The ESK-1500A1 is a 1500 mm curved glass cake display case built for bakery and café counters. It holds finished cakes, pastries and plated desserts at chilled display temperature, so the day's production stands in front of customers rather than in a back-room refrigerator, and the counter becomes the place where people decide what they are taking home.
As a bakery display refrigerator it is sized for a working service counter rather than a supermarket aisle: a 1500 mm body, a curved glass front, and a base in black marble or stainless steel. Staff load and replenish from the rear through sliding doors, so the customer-facing side stays closed through service.
The cabinet usually replaces two things at once — the under-counter fridge that hides product and the plain glass case that keeps nothing cold — and it fits the counter run a bakery already has. Most buyers install it when they refit a dessert counter, open a new site, or move cake display out of the kitchen and onto the shop floor.
Typical owners are independent patisseries, café counters with a cake case, dessert shops selling cheesecakes and portioned desserts, hotel pastry sections, and supermarket bakery departments that want a defined chilled zone in front of shoppers. The ESK-1500A1 belongs to a shelf-unit range that carries the same 660 mm depth, 1200 mm height and 2 to 8 °C cooling specification across four widths, so one display standard can follow a store as it grows from a single counter to a full dessert section.
The curved glass cake display is built on a black marble and stainless steel base and run by a digital temperature controller, with fan cooling and automatic defrost holding the chilled display steady across a service day. Stock goes in through a sliding rear door and sits on two or three interior shelves lit by interior LED lighting. The shelf-unit range covers four widths — 900 mm, 1200 mm, 1500 mm and 1800 mm — with every model sharing a 660 mm depth and 1200 mm height, and the chilled working range is 2 to 8 °C on Donper R134a refrigerant. Container loading quantities differ by width, so confirm the model, shelf configuration and loading figures for your market with the sales team before ordering.
The LED lighting and the transparent curved glass work together on merchandising quality, keeping the display open to view from the customer side while the shelf lighting lifts colour and detail, so cakes and pastries read clearly at counter distance.
Fan cooling, automatic defrost and the sliding rear door are what keep the cabinet workable during busy hours: staff restock from behind the counter without walking around to the customer side, and defrost runs on its own rather than waiting for a manual routine.
| Model | ESK-1500A1 |
|---|---|
| Product type | Curved glass commercial cake display refrigerator |
| Overall size (W × D × H) | 1500 × 660 × 1200 mm |
| Temperature range | +2 °C to +8 °C |
| Base options | Black marble or stainless steel |
| Temperature control | Digital temperature controller |
| Cooling system | Fan cooling |
| Defrost | Automatic defrost |
| Rear access | Sliding doors |
| Interior shelves | Two or three, by configuration |
| Interior lighting | LED |
| Refrigerant | Donper R134a |
| Front glass | Curved glass |
Width decides most counter layouts, and 1500 mm sits in the useful middle: wide enough for two or three product groups side by side, short enough to leave room for a till, a coffee station or a second display. The same cabinet is built in 900 mm, 1200 mm and 1800 mm widths, all sharing a 660 mm depth and a 1200 mm height, so a small café and a busy patisserie can plan around one footprint family and add another unit later without redesigning the run.
Measure three distances before ordering. First the counter or plinth: the cabinet needs a level, flat base with its full length supported. Second the working aisle behind it: staff stand there to slide the rear doors, so allow standing room plus the travel of the doors. Third the customer side, where people step back to take in a curved glass front — leave circulation space rather than pushing the display into a queue line.
Height matters as much as width. At 1200 mm the top of the cabinet stays below the eye level of most standing adults, so a customer sees the whole display from the queue instead of looking down into it, and staff reach every shelf without stooping.
For a cake showcase for pastry shop use, where the offer changes from morning pastries to afternoon gateaux, the 1500 mm width lets each part of the day have its own zone without moving the cabinet.
Check the floor as well. The base sits flat and visible, so an uneven or sloping surface shows along the bottom edge — level the cabinet on installation before it is filled.
Cold air is moved through the cabinet by a fan rather than left to settle, which keeps the upper and lower shelves closer to the same temperature and shortens recovery once the rear doors are closed again. The system runs on a Donper R134a circuit, and a digital controller sets and displays the working temperature.
The published range is +2 °C to +8 °C — the band that suits cream cakes, custard tarts, cheesecakes, chocolate work and fruit-topped desserts. Set the working point to suit your own products and follow the food safety requirements that apply in your market; the cabinet holds the temperature you choose, so the setpoint decision stays with the shop.
Automatic defrost cycles run on a timer and clear frost from the evaporator. That matters more than it sounds: a frosted evaporator insulates itself, cooling drifts, and someone ends up scraping ice at the end of a shift. With the cycle running in the background, the daily task reduces to reading the controller.
Three things move the temperature you actually see: how often the rear doors are opened, how tightly the shelves are loaded, and the room temperature around the cabinet. Keep the air path at the back of the cabinet clear, avoid pressing trays against the rear grille, and give the case time to recover after a full restock before judging the reading.
Inside a curved glass cake display, the lighting is what turns a chilled cabinet into the part of the counter customers stop at. LED lighting is built into the cabinet so the product is lit rather than the customer's eyes: decoration, glaze and fruit read clearly through the glass, and the light stays inside the display instead of washing out the rest of the counter.
The curved front does quiet work here too. A flat glass face mirrors ceiling downlights and whatever is across the street; a curved face bends those reflections away and lets a customer see the lower shelf without crouching or shading the glass with a hand.
Plan the case in tiers. Eye level — the top shelf — carries what you most want to sell: whole gateaux, seasonal specials, the piece with the most decoration. The middle shelf suits sliced cakes, tarts and plated portions at a comfortable viewing angle. The lowest level takes larger or heavier items and stock you want visible without letting it dominate.
Treat the case as part of the menu. Price cards, small name tags and a consistent direction of arrangement do more than volume: a case with eight clearly labelled items reads faster than one packed with twenty. Change the layout seasonally — a cake showcase for pastry shop counters earns its space when the display moves with the calendar.
That is also where store image is built. The case is often the first thing a customer looks at after the door, and a clean, lit, well-ordered display sets the tone for what they expect from the rest of the shop.
Cabinets are manufactured under an ISO 9001 quality management system and an ISO 14001 environmental management system, and product compliance is handled per model and per market rather than as a blanket claim. Depending on the model and the export destination, units can be supplied with CE, CB, RoHS or CCC documentation, and third-party inspection — SGS on request — can be arranged before shipment.
For importers and chain buyers, that paperwork is part of the order rather than an afterthought. Tell us the destination market when you enquire and the certificate set is confirmed against the exact model going into the container. Where a market requires a mark outside the standard set, raise it early so it can be checked before production starts.
As a commercial cake fridge supplier working with distributors, bakery chains and fit-out contractors, we issue the documents alongside the shipment so customs clearance and site handover do not stall while paperwork is chased.
In a bakery or café the display counter is often one of the first places customers look when deciding what to order, so the cabinet has to do two jobs at once: present desserts attractively and keep an appropriate chilled environment through the whole service day. Illuminated shelving, digital temperature control and a customer-facing format let staff arrange cakes, pastries and chilled desserts by product type, flavour or serving size instead of keeping them out of sight in a back-room refrigerator, and customers can see the assortment before they order. The 1500 mm width gives a defined display area, while the 660 mm depth and 1200 mm height are the planning dimensions to check against your counter footprint and sightlines.
A dessert display is part of how a shop presents itself. A well-kept, evenly lit refrigerated cabinet signals that the products inside are cared for, and it gives higher-value cakes and pastries a setting that matches their price. Businesses that use a premium display format can position signature desserts as gift items or celebration purchases rather than everyday counter stock, and the cabinet carries that role through its black marble and stainless steel base, its curved transparent glass and its shelf lighting rather than through added decoration.
When desserts are organised and clearly visible, customers tend to linger. Grouping by product type, flavour or serving size lets a shopper scan the range, compare options and come back to a second or third choice, while the shelf lighting and curved glass keep every row readable without the customer needing to ask staff to open the cabinet. That extra time at the counter is what turns a single purchase into a mixed selection, so keep the front row tidy and the labels consistent through the day to make the assortment easy to read at a glance.
ESCOLO has manufactured commercial refrigeration equipment in Foshan, Guangdong since 2010, and the team now numbers more than 800 people. Fifteen-plus years in the trade, a network of 3,000+ qualified partner factories and an annual output of 200,000+ units let us run container-scale programmes and repeat orders for supermarket, convenience and foodservice buyers. OEM and ODM work is standard: size, colour, function and your own branding are set to the specification you send. Factory audit, pre-shipment inspection, consolidated shipping and after-sales support are handled in-house.
It is a bakery display refrigerator for finished product — whole cakes, sliced cakes, tarts, pastries and plated desserts — presented chilled where customers can see them. You will find it at bakery and patisserie counters, in café dessert zones, in dessert shops, on hotel pastry counters and in supermarket bakery sections. It is a display cabinet rather than a storage or prep fridge, so bulk stock stays in the kitchen and only the sellable selection sits in the case.
+2 °C to +8 °C, set on the digital controller and held by the fan cooling system. That band suits cream, custard, chocolate and fruit-based desserts. Choose the working point to suit your own products and follow the food safety rules that apply in your market — the cabinet holds the temperature you set, so the choice of setpoint stays with the shop.
Yes, both are offered. The base is decided when the cabinet is built, so confirm black marble or stainless steel on the order. If you are matching an existing counter, ask for a close-up photo or sample of the finish before you commit — a dark marble look and brushed stainless read very differently under shop lighting.
It is offered with two or three interior shelves, and the configuration you order fixes which one you receive, so confirm it at quotation stage. Spacing matters more than the count when you sell tall celebration cakes, so plan the layout around your tallest product and adjust positions once the cabinet is on site.
Yes. LED lighting is set into the cabinet around the shelving rather than fixed only at the top, so the lower tiers are lit as well as the shelf nearest the glass. That inward light picks out the gloss on a glazed fruit tart, the cut edge of a layer cake and the piped detail on a cheesecake — the things a customer actually reads before deciding. Because the light is aimed down into the display rather than out towards the aisle, the rest of the counter stays normally lit and the cabinet holds the eye instead.
The light runs cool, so it does not add noticeable warmth around cream, mousse or glazed finishes during service. It also earns its keep later in the day, when daylight drops and the case still has to maintain clear presentation, and for the phone photos customers take at the counter before ordering. Lighting comes on with the cabinet — confirm the switch position and whether your unit allows the light to stay on independently, and ask the supplier about spare LED modules if you are planning maintenance over several years. Wipe the glass and the light covers with a soft damp cloth while the cabinet is switched off.
A fan circulates cold air through the cabinet so the shelves hold a similar temperature, and automatic defrost cycles clear frost from the evaporator on a timer. A digital controller sets and displays the working temperature, so there is no manual defrosting to schedule.
Yes. The rear sliding doors open on the staff side, so trays go in from the working aisle while the curved front stays closed. Allow standing room plus door travel behind the cabinet when you plan the counter layout.
No. The cabinet is a chilled display working between +2 °C and +8 °C, which is well above frozen storage. Ice cream and frozen desserts need a freezer running below zero; if you sell both, plan a chilled case for cakes and a separate freezer for ice cream.
It can be, provided the counter run and the aisle behind it are long enough — measure both first. The same cabinet also comes in 900 mm and 1200 mm widths at the same depth and height, so for a cake showcase for pastry shop counter with limited room the narrower version usually fits better and leaves space for a till or coffee station.
Voltage, frequency and plug are set for the destination market rather than fixed in the published specification, so tell us the country the cabinet is going to and the electrical configuration is confirmed on the order. Check the supply at your own site — socket type, circuit rating and position — before installation day.
Custom work such as branding, finish selection and shelf layout can be discussed as an OEM/ODM request. Which modifications are technically available on this model is confirmed case by case, and changes can affect production timing, so raise them before the order is placed.
