Gelato Display Freezers

Buying Guide: Gelato Display Freezers

A gelato display freezer is a specialised refrigerated showcase designed to maintain artisan gelato at a stable –12°C to –16°C serving temperature. This warmer environment—compared with ice cream freezers or frozen display cabinets—is essential for preserving gelato’s soft, creamy texture and spatula-friendly consistency. Because gelato contains more moisture and less air (low overrun), it is extremely sensitive to airflow, humidity and temperature fluctuations. Professional gelato displays balance cold-well engineering, gentle ventilation, anti-crystallisation protection and high-clarity glass presentation to keep product smooth and visually appealing throughout long service periods.

1. Gelato vs Ice Cream vs Standard Frozen Displays

Understanding the differences avoids texture loss and customer complaints:

• Gelato: –12°C to –16°C. Soft, smooth and spatula-served; requires stable humidity and gentle airflow.
• Hard Ice Cream: –18°C to –21°C. Firm, scoop-served; stored in dipping cabinets.
• Frozen Food Displays: –18°C for packaged frozen goods, not suitable for gelato texture.

Using the wrong cabinet leads to freezing, icing and loss of creaminess.

2. Gelato Containers: 5L, 2.5L & Cylinder Tubs

Gelato uses specialised containers that differ from GN pans. Industry-standard options include:

• 5L rectangular pans: Longer, deeper and trapezoid-shaped for easy spatula serving and visual depth.
• 2.5L pans: Perfect for slow-rotation flavours or seasonal specials; two fit in one 5L slot.
• Cylinder tubs: Used in modern displays (e.g., Turbo Air), ideal for Häagen-Dazs style rounded presentation.

These containers sit on a gelato cradle—a metal support system ensuring even thermal contact and flavour-to-flavour consistency across the cold well.

3. The Gelato Cold Well: Static Cooling + Gentle Ventilation

The cold well is the foundation of every gelato display. It combines:

• Static cooling around the pan walls for deep, stable cold.
• Low-velocity ventilation to protect the surface from freezing or drying.
• Cradle support to keep containers evenly chilled.

This design differs from beverage merchandisers, which use strong airflow that would freeze gelato surface layers.

4. Anti-Crystallisation: Preventing Ice Formation

Surface crystallisation is gelato’s biggest enemy. It occurs when:

• Temperature drops below –16°C
• Airflow is too strong or uneven
• The cabinet overcools due to room heat
• Melted gelato refreezes during unstable cycles

Premium showcases use anti-crystallisation design to avoid hardening, icy crusts and textural damage.

5. Why Gelato Freezes Hard (Common Real-World Problems)

Operators often experience accidental hardening caused by:

• Ambient heat: Sunlight, ovens or coffee machines triggering over-cooling.
• Drafts: Doorways or air-conditioning vents chilling the gelato surface.
• Batch freezer output: If gelato comes out too cold, it freezes inside the display case.
• Poor defrost control: Freeze–thaw cycles from harsh defrosting.

6. Gentle Defrost Strategy

Gelato displays use short, controlled defrost cycles to prevent frost buildup without harming texture. Unlike frozen merchandisers, aggressive defrosts are avoided to prevent melting and refreezing.

7. Gelato Serving: Designed for Spatulas, Not Scoops

Gelato is traditionally served with a flat spatula (spade), not an ice cream scoop. The cabinet must therefore maintain:

• A soft surface layer
• A firmer, stable base
• Even consistency for shaping

8. Visibility & Glass Engineering

Gelato presentation relies heavily on visibility. Two main glass styles exist:

• Curved glass: Classic Italian look with deep viewing angles and glare reduction.
• Flat glass: Modern aesthetic that aligns well with premium dessert shops.

Professional showcases integrate heated glass or heated frames to prevent fogging.

9. Lighting: Kelvin, CRI & Angle

Lighting directly affects colour accuracy and visual appeal:

• 3500K–4500K LEDs highlight warm, vibrant tones.
• CRI 90+ ensures true colour reproduction.
• Angled lighting brightens each flavour’s surface texture.

10. Humidity Retention

Gelato needs a humidity-friendly microclimate to avoid:

• Drying or cracking
• Surface “skin” formation
• Loss of creaminess

11. Cleaning & Hygiene

For consistent quality, operators must:

• Clean glass inside and out daily
• Sanitise the cold well and cradle system
• Remove frost buildup around edges
• Keep LED strips clean for proper brightness

12. Placement: Heat, Sunlight & Drafts

Placement has major impact on performance. Avoid:

• Direct sunlight
• Ovens, grills or steam zones
• Coffee machines or espresso boilers
• Air-conditioning vents or entry doors

Brand Box: COLD DISPLAY SOLUTION Gelato Showcases

Related Categories

• Cake Display Fridges
• Display Freezers
• Cold Display Cabinets
• Deli Display Fridges
• Upright Freezers
• Retail Display Fridges

Need Help Choosing a Gelato Display Freezer?

Call our gelato equipment specialists on 1300 001 366 for guidance on choosing the perfect gelato showcase for your store layout, flavour range and service volume.