It’s a warm summer day, and that means you’ll soon have your usual lunchtime ice cream rush. The mum juggling three kids. The child pressing their entire face up against the glass. The elderly couple coming in after their regular stroll.
What they see matters. And they have high standards. They’ll expect clear glass with no fog, no frost and no half-melted disappointments. That’s where static cooling ice cream fridges come in.
If you’re running an ice cream parlour, corner shop or café, this quick guide gives you the facts you need about static cooling ice cream fridges before you commit to buying anything.
How static cooling ice cream fridges actually work
Static cooling systems use chilled evaporator plates built into the freezer walls. Unlike most commercial fridges and freezers, they don’t have internal fans (hence ‘static’). Thanks to convection, the cold air naturally sinks to the bottom, forming stable, low-turbulence cooling zones. In fact, it’s exactly the same principle behind the chest freezer in your garage, only much more precise and, in this case, also tailored to display.
Why does a static cooling system matter for an ice cream freezer? Well, moving air dries out the surface of ice cream and contributes to temperature fluctuations. And that leads to those much-dreaded ice crystals.
With static cooling, you avoid all that, provided you use it properly, of course. Without any forced airflow, you avoid re-crystallisation due to temperature fluctuations. Thus, the ice cream stays denser, smoother and more visually appealing for longer periods, especially in tubs that aren’t sealed airtight. In other words, they’re perfect for scoopable displays.
This makes static display freezers ideal for products that aren’t constantly stirred or turned over. Artisan gelato and soft scoop ice creams hold their shape better with minimal interference from airflow.
Day-to-day performance of a static cooling ice cream fridge
Forced-air (fan-assisted) systems recover temperatures faster after door openings. That sounds like an advantage over static cooling, and in very busy supermarkets with large upright displays, it is. But static cooling still performs well in most small retail or foodservice environments.
After a door opens, the natural process of convection means the warm air that enters rises quickly to the top. Since cold air is denser, it falls back down and settles. That’s why many static freezers feature sliding glass lids over the top. Warm air rises and is gradually displaced as cooler air settles. The internal temperature remains relatively stable, though recovery is slower than in fan-assisted systems. As with any freezer, you must make sure the unit isn’t left open too long.
Static cooling also sometimes consumes less power in lower traffic environments and, without fans, comes with less noise. A quiet machine that holds low temperatures consistently without unnecessary draw on the mains is well worth its floor space.
How to look after your static cooling ice cream fridge
Like everything, static units do need basic upkeep. Because you don’t have any forced air circulation, and because most static units require manual defrosting (unlike the automatic cycles in fan-assisted models), frost builds up more quickly. When moisture in warm air enters upon opening the lid, it condenses on the cool sides or the coil. Because airflow is limited, the frost often builds up unevenly across different parts of the interior. Over time, this frost begins to act as insulation, causing the compressor to work harder and potentially resulting in uneven cooling zones.
A simple manual defrost, performed once a month, helps prevent this. Switch the unit off, remove your stock and place it in another unit for now, and allow the static unit to fully defrost overnight. In the morning, wipe it down before switching it back on. Many of the models we hold in stock feature built-in defrost drains to help make this process quicker.
If you notice one side of the cabinet is colder than the other, the first thing to check is product placement. Overfilling your unit or stacking items tightly against the interior walls prevents cold air from settling evenly. Leave a gap around each tub or box where possible.
Ice forming on the lid seal? That’s usually a sign of repeated short openings or an issue with the gasket. A replacement gasket is an inexpensive fix that helps maintain the seal, protecting the compressor from overwork and making it well worth the cost.
As a small business owner, you’ve likely already encountered hundreds of hurdles like these, and you’ll encounter hundreds more. Fortunately, Fridgesmart’s aftercare team fields these types of questions daily. We’ll do everything we can to help you manage and maintain your static ice cream fridges, providing direct phone advice from our technical experts. And if you decide it’s time for something new, we’ve got you covered, too.
We stock a wide range of static-cooling ice cream freezers for UK businesses, including models from trusted brands like TEFCOLD, ISA and Framec. If you need help picking the right one for your space, stock type, customer profile or energy use goals, get in touch today.