Ice cream display counters

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.