Choosing equipment

How to Choose a Display Case

By the FoodServiceNerd editorial team·Reviewed against primary sources·Updated August 2026·How we research & cite

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How to choose a commercial display case: refrigerated vs. dry vs. heated, deli vs. bakery cases, curved vs. straight glass, and gravity vs. forced-air cooling.

Educational, not legal advice. Codes vary by jurisdiction — always confirm with your local health department and building authority (AHJ).

FoodServiceNerd EditorialResearched from the FDA Food Code, manufacturer specs & industry sourcesUpdated Aug 2026

A display case sells food by showing it off — but it also has to keep that food safe and at the right texture. The wrong case dries out your product, fogs up, or holds at the wrong temperature. Three questions decide which case you need: hot, cold, or dry? Deli or bakery style? And curved or straight glass? Work through them in that order.

Refrigerated vs. dry vs. heated

Match the case to what the food needs, not to what looks nice on a showroom floor.

Case type	Holds	Typical use
Refrigerated (~40°F)	Cold, perishable product	Deli meats, cheeses, cakes, cream pies, salads, grab-and-go
Dry (ambient, no cooling)	Shelf-stable baked goods	Bread, bagels, cookies, muffins, non-dairy pastry
Heated (with humidity)	Hot, ready-to-eat food	Rotisserie, fried chicken, hot sandwiches, empanadas

The trap is putting the wrong product in the wrong case. Cream and custard items need refrigeration; crusty bread goes stale and sweaty in a cold case and belongs in a dry one. For heated cases, insist on adjustable humidity — dry heat is fine for fried foods but dries out proteins and baked goods fast.

Deli case vs. bakery case

Both can be refrigerated, but they are built differently:

Deli case: usually colder and set up for service-from-behind, holding around 40°F for meats, cheeses, and salads. Often uses forced-air cooling for even, aggressive temperature across a packed case.
Bakery case: designed to show product beautifully with strong lighting and shelves; refrigerated versions often use gravity coil cooling, which is gentler and more humid so cakes and pastries do not dry out.

Gravity-coil (static) cooling is quieter and holds humidity but cools less aggressively; forced-air holds a tighter, more uniform temperature but can dry exposed product. Choose by whether even cold or gentle humidity matters more for your product.

Curved vs. straight glass

This is part looks, part function:

Curved glass: dramatic, maximizes the viewing area, and lets customers see each item — great for full-service counters where staff serve from behind. Harder and pricier to replace if broken.
Straight glass: easier to clean, sturdier, and better for self-service where customers reach in. The practical choice for high-traffic grab-and-go and meat displays.

Curved glass tends to read as "premium bakery/pastry"; straight glass reads as "efficient deli/self-serve." Let your service model — served vs. self-serve — drive the pick as much as the aesthetic.

Sizing and placement

Countertop: small footprint for a checkout counter or coffee bar — a few shelves of grab-and-go.
Floor-standing: full-height merchandiser for a deli, bakery, or market counter.
Length: match to your counter run and expected assortment; leave room for restocking access from the rear.

Also confirm lighting (LED is standard and cool-running), shelf adjustability, and power — larger refrigerated and heated cases may need a dedicated circuit.

If your goal is packaged grab-and-go rather than served product, compare formats in glass-door merchandiser vs. open-air, and for the broader cold-equipment picture see how to choose a commercial refrigerator. For a heated deli case, the same humidity logic in how to choose a holding cabinet applies. Plan the counter in the kitchen equipment configurator.

Frequently asked

What is the difference between a deli case and a bakery case?

A deli case is usually colder, around 40°F, and set up for staff to serve meats, cheeses, and salads from behind, often using forced-air cooling for even temperature. A bakery case emphasizes presentation with strong lighting and shelving; refrigerated bakery cases often use gentler gravity-coil cooling that holds more humidity so cakes and pastries do not dry out. Dry bakery cases skip refrigeration entirely for bread and cookies.

Curved or straight glass — which is better?

Curved glass maximizes the viewing area and gives a dramatic, premium look, which suits full-service bakery and pastry counters where staff serve from behind, though it is pricier to replace. Straight glass is easier to clean, sturdier, and better for self-service and meat displays where customers reach in. Let your service model decide as much as the appearance.

What temperature does a refrigerated display case hold?

Refrigerated deli and bakery cases typically hold around 40°F to keep perishable products like meats, cheeses, cakes, and cream pies safe. Verify the actual product temperature with a thermometer rather than relying only on the display, since a case packed too full or with blocked airflow may not hold temperature evenly throughout.

Do bakery items need to be refrigerated in a display case?

It depends on the item. Shelf-stable baked goods like bread, bagels, cookies, and many pastries belong in a dry, non-refrigerated case — refrigeration actually makes crusty bread stale and sweaty faster. Items with dairy, cream, custard, or fresh fruit fillings do need a refrigerated case at about 40°F for food safety.

What is the difference between gravity coil and forced-air cooling in a display case?

Gravity-coil (static) cooling lets cold air fall naturally over the product. It is quieter, gentler, and holds more humidity, so it suits bakery cases where cakes and pastries must not dry out. Forced-air cooling uses a fan to push cold air, holding a tighter, more uniform temperature across a packed case, which suits deli cases — but it can dry out unwrapped product if items are left exposed.