Bonvue
Bonvue SG120FA-2XB Chilled Food Display – Gross Volume: 470L
1200 × 700 × 1250mm
$4,377.50$5,150.00
In Stock
Cold Display Cabinets
A cake display fridge should make delicate cakes, pastries and plated desserts easy to see without making service awkward for staff. It is the cake-and-dessert branch of KW's cold display cabinet range, rather than a general storage fridge. Shelf height, glass clarity and lighting all shape the presentation: a cabinet can have ample chilled space yet still hide tall cakes behind shelf edges or reflections.
Plan the display from normal customer eye level and from the staff access side. Whole cakes may need generous vertical clearance, while slices and smaller pastries can use closer shelf spacing. Rear doors or access panels must open without colliding with packaging, cake boards or the worker preparing an order.
Start with the counter space and the cakes you plan to display. In the Atosa square-glass HF family, WDG096HF lists 318L at 900mm wide; WDG126HF lists 438L at 1200mm; WDG156HF lists 558L at 1500mm; and WDG186HF lists 678L at 1800mm. All four measure 660mm deep and 1350mm high, and list two doors.
These are external cabinet dimensions, not the full installation space. Check ventilation, door opening and the delivery path separately. For whole cakes, compare usable shelf width and depth with the cake boards, then check the clearance needed to lift decorated cakes out.
Atosa DF097D is a curved-glass display measuring 900 × 750 × 1350 mm. Atosa DF097F is a square-glass display measuring 900 × 742 × 1200 mm. Both list 290L capacity, but the curved model is 8mm deeper and 150mm taller. Dimensions are W × D × H.
Compare the sightline from the customer side and access from the staff side. Glass shape alone does not establish shelf space, condensation control or how a particular cake will look under the cabinet lighting. Check those features on the model you intend to order.
Bonvue SL830V lists 420L gross volume and measures 900 × 740 × 1350 mm. The Atosa examples above state capacity in litres without a net or gross label. Keep that distinction when comparing: a larger headline litre figure does not tell you how many cake boards will fit.
Ask for usable shelf dimensions, adjustment positions and the opening used for loading. Check whole cakes, individual slices and serving plates separately, including room to remove them without catching the shelf above.
This range includes different display applications. Bonvue SL830V lists a cabinet temperature range of +2 to +8°C. Turbo Air TCD-900 is listed as a chocolate display case, while Bonvue FICL-840V is listed as an ice cream cake display freezer. Check the selected model’s operating range and intended use against your product’s storage requirements.
Room temperature is a separate specification: the four Atosa HF examples list a rated ambient temperature of 43°C. Confirm the complete installation conditions for the exact model, including ventilation and any humidity limits, before placing it near ovens or a sunny shopfront.
For a different display arrangement, compare Countertop Cold Displays, Deli Display Fridges, Open Display Fridges and Retail Display Fridges. Check the actual access format and product suitability on each cabinet; ranges can overlap.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Atosa WDG096HF, WDG126HF, WDG156HF and WDG186HF span 900, 1200, 1500 and 1800mm wide. All four are 660mm deep and 1350mm high.
Atosa DF097D curved glass measures 900 × 750 × 1350 mm; DF097F square glass measures 900 × 742 × 1200 mm. Both list 290L; check the different depth and height.
Bonvue SL830V lists 420L gross volume at 900 × 740 × 1350 mm. Compare usable shelf dimensions and cake-board sizes alongside litres.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of cake display fridges that fits your budget, venue type and compliance needs.
Call our refrigeration team on 1300 001 366 for expert advice on selecting the ideal cake display cabinet for your bakery, café or patisserie.
Standards & Compliance
Bring the tallest cake board and typical serving plates into the layout check. Confirm usable shelf dimensions, shelf adjustment and the route used to replenish each level. Lighting should reveal decoration without adding unwanted heat or creating glare across the front glass.
Room conditions matter to presentation. Strong sunlight, nearby ovens, warm air and frequent door openings can contribute to unstable cabinet conditions or condensation. Verify the nominated ambient range and ventilation clearance before fixing the front-of-house position.
FAQ
Choose a customer-visible position away from direct sunlight, oven exhaust and other strong heat sources. Leave the specified ventilation clearance, keep the cabinet level and confirm that rear or staff-side doors can open without blocking the service aisle.
Keep doors closed between serves, check that seals make full contact and avoid placing the cabinet in warm draughts or direct sun. Do not block refrigerated air paths with trays or packaging, and verify that room temperature and humidity remain within the stated operating conditions.
Shelf spacing determines whether whole cakes remain visible and can be lifted without damaging decorations. Put hero products near natural eye level, allow taller clearance for whole cakes and use closer spacing only where slices or pastries can still be seen and removed safely.
Transfer exposed food to suitable chilled holding before a full clean, then remove shelves only as directed. Use a glazing-safe cleaner without spraying desserts or electrical fittings, clear crumbs from tracks and dry the glass and shelves before rebuilding the display.
Why KW
KW approaches cake refrigeration from the display itself: product height, glass visibility, room heat and the staff side of service are considered together. For help assessing a cabinet for an Australian cafe, bakery or dessert counter, call 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Reserve the most visible levels for the products that drive the display, then adjust the remaining shelves around real cake and plate heights. Leave enough space to lift an item without touching the shelf above, and avoid crowding decorations against cold surfaces or airflow openings.
Move food to appropriate chilled holding before removing shelves or carrying out a full clean. Use products suitable for food-display glazing, prevent spray from reaching desserts and dry surfaces to reduce streaks. Clear crumbs and spills from tracks without blocking drainage or air movement.
Place the cabinet where customers can view it without direct sunlight reflecting across the glass. Keep it clear of oven discharge and other heat sources, allow the required ventilation space and make sure staff can open the service side without standing in a busy aisle.
Condensation can increase when warm humid air reaches cold glass or doors are opened repeatedly. Check door seals, keep openings brief, avoid overloading shelves against air paths and confirm that the room remains within the cabinet’s operating conditions.
For a broader refrigeration plan, review commercial refrigeration categories, compare other chilled display formats and coordinate the counter with the wider display showcase range.
Compare exact models for dimensions, sightlines, shelf layout and staff access. Atosa DF097D and DF097F both list 290L and 900mm width, but the curved DF097D is 750mm deep and 1350mm high; the square DF097F is 742mm deep and 1200mm high. Glass shape alone does not establish condensation performance.
No. Check usable shelf dimensions against cake-board diameter or tray size, then allow clearance for decorations and lifting. Keep net or gross labels attached to capacity figures: Bonvue SL830V lists 420L gross, while the Atosa examples above give an unqualified litre capacity.
No. Check the exact model and intended application. The range includes chilled displays, chocolate display cases and ice cream cake display freezers. A cabinet operating range describes the refrigerated space; a rated ambient temperature describes the surrounding room. Match the model to the storage requirements for the desserts you sell.
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