Hot display cases vs. refrigerated display cases – how to combine them efficiently in a fast food restaurant
Why the choice of display cases matters in a fast food restaurant
In a fast food restaurant, display cases are not mere pieces of furniture – they are the tools through which you showcase your products, maintain food quality, and influence the customer's purchasing decision. A well-thought-out combination of hot and cold display cases can make the difference between a product that sells itself and one that sits on the shelf.
Many fast food restaurant or grab-and-go venue owners make the mistake of choosing equipment hastily, without taking into account customer flow, product type, or food safety regulations. In this article, we explain in practical terms how to combine both types of display cases for optimal results.
What hot display cases are and what they are used for
Hot display cases are units designed to keep prepared foods at the temperature required for serving – typically between 65°C and 85°C. They are ideal for:
- Hot pastry products (pies, croissants, filled pastries)
- Meat-based dishes (rotisserie chicken, meatballs, sausages)
- Street food items (shawarma, hot dogs, pre-made burgers)
- Side dishes and cooked meals
In addition to maintaining temperature, hot display cases also ensure an attractive presentation through internal lighting and panoramic glass panels. A well-displayed, visually warm product draws customers in far more effectively than one hidden behind the counter.
What refrigerated display cases are and when to use them
Refrigerated display cases are intended for products that require chilling to preserve their freshness and food safety – usually between 2°C and 8°C. In a fast food setting, they are indispensable for:
- Cold drinks, natural juices, water
- Cold desserts (cheesecake, éclairs, mousse)
- Pre-made sandwiches and wraps
- Salads, yogurt, dairy products
- Semi-prepared ingredients (portioned meat, toppings)
Modaco refrigeration units are designed specifically for high-traffic commercial spaces, delivering uniform cooling, low energy consumption, and a clean, professional presentation that puts your products in the best light.
How to combine them efficiently in a fast food space
1. Think about the customer flow
The first step is to analyse how customers move through your space. As a general rule, the hot display case should be placed in the first-impression zone – near the entrance or the till – because the aroma and appearance of hot food stimulate impulse purchases. The refrigerated display case can be positioned further along the customer's path, offering complementary options: a drink, a dessert, or a cold sandwich.
2. Maintain adequate distance between units
One essential technical point: do not place hot and cold display cases next to each other without adequate separation. The heat emitted by hot display cases can affect the performance of refrigerated units, leading to increased energy consumption and potential malfunctions. A minimum distance of 50 cm or a thermal insulation panel resolves this issue.
3. Adapt your offering to peak hours
In the morning, the hot display case should be fully stocked with fresh pastry products. At lunchtime, the refrigerated display case takes centre stage – salads, drinks, desserts. In the evening, the balance depends on the nature of your venue. Planning restocking around peak hours reduces waste and improves stock rotation.
4. Choose equipment suited to your space dimensions
Not all fast food restaurants have the same available space. Modaco offers a wide range of display fridges and display equipment, available in multiple sizes and configurations – from compact models for small spaces to large-format display cases for high-volume restaurants. This means you can find the optimal solution regardless of your available floor area.
Practical tips for food safety
Combining hot and cold display cases also entails responsibility regarding HACCP regulations. Here are a few basic rules:
- Monitor temperature daily, at least twice a day
- Do not overload the display case – air must circulate freely
- Clean the equipment in accordance with the manufacturer's instructions
- Periodically check the gaskets and cooling systems
- Ensure that products in the hot display case are not left for more than 2 hours without being consumed or regenerated
Conclusion – the right investment drives profit
A smart combination of hot and cold display cases is not just about aesthetics – it means better-preserved products, more satisfied customers, and higher sales. Choosing quality equipment tailored to the specific needs of your fast food restaurant is an investment that pays for itself quickly.
If you would like to find out which display cases are right for your space and budget, contact the Modaco team on 0727.324.787. Our specialists provide free consultancy and help you choose the ideal solution for your business.