Cooling

Subcategories

• Fridge tables

  Professional refrigerated counters: the complete buying guide

  The refrigerated counter (also called a fridge table or refrigerated prep table) is the workhorse of every professional kitchen: a sturdy stainless steel worktop on top, refrigerated storage below. In a restaurant, snack bar, pizzeria or catering kitchen, it lets your team prepare dishes while keeping ingredients within reach and at the legally required temperature. At Frigo Horeca we stock more than one hundred professional refrigerated counters, mainly from the Belgian brand Diamond, covering every kitchen layout in Belgium. This guide helps you pick the right model for your business, your space and your budget.

  Why choose a refrigerated counter rather than an upright cabinet?

  A refrigerated counter combines two functions in a single unit: work surface and point-of-use refrigeration. Where a refrigerated cabinet offers large vertical storage, the counter is built around workstation ergonomics: the chef preps, seasons and plates without moving. In most professional kitchens the two complement each other, the cabinet for bulk storage and the counter for service. If floor space is tight, the refrigerated counter is usually the best investment per square metre, since it replaces both a stainless prep table and a back-up fridge.

  2, 3 or 4 doors: which configuration do you need?

  The number of doors is the first thing to decide, as it sets both storage capacity and worktop length. A 2-door fridge table is typically 1.2 to 1.4 m wide: ideal for a snack bar, a converted food truck or a single dedicated station. A 3-door fridge table with 395 litres is the sweet spot for restaurants serving 30 to 60 covers. High-output kitchens should look at the 4-door 550-litre fridge table, which lines up almost 2.2 m of worktop with the volume of a full cabinet. Recent Diamond models such as the ventilated 2-door GN 1/1 counter TFC2/AG take standard Gastronorm GN 1/1 pans across their full depth, which simplifies organisation and food-flow compliance.

  Saladette counters: prep and refrigeration combined

  A saladette is a refrigerated counter topped with an open refrigerated well holding GN pans of toppings: vegetables, garnishes, sauces, cheeses. It is the king of sandwich shops, salad bars, kebab houses and any assembly-style kitchen. The compact 2-door saladette counter fits in less than 1.4 m, while the 3-door version adds valuable reserve storage under the worktop. For higher throughput, consider the 3-door 405-litre saladette or the large 4-door 550-litre saladette with a refrigerated GN 1/6 top structure. You will find all these models, including the pizza versions, in our saladette and pizza counter category.

  Pizza counters: the pizzeria workstation

  Pizza counters stand out with their granite or reinforced stainless worktop, designed for dough work, and a refrigerated topping well. The compact 3-door pizza counter keeps flour, dough balls and toppings at hand, while the 2-door pizza counter with neutral drawer adds dedicated storage for utensils or proofing dough. Paired with a good pizza oven, a proper pizza counter streamlines the whole production line.

  Ventilated or static cooling: what is the difference?

  Static cooling works by natural convection: silent and economical, it suits low-traffic storage and less sensitive products. Ventilated (fan-assisted) cooling circulates air continuously: the temperature is uniform throughout the cabinet and recovers much faster after each door opening. For intensive service, ventilated cooling is strongly recommended, which is why most of our Diamond counters, like the ventilated 2-door counter on castors, are fitted with fan evaporators. Use the cooling-type filter on this page to compare both technologies in one click.

  Capacity, dimensions and Gastronorm pans

  Usable capacity ranges from around 200 litres for a compact unit to more than 550 litres for a 4-door model. Think in GN pans as well: a true GN 1/1 counter takes the standard 530 × 325 mm pans, allowing direct transfer between storage, prep and service. The GN 1/1 ventilated 4-door counter on castors is a textbook example of this professional standard. For awkward spaces, wall-type counters with upstand protect the wall from splashes and sit flush against a partition. Always check three measurements before buying: total width, depth (700 mm for the GN standard) and height, adjustable thanks to the stainless feet.

  Customise your counter: drawer kits and accessories

  Most Diamond counters are modular: every door can be swapped for a drawer unit. The refrigerated 2-drawer kit (1/2 + 1/2) turns a standard counter into a drawer station, perfect for portioned trays and mise en place. Also consider extra grids, GN pan sets and upstands depending on your workflow.

  Temperature, standards and energy use

  Our positive refrigerated counters typically operate from -2 °C to +8 °C, the range required by the Belgian food safety agency (FAVV/AFSCA) for fresh produce. Every unit sold by Frigo Horeca is CE-built, with food-grade AISI 304 stainless steel for all food-contact areas. On the energy side, modern refrigerants (R600a, R290) and optimised evaporators cut consumption significantly: a recent counter often draws less than 0.3 kW, far less than an equivalent upright cabinet. If you also need to freeze, head to our freezer counters, which reach -20 °C.

  Maintenance and service life

  A well-maintained refrigerated counter easily lasts ten years in professional use. Three essential habits: clean the condenser every two months (dust means higher bills and breakdowns), check the magnetic door gaskets quarterly, and let the unit breathe (never push the compressor side hard against a wall). Clean stainless steel with soapy water, never neat bleach, which attacks the protective layer. If you ever need a spare part, our team will point you to the exact manufacturer reference.

  Which counter for which type of business?

  Every operation has its own constraints. For a snack bar or chip shop, a compact 2-door counter is usually enough: it stores the sauces, vegetables and cheeses of the day while doubling as a plating surface. A traditional restaurant serving 40 to 80 covers is better off with one ventilated 3-door GN 1/1 counter per station, so every chef has point-of-use refrigeration. A pizzeria will combine a topping-well pizza counter with a freezer counter for long-term dough storage. Institutional kitchens should favour models on castors, much easier to move for the daily floor cleaning required by hygiene audits. And behind a bar, check the under-top height so the counter lines up with your existing bar furniture.

  How much does a professional refrigerated counter cost?

  Prices range from roughly 800 euros for an entry-level compact static counter to more than 3,500 euros for a large ventilated 4-door GN 1/1 saladette. Three factors explain most of the gap: cooling technology (ventilated costs 15 to 25 percent more than static but protects your stock), the GN standard (true 700 mm GN 1/1 depth pays for itself in modularity), and steel grade (food-grade AISI 304 versus economy AISI 430). Our advice: do not undersize. A counter that overflows during the first rush will be replaced early, which always costs more than the few hundred euros saved at purchase. Watch for the permanent discounts on the Diamond Platinum range, shown directly on the product pages.

  Installation: getting it right from day one

  On delivery, let the unit stand upright for at least four hours before first plugging it in, so the refrigerant settles after transport. Level the counter with the adjustable feet, connect it to a dedicated fused circuit, and let it reach set temperature empty for two hours before loading food. Log the operating temperature in your HACCP plan from day one: it is a traceability requirement during inspections and gives you a baseline to spot any future drift of the cooling unit.

  Common buying mistakes to avoid

  First mistake: choosing on price alone without checking GN depth, which locks you into non-standard pans. Second: ignoring door swing and compressor position, which can block a passage in a small kitchen. Third: forgetting room climate, because a climate-class 4 unit (+30 °C ambient) will struggle next to ovens where class 5 (+40 °C) is needed. Fourth: overlooking noise levels in an open kitchen. All these criteria are listed in our detailed spec sheets, and our team is happy to help you decide between two models.

  Complete your cold line

  The refrigerated counter is one link in a complete cold chain. For front-of-house sales, browse our refrigerated display counters; for fast chilling after cooking, our blast chillers; and for the bar, our professional ice machines. A coherent cold line cuts walking distance, waste and the overall energy bill of your kitchen.

  Why buy from Frigo Horeca?

  Frigo Horeca is a horeca equipment store based in Brussels, specialised in professional refrigeration. We work directly with Diamond, the reference manufacturer on the Belgian market, which lets us offer some of the most competitive net prices in Belgium, stock levels synchronised daily with the factory, and short delivery times across Brussels, Wallonia and Flanders. Every product page lists dimensions, capacity, power and temperature so you can compare objectively. Need sizing advice for your kitchen? Contact us in English, French or Dutch.

  Understanding Gastronorm sizes

  The Gastronorm (GN) standard is the common language of professional kitchens across Europe. GN 1/1 is the full-size pan, 530 by 325 mm; smaller fractions (1/2, 1/3, 1/6, 1/9) divide that footprint so you can mix pan sizes on a single rail. Why does it matter when buying a refrigerated counter? Because a true GN-depth counter lets you move the same pan from cold storage to the prep top, to the bain-marie and finally to the service line without ever transferring food between containers. That saves time, reduces washing-up and limits handling, which is also better for food safety. When comparing models, check how many GN levels each door compartment offers and whether the rails are double, allowing grids and pans to be used at the same time.

  Energy-saving tips for daily use

  Refrigeration runs around the clock, so small habits add up quickly on the electricity bill. Load the counter only after the morning prep is planned, so doors open less often during the rush. Never put hot preparations straight into the counter: cool them first in a blast chiller, otherwise the compressor works overtime and neighbouring products warm up. Defrost and clean the evaporator drain regularly to keep airflow at its best, and check that the door gaskets seal by closing them on a sheet of paper: if it slides out easily, the gasket needs replacing. Finally, set the thermostat to the temperature your products actually need rather than the coldest setting; every degree lower increases consumption by roughly five percent.

  Frequently asked questions

  What temperature should a refrigerated counter run at? Between 0 and +4 °C for sensitive goods (meat, fish), up to +8 °C for drinks and dairy. Our models cover -2 °C to +8 °C with a digital thermostat.

  What is the difference between a saladette and a refrigerated counter? The saladette adds an open refrigerated well on top for GN topping pans; the classic counter has a full worktop, which is more versatile.

  Can I install a refrigerated counter anywhere? Almost: you need a dedicated 230 V socket, a level floor and about 10 cm of clearance around the cooling unit. Keep it away from ovens and dishwashers.

  Are Diamond counters guaranteed? Yes, all our new equipment carries the European manufacturer warranty and CE compliance. Diamond spare parts remain available for many years, a real asset for the lifespan of your investment.

• Fridge pizza salad

  Refrigerated saladettes and pizza prep counters: the complete guide

  The refrigerated saladette is the ultimate assembly station: an open chilled well that keeps your filled GN pans at the legally required temperature, right under the preparer's hands. Sandwich shops, salad bars, kebab houses, pizzerias, snack bars: wherever dishes are composed to order, a saladette saves precious seconds on every ticket while protecting the cold chain. At Frigo Horeca we stock a full range of countertop saladettes and saladette fridges with refrigerated bases from the Diamond, Diverso and Polar catalogues. This guide helps you pick the right model for your business in Belgium.

  Countertop saladette or saladette fridge: what is the difference?

  The countertop saladette is a compact module that sits on an existing worktop or cabinet: the most economical way to add a cold topping station without refitting the kitchen. The 8× GN 1/6 countertop saladette fits in under 95 cm, while the 7× GN 1/3 version and the large GN 1/1 saladette hold more pans for richer menus. The saladette fridge combines the topping well with a refrigerated cabinet underneath, like the 1200 mm glass-top pizza salad fridge: refills are stored right at the station, which means no more trips to the cold room mid-rush.

  Glass guard, stainless lid or open well: protecting the toppings

  The right top depends on your exposure. A glass sneeze guard is a must as soon as customers can see the station (counter sales, open kitchen): it protects the food while keeping it on display, a real selling point for a kebab shop or salad bar. A stainless steel lid, as on the 1200 mm saladette with cover or the long 2000 mm model, seals the well outside service hours: temperatures hold better overnight and consumption drops. Premium units such as the 12× GN 1/4 saladette with straight glass combine large capacity with a polished presentation.

  Understanding GN pans: the key to sizing

  Saladette capacity is expressed in Gastronorm pans: GN 1/1 (530 × 325 mm), 1/3, 1/4, 1/6, 1/9… The smaller the fraction, the more different toppings fit on the same length. Count the ingredients on your menu: a sandwich shop running 12 toppings needs a 12× GN 1/4 or 8× GN 1/6 well; a pizzeria with 8 to 10 condiments will manage with a 7× GN 1/3 rail. Also consider pan depth (H100 or H150 mm): shallow pans replaced more often beat deep pans where product spoils at the bottom.

  Full-length glass saladettes for visual concepts

  Where presentation drives sales, the full-length glass saladettes of the Diamond Platinum range, like the 1400 mm glass saladette or the long 2000 mm version, offer a low refrigerated display above a complete cold base. This is the signature equipment of poke bowl bars, pasta bars and premium sandwich concepts where customers build their dish along the rail.

  Need a full pizza counter? Head to refrigerated counters

  If a topping rail alone is not enough and you need a complete station with granite top and refrigerated base, pizza counters live in our refrigerated counters category. The pizza counter is the saladette’s specialist cousin: a granite worktop that stays cool and never sticks to the dough, a refrigerated base for dough balls and a filled GN rail on top. The ventilated 2-door 1650 mm pizza counter covers pizzerias up to 60 covers; the 3-door 2050 mm version adds the storage needed for high output, and the 1850 mm model with drawers makes proofing dough management easier. On the Diverso side, the 3-door pizza table with splashback offers excellent value. Pair it with a good pizza oven and your production line is complete.

  Ventilated or static cooling for a saladette?

  The top well of a saladette generally uses gentle static cooling (it holds pans that are already cold), while the base cabinet of recent models is fan-assisted to cope with repeated door openings. In practice: for continuous service, choose a ventilated base — nearly all our Diamond and Diverso models have one. Use the cooling-type filter on this page to compare. And remember the golden rule: a saladette holds the cold, it does not chill. Always load pans straight from your refrigerated cabinet, never room-temperature product.

  Temperatures, hygiene and food safety

  Our saladette wells typically run between +2 °C and +10 °C, the right range for vegetables, cold cuts and cheeses in service. The Belgian food agency (FAVV/AFSCA) requires sensitive goods to stay below +7 °C: watch the digital display and log readings in your HACCP plan. For hygiene, favour models with removable pans and rounded-corner wells, much faster to clean after service. All our units are food-grade stainless steel and CE compliant; sneeze guards meet counter-sale requirements.

  Which saladette for which business?

  A food truck or small snack bar will pick a compact countertop saladette on a standard 230 V plug. A steady sandwich shop should step up to a 1200–1400 mm saladette fridge with built-in storage. A customer-facing kebab or salad bar will want a full glass front, like the entry-level Polar 240 L saladette counter. A pizzeria should go straight to a granite pizza counter sized to output: 2 doors up to 60 covers, 3 doors beyond. In every case, check the available counter length and door swing before ordering.

  How much does a professional saladette cost?

  Countertop saladettes start around 400 to 700 euros: the fastest payback of any kitchen investment. Complete saladette fridges run from 900 to 2,000 euros depending on length and top type, and granite pizza counters from 1,500 to 3,000 euros. The gaps come from cooling technology (ventilated versus static), steel grade and accessories (glass guards, dough drawers, splashbacks). Watch the permanent discounts on the Diamond Platinum range, shown with crossed-out prices on the product pages.

  Buying mistakes to avoid

  First: undersizing the well. A rail that is too short needs constant refilling and ends up overflowing onto the worktop; always plan one or two pans more than your current menu. Second: ignoring the working environment. A saladette facing an oven door or in direct sunlight will drift above legal temperatures, whatever its quality. Third: forgetting working height — a countertop unit adds 25 to 30 cm to the existing surface; make sure the station stays ergonomic. Fourth: choosing a model without removable pans or with sharp internal corners, which turns every closing clean-down into a chore. Finally, beware of non-standard wells that reject standard GN pans: proprietary pans cost dearly over the years.

  Saladettes and kitchen workflow

  In a professional kitchen the saladette is the last step of the forward flow: products arrive washed, cut and panned, and only leave plated or in the bread. Arrange the rail in the order your recipes are built, first ingredient to last: the gesture becomes automatic and service speeds up. Keep one pan at the end of the rail for sauces and place the most sensitive products (meat, fish) in the centre of the well where cooling is most even. This simple layout reduces order errors, limits cross-contamination and makes hygiene inspections easier.

  Keeping energy use under control

  A saladette draws little power — often under 0.25 kW — but good habits still pay. Cover the well whenever service slows: one covered hour a day saves dozens of compressor hours a year. Clean the condenser every two months, replace tired gaskets, and set the thermostat to the temperature you actually need rather than the minimum. When buying, favour recent refrigerants (R290, R600a): they use 15 to 20 percent less energy at equal power.

  Complete your cold line

  The saladette is one link in a full chain: professional refrigerated counters for prep stations, blast chillers to bring house preparations down to temperature, display counters for front-of-house sales and ice machines for the bar. A coherent cold line cuts walking distance and waste.

  Why buy from Frigo Horeca?

  A horeca store based in Brussels, Frigo Horeca works directly with Diamond and its Diverso line, the references of the Belgian market, plus Polar for entry-level equipment. Our stock is synchronised daily with the manufacturers, every product page lists dimensions, temperatures and power, and our team advises you in English, French or Dutch. Fast delivery across Brussels, Wallonia and Flanders.

  Pans, lids and accessories worth adding

  A saladette is only as efficient as its pans. Polycarbonate pans are lighter and show the contents at a glance, while stainless GN pans last longer and tolerate the dishwasher better; many kitchens mix both, stainless for proteins and polycarbonate for vegetables and sauces. Add hinged or notched lids for the pans you use less often, so they stay covered between orders without slowing service. Spare gaskets, a probe thermometer to double-check the display, and a dedicated cutting board that clips to the front edge complete the station. If you compose hot-and-cold dishes, keep the hot section physically separate: steam rising into the well forces the compressor to work overtime and fogs up glass guards.

  From delivery to first service: a quick checklist

  Let the unit stand upright for four hours after delivery so the refrigerant settles, then level it and plug it into a dedicated socket. Run the well empty until it reaches set temperature, which takes one to two hours, before loading pre-chilled pans. Check the door swing of the base cabinet and the position of the drain before fixing the final location. Record the operating temperature in your HACCP log from day one: it gives you a baseline to detect any drift of the cooling unit later, and inspectors will ask for it. Finally, train the team on the closing routine — empty, film, store, cover — because the few minutes spent each evening are what keep a saladette compliant and durable for years.

  Cleaning routine that keeps you compliant

  Daily: empty the well, wash pans and lids, wipe the well and rails with food-safe sanitiser, and leave the lid open to air-dry. Weekly: pull the pans out completely, clean the pan supports and the drain hole, and wash the glass guard on both sides. Monthly: vacuum the condenser grille and check that the door gaskets of the base cabinet still grip a sheet of paper. This thirty-minute monthly routine is the single best predictor of how long your saladette will last — and it is exactly what hygiene inspectors like to see written into your cleaning plan.

  Frequently asked questions

  Can a saladette chill warm products? No: it holds pre-chilled pans at temperature. Cool your preparations in a blast chiller first, then load the well.

  What is the difference between a saladette and a pizza counter? The pizza counter adds a granite worktop for dough work and often dough drawers; the topping rail works on the same principle.

  Are GN pans included? It depends on the model: the product page lists what is supplied. Standard GN pans are easy to source as accessories in every fraction and depth.

  Can I leave the saladette on overnight? Yes for the base cabinet; for the well, follow the manual: most manufacturers recommend emptying it, covering and either running empty or switching off depending on the model.

• Display counters

  Refrigerated display counters: an essential solution for food service professionals

  A refrigerated display counter is one of the most important pieces of equipment in food retail, hospitality and professional catering. It combines two critical functions: keeping fresh products at the right temperature and presenting them in a clear, attractive and professional way. This is exactly why commercial refrigerated display counters are widely used in bakeries, pastry shops, butcher shops, sandwich bars, snack bars, delis, tearooms and takeaway businesses. A well-chosen display counter does not simply store products. It helps sell them, supports service efficiency and improves the overall image of the business.

  Unlike a standard refrigeration unit, a professional refrigerated display counter is designed for both preservation and presentation. Customers can immediately see the products through the glass, which builds trust and stimulates impulse purchases. Cakes, pastries, sandwiches, salads, desserts, drinks and prepared meals all benefit from being displayed in a clean, well-lit refrigerated counter. In a competitive market, visibility matters. A product that looks fresh and appealing in a commercial display counter will almost always perform better than the same product hidden in cold storage.

  Choosing the right display counter fridge requires more than looking at appearance or price. The correct model depends on the type of food you sell, the amount of product you need to display, the available floor space, the pace of service and the overall layout of your shop. A pastry shop does not have the same needs as a butcher, and a small sandwich bar does not need the same setup as a high-volume deli. That is why selecting the right refrigerated display counter must be based on real operational needs, not superficial criteria.

  Why invest in a professional refrigerated display counter?

  The first reason is obvious: a refrigerated display counter helps maintain product freshness throughout service. In food service and retail, temperature control is non-negotiable. Fresh products must remain stable, visually appealing and properly protected while still being accessible to staff and visible to customers. This is especially important for sensitive items such as desserts, prepared food, dairy products, cold snacks or meat-based products.

  The second reason is commercial. A counter display fridge is not just refrigeration equipment; it is also a sales tool. Product visibility directly affects buying behaviour. Customers judge quality very quickly based on what they see. A clean, bright and well-organised counter sends a strong message: the products are fresh, the business is professional and the offer is worth buying. This applies whether you are selling premium cakes, takeaway sandwiches, salads, drinks or fresh ready-to-serve preparations.

  A commercial refrigerated display counter also improves workflow. It creates a clear separation between the service side and the customer side, keeps products within reach, and supports faster, smoother service. When the unit includes built-in refrigerated storage, daily operations become even more efficient because staff can restock more quickly without leaving the counter area.

  Which businesses need refrigerated display counters?

  Refrigerated display counters are used in a wide range of food businesses. In bakeries and pastry shops, they are ideal for cakes, tarts, desserts, pastries, individual portions and chilled bakery products. In this environment, product presentation is crucial. The finish, colour, layers and freshness of the products need to be visible immediately. A good bakery display counter supports both sales and brand image.

  In butcher shops, delicatessens and catering businesses, a commercial refrigerated display counter is used for meat, prepared meals, specialty products and fresh deli items. In those cases, stable cooling performance, durability and practical service access are key. A poorly chosen display unit can create daily operational problems, especially when products are sensitive and turnover is high.

  In sandwich bars, snack bars, takeaway shops and small food service outlets, a display counter fridge is often used to present sandwiches, salads, desserts, drinks and prepared foods. Speed matters in this type of business. The right solution must therefore balance visibility, compact dimensions, practical access and reliable cooling. In small spaces, a compact model can be the smartest option. In high-traffic locations, a longer refrigerated display counter often makes much more sense.

  How to choose the right refrigerated display counter

  1. Start with the products you want to display

  The first step is to define exactly what you want to present inside the unit. Cakes, pastries and desserts require excellent visibility and attractive presentation. Meat, fish or highly sensitive fresh products require stricter cooling consistency. Sandwiches, drinks, yoghurts, salads and grab-and-go items often require a setup that supports fast restocking and efficient service during the day.

  Before buying a professional refrigerated display counter, you need to ask the right questions. How many product lines need to be visible at the same time? How often will the counter be opened or restocked? How long will products stay on display during service? What matters more in your case: aesthetics, capacity, cooling performance or service speed? This is where many buyers make a weak decision. They look at appearance first and operational logic second. That is backwards.

  2. Choose the right size for your space and volume

  The dimensions of a refrigerated display counter must match both your floor plan and your sales volume. A unit that is too small quickly becomes overcrowded. Products are harder to see, air circulation is reduced and the overall presentation becomes messy. A unit that is too large can block circulation, make the shop feel heavy and increase costs without delivering proportional value.

  For smaller shops or more focused product displays, a compact model may be enough. For example, the refrigerated display counter 1000 with straight glass panel and reserve is a practical option for businesses with limited space or a more selective chilled offer. If you need extra display capacity without moving to a very large unit, the refrigerated display counter 1500 with reserve can offer a very balanced compromise between visibility, workflow and footprint.

  For larger operations or businesses with a wider chilled range, a longer display line is often the better move. A refrigerated display counter 3000 with reserve gives you more room to organise products, separate categories and improve the overall visual structure of the offer.

  3. Static cooling or ventilated cooling?

  The type of refrigeration is one of the most important technical decisions. Static cooling can be a more economical option and may work well for certain products and certain budgets, but the temperature is generally less uniform across the unit. Ventilated cooling offers better air circulation and more even temperature distribution, which usually makes it the stronger option for delicate products, high-turnover environments and demanding professional use.

  If you need reliable cooling for more sensitive items or simply want a more robust all-round solution, a ventilated model is often the safer choice. A good example is the refrigerated display counter with upright glass, ventilated cooling and reserve VZ15/B5-VR2, which is designed for professional presentation and stronger temperature consistency.

  The correct question is not “which option is cheaper?” but “which refrigeration system actually fits my products and daily operating conditions?” Cheap equipment that does not fit your workflow is expensive in practice.

  Straight glass, visual style and the image of your shop

  The design of the front glass affects much more than appearance. It influences visibility, perceived quality, cleaning convenience and the overall style of the counter. A straight glass refrigerated display counter usually creates a cleaner, more modern and more professional look. It works especially well in contemporary bakeries, premium snack bars, modern delis and businesses that want a sharp visual identity.

  Some businesses may prefer a more traditional or visually substantial presentation, especially when they want the counter itself to create a strong retail presence. A larger unit such as the ventilated 2-meter display counter can provide a broader presentation area and stronger visual impact, making it a good option for businesses that need more display length and a more dominant service line.

  Design should never be treated as a superficial detail. The counter becomes part of the customer experience. It supports product perception, reinforces your concept and affects how professional the entire business feels. Customers may not analyse the details consciously, but they react to them immediately.

  The strategic value of built-in reserve storage

  Many professionals underestimate the value of a refrigerated display counter with reserve. In real operations, this feature is a major practical advantage. A built-in reserve allows staff to store extra chilled products directly below the display area. That means faster restocking, fewer trips to external cold storage and a better chance of keeping the display full and attractive throughout the day.

  In a busy service environment, this improves productivity immediately. Staff can react faster, the counter remains visually stronger during peak hours and the overall workflow becomes smoother. For sandwich bars, pastry shops, delis and takeaway food businesses, reserve storage often makes a visible difference in day-to-day efficiency.

  This is one reason why models such as the 1000 mm refrigerated display counter with reserve, the 1500 mm refrigerated display counter with reserve and the 3000 mm refrigerated display counter with reserve can be so practical for professional use.

  Layout, installation and access constraints

  Even the best commercial display counter fridge becomes a problem if it is badly placed. Layout matters. You need to think about customer flow, staff movement, cleaning access and the proximity of hot zones such as ovens, hotplates or cooking lines. A refrigerated display counter installed too close to heat sources may struggle more and will not operate under ideal conditions.

  You also need to think about delivery and installation before you order. These counters are often large, heavy and not always easy to move. Door widths, corridors, steps, unloading conditions and the final installation path all need to be checked in advance. Too many buyers ignore this and only realise the problem when the equipment arrives. That is sloppy planning.

  In smaller shops, choosing a compact and well-positioned model can be far smarter than forcing a large unit into a restricted space. On the other hand, under-sizing your refrigerated display counter in a high-volume business is another common mistake. If the product offer looks compressed and overcrowded, the counter stops doing its job properly.

  Lighting, finish and product presentation

  Lighting is often underestimated, yet it plays a direct role in selling. A professional refrigerated display counter with good lighting helps products stand out, improves readability and makes food look fresher and more desirable. This is especially true for pastry shops, dessert counters, delis and grab-and-go concepts where visual appeal is a major sales driver.

  The finish of the unit also matters. The colour, the quality of the glass, the clean lines of the counter and the general build quality all shape how customers perceive the products inside. A well-finished counter supports a more premium image and gives the whole retail space a more coherent professional look.

  Which refrigerated display counter for which business?

  For bakeries and pastry shops

  In these businesses, visual presentation is critical. Cakes, pastries, desserts and chilled bakery products need to be shown clearly and elegantly. A straight-glass refrigerated display counter with strong lighting and clean design is often an excellent choice. The goal is not just to keep products cold, but to make them irresistible.

  For butcher shops, delicatessens and catering businesses

  Here the focus shifts toward cooling stability, durability, capacity and practical access. Products are often more sensitive, service can be intense and hygiene standards are strict. A ventilated refrigerated display counter or a model with reserve storage is often the more logical professional choice.

  For sandwich bars, snack bars and fast service concepts

  In these environments, speed and efficiency matter most. The display counter needs to support quick product identification, practical service access and reliable preservation throughout the day. A well-sized counter with good visibility and a smart internal layout makes daily service easier and more profitable.

  Hygiene, cleaning and long-term durability

  A refrigerated display counter for professionals must be easy to clean and built for intensive use. In food service, a dirty or difficult-to-maintain display immediately damages customer trust and staff efficiency. Glass surfaces must remain clean, internal areas should be accessible and the refrigeration system should be maintainable over time.

  Regular cleaning of the glass, display surfaces, seals and cooling components helps preserve both hygiene and performance. Good maintenance also improves the lifespan of the equipment. A refrigerated display counter is an investment. Poor buying decisions and poor maintenance both become expensive over time.

  Why refrigerated display counters are also sales tools

  The major mistake many operators make is to think only in terms of refrigeration. That is too narrow. A refrigerated display counter is also a merchandising tool. It shapes the customer view of the offer, guides attention, supports upselling and encourages impulse buying. A chilled drink beside a sandwich, a dessert placed at eye level, a neatly organised deli section or a visually strong pastry display can all increase basket size.

  When chosen well, the counter improves both sales performance and brand perception. It helps you sell more, but also sell better. In food retail and hospitality, presentation is part of the product. The counter is therefore not a background item. It is one of the central commercial assets in the shop.

  Our selection of refrigerated display counters

  Choosing the right format depends on your space, your product range and your daily service requirements. For more compact environments, a refrigerated display counter 1000 with reserve can be a practical and efficient solution. If you need more display space while keeping a balanced footprint, the refrigerated display counter 1500 is often a strong middle-ground option.

  If your business requires ventilated refrigeration and a more technical solution, the VZ15/B5-VR2 ventilated refrigerated display counter is worth considering. For broader product presentation, the ventilated 2-meter display counter offers a longer display line, while the refrigerated display counter 3000 with reserve is better suited to businesses that need maximum chilled display capacity.

  How to buy the right professional refrigerated display counter

  Before buying, ask the right questions. Which products will be displayed? How much display space do you really need? Do you need ventilated cooling? Do you need reserve storage? Is your shop layout better suited to a compact unit or a long service line? Do you want a more modern straight-glass design or a more traditional commercial presence?

  A good purchase is not simply the cheapest purchase. It is the one that fits your business model, your product range and your service reality. A commercial refrigerated display counter that is correctly chosen will improve presentation, support food preservation, speed up service and strengthen your sales performance. Whether you need a refrigerated display counter for a bakery, a display counter fridge for a snack bar or a professional counter display fridge for a larger food service environment, the key is to choose a solution that truly matches your daily operation.

  Our display counter ranges at a glance

  Depending on your trade, explore our specialised lines: the COR refrigerated meat counters with built-in unit, from compact up to the large 2500 mm butcher counter; the ventilated DPT display counters for deli service; the curved-glass CMN counters with storage ideal for pastry; and the entry-level Polar back-service display. Complete your sales area with our self-service walls, ice cream displays and refrigerated counters for the back bar.

• Ice machines

  Professional ice machines: an essential piece of equipment for the food service industry

  In any establishment where cold drink service plays an important role, a professional ice machine has become indispensable equipment. Bar, restaurant, hotel, snack bar, caterer, event service: every sector needs a regular and reliable supply of ice cubes to chill cocktails, soft drinks, white wines, seafood buffets or fish displays. Buying a bag of ice at the supermarket may help out for a day, but it represents a high hidden cost, tedious logistics and a permanent risk of running out in the middle of a busy night. A properly sized commercial ice machine solves these problems by producing the required quantity each day, with consistent quality and great autonomy.

  At Frigo Horeca, we offer a complete selection of stainless steel ice machines designed to withstand intensive use and guarantee years of service. The available models cover all capacities, from small under-counter production for a neighbourhood bar to machines of 50 kg per 24 hours intended for high-volume catering. This page brings together everything you need to know to properly choose your ice machine with storage, understand the different ice cube formats, and optimise your installation.

  Why invest in a professional ice machine?

  The first advantage of an ice machine in a professional kitchen or behind a bar is control over your supply. With in-house production, you are no longer dependent on deliveries, nearby open shops or hard-to-predict consumption forecasts. A sunny weekend, an unexpected reservation, a wedding cocktail party: the machine keeps producing while you serve, without forcing you to dig a freezer out of the back room.

  The second advantage is economic. Over a year of operation, the cost per kilo of ice produced by a machine is several times lower than that of a supermarket bag. Beyond the purchase price, you also save on transport, storage and handling time. For establishments with high consumption, the investment is generally paid back in a few months.

  The third argument is ice cube quality. A professional machine produces ice cubes from filtered water, perfectly clear, hard, that melt slowly in the glass and do not dilute the drink. For cocktail bars and gastronomic restaurants, this visible and gustatory quality difference alone justifies the investment.

  In which establishments should you install an ice machine?

  The ice machine for bars is the best-known use: a modern bar cannot operate without a regular supply of ice for cocktails, gin-tonics, whiskies, soft drinks and juices. But the equipment is just as relevant in many other contexts.

  In restaurants, ice cubes are used both for customer drinks and for the rapid preservation of sensitive products (fish, seafood, certain desserts). Cold buffets and seafood platter presentations require large quantities of crushed ice or cubed ice, which often means a daily production above 20 kg.

  In hotels, the equipment meets the demand of floor minibars, lobby-bar areas, pool and terrace service, and room service. Machines with integrated storage allow staff to help themselves without technical intervention. It is also a natural complement to your range of drinks fridges and your bar fridges, which together form the foundation of an efficient service.

  For caterers and event services, the ice machine is crucial: it is impossible to organise a 200-person cocktail dinner without local ice production. Compact yet high-throughput models, such as 50kg/24h ice machines, are perfect for these contexts.

  Finally, snack bars, sandwich shops and chip shops increasingly integrate a small under-counter ice machine to accompany their cold drinks offering and complete their installation, often in parallel with a drinks fridges.

  How to choose your professional ice machine

  Evaluate the production capacity needed

  The first question to ask is: how many kilos of ice cubes do you consume per day in peak season? A good rule of thumb is to plan 1 kg per customer served in a high-rotation bar, and 0.5 kg per cover in a restaurant. For an event, count 3 to 5 kg per person (cocktails, wines, buffet). Then add a safety margin of 20 to 30% to absorb unexpected peaks and full-season days.

  Our models range from 20 kg/24h, such as the 20kg/24h under counter ice maker, ideal for small bars and snack bars, up to the round ice machine 50kg/24h for high-volume establishments. Between the two, the 22 kg and 29 kg models like the whole ice cube maker 22 kg with storage – AIR and the whole ice cube maker 29 kg with storage cover the vast majority of standard restaurant and hotel needs.

  Choosing the right ice cube format

  The ice cube format has a real impact on service quality. Full ice cubes (cubes or trapezoids) are the most versatile: they melt slowly, suit all beverages and provide a professional appearance. Round ice cubes or "pearl ice" are prized in high-end mixology because they release fewer parasitic aromas and slide elegantly into the glass. Hollow ice cubes cool faster but melt more quickly: they are perfect for soft drinks and fruit juices, less so for cocktails. Finally, crushed or flake ice is used for seafood presentations, buffets and granita-type frozen drinks.

  At our shop, you will find full ice cube machines such as the full ice cube maker (14 gr) 24kg/24h with storage 6 kg stainless steel as well as round ice cube models for high-end cocktail bars.

  Air or water condensation

  The air condensation system is the most common: the machine evacuates heat from its compressor through a fan. It is simple to install, economical, and suits most work environments. However, leave a minimum ventilation space around the appliance (10 to 15 cm on the sides, more at the back) so as not to suffocate the condenser and degrade performance.

  The water condensation system is used in very hot kitchens or poorly ventilated rooms: heat is evacuated through a water circuit, which improves refrigeration efficiency but increases water consumption. This option is rather reserved for professional installations with dedicated water supply and allows stable production even at high ambient temperatures.

  With or without integrated storage

  An ice machine with storage directly stores production in an insulated bin located under the manufacturing module. Staff only need to open the door and scoop ice. It is the simplest and most used option in the horeca sector. Storage capacity varies from 5-6 kg for small models to 15-20 kg for larger ones, like the full ice cube maker (22 gr) 41kg/24h with storage 15 kg stainless steel.

  Machines without storage (direct production) are reserved for installations with a separate storage bin or automatic distribution (self-service ice dispensers, for example), particularly suited to group hotel contexts or very high industrial volumes.

  Installation, connection and maintenance of an ice machine

  A stainless steel ice machine requires three connections: electricity (220-240 V standard), filtered cold water supply and waste water drainage. The water supply must be equipped with an accessible shut-off valve and a filter to protect the machine from scale and suspended particles. Drainage is generally done by gravity to a nearby siphon, respecting the minimum slopes recommended by the manufacturer.

  Scale is the number one enemy of ice machines. In a hard water region like most of Belgium, installing a softener or dedicated filter significantly extends the machine's life and preserves ice purity. Annual descaling by a qualified technician remains recommended even with filtration in place, especially for high-throughput machines.

  Daily maintenance is minimal: cleaning the ventilation grille, checking the water level in the storage bin, and regular disinfection of the storage bin with a suitable food-grade product. All our models are built in stainless steel to facilitate cleaning and withstand intensive daily use.

  Which ice machine for which profession?

  Bar and club

  A modern bar consumes between 20 and 50 kg of ice per evening depending on its attendance. Prefer a full ice cube machine, cube or trapezoid format, with a daily production 30% higher than your average consumption. The full ice cube maker 22 gr 41kg/24h with storage 15 kg stainless steel is an excellent compromise for medium to large bars, with enough capacity to absorb a busy weekend without interruption.

  Restaurant and hotel

  For traditional catering, a machine of 22 to 29 kg/24h easily covers daily needs. If you offer poolside or terrace service, or if you manage several rooms, opt for a 30 to 50 kg/24h model. Do not forget that the ice machine integrates into a wider cold ecosystem: it is the natural complement to your drinks fridges and your bar fridges to offer a complete cold drinks service.

  Snack bar, chip shop and sandwich shop

  For small volumes, an under counter ice maker is ideal: reduced footprint (often less than 50 cm wide), sufficient production for 50 to 100 cold drinks per day, and very simple installation near the service counter. The 20kg/24h under counter ice machine is perfectly calibrated for this use and fits discreetly under a worktop.

  Caterer and events

  The equipment must be mobile or easily transportable, and capable of producing a large volume in a short period. 50 kg/24h machines on castors or professional modular units are to be preferred. For very large events, several small units in parallel may be more practical than a single large machine, because they offer redundancy in case of failure and facilitate transport.

  Our selection of professional ice machines

  At Frigo Horeca, we have selected professional ice machines covering all the needs of the Belgian horeca sector:

  • Whole ice cube maker 22 kg with storage – AIR: entry-level model ideal for bars and restaurants with regular activity.
  • Whole ice cube maker 29 kg with storage: intermediate capacity perfect for commercial catering and medium-sized hotels.
  • Full ice cube maker (14 gr) 24kg/24h with storage 6 kg stainless steel: 14-gram cubes, ideal for cocktails and long drinks.
  • Full ice cube maker (22 gr) 41kg/24h with storage 15 kg stainless steel: high-capacity reference for high-volume bars and event services.
  • Ice maker 20kg/24h under counter: compact and discreet for snack bars and neighbourhood bars.
  • Round ice machine 50kg/24h: massive production and round format for high-end mixology and premium events.

  Buying the right professional ice machine

  Purchasing an ice machine is a structuring investment that must last 7 to 10 years in normal horeca use. A few rules help avoid bad surprises and fully amortise your equipment.

  Always choose a recognised professional brand, never a model designed for domestic use. "Mass market" models do not withstand intensive daily operation and their spare parts are often impossible to find after a few years, which condemns the machine at the slightest incident.

  Check the availability of spare parts and the presence of a local after-sales service. A machine that breaks down in the middle of summer season is a logistical nightmare if you do not have a responsive technician nearby. Prefer suppliers based in Belgium or with an established after-sales network in your region.

  Think about water and scale from purchase: a filtration or softening system adapted to your region guarantees the longevity of the equipment and the quality of the ice produced. It is often the overlooked detail that makes the difference between a machine that lasts 10 years and another that gives up after 3 years.

  Finally, consider your ice machine as a central piece of a wider system: with your drinks fridges, your bar fridges, your drinks fridges and your bar fridges, it forms the cold infrastructure that defines the quality of your service. Investing in coherent equipment means guaranteeing your customers a fast, regular and professional service, summer or winter.

• Refrigerated cabinets

  Professional refrigerated cabinet: the cornerstone of cold storage in horeca kitchens

  The professional refrigerated cabinet is undoubtedly the most structural piece of equipment in a horeca kitchen. More than just a storage unit, it shapes the organisation of work, food safety, ingredient shelf life and ultimately the profitability of your business. Restaurant, hotel, bakery, butcher's shop, caterer, pharmacy or laboratory: each profession has its own constraints, but all share the same fundamental need for reliable, high-performance and durable positive refrigeration.

  At Frigo Horeca, we offer more than 40 commercial refrigerator models covering all needs of the Belgian market. From the small 400-litre cabinet for a snack bar to the 1400-litre giant for a collective kitchen, including specialised models for pastry, fishmongers or chocolate makers, you will find the right equipment for your profession. This page brings together everything you need to know to properly choose your stainless steel refrigerated cabinet, understand the differences between static and ventilated refrigeration, and optimise your investment over the long term.

  Why invest in a professional refrigerated cabinet?

  The difference between a commercial fridge cabinet and a domestic refrigerator comes down to three points: performance, robustness and compliance with professional standards. A consumer appliance is not designed for repeated door openings throughout the day, nor to withstand the ambient temperatures of a professional kitchen, nor to maintain a constant temperature under intensive load.

  A professional cabinet, in contrast, is sized for intensive daily use. Its temperature recovery capacity after opening is significantly higher, its walls are better insulated (insulation thickness often above 60 mm), and its refrigeration unit is calibrated to operate in climate class 4 or 5, meaning in kitchens at 30°C or even higher.

  The initial investment is higher than a consumer appliance, but the lifespan is also considerably greater: 8 to 12 years in normal use for a well-maintained professional cabinet, versus 5 to 7 years for a domestic model pushed into commercial use. Add to this HACCP compliance, adjustable feet for floor cleaning, optional door locks, and rounded corners that facilitate maintenance.

  In which establishments should you install a refrigerated cabinet?

  A refrigerated cabinet 600 litres or larger is the foundation of any professional kitchen. In traditional catering, it stores opened fresh products, cold preparations, desserts and drinks of the day. For a 50-cover service, a 600 to 700 litre cabinet is sufficient; beyond 100 covers, you need to consider a 1400-litre double-door cabinet or several specialised units.

  In bakery and pastry, a dedicated pastry cabinet is essential. It is designed with rails for 600x400 or 600x800 mm trays and a gentle ventilated cold that preserves the texture of sensitive products. It is the natural complement to pizza saladette fridges and refrigerated tables that equip the production area.

  In butcher's shops and catering, the refrigerated cabinet stores maturing meats, charcuterie, terrines and preparations. GN 2/1 ventilated models are the most versatile because they accept the large trays used for mise en place. For aged meat, specialised cabinets are also available.

  In hotels, the equipment meets very varied needs: production cold storage in the kitchen, drinks storage near the bar, breakfast product preservation. Often, several cabinets are installed in different areas to optimise work flows, complementing a central cold room.

  Finally, specialised sectors such as pharmacy, laboratories, chocolate making or fishmongers have cabinets designed specifically: extremely precise temperature regulation, humidity control, suitable materials. Do not underestimate the importance of a specialised cabinet for these professions where preservation is a question of quality or safety.

  How to choose your professional refrigerated cabinet

  Useful capacity and internal organisation

  The first question to ask is the useful volume needed. A refrigerated cabinet 400 litres suits a small snack bar or complementary use. For a complete restaurant kitchen, count 600 to 850 litres in single door, or 1100 to 1400 litres in double door. For very large productions or central kitchens, several parallel cabinets are preferable to a single giant unit, because they allow separating use areas (meat, vegetables, preparations) and offer redundancy in case of failure.

  Internal organisation also deserves your attention: height-adjustable grids, GN rails or 600x400 trays for pastry uses, hook supports for hanging meat, vertical dividers to optimise storage. Think about your real workflow before finalising your choice.

  Static or ventilated refrigeration

  The static refrigeration relies on natural convection of cold air. It maintains high humidity, which suits fruits, vegetables and products sensitive to dehydration. The downside is that temperature distribution is less homogeneous: the bottom of the cabinet is significantly colder than the top.

  The ventilated refrigeration uses a fan to circulate air, guaranteeing uniform temperature from floor to ceiling. It is the recommended choice for the vast majority of horeca uses: better temperature recovery after opening, automatic defrost, and better preservation of packaged products. Most of our models, like the refrigerated cabinet 700 litres ventilated on wheels ID70/R6, are ventilated.

  For some products very sensitive to dehydration (fine charcuterie, aged cheese, fruits), a mixed ventilated/static system with humidity control like the 700-litre ventilated/static cabinet IP70PC-R2 offers an excellent compromise.

  Stainless steel, white or specialised model

  The stainless steel refrigerated cabinet AISI 304 is the professional standard: easy to clean, resistant to corrosion and impacts, with a significantly longer lifespan. All cabinets intended for direct contact with food and kitchen use must be in stainless steel.

  White or grey skinplate models cost less and suit back-kitchen, storage cellar or sheltered locations. They are perfectly valid as long as the environment is not too aggressive (humidity, splashes, impacts).

  For specific needs, specialised models exist: chocolate cabinet 850 litres AP1CH/F86-R2 with controlled temperature and humidity, fish refrigerator 700 litres GN 1/1 AFS1H-R2 with perforated bins and meltwater drainage, pastry cabinet Polar G Series 522L with dedicated rails, or pharmacy refrigerator with precise regulation for medicines.

  Solid door or glass door

  The glass door offers immediate visibility of the contents, which is precious for drinks, self-service products or to limit unnecessary openings. It consumes slightly more energy (less insulation) but improves the customer experience when the cabinet is visible. For this use, the refrigerated cabinet 700 litres glass door ID70/R6G is a popular choice.

  The solid door remains the standard in back-kitchens and pure storage: better insulation, reduced consumption, and content confidentiality.

  Installation, connection and maintenance

  A professional refrigerated cabinet requires little installation: standard 220-240 V electrical socket, and ventilation space around the appliance (10-15 cm on the sides, more at the back for air-condensation models). Cabinets on wheels, like the refrigerated cabinet 1400 litres ventilated 2 doors on wheels ID140/R9, simplify floor cleaning and allow easy kitchen reconfiguration.

  Daily maintenance comes down to cleaning door seals (a defective seal can double consumption), dusting the ventilation grille, and visual temperature checks. Every 6 to 12 months, a complete condenser cleaning and tightness check by a qualified technician significantly extends equipment lifespan.

  On the energy side, prefer models in energy class D or higher with ecological refrigerant gas R290 or R600a: lower consumption, lower environmental impact, and compliance with the European F-Gas regulation in force.

  Which refrigerated cabinet for which profession?

  Restaurant and brasserie

  For a service of 50 to 100 covers, a ventilated 600 to 850 litre cabinet is ideal. If you have a lot of mise en place, opt for a GN 2/1 format or with rails for 600x400 trays. For very large volumes, two separate cabinets (one for everyday cold, one for sensitive products or meat) are better than a single unit.

  Bakery and pastry

  Pastry cabinets in 600x800 or 600x400 format are essential. The ventilated cabinet 40x EN 600x400 or 20x EN 600x800 AP1N/F86-R2 is designed specifically for these professions. For high-end pastry, the Polar G Series 522L pastry cabinet provides a very gentle cold that preserves textures.

  Hotel and collective catering

  For a hotel or canteen kitchen, several specialised cabinets per area (starters, mains, desserts, drinks) are more efficient than one large single cabinet. 1100 to 1400 litre double-door models cover mise en place needs, possibly complementing a cold room for main stocks.

  Butcher's shop and catering

  Opt for a stainless steel cabinet with rails suitable for gastronomic trays and, ideally, a humidity control system to preserve meat quality. For ageing, specific cabinets exist. The fish refrigerator is essential in fishmongers or specialised seafood catering.

  Pharmacy and laboratory

  For the preservation of medicines or sensitive products, dedicated models with precise regulation like the Polar 128 L under-counter pharmacy refrigerator meet the regulatory requirements of the pharmaceutical cold chain.

  Our selection of professional refrigerated cabinets

  Our catalogue covers all needs, with recognised brands (Polar, True, Diamond, and professional series):

  • Refrigerated cabinet 400 litres ventilated stainless steel WR-PV40-XP: compact format for snack bars and small kitchens.
  • Refrigerated cabinet 550 litres 1 door ventilated HD706/R2: entry-level model for bistros and brasseries.
  • Refrigerated cabinet 700 litres 1 door ventilated on wheels ID70/R6: the versatile reference.
  • Refrigerated cabinet 700 litres glass door ID70/R6G: visibility on contents for drinks and self-service.
  • Refrigerated cabinet 1400 litres ventilated 2 doors on wheels ID140/R9: large capacity for collective kitchens.
  • Chocolate refrigerator 850 litres AP1CH/F86-R2: dedicated temperature/humidity regulation for chocolatiers.
  • Fish refrigerator 700 litres AFS1H-R2: perforated bins and meltwater drainage for fishmongers.
  • Pastry cabinet Polar G Series white 522L: 600x400 format for bakery-pastry.
  • Positive refrigerated cabinet stainless steel True 588L T-23-HC: True premium US reference.
  • Under-counter pharmacy refrigerator Polar 128 L: pharmaceutical compliance.

  Buying the right professional refrigerated cabinet

  The refrigerated cabinet is the equipment that must accompany you longest in the kitchen — 8 to 12 years minimum if well chosen. A few rules secure this structural investment.

  Always prefer a recognised brand from the professional sector (Polar, True, Diamond, and other established horeca references). Spare parts available over 10 years and a local after-sales network are essential: a cabinet broken down in the middle of a holiday service is a logistical nightmare.

  Check the announced climate class. A class 4 cabinet (ambient T° up to 30°C) suffices for most Belgian kitchens, but if your kitchen regularly rises above that, opt for class 5 (up to 40°C) which will maintain the target temperature without overconsumption.

  Think about the complete cold ecosystem: your refrigerated cabinet works as a team with your freezer cabinets, your refrigerated tables, your display counters and possibly your cold room. The coherence of this ecosystem (same GN tray sizes, compatible brands, complementary temperatures) greatly facilitates daily work and maintenance.

  Finally, never neglect after-sales service and warranty. An average quality product with a responsive local after-sales service will always be preferable to a high-end imported product without local support. This is one of the major criteria that distinguish serious suppliers.

• Freezer cabinets

  Professional freezer cabinet: the cold memory of your kitchen

  The professional freezer cabinet is the natural complement to the refrigerated cabinet in a horeca kitchen. It preserves frozen products, long-term preparations, raw doughs and pastries, large meat pieces bought in bulk and reserve desserts. Without it, it is impossible to properly manage stocks, absorb promotions, amortise bulk purchases or prepare in advance for activity peaks (holidays, events, tourist season).

  At Frigo Horeca, our range of commercial freezer cabinets includes more than 30 models covering all needs: from the small 150-litre freezer for a snack bar to the 1400-litre double-door giant for collective kitchens, including specialised models for pastry, raw viennoiseries or under-counter use. This page brings together everything you need to know to choose your stainless steel freezer cabinet, understand the differences between static and ventilated negative refrigeration, and guarantee the performance of your cold chain over the long term.

  Why invest in a professional freezer cabinet?

  A professional freezer has nothing to do with a domestic appliance. The main difference lies in performance under full load: a consumer freezer is content to maintain already-frozen products, whereas a professional cabinet is capable of rapidly bringing down the temperature of fresh products (down to -18°C or -22°C depending on models) and maintaining it despite repeated openings and heavy loads.

  The temperature recovery after loading or opening is one of the most important criteria in a professional kitchen. A product that rises to -10°C even briefly loses organoleptic quality and sees its shelf life reduced. Professional cabinets guarantee a rapid return to the target temperature thanks to their dimensioned compressor and reinforced insulation (often 60 to 75 mm polyurethane insulation).

  The initial investment in a quality cabinet is quickly amortised by the reduction in food waste, the ability to buy in volume (and therefore at better prices), the guarantee of providing consistent service in peak season, and HACCP compliance essential to pass a health inspection without difficulty.

  In which establishments should you use a freezer cabinet?

  All horeca establishments use at least one freezer cabinet 600 litres or larger. The classic restaurant stores frozen meats, fries, frozen desserts, certain homemade preparations made in advance, and the base of ice creams or sorbets. Snack bars and chip shops mainly need capacity for fries, nuggets and frozen prepared dishes: a 500-litre static freezer is usually sufficient.

  In bakery and pastry, the freezer cabinet is crucial: storage of raw viennoiseries ready to bake, puff pastry, layered cakes in production, frozen cake bases. Dedicated models in 600x400 or 600x800 format are designed to directly accommodate production trays, without intermediate transfer. They fit perfectly with a refrigerated cabinet from the same range.

  In butcher's shop and catering, the freezer allows buying large pieces of meat in season or on promotion, portioning and freezing production surpluses, and guaranteeing correct stock rotation. For very large volumes, investing in a negative cold room may become preferable.

  In hotels and collective catering, the needs are massive: 1400-litre double-door cabinets, several specialised units by area (production, prepared dishes, desserts). Often, a mix of chest freezers for long-term stocks and vertical cabinets for daily mise en place offers the best ergonomics/volume compromise.

  For production laboratories (industrial pastry, wholesale catering), the freezer cabinet goes hand in hand with a rapid cell freezer that brings fresh products to -18°C in a few minutes, then the cabinet takes over for storage.

  How to choose your professional freezer cabinet

  Useful volume and organisation

  As with the refrigerated cabinet, the first criterion is useful volume. For a snack bar or chip shop, a 400-litre freezer is largely sufficient. For a 50-80 cover restaurant, count 600 to 850 litres in single door. Beyond that, or for a collective kitchen, opt for a ventilated freezer cabinet 1400 litres 2 doors IE140/R9. For occasional needs, a complementary static freezer 150 litres NFT202-R6X offers useful flexibility at moderate cost.

  Internal organisation follows the same logic as refrigerated cabinets: adjustable grids, supports for GN trays or 600x400 plates, dividers to optimise storage. For pastry, the ventilated freezer cabinet 850 litres AP1B/F86-R2 in 600x400 format is particularly suitable.

  Static or ventilated negative refrigeration

  The static refrigeration in negative is perfectly valid for long-term storage of already-frozen and well-packaged products. Energy consumption is slightly lower, high humidity preserves products sensitive to dehydration. It is the typical choice for commercial frozen foods. The static freezer cabinet 600 litres WR-NS60-XN is an excellent example.

  The ventilated refrigeration in negative offers faster temperature drop after loading, more homogeneous temperature (essential for tall cabinets), automatic defrost and better performance in hot kitchens. Most modern models are ventilated, like the ventilated freezer cabinet 700 litres IB70/PC-R2 or the ventilated freezer cabinet 700 litres AD1B/H-R2.

  Our advice: systematically prefer ventilated unless your use is limited to long-term storage of perfectly packaged industrial frozen foods.

  Stainless steel or white skinplate

  The stainless steel freezer cabinet AISI 304 is the standard for intensive kitchen use: hygiene, impact resistance, durability. All our high-end models are stainless steel. White skinplate versions cost less and suit back-kitchen or cellar locations, when visual appearance and mechanical robustness are less critical.

  Special format: under-counter negative

  For bars, sandwich shops or small restaurants with limited space, the under-counter negative 140-litre stainless steel offers a freezing solution directly integrated into a worktop. Particularly useful next to a cocktail station (for frozen bases, frozen fruits), or in a butcher's shop to have frozen meats within reach.

  Installation, connection and maintenance

  A professional freezer cabinet requires simple installation: standard 220-240 V electrical socket, and ventilation space around the refrigeration unit (10-15 cm on the sides, more at the back). Be careful not to install the cabinet in direct sunlight or near a heat source (oven, plate, dishwasher): consumption rises and lifespan shortens.

  Daily maintenance is minimal: cleaning door seals (a poorly closing seal is the number one enemy of consumption), dusting the ventilation grille every month, visual check of the displayed temperature. For defrosting, modern models are automatic, but a complete manual defrost once a year remains recommended to eliminate any trace of frost in corners.

  On the energy side, prefer models with ecological refrigerant gas (R290, R600a) and in energy class D or better. The difference over 10 years of operation is in hundreds, even thousands of euros in savings. Not to mention compliance with the European F-Gas regulation which is gradually tightening.

  Which freezer cabinet for which profession?

  Restaurant and brasserie

  For a classic service, a 600 to 850-litre ventilated cabinet covers all everyday needs (fries, meats, desserts, prepared dishes). If you do a lot of mise en place or offer homemade ice creams, opt for a 1100 to 1400-litre double-door format to have margin.

  Bakery and pastry

  The pastry freezer cabinet stainless steel 850L is specifically designed for your production trays. Essential for storing raw viennoiseries (pre-formed croissants), puff pastry in blocks, and entremet-type preparations in production.

  Hotel and collective catering

  For collective kitchens, several specialised cabinets separated by product type (meats, fish, vegetables, desserts) are more efficient than a single giant unit. 1400-litre double-door models are the base, possibly complementing a negative cold room for main stocks.

  Butcher's shop and catering

  Stainless steel mandatory, ventilated recommended for heavy loads. For very long storage or large pieces, a chest freezer in complement may be wise: better insulation, reduced consumption for dormant stocks.

  Snack bar, chip shop and small restaurant

  A 400 to 600-litre static freezer is sufficient most of the time. If space permits, two medium units are better than one large: redundancy in case of failure, and organisation by product type (fries on one side, prepared dishes on the other).

  Our selection of professional freezer cabinets

  Our catalogue includes more than 30 models covering all needs:

  • Static freezer 150 litres NFT202-R6X: compact format for complementary use.
  • Static freezer 400 litres WR-NS40-XN: entry-level for snack bars.
  • Ventilated freezer 400 litres IE40-R9: compact ventilated for bistros.
  • Static freezer cabinet 600 litres WR-NS60-XN: long-term storage reference.
  • Ventilated freezer cabinet 700 litres IB70/PC-R2: the versatile reference.
  • Ventilated freezer cabinet 850 litres AP1B/F86-R2: 600x400 format for pastry.
  • Ventilated freezer cabinet 1400 litres 2 doors IE140/R9: large capacity for collective kitchens.
  • Pastry freezer cabinet stainless steel 850L: dedicated bakery-pastry.
  • Under-counter negative 140L stainless steel: integrated into worktop.
  • Negative refrigerated cabinet 1 door 440L Polar G Series: Polar, horeca market reference.

  Buying the right professional freezer cabinet

  As with any structural piece of your kitchen, buying a commercial freezer cabinet requires anticipation. This equipment must last 8 to 12 years and must be able to absorb the evolution of your activity.

  Imperatively choose a recognised professional brand (Polar, Diamond, and other established horeca references in Belgium). The availability of spare parts over 10 years is non-negotiable: a compressor that fails in the 8th year must be replaceable without having to buy a complete cabinet.

  Check the announced climate class: class 4 (30°C ambient) for most kitchens, class 5 (40°C) for very hot kitchens or non-air-conditioned cellars in summer. An undersized cabinet in climate class will consume much more and struggle to maintain -18°C in full heat wave.

  Think about your complete cold ecosystem: your freezer cabinet fits into a system with your refrigerated cabinets, your freezer tables, your chest freezers, your possible rapid cell freezers and your cold room. An ecosystem coherence (same brands when possible, same tray formats) greatly simplifies maintenance, staff training and after-sales service.

  Finally, demand a commercial warranty of at least 2 years on the entire device and 5 years on the compressor. This is the standard in the serious professional sector, and it is what separates a reliable supplier from an opportunistic reseller.

• Fridge bar

  Professional bar fridge: the essential service equipment behind your counter

  The professional bar fridge is the central piece of any bar, café, restaurant or hotel installation. Behind the counter, it makes cold drinks available to your team for direct service: beers, soft drinks, water, juices, white wines, champagnes. Well designed, it combines refrigeration performance, immediate accessibility, customer visibility and resistance to intensive use. A bad choice is paid for in excessive energy consumption, time lost rummaging through a poorly organised cabinet, and degraded image facing customers.

  At Frigo Horeca, we offer a complete range of commercial bar fridges covering all configurations: 1, 2, 3 or 4 doors, glass or solid, sliding or hinged, not forgetting Polar back bars with drawers and dedicated compartments. This page brings together everything you need to know to choose the bar fridge suited to your business, understand the differences between configurations, and make the most of your space.

  Why invest in a professional bar fridge?

  A professional bar fridge is not a simple refrigerator brought to counter height. It is specifically designed to withstand the ultra-frequent door openings of bar service (up to 100-200 openings per evening), to maintain a stable temperature despite this traffic, and to fit ergonomically into a workstation.

  The counter height (generally 85-90 cm) is the sector standard: it allows the barman to grab a bottle without bending and without interrupting service. Internal shelves are positioned to optimise vertical bottle storage, and doors (glass or solid) are equipped with reinforced seals to limit thermal losses despite frequency of use.

  The other key advantage is the commercial visibility that glass doors allow: the customer sees immediately what is available, which stimulates impulse consumption. For displayed beers and soft drinks, it is a direct factor in turnover.

  In which establishments should you install a bar fridge?

  All bars are equipped with a bar fridge: bistro, brasserie, pub, cocktail bar, club, café. The size obviously varies according to activity volume, but the principle remains identical. The 2-door bar fridge is the minimum format for an average bar, 3 or 4 doors become necessary beyond that.

  In restaurants, the bar fridge finds its place for white wines and champagnes in service, soft drinks, sparkling water. It is also the natural complement to an ice machine that provides ice for cocktails and wines.

  In hotels, bar fridges are found in all service areas: lobby bar, room mini-bars, seminar spaces. For rooms, the dedicated minibar fridge is more appropriate.

  For snack bars, chip shops and sandwich shops, the glass-door bar fridge serves both as storage and presentation: soft drinks, water, juices within reach of the customer in self-service. The natural complement remains vertical drinks fridges for larger volumes.

  Finally, high-end bars and premium hotels often integrate a back bar with drawers and specialised compartments: perfect bottle presentation, separate storage of glasses and accessories, refined aesthetic finish.

  How to choose your professional bar fridge

  Number of doors and capacity

  The choice of door number depends directly on service volume and available space. The 1-door bar fridge, like the 1-door glass bar fridge, suits small bars or as a specialised complement (wine cellar, dedicated champagne fridge). The 2-door bar fridge is the market standard: 2-door bar fridge 208 litres for small bars, 2-glass-door bar fridge 375 litres for bistros and brasseries.

  Beyond that, the 3-door bar fridge like the 3-door bar fridge 579 litres covers the needs of high-throughput bars. And the 4-door bar fridge, like the 4-glass-door bar fridge 783 litres, is reserved for large bars, volume brasseries or kitchens with permanent service.

  Solid, glass, hinged or sliding doors

  The glass doors highlight the contents and encourage impulse buying on the customer side. They consume slightly more energy (less insulating than solid doors) but transform the fridge into a presentation element. Ideal when the customer can see the fridge, for example in self-service or in a visible bar.

  The solid doors are more insulating and therefore more economical. They are used when the fridge is out of customer sight or when you want to limit visual appeal (back bar storage fridges, for example).

  The sliding doors, as on the 2-door sliding bar fridge or the 3-door sliding bar fridge 330 litres, are perfect when space in front of the fridge is limited: no swing, quick access, and better passage in the service area. It is the recommended choice for narrow bars or with a circulation flow behind the counter.

  The standard hinged doors remain the most economical and suit 80% of installations.

  Back bar with drawers or dedicated compartments

  For high-end service or refined design, Polar back bars offer specialised configurations:

  • Polar U Series 6-drawer back bar: separate drawers for organisation by drink type
  • Polar U Series back bar 1 door and 2 drawers: door/drawer mix for versatility
  • Polar U Series back bar with 4 drawers and wine cooler for 8 bottles: specific for high-end mixology
  • Vertical back bar double sliding door Polar G Series: vertical for floor space saving

  Refrigeration performance and consumption

  Check the target temperature (generally +2°C to +8°C in standard bar fridge) and energy class. Recent models with R600a or R290 gas and energy class D or better are to be preferred: savings on the bill and guaranteed F-Gas regulatory compliance.

  For very high-rotation bars, also check the temperature recovery capacity after opening — an often-neglected criterion that can make the difference between fluid service and a constantly running compressor.

  Installation and maintenance of a bar fridge

  The installation of a stainless steel bar fridge requires a standard 220-240 V electrical socket and sufficient ventilation space around the refrigeration unit. Modern models are designed to fit perfectly in back-counter, with front ventilation that avoids having to leave space at the back.

  Daily maintenance comes down to exterior and interior cleaning, checking door seals (often damaged due to frequent openings), and dusting the ventilation grille. In case of defective seal, replace it quickly: consumption can double in a few days.

  For glass door models, regularly clean the interior and exterior glass to preserve visual appeal and transparency — this is precisely what justifies choosing a glass door.

  Which bar fridge for which establishment?

  Small bar, bistro, neighbourhood café

  A 2-hinged-solid-door bar fridge is enough for classic service. The bar fridge with 2 hinged doors is a good robust and economical entry-level model.

  Cocktail bar and lounge

  Prefer a 3 or 4 glass-door bar fridge to highlight the collection of spirits, wines and exceptional beers. The 3-glass-door bar fridge 579 litres is perfect for this context. Add a Polar back bar with drawers for premium bottles.

  Brasserie and large restaurant

  Opt for a high-capacity 4-door bar fridge, possibly complemented by a drawer back bar with wine cooler. Think about the complete ecosystem with your ice machine and your vertical drinks fridges for storage.

  Snack bar, chip shop, sandwich shop

  Glass-door bar fridge (1 or 2 doors) in self-service facing the customer, complemented by a drinks fridges for tap soft drinks.

  Our selection of professional bar fridges

  • 1-door glass bar fridge: compact format for small spaces
  • 2-door bar fridge 208 litres: entry-level for small bars
  • 2-glass-door bar fridge 375 litres: bistro standard with visibility
  • 2-door sliding bar fridge: space saving for narrow bars
  • 3-door bar fridge 330 litres: volume/footprint compromise
  • 3-glass-door bar fridge 579 litres: cocktail bar reference
  • 4-glass-door bar fridge 783 litres: large capacity for brasserie
  • Vertical back bar double sliding door Polar G Series: compact vertical design
  • Polar U Series 6-drawer back bar: drawer organisation for high-end service
  • Polar U Series back bar 4 drawers + wine cooler: premium mixology

  Buying the right professional bar fridge

  The bar fridge is the most solicited equipment in your bar: permanent openings, intense stress during services. Some rules for buying well:

  Choose a recognised professional brand (Polar and other horeca references). Mass-market models do not last more than 2-3 years in professional bar use: unavailable spare parts, seals that fail quickly, undersized compressors.

  Adapt the door configuration to your real service flow: sliding if space in front is limited, glass if you want commercial visibility, solid hinged if you prioritise insulation and energy savings.

  Think about the complete bar ecosystem: your bar fridge works with your ice machine, your vertical drinks fridges for storage, your drinks fridges for tap soft drinks, and possibly your ice machines. The coherence of these equipments determines the fluidity of your service.

  Finally check the commercial warranty and the local after-sales service network. In a bar, a fridge breakdown in the middle of an evening is a major problem: a responsive after-sales service in Belgium makes all the difference.

• Minibar fridges

  Professional minibar fridge: the essential equipment for hotel rooms

  The professional minibar fridge has become an accommodation standard in any self-respecting hotel room. Beyond simple complementary service, it represents a direct source of revenue and a comfort argument that weighs in traveller reviews. A well-chosen minibar, silent, aesthetic and energy-efficient, transforms the room into a true small living space where the client can serve themselves a cold drink at any hour.

  At Frigo Horeca, we offer a dedicated range of commercial minibar fridges specifically designed for hospitality: capacities from 26 to 50 litres, remarkable silence of operation, discreet design, minimal consumption. This page brings together everything you need to know to equip your rooms with the minibar suited to your standard.

  Why invest in a professional minibar fridge?

  A 40-litre minibar fridge or similar installed in a room is not a relabeled domestic appliance. It is designed to operate 24/7, 365 days a year, in a closed and often poorly ventilated space, with indispensable silent operation so as not to disturb client sleep. Even slight compressor noise can generate repeated complaints and harm your image.

  The aesthetic is also a central criterion: no flashing brightly coloured appliance in a designer room. Professional models offer sober finishes (black, white, stainless steel) that integrate elegantly into all decoration styles. Some, like the Polar G Series 29L mini hotel bar, are specifically studied for furniture integration.

  On the energy savings side, recent models in optimised energy class consume 3 to 5 times less than an entry-level mini-refrigerator. On a fleet of 50 rooms in permanent operation, the annual gap amounts to thousands of euros.

  In which establishments should you install a minibar?

  Hospitality remains the main use: from family 2-star to 5-star palace, the minibar is part of expected service standards. Hotel residences, high-end guest houses and aparthotels systematically integrate it. In complement, some spas, wellness centres and private clinics equip their VIP rooms with minibars for patient or client comfort.

  Outside pure hospitality, the minibar finds its place in executive offices, premium meeting rooms, artist dressing rooms, or as a discreet complement in a bar fridge cocktail station for bottles to be served very cold. It can also complement a main service of drinks fridges in reception areas.

  How to choose your professional minibar fridge

  Capacity suited to your offer

  For a standard minibar (3-4 soft drinks, 2 waters, 1-2 beers, 1 wine), a 26 to 30 litre format like the 26-litre minibar fridge is largely sufficient. For an expanded offer (snacks, aperitif tray, several drinks), opt for 40 to 50 litres like the 48.5-litre minibar fridge or the 40-litre minibar fridge.

  Silent operation

  This is the decisive criterion. Check the announced noise level (in dB): below 35 dB, it is silent; above 40 dB, complaints are to be expected in the room. The best models use absorption technologies (without compressor) or ultra-silent compressors mounted on shock absorbers.

  Aesthetics and integration

  Finish (black, white, stainless steel), discreet handle, design of internal shelves, presence or absence of internal LED lighting, possibility of furniture embedding: all these details count for a harmonious integration in the room. The Polar G 29L mini bar is specifically designed for this integration.

  Refrigeration performance

  The minibar must maintain a stable temperature between +5°C and +10°C, even when the client opens the door several times a day. Check the climate class (class N or ST for use in temperate rooms, class T for hot climates).

  Our selection of minibar fridges

  • 26-litre minibar fridge: compact format for standard offer
  • 40-litre minibar fridge: intermediate capacity for expanded offer
  • 48.5-litre minibar fridge: larger capacity with bottle space
  • Polar G Series 29L mini hotel bar: dedicated design for premium hospitality

  Buying the right professional minibar fridge

  The minibar fridge is a long-term investment: it must last 8 to 10 years in the room, operate without disturbance, and blend into the decor. Three rules for buying well:

  Choose a recognised hospitality brand (Polar and other established horeca references). Mass-market models do not last and their repair becomes impossible after 3 years.

  Prefer silent and economical models: the electricity bill of a minibar fleet represents a significant cost, and a noisy appliance is a constant source of client complaints.

  Think about the complete hospitality ecosystem: your minibar works in complement to your lobby bar fridge, your drinks fridges in catering areas, your central ice machine and possibly your drinks fridges. The coherence of this ecosystem, same brands when possible, simplifies maintenance and training.

  Finally, check the commercial warranty and local after-sales service: a minibar broken down in a room must be replaced within 24-48 hours to avoid penalising customer service.

  Choosing the right minibar for your rooms: the hotelier’s guide

  The minibar remains a marker of standing: it makes the room self-sufficient and generates useful ancillary revenue. Three criteria dominate. First, volume: a 26-litre minibar covers a standard room (a few drinks, snacks and room-service basics), while a 40-litre or 48-litre unit suits suites and aparthotels where guests store their own purchases. Second, noise: below 38 dB, guests sleep undisturbed — the quiet, compact Polar 29 L mini bar is designed precisely for this. Third, consumption: a minibar runs 24/7; at 0.06 kW the impact is contained, but multiplied by 50 rooms every watt counts in the property’s annual energy budget.

  Solid or glass door?

  A solid door insulates better and uses less energy: the rational choice for the classic room. A glass door showcases the contents and drives consumption — ideal when the minibar is stocked with paid products you want guests to crave without even opening the door. Either way, choose a reversible door to adapt to each room’s layout, and check insulation thickness, which governs temperature stability inside closed furniture.

  Building it into furniture: the golden rules

  Most hotel minibars end up built into cabinetry. Three precautions prevent premature failure: leave ventilation space at the back and top (5–10 cm minimum, or a vent grille in the unit), never place the appliance against a radiator or warm duct, and keep it level so the door seals perfectly. A minibar that cannot breathe consumes more and dies young — the leading cause of early replacement in hospitality.

  Maintenance in hotel operation

  In hotel use, clean the minibar at every guest turnover: soapy water inside, door gasket inspected, defrost if needed. Quarterly, dust the rear grille and verify the real temperature with an independent thermometer — the ideal range is +3 °C to +12 °C for drinks and confectionery. A simple log (room, date, condition, temperature) lets housekeeping track the fleet and plan replacements instead of suffering them.

  Minibar profitability: run the numbers

  A well-stocked minibar yields on average a few euros of margin per occupied room per night. Across a 40-room property at 70% occupancy, that adds up to several thousand euros a year — enough to amortise the fleet in one or two seasons. The key is assortment: a few fast-moving premium references (water, sodas, local beers, savoury snacks) rather than a broad inventory that expires. Mind the restocking too: an empty minibar is a broken promise; a full one is a silent salesman working all night. For properties that skip paid items, the complimentary minibar (chilled water, milk for coffee) remains a low-cost hospitality gesture that weighs heavily in guest reviews.

  Installation: pre-season checklist

  Before every high season, review the fleet: real temperature measured in each unit, gaskets inspected, grilles dusted, level checked, light working. Proactively replace units older than eight years whose consumption drifts — a tired minibar can draw twice its nominal value, and fifty tired units show on the bill. Harmonise settings while you are at it: a single +5 °C setpoint simplifies checks and guarantees an identical experience in every room.

  Which Diverso minibar for which use?

  Our Diverso range covers the three classic hotel scenarios: the 26-litre solid-door model for standard rooms, the 40-litre with its balanced footprint for superior rooms, and the 48-litre glass-door version where the contents deserve to be seen. All three run quietly on 230 V, fit standard furniture openings and carry CE compliance — consistent equipment across floors simplifies both housekeeping routines and spare-part management.

  Minibar FAQ

  Can a minibar keep sensitive fresh products? No: its +3/+12 °C range suits drinks and snacks, not perishables like meat or fish, which require a true fridge below +4 °C.

  How long does a hotel minibar last? Six to ten years depending on ventilation and care. The door gasket is the first wear part: replacing it costs a few euros and prevents lasting overconsumption.

  Absorption or compressor minibar? Compressor models like ours cool faster and use less energy; modern hotel ranges keep compressor noise very low.

• Self-service walls

  Refrigerated wall cabinet: the ideal self-service solution for takeaway sales

  The refrigerated wall cabinet self-service has become central equipment in modern food businesses: supermarkets, convenience stores, snack bars, sandwich shops, service stations, bakeries with a catering area. Its vertical open configuration, without doors, allows the customer to serve themselves quickly, while presenting products in an attractive and immediately visible way. For the retailer, it is a direct turnover lever: a well-presented product in a wall cabinet sells far more than a product hidden behind a door.

  At Frigo Horeca, we offer a complete range of ventilated self-service wall cabinets in all lengths (700 to 2000 mm) and configurations (with or without hinged doors, with night curtain, with light box). This page brings together everything you need to know to choose the wall cabinet suited to your business, understand energy constraints and optimise your product display.

  Why invest in a self-service wall cabinet?

  The ventilated wall cabinet meets a fundamental marketing need: the direct visibility of fresh products to the customer. An impulse buying study is very clear: a visible and accessible product sells 2 to 3 times more than a product behind a door or in a drawer. This is particularly true for sandwiches, salads, sushi, prepared meals, drinks, cheeses and yoghurts in self-service.

  The optimised vertical footprint is another major asset: the wall cabinet uses height over 1.8 to 2 m, where a display counter only occupies 1 to 1.2 m. At equal floor surface, you present many more references.

  On the customer flow side, self-service reduces solicitation of your team: the customer takes, looks, chooses, which frees your staff for checkout and advice. It is a decisive organisational argument during rush hour.

  In which establishments should you install a self-service wall cabinet?

  Self-service food businesses are the first users: sandwich shops, snack bars, bakeries with catering, caterers with takeaway, food courts. The wall cabinet presents sandwiches, salads, wraps, drinks and desserts within reach of the customer.

  The convenience stores and service stations make intensive use of it for drinks (soft drinks, water, juices), industrial sandwiches, fresh snacks, portioned cheeses. It comes in complement to self-service gondolas and vertical drinks fridges with glass doors.

  Modern bakery-pastry shops often integrate a wall cabinet for cold drinks accompanying viennoiseries and lunch sandwiches. The wall cabinet naturally complements refrigerated display counters dedicated to products served by the seller.

  The canteens, food courts and fast catering points appreciate the wall cabinet for drinks and prepared dishes in self-service, which combine well with other cold equipment such as pizza saladette fridges for preparation.

  How to choose your refrigerated wall cabinet

  Length and capacity

  Wall cabinets exist in standard lengths: 700, 900, 1000, 1200, 1500, 2000 mm. The refrigerated wall element 700 suits small spaces, the ventilated wall element 1000 is the most common format for a medium business, and the ventilated wall element 1200 or wall element 1200 is suited for high-traffic businesses. Choose the length according to available space AND the volume of products you want to display.

  Open or with hinged doors

  The fully open wall cabinet offers the most fluid access for the customer (total self-service), but consumes more energy because cold escapes permanently. It is the standard for very high traffic businesses.

  The wall cabinet with hinged glass doors, like the ventilated refrigerated wall element 900 hinged doors or the ventilated wall element with doors 1000, has become mandatory in several European regulations for energy savings reasons. Consumption drops by 30 to 50%, and the customer keeps total visibility thanks to glass doors.

  Our advice: systematically prefer models with glass doors unless very strong commercial constraint (maximum impulsivity). The new F-Gas Energy Label regulation clearly favours closed models.

  Night curtain and light box

  The night curtain (blind that descends at end of service) significantly reduces consumption outside opening hours. It is an investment quickly amortised for businesses with limited opening hours.

  The upper light box improves product display and facilitates signage (promotions, novelties). It is a marketing plus appreciated in modern businesses.

  Our selection of self-service wall cabinets

  • Refrigerated wall element 700: compact format for small businesses
  • Ventilated wall 2 hinged doors 900: energy savings with glass doors
  • Ventilated wall element 1000: standard medium business format
  • Ventilated wall with doors 1000: closed version more economical
  • Ventilated wall element 1200: large capacity for high traffic
  • Ventilated wall 1200 (variant): alternative 1.2 m length

  Buying the right self-service wall cabinet

  The refrigerated wall cabinet is a structural investment for your business, which must last 8 to 10 years and accompany your growth. Some golden rules:

  Choose a recognised professional brand with a local after-sales network in Belgium. The wall cabinet is the equipment that consumes the most energy in a business: a failing compressor can blow your bill.

  Prefer models with glass doors and night curtain to save in the long term. The difference in consumption amounts to thousands of euros over 10 years.

  Think about the complete business ecosystem: your wall cabinet works with your self-service gondolas for dry products and ambient temperature drinks, your vertical drinks fridges for volumes, your display counters for served products, and possibly your pizza saladette fridges in production kitchen. A global vision ensures coherence and efficiency.

  Finally, check the climate class and energy class: an undersized wall cabinet in climate or poorly insulated becomes an energy gulf in full summer.

  Open or doored multideck: the key trade-off

  The open multideck maximises impulse purchase: customers help themselves with zero barrier, which makes it the standard in high-traffic zones. Its downside is energy: even a well-tuned air curtain leaks cold continuously. A multideck with hinged or sliding doors, like our 900 mm model with hinged doors, cuts consumption by 30–50% and stabilises temperature — an argument that has become decisive with electricity prices, to the point that supermarkets have been massively retrofitting doors. Our “Size” filter separates both families: the “with doors” values lead you straight to closed versions.

  Which width for your floor plan?

  The range runs from 900 to 2600 mm. A compact 1000 mm multideck dresses a till-side hot spot or a sandwich corner; a 1300 mm covers a convenience store’s fresh offer, and a large 2000 mm unit structures a true self-service aisle. Think in shelf metres: each level multiplies display area — a 2 m multideck with 5 levels gives 10 m of presentation on barely 1.5 m² of floor.

  In-store placement: best practice

  Place the multideck on the customer’s natural path, never in a dead end, and avoid direct sun or warm spotlights that heat the front row. Let air circulate: the low air return must stay clear, and a low ceiling can disturb the air curtain of open models. When restocking, respect the load line: one protruding product cuts the air curtain and sends the whole cabinet drifting. Vertical LED lighting showcases products with negligible heat — a detail that sells.

  Temperature, HACCP and night blinds

  Our positive multidecks run between -1 °C and +7 °C depending on the model: enough for sandwiches, drinks, dairy and fresh deli within food-safety requirements. Log readings morning and evening in your HACCP plan. If your open multideck has no doors, the night blind is the most profitable accessory in the shop: pulled at closing, it cuts night consumption by up to 30% and relieves the cooling unit during customer-free hours.

  Maintenance and reliability

  A multideck works hard: daily automatic defrosts, condenser dusted every two months, condensate tray checked, gaskets and blinds inspected quarterly. Plug-in models install on a simple dedicated 230 V socket; just ensure fresh-air supply in tight rooms, as the unit rejects its heat indoors. Well maintained, a professional multideck easily exceeds ten years of service.

  Which multideck for which trade?

  In a bakery-sandwich shop, a compact 900–1300 mm multideck near the till moves lunchtime sandwiches, salads and drinks — the sales peak lasts two hours, visibility is everything. In a convenience store or deli, one or two 1300–2000 mm modules structure the fresh aisle; doored versions win if the shop is heated in winter. For a caterer, the multideck extends the served counter with self-service take-away. And in a petrol station or night shop, where the cabinet runs 24/7, the consumption gap between open and doored models amounts to hundreds of euros a year — do the maths before choosing.

  Refrigerated shelf profitability

  A multideck is judged by revenue per shelf metre. Highest-margin products go at eye and hand level (1.20–1.60 m), impulse buys on top, heavy volumes at the bottom. Restock from the back of the production run (first in, first out) and keep the cabinet full at peak hours: a three-quarters-empty multideck sells less than a half-full one, perceived abundance being part of the buying mechanism. These simple adjustments raise the yield of the same square metre without touching the equipment.

  Multideck FAQ

  Multideck vs refrigerated display counter? The multideck is built for vertical self-service on several levels; the display counter, often glazed and served, presents on a single plane. For assisted sale, see our display counters.

  Does an open multideck suit a warm room? Above 25 °C ambient, the air curtain struggles: prefer a doored version or check the model’s climate class.

  Drinks only? Possible, but for a pure drinks aisle our glass-door drinks fridges are often better suited and more frugal.

• Drinks fridges

  Professional drinks fridge: visibility and performance for cold drinks service

  The professional drinks fridge is the central equipment of any business offering cold drinks for direct sale: snack bar, sandwich shop, convenience store, service station, bakery with catering, sports club, entertainment venue, food court. Its vertical glass-door configuration combines two essential functions: keeping drinks at ideal temperature (generally +2°C to +8°C) and presenting them attractively to the customer, who can choose their own product.

  At Frigo Horeca, we offer a complete range of ventilated glass-door drinks fridges covering all needs: from the 115-litre compact for a catering corner to the 1230-litre ventilated display with light box for a supermarket. This page brings together everything you need to know to choose your drinks fridge, understand available configurations and optimise your product display.

  Why invest in a professional drinks fridge?

  A glass-door drinks fridge is not a simple transparent refrigerator. It is designed to:

  • Rapidly cool large volumes of warm drinks just delivered (mid-day delivery)
  • Maintain temperature despite numerous openings (50-100 per day on average)
  • Present products with interior LED lighting that highlights labels
  • Withstand intensive commercial use for 8 to 12 years

  Models with upper light box, like the drinks fridge 783 litres 2 sliding doors with light box or the drinks fridge 1230 litres illuminated cabinet 2 sliding doors, offer a visible advertising space that increases marketing impact.

  In which establishments should you install a drinks fridge?

  Snack bars, sandwich shops and chip shops are natural users: the drinks fridge presents soft drinks, water, juices and beers to the customer in self-service or near the counter. A compact 115 litres like the drinks fridge 115 litres suffices for a small snack bar.

  The convenience stores, service stations and neighbourhood shops use high-capacity models: the drinks fridge 494 litres for a medium business, up to the drinks fridge 1230 litres for supermarkets. They complement the self-service wall cabinets for other fresh products.

  The restaurants, brasseries and bars often integrate a drinks fridge as reserve at the back, which feeds the counter bar fridge as service progresses. For drinks to be served iced (white wines, beers), complement with an ice machine is essential.

  The sports clubs, entertainment venues and events use modular drinks fridges, often on castors, to respond to demand peaks over short but intense periods.

  How to choose your drinks fridge

  Capacity adapted to volume

  The format depends on your daily rotation. Under 100 drinks/day, the 115-litre fridge or 382-litre fridge are suitable. Between 100 and 300 drinks/day, opt for 400-600 litres (1 glass door models). Above 300 drinks/day, 600-1200 litre double-door models become necessary.

  Hinged or sliding doors

  The hinged doors are the most economical and simplest mechanically. They suit when you have space in front of the fridge. The sliding doors, as on the drinks fridge 783 litres 2 sliding doors, are indispensable in narrow spaces or high traffic: zero frontal footprint.

  Stainless steel or skinplate

  Models in stainless steel, like the drinks fridge 600 litres stainless steel or the drinks fridge 400 litres stainless steel, offer maximum durability and professional aesthetics. Black, white or customisable skinplate models cost less and suit standard uses.

  Panoramic display for maximum showcasing

  For 360° presentation (visible from several sides), the panoramic window fridge is the premium option: ideal in the middle of a business, at the end of an aisle or as a design element in a lounge space.

  Our selection of drinks fridges

  • Drinks fridge 115 litres: compact for small businesses
  • Drinks fridge 382 litres: entry-level medium volume
  • Drinks fridge 400 litres glass door stainless steel: stainless steel standard for shops
  • Drinks fridge 494 litres: intermediate capacity medium business
  • Drinks fridge 600 litres glass door stainless steel: stainless steel reference
  • Drinks fridge 783 litres 2 sliding doors with light box: large capacity space saving
  • Drinks fridge 1230 litres 2 sliding doors illuminated: very large supermarket capacity
  • Panoramic window fridge: premium 360° presentation

  Buying the right professional drinks fridge

  The drinks fridge is the most visible equipment of your business facing customers. It directly influences sales through its showcasing capacity and service quality (drinks always at the right temperature). Some rules for buying well:

  Choose a recognised professional brand, never an adapted consumer appliance. Drinks fridges operate 24/7 with dozens of daily openings: domestic models give up after 1-2 years in this context.

  Check the energy class and refrigerant gas (R290 or R600a): real savings over 10 years, and guaranteed F-Gas compliance.

  Think about the complete commercial ecosystem: your drinks fridge works with your bar fridges in service area, your self-service wall cabinets for other fresh products, your ice machine for iced drinks, your bar fridges for tap soft drinks and your ice machines. Equipment coherence improves service fluidity.

  Finally, demand a local after-sales service in Belgium with intervention times under 48h in case of breakdown: a drinks fridge breakdown in summer immediately generates revenue loss.

  The upright drinks fridge: your silent salesman

  A glass-door drinks fridge does not just chill: it sells. Well lit and well placed, it triggers impulse purchases better than any poster. For a narrow counter, the 448 mm Slimline bottle cooler slips in anywhere with 300 vertical litres. For a drinks wall visible from the room, the single-door upright (307 L) and its bigger sibling the double sliding-door model (490 L) line bottles up at eye level. And when volume explodes — night shop, events hall, busy café — the 950-litre 2-door with light box or the 1300-litre 3-door display absorb the peaks without constant restocking.

  Hinged or sliding doors?

  Hinged doors seal better and give full access for loading — choose them when the space in front allows. Sliding doors never block the aisle: the answer for narrow corridors and service zones where an open door would obstruct. On energy, hinged keeps a slight edge thanks to its full perimeter gasket; on a unit running 24/7, that detail shows on the yearly bill.

  Temperature and stock rotation

  The ideal range for drinks sits between +2 °C and +8 °C: cold enough to enjoy, mild enough not to freeze bottles near the evaporator. Load from the back and serve from the front (first in, first out), and always leave a finger of space between rows so air can circulate — a crammed drinks fridge cools its facing poorly, exactly where customers pick. In summer, plan ahead: a unit filled with room-temperature drinks takes hours to recover; top up in small regular batches rather than all at once.

  Energy: the right habits

  A glazed drinks fridge runs continuously and its lighting draws the eye — two consumption items to manage. Useful habits: switch off the LED lighting overnight if the unit is not visible from outside, dust the condenser every two months, check the door gaskets, and never place the unit against a warm wall or in direct sun behind a shopfront. Recent models on natural refrigerant R290 use noticeably less than previous generations: if your fleet is over ten years old, replacement often pays for itself within two to three years of electricity.

  Which drinks fridge for which business?

  A café or snack bar gets the most from a 300-litre single-door upright by the till: visible, compact, enough for the day. A night shop or convenience store should aim for 2–3 glass doors (900–1400 litres) to last the weekend without stockouts, with the light box doubling as signage. A chip shop or fast food places the unit in the queue — where impulse strikes — and favours sliding doors if the customer aisle is narrow. A caterer or event organiser goes for high capacity on castors, easy to move between storeroom and service. In every case, size up: a drinks fridge kept three-quarters full sells more and consumes less than a small saturated unit reloaded warm all day.

  Installation and start-up

  Like any refrigeration appliance, let the drinks fridge rest upright for four hours after delivery, then plug it into a dedicated 230 V socket. Keep 10 cm clearance around the grilles, level the unit so doors swing shut properly, and let it reach setpoint empty before first loading. For light-box models, plan access to the advertising visual: the perfect spot for your logo or this month’s promotions.

  Drinks fridge FAQ

  How is this different from a bar fridge? The bar fridge is low (850–900 mm) and slides under the counter; the drinks fridge is upright and faces the customer or dresses the wall. For under-counter, see our bar fridges.

  Can I store fresh food in it? The +2/+8 °C range suits drinks and packaged snacks; for sensitive produce, head to our refrigerated cabinets.

  Is the light box customisable? Yes, the illuminated fascia takes your own branding — free advertising space right above your drinks.

• Chest freezer fridges...

  Professional chest freezer: the economical solution for long-term storage

  The professional chest freezer is the reference equipment for long-term storage of frozen products in large quantities. Its horizontal configuration with hinged or sliding lid offers several decisive advantages: better cold retention on opening (cold air being denser, it does not escape through the top), large useful storage capacity and reduced energy consumption compared to an equivalent vertical cabinet. It is the ideal equipment for butcheries, restaurants, hotels, caterers, but also food businesses and convenience stores that need to store meat, frozen vegetables, ice cream, prepared dishes and production bases durably.

  At Frigo Horeca, we offer a complete range of commercial chest freezers in all capacities, from the compact 200 litres for a snack bar to 500 litres and more for collective kitchens. This page brings together everything you need to know to choose your stainless steel chest freezer or skinplate, understand the different types of lids, and optimise your installation for maximum durability.

  Why invest in a professional chest freezer?

  The chest freezer offers three structural advantages over the vertical cabinet:

  First, the reduced energy consumption of 20 to 30% at equivalent capacity. On opening the lid, cold air (denser) stays in the chest, unlike a vertical cabinet where it escapes through the open door. This is a significant gain over 8-10 years of operation.

  Then, the maximum useful capacity per cubic metre: no shelves or internal partitions reducing storage space. The chest accommodates voluminously and in bulk, which is perfect for meat pieces or blocks of frozen products.

  Finally, reliability and longevity. The chest has simple mechanics (one compressor, one evaporator, no complex automatic defrost system), so fewer parts at risk of breakdown. Well maintained, a professional chest lasts 10 to 15 years versus 8 to 10 for an equivalent vertical cabinet.

  In which establishments should you use a chest freezer?

  Butcheries and meat wholesalers intensively use the chest to store large pieces and bulk purchases. The raw capacity and reduced consumption make it the ideal format to store meat for several months.

  Restaurants and brasseries store fries, frozen desserts, bulk meats, long-term preparations in it. It is the ideal complement to a vertical freezer cabinet for daily mise en place.

  Hotels and collectives mix chests and vertical cabinets: chests for long-term storage in reserve, vertical cabinets for daily kitchen service. For very large volumes, a negative cold room can take over.

  Caterers and event services appreciate the chest to store preparations in advance, especially those to freeze quickly after a rapid cell freezer.

  Convenience stores and food businesses often use a glass-lid chest freezer like the Polar G Series 200L glass chest freezer or the Polar G Series 270L glass chest freezer to display ice cream or frozen products in self-service facing customers.

  How to choose your chest freezer

  Useful capacity and footprint

  Common capacities range from 200 to 500 litres for compact models, up to 700-800 litres for the largest. For standard horeca use, count:

  • 200-300 litres for a snack bar or small shop: chest freezer 288 litres or 300-litre chest full swing lid
  • 300-450 litres for a medium restaurant: DIAMOND chest freezer 303L GVL31-G3 or 410-litre chest sliding lids on wheels
  • 450-700 litres for collective kitchens and butcheries: chest freezer 479 litres

  Full hinged lid or sliding lids

  The full hinged lid is the standard: a single lid that lifts in one piece, simple and economical. Ideal for small and medium capacity chests.

  The sliding lids (generally by 2) allow accessing one half of the chest without disturbing the other. It is practical to gain vertical space above the chest and facilitate access in current loading. The 410-litre chest sliding lids on wheels illustrates this format.

  Glass lid for direct sale

  For direct retail sale, glass-lid models like the Polar G Series range offer indispensable visibility. It is the standard for ice cream, frozen products on customer-facing display, butcheries in direct sale.

  Stainless steel or skinplate

  The stainless steel chest is recommended for uses in professional kitchen or butchery: hygiene, resistance, aesthetics. White or grey skinplate suits uses in reserve or cellar, where visual appearance is secondary.

  Installation, connection and maintenance

  The chest freezer installs simply: standard 220-240 V electrical socket, ventilation space around the refrigeration unit. Prefer a location sheltered from sun and away from heat sources (oven, plate). For models on wheels, like the 410-litre chest with wheels, moving for floor cleaning is very simple.

  Daily maintenance is minimal: cleaning the lid seal (tightness is crucial), dusting the ventilation grille, checking temperature. Once a year, a complete manual defrost remains recommended to avoid frost accumulation in corners.

  On the energy side, prefer models in energy class D or better with R600a gas: the difference over 10 years can reach several hundred euros, and F-Gas compliance is guaranteed.

  Our selection of chest freezers

  • Polar G Series 200L glass chest freezer: compact glass for shops
  • Polar G Series 270L glass chest freezer: medium glass for shops
  • Chest freezer 288 litres: compact for snack bar or reserve
  • 300-litre chest full swing lid: robust entry-level
  • DIAMOND chest freezer 303L GVL31-G3: professional DIAMOND reference
  • 410-litre chest sliding lids on wheels: large ergonomic capacity
  • Chest freezer 479 litres: very large collective kitchen capacity

  Buying the right professional chest freezer

  The chest freezer is probably the cold chain equipment with the longest lifespan (10 to 15 years). It is also the one that consumes the least per stored litre. Well chosen, it is a profitable long-term investment.

  Imperatively choose a recognised professional brand (Polar, Diamond and other horeca references). Mass-market chests do not last in intensive use and their insulation is largely insufficient for commercial use.

  Check the climate class: class 4 (30°C) for most kitchens, class 5 (40°C) for hot or non-air-conditioned reserves.

  Think about the complete cold ecosystem: the chest works in complement to your vertical freezer cabinets, your kitchen freezer tables, possibly your rapid cell freezer for blast chillers, and a negative cold room for very large volumes. A system vision ensures coherence and savings.

  Finally, demand a 2-year minimum warranty and local after-sales service: a chest broken down with several hundred euros of frozen meat inside is a major disaster.

  Negative or positive chest: the new “cooling type” filter

  Most of our chests are freezers (-18 to -24 °C), but the family also includes valuable positive chests: the 300 L chest fridge with solid lid keeps vegetables, kegs or dairy between 0 and +8 °C, and the Polar chest bottle cooler turns any terrace corner into a cold-drinks bar. Use the “cooling type” filter on this page to switch between both families in one click.

  Solid or glass lid?

  A solid lid insulates better: the choice for pure storage in kitchen or storeroom, where nobody “shops” in the chest. The sliding glass lid, as on the Polar 200 L glass chest freezers, displays ice cream and frozen goods to the customer — the chest of self-service, night shops and ice-cream sellers. Lockable either way, the sliding lid also spills nothing above the cabinet.

  The chest: champion of stored litres

  At equal capacity, a chest freezer consumes less than an upright: cold air, denser than warm air, stays “lying” in the tub at every opening. A 288-litre covers a snack bar; the large 672-litre GVL69 absorbs the bulk buying of a restaurant freezing its own production. The flip side: you stack, so you search — organise the tub with hanging baskets and label by layer to keep a first-in, first-out worthy of an inspection.

  Placement and care

  A chest asks for little: a dedicated 230 V socket, a ventilated room and 10 cm around the grilles. Avoid the uninsulated garage: below +10 °C ambient some compressors stall. Defrost once or twice a year (5 mm of frost already raises consumption by nearly 30%), vacuum the condenser, and use the defrost to check the lid gasket. Treated well, a professional chest is the most durable equipment in the kitchen — fifteen years of service is not rare.

• Rapid cell freezing

  Professional blast chiller: the HACCP revolution in modern kitchens

  The professional blast chiller, also called blast freezer or rapid freezing cell, has become essential equipment in modern professional kitchens. Its principle: bring down a freshly cooked product's temperature from +70°C to +3°C in less than 90 minutes (rapid cooling) or down to -18°C in a few hours (rapid freezing). This ultra-rapid descent allows crossing the critical temperature zone (+10°C to +60°C, where bacteria develop rapidly) in record time, guaranteeing food safety and organoleptic quality of preparations.

  At Frigo Horeca, we offer a complete range of GN 1/1 blast chillers covering all needs of the professional kitchen: from the compact 3x GN 1/1 for a medium restaurant to the 10x GN 1/1 model for production kitchens. This page explains the operation, regulatory and operational usefulness, and selection criteria of a blast chiller.

  Why invest in a blast chiller?

  The first interest is regulatory and sanitary. The Health Control Plan (PMS) and the HACCP standard impose rapid cooling of cooked preparations (passing from +63°C to +10°C in less than 2 hours). Without a blast chiller, it is impossible to respect for professional volumes: a large pot of sauce or soup takes 6 to 12 hours to cool in a simple cold room, lengthily crossing the critical bacterial proliferation zone.

  The second interest is taste quality. Rapid freezing forms tiny ice crystals that do not damage the cellular structure of food. On thawing, the product regains a texture close to fresh, unlike slow freezing which produces large crystals and alters texture (spongy meats, flabby vegetables, separated sauces).

  The third interest is work organisation. A blast chiller allows preparation in advance and safe storage, smoothing production over the week. It is a major productivity gain, especially for caterers, banquet restaurants, pastry chefs and collective kitchens.

  In which establishments should you install a blast chiller?

  Large production restaurants, high-throughput brasseries and gastronomic restaurants use the blast chiller to optimise production and guarantee consistent quality. It has become a standard in any serious kitchen.

  Caterers and event catering services make intensive use of it: preparation in advance of hundreds of portions, safe storage, taking out as events progress. Often coupled with a chest freezer for long-term storage after rapid freezing.

  Pastries and bakeries use the cell for surgélation of raw viennoiseries, entremet bases, sponge cake sheets. This allows mass production and on-demand baking, with optimal quality.

  Collective kitchens (hospitals, retirement homes, schools, companies) see it as an indispensable tool for large volume production with strict HACCP compliance. The blast chiller is then complemented by a negative cold room for massive storage.

  Butcheries and meat preparers use rapid cooling cells to process meats after slaughter or cutting, ensuring traceability and preservation quality.

  How to choose your blast chiller

  GN 1/1 or 600x400 capacity

  Capacity is expressed in number of GN 1/1 (530x325 mm) or 600x400 mm plates that the cell can accommodate simultaneously, as well as in kg of product processed per cycle.

  • Small capacity (3-5 plates, 5-15 kg): medium restaurants, artisan pastries. See the blast chiller 3x GN 1/1 (8-5 Kg) or the cell 3x GN 2/3 (7-5 Kg)
  • Medium capacity (5-10 plates, 10-20 kg): banquet restaurants, medium caterers. See the blast chiller 5x GN 1/1 or 600x400 (15-10 Kg) or the cell 12-18 kg CBT50/CT
  • Large capacity (10+ plates, 20-30 kg): collective kitchens, large caterers. See the blast chiller 10x GN 1/1 or 600x400 (30-20 Kg)

  Available functions

  All our cells offer at minimum two cycles: rapid cooling (+70°C → +3°C in 90 min) and rapid freezing (+70°C → -18°C in 4h). High-end models additionally offer:

  • Core probe to control the real temperature of the product and automatically stop the cycle
  • Pre-recorded programs for different product types (meats, fish, vegetables, pastry)
  • HACCP memorisation with printing or USB export of cycles for regulatory traceability
  • Controlled thawing cycle to take out products in the best conditions

  Tabletop or cabinet format

  Compact models (3-5 plates) are often tabletop, saving floor space. Medium and large models are in cabinet format or with wheels, to install in production area.

  Installation, connection and maintenance

  The cell requires adapted electrical supply (often 400V three-phase for large models) and sufficient ventilation space. Refrigeration power being high (compressor works intensively in blast cycle), connection by a qualified electrician is essential.

  The maintenance is more demanding than a simple cabinet: regular cleaning of core probes, tightness check, annual gas control by an F-Gas certified technician. It is the price of high-performance equipment.

  Our selection of blast chillers

  • Blast chiller 3x GN 1/1 (8-5 Kg): compact for medium restaurant
  • Mixed cell 3x GN 2/3 (7-5 Kg): GN 2/3 format for space saving
  • Cell 5x GN 1/1 or 600x400 (15-10 Kg): medium versatile capacity
  • Cell 12-18 kg CBT50/CT: intermediate strong production capacity
  • Cell 10x GN 1/1 or 600x400 (30-20 Kg): large capacity collective kitchens

  Buying the right professional blast chiller

  The blast chiller is a structuring investment for the quality and compliance of your kitchen. It must be thought of as a strategic production tool.

  Imperatively choose a specialised professional brand: cell mechanics are complex (powerful compressors, precise probes, HACCP programming), only specialised manufacturers guarantee the necessary reliability and after-sales service.

  Prefer models with core probe and integrated HACCP traceability: it is a major asset in case of health inspection, and important daily usage comfort.

  Think about the complete cold chain ecosystem: your blast chiller works upstream of your freezer cabinets and chest freezers for long-term storage, and is complementary to a refrigerated cabinets or a cold room according to your sizing.

  Finally, demand commissioning training and reliable local after-sales service. A cell underused due to lack of program knowledge is an investment half amortised.

  Sizing with the “GN levels” filter

  A blast chiller’s size is counted in GN 1/1 levels: exactly what our new filter measures. A 3-level cell serves a restaurant chilling its daily sauces and stocks; a 6-level covers a caterer’s production; the 15-level touch-screen model and the 20-level remote-unit cell equip central kitchens and production units. Simple rule: size for your biggest batch, not the average — an undersized cell forces successive cycles that ruin the time gain.

  Blast chilling or shock freezing: two jobs, one machine

  Blast chilling takes a preparation from +70 °C to +3 °C at the core in under 110 minutes: the food-safety requirement that shuts the door on bacteria, and the basis of cook-chill production. Shock freezing drops from +70 °C to -18 °C at the core in under 4 hours: ice crystals stay microscopic, texture and flavour are preserved — no comparison with a normal freezer that slowly “cooks” products with cold. Our Diamond cells do both, with a core probe as standard on most models: the cycle stops when the product core reaches setpoint, not before, not after.

  What a blast chiller changes in your workflow

  Produce ahead without losing quality: that is the real gain. Cook on Sunday for the week, chill in the cell, store in a positive cabinet (D+3 to D+5 depending on product) or freeze for weeks. Rush hours flatten, waste plummets (a properly chilled preparation keeps; an air-cooled one gets binned), and inspections go smoothly: the core probe records proof of every cycle. For many businesses the blast chiller is the fastest-payback investment in the kitchen.

  Installation and good practice

  Small models plug into standard 230 V; large capacities like the 20-level run on a separate condensing unit to plan in a plant room. Load shallow pans (50 mm max for liquids), never stack, and let air flow between levels: chilling speed depends on exchange surface. After each freezing cycle, defrost before the next. And clean the core probe after every use — it touches your food.

• Glass-door display...

  Professional glass-door display freezers for ice cream, frozen goods and showcase

  The professional glass-door display freezer is the reference for displaying and preserving ice cream, sorbets, frozen meals, frozen meat and any negative-temperature product for direct customer sale. Unlike a closed freezer cabinet, the display freezer enables visual presentation that triggers impulse buying. At Frigo Horeca: DIVERSO range in vertical (374-1084 L) and countertop (50-90 L) formats. All in stock, 1-2 day delivery in Belgium.

  Why a glass-door display freezer vs solid?

  +35% sales on visible products. Customer spots product without opening door (energy saving). LED interior lighting enhances visual appeal.

  Which format to choose?

  Countertop 50-90 L — checkout impulse sales. Vertical 374-382 L — neighborhood ice cream shop, snack. Vertical 1084 L — supermarket, industrial.

  Customizable illuminated header

  LED backlit top header accepts personalized marketing visual (logo, brand). 30-second visual swap.

  Technical features

  -18°C / -24°C, R290 refrigerant, heated anti-fog double glazing, LED interior lighting, 5 fixed levels with chromed grids, 60 mm CFC-free polyurethane insulation, climate class 4.

  Installation & maintenance

  Standard 230V plug. 5-10 cm rear ventilation clearance. Avoid heat sources. Manual defrost twice per year. Quarterly condenser dusting.

  Use cases by business type

  Ice cream shops, supermarkets, snack bars, summer bars, cinemas — see our recommendations above.

  Why Frigo Horeca?

  Authorized DIVERSO reseller in Belgium for 10+ years. Currently -30% on all display freezers below.

  Discover our other cold equipment

  Freezer cabinets, refrigerated cabinets, drinks fridges, display counters, chest freezers, blast chillers, ice machines.

  From countertop to double door: picking the right size

  Glass-door freezers range from mini to maxi. On the counter, the 50 L model puts impulse ice cream right at the till. In upright format, the 646 L display with light box builds a true frozen aisle, while the 1084 L double door and the energy-efficient 1400 L version keep pace with a night shop or convenience store. The Capacity filter on this page takes you to the right family in one click.

  Heated glazing: selling frozen food without opening the door

  The whole point of a glass-door freezer is its door: showing -18 °C without condensation or frost. The heated double or triple glazing on our models stays clear even in humid rooms — the customer sees, chooses, opens once. Combined with vertical LED lighting and the advertising light box, it turns frozen food — hidden by nature — into an impulse purchase.

  Temperature, defrost and consumption

  Our glass freezers run between -18 and -24 °C, the legal range for frozen storage. Fan-assisted cooling keeps temperature even top to bottom — essential on tall formats — and automatic defrost removes the manual chore. On energy, a glass freezer is the hungriest unit in the shop: keep it away from heat sources, dust the condenser every two months, check the heated door gaskets, and at night use models with blinds or switchable lighting. Recent R290 versions like the Polar 1400 L cut the bill by 20–30% versus older generations.

  Why a glass-door freezer pays for itself

  Frozen products suffer a handicap: customers cannot see them. A glass-door freezer removes that barrier — studies across retail consistently show double-digit sales lifts when frozen ranges move from solid to glass doors. For an horeca or retail business in Belgium, that means the appliance often recovers its price within the first year through extra impulse sales alone. Add the advertising light box on top models and the unit doubles as in-store signage, promoting brands or your own offers at zero media cost.

  Where to place it in the shop

  Three placements work best: at the till for small countertop units (last-second ice cream), on the customer’s natural path for uprights (the frozen aisle), and near the entrance in summer when ice cream becomes a destination purchase. Avoid direct sunlight on the glass — it creates glare, heats the door and pushes consumption up. Leave the air intake and exhaust grilles clear, and keep at least 10 cm of clearance around the cabinet; a glass freezer that cannot breathe loses cooling power exactly when the shop is busiest.

  Daily care in two minutes

  Wipe the glass inside and out with a non-abrasive cleaner so the display stays appetising, check the door closes and seals by itself, and glance at the temperature display — it should read -18 °C or colder at all times. Weekly, remove crumbs and packaging debris from the bottom; monthly, check the door gasket with the paper test and listen for unusual compressor noise. These small habits keep the cold chain documented and your frozen stock safe through the busiest weekends.

  FAQ

  Why is my glass fogging up? Cold glass + humid air = condensation. Check that the heated glazing works and the door gasket is intact; persistent fog almost always means a tired gasket.

  Glass upright or glass chest? The upright displays better and uses less floor; the chest stores more per euro. Selling to the eye → upright; bulk storage → chest.

  And for scoop ice cream? Serving ice-cream displays live in our dedicated ice cream display category.

• Wine cellars

  Professional wine cellars for bar, restaurant and wine merchant

  Storing, displaying and showcasing every bottle of wine at the perfect temperature is the core mission of a good professional wine cellar. At Frigo Horeca, we offer a curated range of refrigerated wine cabinets, glass-door wine displays and service wine cellars specifically designed for wine bars, gourmet restaurants, breweries, hotels, wine merchants, caterers and dedicated enthusiasts. All our models are in stock in Belgium and delivered within 1 to 2 days in Brussels, Antwerp, Liège, Charleroi, Namur, Ghent, Bruges, Mons, Leuven and everywhere across Belgium.

  Whether you want to equip a tasting room, display a wine list behind your bar or store stock, you'll find the right model for your activity and budget here — with financing options available and DIVERSO manufacturer warranty on all our products.

  What exactly is a refrigerated wine cellar for?

  Wine is a living product. Its quality depends directly on temperature, humidity, absence of vibration and protection from ultraviolet light. A professional wine cellar reproduces the ideal conditions of a natural cellar without the constraints: stable temperature between +5°C and +20°C depending on the model, controlled humidity around 60-75%, vibrations canceled thanks to a silent compressor, and UV-protected Thermopane® glass door to preserve corks and color.

  Unlike a simple drinks fridge (see our drinks fridges), a wine cellar is calibrated to respect each grape variety: champagne or dry white wine is best served at 6-8°C, sweet white or rosé at 8-12°C, light red at 12-14°C, and great tannic red at 16-18°C. That's why multi-zone temperature models are favored when several styles are served simultaneously.

  How to choose your professional wine cellar?

  Four criteria structure the decision. First: storage capacity, expressed in number of 0.75L bottles. Count between 100 and 120 bottles for a neighborhood wine bar, 200 to 400 for a gourmet restaurant, and beyond for intensive service. Our two flagship models cover average needs: the DIVERSO 382L 118-bottle glass wine cellar and the DIVERSO 300L 108-bottle wine cellar.

  Second criterion: number of temperature zones. A single-zone cellar is perfect for storing one wine style over time. A multi-zone (2 or 3) cellar allows serving white, rosé and red simultaneously at the ideal tasting temperature.

  Third criterion: door type. A Thermopane® glass door (UV-protected double glazing) is essential when showcasing bottles. A solid door better protects from UV for long-term storage but is less showcase-friendly.

  Fourth criterion: footprint and installation. A free-standing cellar fits in a storage corner, behind a bar or in the customer area. Compact models (60 cm wide, 60 cm deep) fit in most spaces without restructuring. For very constrained setups, also see our display counters or our minibar fridges.

  Technical features of our DIVERSO wine cellars

  All our wine cellars share a high-end technical foundation. R290 refrigerant gas, eco-friendly and high-performance, compliant with the most recent European standards. Silent ventilated compressor ensuring even temperature throughout the cellar — no hot spot at the top or cold spot at the bottom. Programmable electronic controller with digital front display. Automatic defrost and automatic condensate evaporation.

  For display, the LED interior lighting highlights the label and color without generating heat. The wooden shelves (oak or beech) reproduce traditional cellar storage conditions. The black lacquered steel structure gives a professional and premium finish.

  Use cases: which cellar for which establishment?

  A neighborhood wine bar or bistronomic restaurant will find balance with a 300-400L single-zone glass model, perfect for showcasing 80 to 120 references. The DIVERSO 300L 108-bottle cellar or the DIVERSO 382L 118-bottle cellar are ideal in this segment.

  A gourmet restaurant or wine merchant will need several cellars in parallel: one for immediate service (glass, accessible), one for storage (solid door, deeper), ideally complemented by a back-bar fridge.

  A hotel typically combines a centralized wine cellar with in-room minibar fridges. For breweries and cafés, a medium-capacity wine cellar perfectly complements drinks fridges and chest freezers.

  Installation, maintenance and after-sales service

  Installation is simple: a standard 230V single-phase connection is enough for all our models, no water drainage needed. Allow 5 to 10 cm side clearance for rear compressor ventilation, and avoid direct heat sources.

  Maintenance is limited to quarterly condenser dusting (front-accessible on DIVERSO models) and interior wiping every 6 months. The DIVERSO manufacturer warranty covers 2 years parts and labor. Frigo Horeca handles after-sales service in Belgium with DIVERSO-trained technicians and permanent spare parts stock.

  Why order from Frigo Horeca?

  Frigo Horeca has been an authorized DIVERSO reseller for over 10 years in Belgium. All our products are new items in local stock, shipped within 1-2 working days across the country. We support your project from selection to delivery, with personalized advice by phone and email. Secure payment, custom quotes for multi-equipment projects, and volume discounts from the second product purchased.

  We regularly offer exceptional promotions on our wine cellars (currently -25% on the DIVERSO models below).

  Discover our other professional cold equipment

  Frigo Horeca covers the full range of professional cooling equipment: drinks fridges for bottles and cans, bar and back-bar fridges for fast service, display counters, chest freezers for storage, and minibar fridges for hotel rooms.

  1 zone or 2 zones: the filter that changes everything

  A single-zone cellar holds one temperature: perfect for storing a collection or keeping whites at serving temperature. A dual-zone cellar does both at once — reds at 14–16 °C up top, whites and bubbles at 6–8 °C below — the tool of restaurants serving by the glass. Our “Temperature zones” filter splits the families: the compact Diamond 31-bottle 2-zone slips behind the bar, while the 109 and 172-bottle stainless Polar dual-zones support a true restaurant wine list.

  How many bottles to plan for?

  The “Bottle capacity” filter cuts the range into three uses. Under 50 bottles: bar service — the 16-bottle under-counter or the stainless 47-bottle keep the evening rotation at hand. 50 to 120 bottles: a restaurant list — the glass-door 118-bottle Diverso displays the selection in the dining room. Over 120 bottles: the reserve — the 187-bottle Polar stores bulk purchases. Always plan 20% headroom: a cellar filled to the brim ventilates poorly and complicates rotation.

  Glass or solid door?

  The UV-protective glass door displays and sells — in the dining room or behind the bar, it is what triggers the second bottle. The solid door blocks light completely: the right choice for long storage, as on the solid-door 108-bottle Diverso. Either way, check the wooden or coated shelves: they prevent the vibrations that tire wine.

• Freezer tables

  Professional freezer table: the compact solution for frozen storage in the kitchen

  The professional freezer table combines two essential functions in a pro kitchen: an ergonomic-height worktop (generally 850-900 mm) and an integrated freezer underneath. It is particularly suited to kitchens where space is counted, and where the chef needs to quickly access frozen products (fries, frozen meats, ice cream bases) without moving away from their station. Restaurants, brasseries, snack bars, pizzerias, caterers: the freezer table has become a central ergonomic element of the modern kitchen.

  At Frigo Horeca, we offer a complete range of ventilated freezer tables and GN 1/1 freezer tables, from 2 to 4 doors, covering all professional kitchen needs. This page brings together everything you need to know to properly choose your freezer table, understand the differences with a vertical cabinet or chest, and optimise your production station.

  Why invest in a freezer table?

  The first interest is ergonomics. The freezer table is at work height: no need to bend down, no need to move away. It is a major gain in time and comfort for chefs making hundreds of movements per service.

  The second is the integrated worktop. The upper stainless steel surface serves as a cutting or preparation area, multiplying the uses of the same equipment. For small kitchens, it is a decisive space gain: 1 square metre on the floor for 2 functions (freezing + worktop).

  The third is versatility of use. The freezer table integrates into all kitchen configurations, in central island or against wall, and accepts both GN 1/1 plates and bulk packaged products.

  In which establishments should you install a freezer table?

  Restaurants and brasseries make it the pivot of their cold station: frozen meats, fries, frozen desserts within reach of the chef during service. The ventilated freezer table 2 doors is the standard format for a medium restaurant, the ventilated freezer table 3 doors or the ventilated freezer table 4 doors suit higher-throughput kitchens.

  Snack bars, chip shops and pizzerias appreciate the compact 2-door format, ideal for storing frozen fries and pizza dough directly under the service station. The compact freezer table 2 doors 240 litres is perfectly calibrated for this use.

  Caterers and event services use the freezer table in complement to a rapid cell freezer: preparations pass through the cell to lower temperature, then are stored on the table for immediate use or next services.

  Gastronomic restaurant chefs see it as a precision tool: direct access to ice cream bases, sorbets, granitas, frozen aged meats. The DIAMOND brand, present in our range with the DIAMOND freezer table 3 doors GN 1/1 SB36/B3, is a reference in this segment.

  How to choose your freezer table

  Number of doors and capacity

  The choice depends on volume to store and available width:

  • 2 doors (~900 mm wide, ~240 L): for small kitchens and snack bars. Compact freezer table 2 doors 240 litres or Freezer table 2 doors
  • 3 doors (~1350 mm wide, ~400 L): for medium restaurants. Ventilated freezer table 3 doors, Freezer table 3 doors or DIAMOND freezer table 3 doors GN 1/1 SB36/B3
  • 4 doors (~2250 mm wide, ~550 L): for high-throughput kitchens. Ventilated freezer table 4 doors

  Static or ventilated refrigeration

  As for cabinets, ventilated refrigeration is largely recommended in freezer table: better temperature homogeneity, faster recovery after opening, and better performance in hot kitchens (tables are often installed near plates and ovens). All our high-end models are ventilated.

  Upper reserve or back guard

  Some models are equipped with a back guard that prevents utensils from falling behind, or an upper reserve for vertical storage. It is an ergonomic detail that counts for daily chef comfort.

  Our selection of freezer tables

  • Compact freezer table 2 doors 240 litres: compact for small kitchen
  • Freezer table 2 doors: standard 2-door variant
  • Ventilated freezer table 2 doors: entry-level ventilated
  • Ventilated freezer table 3 doors: standard medium restaurant
  • Freezer table 3 doors: 3-door variant
  • DIAMOND freezer table 3 doors GN 1/1 SB36/B3: DIAMOND premium reference
  • Ventilated freezer table 4 doors: large capacity high throughput

  Buying the right professional freezer table

  The freezer table is an ergonomic investment that must last 8 to 12 years in intensive professional kitchen use. Some rules for buying well:

  Choose a recognised professional brand (Polar, Diamond and other horeca references). Mass-market models do not support professional kitchen use, and their worktop rusts quickly.

  Prefer AISI 304 stainless steel for the worktop and exterior: maximum resistance to shocks, corrosion and intensive cleaning.

  Think about the complete negative cold ecosystem: the freezer table works in complement to your vertical freezer cabinets (mise en place), your chest freezers (long-term storage), and your possible rapid cell freezer (HACCP cooling). On the positive side, it integrates with your refrigerated tables for perfect ergonomic coherence.

  Finally, demand a minimum 2-year warranty and local after-sales service: a freezer table breakdown immobilises the entire cold station.

• Ice cream display...

  Professional ice cream display counters: the heart of your gelato shop

  The ice cream display counter is the central piece of equipment for any gelato shop, ice cream parlour, pastry shop or horeca business selling artisan ice cream. It showcases your flavours, keeps your gelato at the ideal serving temperature of -18° to -15°, and triggers the impulse purchase that drives summer revenue. At Frigo Horeca we have selected a complete range of professional ice cream display counters from Diamond and Polar, from 6 to 24 tubs, covering every need from a small ice cream corner to a high-volume seaside gelateria.

  All our ice cream displays feature powerful ventilated negative refrigeration, panoramic curved or straight glass depending on the range, and a food-grade stainless steel tank that is easy to clean. They accept the standard 5-litre ice cream tubs (360 x 165 mm) used by artisan gelato suppliers.

  How many tubs do you need?

  The number of tubs is the first buying criterion. Use our "Number of tubs" filter to find your model in seconds:

  • 6 to 10 tubs: ideal for an ice cream corner in a bakery, café or food truck. The 6-tub ice cream display Diamond LAVA09-V12 needs only 85 cm of width and 0.7 kW — perfect to start an artisan ice cream offer without sacrificing sales area. The 10-tub Diamond LAVA13-V13 adds flavours while staying very compact.
  • 12 to 13 tubs: the reference format for a neighbourhood gelateria, with the 12-tub Diamond MONT11-V1, the rounded QUEB11-V4 or the 13-tub Diamond TORO17-V11.
  • 18 to 24 tubs: for high-volume gelato shops presenting a full flavour menu. The 24-tub Diamond MONT21-V3 delivers a spectacular display over two metres long.

  The Diamond and Polar ice cream display ranges

  Our selection covers five Diamond Platinum ranges, completed by the Polar U-Series:

  • LAVA: the compact professional entry range, in 6, 10 and 13 tubs. Straight glass, minimal footprint, controlled consumption.
  • MONTREAL (MONT): the versatile range in 12, 18 and 24 tubs with panoramic curved glass for maximum flavour visibility.
  • OTTAWA (OTTA): modern design and energy efficiency, in 12, 18 and 24 tubs such as the 12-tub Diamond OTTA11-V7.
  • QUEBEC (QUEB): elegant rounded lines for image-conscious gelato shops, in 12, 18 and 24 tubs.
  • TORONTO (TORO): the best display-surface-to-footprint ratio, in 10 and 13 tubs.
  • Polar U-Series: the Polar 12-tub negative ice cream display UA058 offers a clever layout of 6 display tubs plus 6 storage tubs below, with automatic defrost and LED lighting.

  Controlled temperature from -18° to -15°

  Artisan gelato requires a serving temperature between -18° and -15°: cold enough for food safety and preservation, soft enough for scooping. Every Diamond display in this category holds that range with homogeneous ventilated cooling across all tubs, a precise electronic thermostat and automatic defrost. Heated or anti-condensation glass keeps fog away from your flavours during rush hours.

  How to choose your professional ice cream display

  • Dimensions: from 85 cm wide for a 6-tub model to over 2 m for a 24-tub unit. Check the depth (often 90 to 117 cm including glass) and your door clearance for delivery.
  • Electrical power: from 0.7 kW for small models to about 3.7 kW for the largest. A standard 230V socket is enough for most units.
  • Glass type: curved panoramic for maximum display effect, straight for a contemporary look and easier cleaning.
  • Storage: some models like the Polar UA058 integrate negative storage below the display — handy for back-up tubs without trips to the freezer room.

  Which display for which business?

  The artisan gelateria typically pairs a main 18 or 24-tub display in front with negative storage in the back room. Flavours rotate fast in high season: a large display capacity prevents stock-outs at peak hours.

  Bakeries and pastry shops adding a summer ice cream offer usually pick a 6 to 12-tub format: contained investment, limited footprint, and the unit can be switched off out of season. An excellent summer revenue lever without rebuilding the shop.

  Restaurants and brasseries showcase home-made desserts with a compact counter display: the customer sees the gelato, the waiter scoops to order, the dessert sells itself. The 6 and 10-tub LAVA models are designed for this.

  Hotels, campsites and leisure parks value robustness and easy maintenance: ventilated cooling, automatic defrost, easy-access glass. The OTTAWA and QUEBEC ranges shine in intensive use.

  Tubs, hygiene and accessories

  Our displays accept standard 5-litre tubs (360 x 165 mm), the norm among artisan gelato suppliers in Belgium. Plan a spare set of tubs for production/display rotation. AISI 304 stainless steel tanks and rounded corners make HACCP compliance easier; night blinds cut consumption and protect flavours after closing. Each product page lists exact dimensions (W x D x H), power in kW, weight and serving temperature.

  Maintenance and best practice

  Clean the glass and stainless surfaces daily with a non-abrasive food-safe product, check the door gaskets weekly and dust the condenser monthly — the leading cause of breakdowns on negative displays. At the end of the season, empty the tank, leave the unit ajar after a full defrost and protect it from dust.

  Frequently asked questions

  What is the difference between an ice cream display and a glass door freezer?

  The ice cream display is built for service: tilted tubs visible to the customer, rear operator access for scooping, -18° to -15° to keep the gelato scoopable. The glass door freezer is a self-service unit for packaged products, set colder. Both complement each other: one for artisan scoops, the other for take-away tubs and sticks.

  What power consumption should I expect?

  A 6-tub display draws about 0.7 kW, a 12-tub between 1.5 and 2 kW, a 24-tub up to 3.7 kW. Over a six-month season, a clean condenser and sound gaskets save hundreds of euros.

  Can the display stand against a wall?

  Yes, provided you respect the manufacturer's ventilation clearance (usually at least 10 cm at the rear) and keep operator access. Extracted heat must escape, otherwise consumption rises and the compressor wears prematurely.

  Is the unit ready to use on delivery?

  Most models run on a standard 230V socket with no water connection or refrigeration installation. After delivery, let the unit rest a few hours, then bring it down to -18° empty before loading your tubs.

  Why buy from Frigo Horeca?

  Frigo Horeca is the Belgian specialist in professional refrigeration. We sell only new equipment from recognised brands — Diamond, the Belgian horeca reference, and Polar for integrated-storage layouts — with full manufacturer warranty and fast delivery across Belgium: Brussels, Antwerp, Ghent, Liège, Charleroi and the Belgian coast. For back-of-house storage, browse our chest freezers and glass door display freezers; for production, see our rapid blast freezers; and for iced drinks, our professional ice machines. Need help choosing between 12 and 18 tubs? Call us — we equip Belgian gelaterias year after year and will point you to the model that matches your real volume and budget.

• Meat maturation cabinets

  Meat maturation cabinets: professional dry aging, cheese ripening and curing

  The maturation cabinet has become the signature equipment of premium butcher shops, steakhouses and meat-focused restaurants. It dry-ages beef under perfectly controlled temperature, humidity and airflow, developing the tenderness and nutty aromas that 30, 60 or 90-day aged rib cuts are famous for. Our Diamond AL4S range also covers cheese ripening and charcuterie curing: three crafts, one demand for climate precision.

  Every Diamond maturation cabinet combines homogeneous ventilated cooling, a wide temperature range of -3° to +35°, fine relative-humidity control and food-grade stainless steel construction. Glass door versions turn maturation into a selling point: your meat ages in full view of your customers, in the shop or the dining room.

  Three crafts, three configurations

  For dry aging beef, the 850 L solid door cabinet AL4S/FC suits butcher labs, while the 850 L glass door AL4S/FGC and the compact 600 L glass door AL4S/FGCB put the show in the shop. For cheese ripening, the 850 L AL4S/FF and its glass version AL4S/FGF act as a compact urban ripening cellar. For charcuterie curing, the 850 L AL4S/FS and the glass door AL4S/FGS reproduce a traditional drying room with modern consistency.

  How does a dry aging cabinet work?

  Dry aging rests on three continuously controlled parameters. Temperature: beef matures around 1 to 3°, while curing programmes run warmer — the AL4S range covers -3° to +35°. Humidity: too much encourages unwanted mould, too little dries the crust; the cabinet holds your setpoint precisely. Airflow: even circulation avoids dead zones so every cut matures at the same pace. The result: controlled weight loss, a noble protective crust, and the buttery, nutty flavours of properly aged beef — all HACCP-compliant.

  Solid door or glass door?

  The solid door insulates best and fits production labs and back rooms. The glass door doubles as a display: in a butcher shop it showcases ribs and entrecôtes mid-maturation and justifies the premium price; in a restaurant it becomes a décor piece telling the story of your product. UV-treated, anti-condensation glazing keeps the presentation flawless.

  Capacity, installation and maintenance

  The range covers 600 to 850 litres — dozens of kilos maturing simultaneously on racks or hooks. Allow roughly 0.7 m² of floor space for the 850 L models. Power is a standard 230V socket, no water connection for most setups; the units ship assembled, so check door clearance before delivery. Maintenance is simple: regular stainless cleaning, gasket and condenser checks, and sensible loading so air keeps circulating around every piece.

  Dry aging tips from the trade

  Choose well-marbled, bone-in cuts of at least 2.5 kg — surface loss is proportionally lower on large pieces. Never overload the cabinet, space the cuts and avoid contact between them. Open the door as little as possible, group your interventions, and keep a simple log of entry dates and weights for HACCP and for refining your aging times. Trim the crust only at cutting time: it protects the meat throughout maturation. For charcuterie, patience is the rule — gentle airflow and high humidity in the first days, then a gradual descent, prevent case hardening.

  Who is it for, and why Diamond?

  Artisan butchers recover the investment quickly: dry-aged beef sells at a clear premium and the maturation display sets the shop apart. Steakhouses make it a menu argument; cheesemongers gain an in-shop ripening cellar; caterers get a year-round drying room. Diamond is the Belgian horeca reference: AISI 304 stainless build, precise electronic controls, spare parts available for years and responsive Belgian after-sales service. Pair your cabinet with our refrigerated cabinets for daily storage, our wine cellars to match an aged rib with the right bottle, and our display counters for front-of-shop presentation. New equipment, full manufacturer warranty, fast delivery across Belgium — Brussels, Antwerp, Ghent, Liège and beyond.

  Frequently asked questions

  How long should beef be dry aged?

  Rib cuts develop their flavour between 21 and 60 days; some affineurs push to 90 days and beyond for very intense profiles. Weight loss of 15 to 30% depending on duration is offset by the premium price of the finished product.

  What is the difference with a standard refrigerated cabinet?

  A refrigerated cabinet preserves; a maturation cabinet transforms. Active humidity management and calibrated airflow do not exist on a standard fridge — dry aging in one gives irregular and risky results. The AL4S range pilots temperature, humidity and ventilation independently, which is exactly what the process requires.

  Can I age different products together?

  It is best to dedicate one cabinet per craft: beef, cheese and charcuterie each have their own climate programme and cross-odours are the enemy of a clean maturation. With 600 and 850 L formats at direct prices, specialising each cabinet stays affordable.

  Is delivery included in Belgium?

  We deliver fast across the whole country and our team checks access and door clearance with you before shipping — these cabinets travel assembled. Each product page lists exact dimensions (W x D x H), power, weight and temperature range so you can prepare the installation with no surprises.