Combination Dry and Refrigerated Bakery Display Cases

Common Types and Configurations

• Curved glass combination case: Curved glass front with the refrigerated tier on one side and the dry tier on the other. Reads as a traditional bakery look and maximizes product view from the customer side. Catalog widths 48 to 77 inches.
• European straight front glass: Flat panels in a modern European frame. Cleaner sightlines, easier to clean, and pairs well with minimalist cafe and supermarket-bakery aesthetics. Catalog units 60 to 72 inches wide with 10.3 to 12.2 cubic feet of capacity.
• Front-lift glass option: Glass front lifts up for full access to the display tier. Speeds restocking and product changes during peak service. Available on select 60 and 72-inch units.
• Two-zone refrigeration: Refrigerated tier runs at pastry-safe temperatures for cream-filled items, mousse, and cheesecakes. Dry tier runs at ambient for breads and cookies. Both zones in one cabinet, on one power outlet, in one footprint.
• Six shelves across both tiers: Standard configuration across catalog TRUE units. Three shelves per zone gives strong vertical merchandising for layered pastry display and stacked bread tiers.
• Finish options for front-of-house: White, black, stainless steel, and mixed combinations (white-white, stainless-white, stainless-stainless, black-white). Match the case finish to the bakery counter, cafe interior, or supermarket bakery section.

What to Look at Before You Buy

• Counter width and footprint: Catalog widths run 48 1/4 to 77 1/4 inches. Measure counter run, factor in service workspace at both ends, and confirm aisle clearance for customer flow.
• Product mix: Mostly pastries and refrigerated cakes with a small bread program suit one combination case plus a small dry merchandiser. Heavy refrigerated and heavy dry programs may need two dedicated cases instead. Combination cases shine when the bakery menu is roughly half refrigerated and half dry.
• Glass style: Curved glass maximizes product visibility and fits traditional bakery aesthetics. European straight front glass cleans faster and fits modern cafe and minimalist supermarket designs. Front-lift glass helps high-turnover operations restock fast.
• Capacity and shelving: Catalog units come standard with 2 doors and 6 shelves (3 per zone). Total capacity ranges 10.3 to 12.2 cubic feet on the European straight front line. Match shelf count to vertical product variety.
• Finish: White and stainless steel suit clean modern bakeries and supermarkets. Black suits traditional cafes and dessert shops. Mixed finishes (stainless-white, black-white) let you match the case to the floor and millwork.
• Refrigeration: Self-contained refrigeration runs on standard single-phase power. Confirm a dedicated counter outlet, especially for the 72 and 77-inch units.
• Cleaning access: Removable interior parts, accessible drain, and easy glass access matter for daily sanitation. Bakery operations need fast wash-down between product changes and at end of shift.

Frequently Asked Questions

What is a combination dry and refrigerated bakery display case?

A combination dry and refrigerated bakery display case is a single cabinet with two temperature zones. The refrigerated zone holds cream-filled pastries, cheesecakes, mousse cakes, eclairs, and other cold pastry items at pastry-safe temperatures. The dry zone holds breads, croissants, cookies, scones, and shelf-stable baked goods at ambient temperature. Bakeries, cafes, supermarket bakery sections, and grocery prepared-food counters use them when the menu mixes refrigerated and dry items and counter footprint is limited.

When should I choose a combination case versus separate refrigerated and dry cases?

Choose a combination case when counter footprint is the constraint and the bakery menu is roughly balanced between refrigerated and dry items. One cabinet, one outlet, and one footprint hold both product types and serve the customer from one merchandised front. Choose separate dedicated cases when either program is much larger than the other, or when peak service volume is high. Two dedicated cases let the operator optimize temperature, lighting, and shelving for each product line.

What size combination bakery display case do I need?

Match case width to counter run and product line. Small bakeries and cafes with a focused pastry-and-bread program suit a 48-inch case. Mid-size bakeries, supermarket bakery sections, and high-volume cafes need a 59 or 60-inch case. Full bakery merchandising programs and high-volume supermarket bakeries need a 72 or 77-inch case. All catalog units come with 2 doors and 6 shelves across both zones. Match finish to the front-of-house aesthetic. Confirm a dedicated electrical outlet at the case position.

Related Categories

• Bakery Display Cases
• Refrigerated Bakery Display Cases
• Dry / Unrefrigerated Bakery Display Cases
• Glass Door Merchandiser Refrigerators

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