FED-X
FED-X XPA800BT Bakery Freezer Cabinet – 10 Tray Capacity
740 × 990 × 2000mm
$3,367.50$4,490.00
In Stock
Bakery Equipment
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of bakery fridge & freezer that fits your budget, venue type and compliance needs.
FAQ
Strong airflow dries dough and creams, humidity fluctuates too much, and temperature swings ruin delicate pastry structure.
Most do. It protects moisture-sensitive products while keeping temperature uniform.
Yes. They support heavier loads, improve airflow and match bakery production formats.
Yes. Poor defrost cycles lead to frosting, condensation and temperature drops.
Bakeries run hot. High-ambient performance prevents loss of cooling capacity and temperature instability.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Placing trays at 80–90°C into a fridge dramatically increases the thermal load. Superior bakery fridges deliver fast pull-down times using:
Even after the air cools, hot trays keep releasing heat, delaying stabilisation. Advanced systems regulate fan cycles and compressor output to prevent prolonged fluctuations.
The wrong defrost method can ruin bakery products. Hot gas defrost may cause sudden humidity drops, while timed defrost can result in frost build-up around trays. Electric defrost offers smoother transitions for high-moisture goods.
Bakery environments contain butter vapour, sugar mist and high humidity. ABS liners may crack or absorb odours. 304 stainless steel is preferred for hygiene, durability and ease of cleaning.
Bakery kitchens produce fine dust that clogs condensers quickly. Quality bakery fridges include:
Bakery refrigeration brands differ in engineering strengths—some prioritise temperature recovery, others optimise humidity stability, while premium units emphasise EN tray capacity and dust-resistant condensers. Selecting the right model depends on your menu, workflow and production volume.
Explore our full bakery equipment range to design a smoother, safer and more consistent commercial kitchen workflow.
Specs validated by KW Commercial Kitchen.13 results
640 × 860 × 1926mm
1200 × 700 × 1370mm
1500 × 700 × 1370mm
