s GEMS (Refrigerated Cabinets) Determination 2024 is in force; refrigerated display cabinets are regulated via EEI (Energy Efficiency Index). See EnergyRating.gov.au “Refrigerated cabinets”.
- Match climate class to reality: Class 3 ≈ 25 °C/60% RH (air‑conditioned retail), Class 4 ≈ 30 °C/55% RH (warmer FOH), Class 5 ≈ 40 °C/40% RH (very hot). Choose by your hottest realistic condition—not brochure photos.
- Glass choice: curved vs square is more than looks—curved sheds glare and droplets better; square maximises shelf area and back‑to‑back merchandising.
- Layout rule: avoid direct sun and espresso machine heat; respect intake/exhaust clearances; keep the route from kitchen ≤ 5 °C storage to display short and unobstructed.
Who this is for (personas)
“New café owner on a tight lease”
You want a display that fits a 1500–1800 mm counter, looks premium, but won’t trip breakers or fog up at the morning rush. You need a quick shortlist and a siting plan that works on day one.
“Experienced bakery manager scaling up”
You’re balancing energy spend and uptime. You care about EEI, serviceability (cleaning coils, gasket changes), and matching cabinet duty to your hotter store—especially near doors or coffee machines.
Compliance snapshot (plain English)
| Topic | What to do | Where it comes from | If you don’t |
|---|---|---|---|
| Temperature control | Hold ≤ 5 °C (or ≥ 60 °C hot). If outside these, use 2‑hour/4‑hour rule; time is cumulative; discard > 4 h. | FSANZ temperature control • 2‑hour/4‑hour rule | Food safety risk; enforcement actions; wastage (must discard after > 4 h). |
| Refrigerated cabinets EEI | Choose a refrigerated display cabinet that meets Australia’s EEI‑based minimums (GEMS 2024). | Energy Rating — Refrigerated cabinets | Can’t legally sell non‑compliant models; higher running costs; poor temperature stability. |
| Cleaning & maintenance | Keep condenser/airways clean; maintain door gaskets; verify setpoint & shelf temps with a probe. | FSANZ general requirements (hygiene & maintenance) • manufacturer manuals | Temp drift, frosting, energy spikes, food safety issues. |
Always check any additional state/territory or council requirements; FSANZ provides national standards, and local enforcement may add details (e.g., record‑keeping forms).
Climate class & ambient (how to choose like a pro)
Climate class is the most overlooked number on a cake display fridge—and the fastest way to avoid fogging, warm shelves and noisy fans. It describes the ambient temperature and relative humidity in which a cabinet is tested to maintain performance.
| Climate class | Ambient (°C / RH) | Where it fits | When to choose | Notes |
|---|---|---|---|---|
| Class 3 | ~25 °C / 60% RH | Air‑conditioned cafés with stable indoor temps | Front‑of‑house away from door drafts and heat | Most patisseries; quieter, often lower energy |
| Class 4 | ~30 °C / 55% RH | Warmer sites: near entrance, coffee machine, west‑facing windows | If your store runs warm or you’ve had fogging/softening issues | Higher-duty fans/condensing units; confirm noise & energy |
| Class 5 | ~40 °C / 40% RH | Very hot environments; rare in cafés | Events/outdoor areas; hot bakeries | Usually louder and pricier; only when needed |
Tip: the “right” class is the hottest realistic condition your cabinet will face. If you choose too low a class, you’ll chase temps all summer.
Curved vs square glass (beyond looks)
| Factor | Curved glass | Square glass | Who should pick it |
|---|---|---|---|
| Visibility & glare | Reduces glare; eye‑line friendly | Maximises straight‑on viewing; can glare under downlights | Curved for sit‑down cafés with ceiling spots; square for retail aisles |
| Condensation resistance | Better droplet shed; fewer visible streaks | Flat panes show streaks sooner in humid stores | Curved if humidity spikes (doors open often) |
| Shelf capacity | Slightly less usable depth | Max shelf area; easy back‑to‑back merchandising | Square for large cakes & platters |
| Cleaning | Exterior easier; interior curves need care | Flat panes quick with squeegee | Square for frequent resets |
| Aesthetics | Classic patisserie look | Modern, sharp lines | Match brand and millwork |
Specs to shortlist (what to ask for)
| Spec | Good target | Why it matters | Notes |
|---|---|---|---|
| Climate class | 3 for AC retail; 4 near doors/heat | Holds temp in real ambient | Check on the data plate and datasheet |
| Shelf temperature stability | ≤ 5 °C across all shelves in rated class | FSANZ ≤ 5 °C helps stay compliant | Ask for test conditions and probe points |
| EEI / MEPS compliance | Registered to GEMS 2024 | Legal sale; lower running costs | Vendor should state model registration |
| Refrigerant | R290 (propane) | Very low GWP; efficient | Confirm charge & safety clearances |
| Serviceability | Front‑cleanable condenser; easy gasket swap | Less downtime | Ask for maintenance interval guidance |
| Noise | < 55–60 dB(A) at 1 m (typical) | Comfort for dine‑in | Check if remote unit option exists |
| Ventilation | Clearances per datasheet (often ≥ 100–200 mm rear/side) | Prevents overheating/fogging | Never box in rear exhausts |
| Dimensions | 1200/1500/1800/2000 mm widths | Fits counters and isle widths | Confirm door swing for loading cakes |
Layout & siting (flow that actually works)
Keep the route from back‑of‑house ≤ 5 °C storage short and unobstructed; site the cake display away from sun and heat; respect ventilation clearances.
| Placement rule | Why | How to check |
|---|---|---|
| Keep out of direct sun and HVAC blasts | Sun/airflow spikes glass temperature & condensation | Stand midday; check shadows & diffuser direction |
| Avoid heat sources (espresso, ovens) | Ambient rises at grille → temp drift | Measure with a probe at grille during rush |
| Respect intake/exhaust clearances | Prevents compressor overheat & fogging | Follow datasheet; leave service access |
| Short, uncluttered pass‑through | Less time outside ≤ 5 °C control | Walk the route with plated desserts |
Energy & running‑costs (simple calculator)
Running cost ≈ kWh per 24 h × tariff ($/kWh) × 365. The real number varies with ambient, door openings and setpoint. Use this quick calculator to estimate, then compare EEI‑compliant models on equal terms.
Estimated annual cost: $569 • Sensitivity: heavy use (+20% opens) ≈ $595, light use (–20%) ≈ $544.
Where to find kWh/24 h: manufacturer datasheets or Energy Rating registrations. Compare in the same climate class and cabinet width.
Worked shortlist (layout‑first picks)
Use this matrix to turn a long catalogue into a short list that fits your store and stays compliant.
| Scenario | Best glass | Climate class | Width | Why it works | Where to look |
|---|---|---|---|---|---|
| Small café, AC retail, no sun | Square | Class 3 | 1200–1500 mm | Max shelf area; quiet | Cake display category |
| Door near cabinet; warm afternoons | Curved | Class 4 | 1500–1800 mm | Better droplet shed; higher duty | Cake display category |
| Long service line with impulse drinks | Square | Class 3–4 | 1800–2000 mm | Back‑to‑back merchandising; check noise | Add countertop displays |
Installation & hygiene checklist (pass on first inspection)
| Item | Why it matters | Pass/fail test |
|---|---|---|
| Cabinet holds ≤ 5 °C at all shelves in service | FSANZ temperature control; product safety | Probe top & bottom shelves during rush; log readings |
| 2‑hour/4‑hour procedure visible to staff | Covers events when food leaves refrigeration | Quick card at the pass; discard > 4 h |
| Ventilation clearances respected | Prevents overheating and fogging | Measure rear/side gaps against datasheet |
| Gaskets seal & doors align | Energy & temperature stability | Paper test on door; replace worn gaskets |
| Condenser & airways kept clean | Maintains performance & efficiency | Monthly brush/vacuum; schedule reminders |
| Lighting & glare checked | Appearance and condensation | Adjust downlights; avoid hot spots on glass |
Case study — “City patisserie with west sun” (Sydney CBD)
The brief: A 70‑seat patisserie needed a 1500–1800 mm cake display on a straight counter. The storefront faces west, so late‑afternoon sun raises FOH ambient. The espresso machine vents to the left of the proposed cabinet.
What we found
- Afternoons peak at ~28–30 °C near the counter (Class 4 territory).
- Direct sun hits the right half of the counter from 3–5 pm in summer.
- The millwork plan originally boxed in the rear grille.
What changed (and why it worked)
- Up‑spec to Class 4 for duty headroom; the cabinet held ≤ 5 °C on top shelf even during the PM rush.
- Switch to curved glass to reduce glare and visible droplets in humid spells.
- Move 400 mm away from the espresso machine and add a louvre panel to preserve rear intake/exhaust clearances.
- Add a short privacy film strip on the window to cut PM sun on the cabinet top.
- Train staff on 2‑hour/4‑hour rule for plated items on the pass during events.
Result: Fewer fogging incidents, stable shelf temps, better sales presentation—and no last‑minute scramble at inspection.
FAQs (direct answers)
What temperature should a cake display fridge run at?
Keep potentially hazardous food at 5 °C or colder. That’s the FSANZ baseline for cold holding.
Can I rely on the 2‑hour/4‑hour rule for display?
You can apply it when food is outside refrigeration, but time is cumulative: up to 2 h (refrigerate or use), 2–4 h (use immediately), more than 4 h (discard). It’s a safety net—not a daily operating mode.
Do cake display fridges need to meet Australia’s EEI/MEPS rules?
Yes. Refrigerated display cabinets are covered by the GEMS 2024 determination and assessed via EEI. Choose models that are registered for sale in Australia.
Which climate class should I pick—3, 4 or 5?
Pick by your hottest realistic ambient: Class 3 for stable AC stores, Class 4 for doors/heat/sun; Class 5 only for very hot environments.
Curved or square glass—which sells more?
Sales depend on lighting and display discipline. Curved reduces glare and droplets; square maximises shelf area. Choose for your store’s light and product sizes, then test with your menu.
Sources & further reading (official)
- FSANZ — Temperature control (≤ 5 °C / ≥ 60 °C): official page
- FSANZ — 2‑hour/4‑hour rule: overview • InfoBite PDF
- Energy Rating (Australia) — Refrigerated cabinets (EEI under GEMS 2024): product scope & guidance
- Climate class context (used by AU manufacturers): AS 1731 / ISO 23953 conventions (Class 3 ≈ 25 °C/60% RH; Class 4 ≈ 30 °C/55% RH; Class 5 ≈ 40 °C/40% RH). Check your model datasheet for the exact rating.
We link only to official or manufacturer sources and avoid short‑lived pages. Always confirm current datasheets before purchase.
Pillar & cluster model (how this boosts rankings)
This article is a cluster page under our refrigeration pillar. Pair it with:
- Sink bench size & layout (BOH flow) — connects hand‑off times to display safety.
- Countertop displays — for add‑on drinks & small cakes.
About the authors (authority & review)
Written by the KW Commercial Kitchen editorial team for Australian cafés and bakeries. Reviewed for accuracy against FSANZ guidance and Energy Rating materials. Installation notes reflect common Australian fit‑out practices referenced in manufacturer manuals and site commissioning checklists.
Next steps (CTA)
Have plans already? Send counter width, ambient snapshots (midday & late PM), and nearest heat sources; we’ll reply with a climate‑class recommendation and ventilation notes.
