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Main points to consider
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| Bed | The larger the bed of the cabinet the more produce you can display therefore we recommend you purchase the largest depth you can comfortably fit into your desired location. |
| Static Cooling | Air is drawn over the evaporator coil at the rear of the bed via natural convection. Cold air is dispursed over the products. Recommend keeping produce as low as possible to the bed to aid cooling. |
| Fan Assisted | These cabinets are more expensive - cooled air is forced over the products thus cooling the products more quickly and usually used in lower temperature requirements such as fresh meat. This type of cooling can result in a drying out of the products if left on display for a considerable length of time. |
| Understorage | Ideal for storing additional stock under the cabinet. |
| Pie Shelf | Usually ambient shelves ideal for displaying drinks, cakes etc. |
| Multiplexing | This is when two or more cabinets can be joined together to become a seamless run of serve over ideal for presentation in a larger area. |
| Cleaning | Some cabinets include front glass de-fogging to ensure a clear visual display, some include hinged front glass to aid cleaning. |