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FAQ

FAQs

How do I set the temperature on my display case?

Adjusting the temperature of your display cabinet is simple. To do so, simply press and release the “SET” button on the Dixell control panel. Then using the up and down arrows, adjust the temperature accordingly. Be sure to stay within the recommended operating parameters of your display case, in order to prevent strain on the compressor.

What temperature should my display case be set at?

  1. The recommended operating temperature of your display case depends on the type of product that you wish to display. For example, pastry/deli displays and refrigerated merchandisers are typically 34F-41F, whereas gelato displays and freezers are 0F-10F; Chocolate displays are typically 57F-64F, and they come with a humidity control feature to reduce the amount of moisture in the display case (this prevents the chocolates from blooming). It’s important for our Design Team to know your menu in order to provide the correct display case.
  2. For more on recommended operating temperatures, please refer to this blog post:

How often will my gelato display go into defrost? Will it affect my product?

  1. All of frozen display cases are set to go into a short defrost cycle, every 8 hours. This cycle should last only between 4-6 minutes. This short cycle, prevents your product from thawing then refreezing and works to eliminate any ice buildup that may occur.

How do I clean and maintain my display?

For best practice you should follow the below steps regularly:

  1. Take your product out nightly if possible. If not, once per week and shut the display completely down. This allows the display to completely defrost and saves on your compressor life.
  2. Vacuum your display coils once per month. If your display has one of our new filter systems (2018 and newer) simply rinse or vacuum the filter and screen and then place back on the display
  3. Routinely clean out your evaporator pan to keep it clean of any debris or food product.
  4. Be sure to use only the recommended cleaning items listed in your manual- glass cleaner for glass surfaces and warm water/neutral soap for acrylic doors and stainless steel surfaces

What ambient factors should I consider when choosing my display and layout?

    1. Keep your display away from direct sunlight areas
    2. Do not place your display case under air registers or fans as this will disrupt the air curtain within your display
    3. Optimally, the store should be around 75°F and 55% Relative Humidity or lower
    4. It is best not to position your display close to the entry/exit of your space due to air exchange
    5. If you are located in a humid environment, heated glasses on front and sides, are highly recommended
    6. If your front of the house area is very small square footage wise, you may consider remoting the condensing units if possible. This will cut down on some of the heat output in that area
    7. Make sure that your display and buildout is placed in an area where it is able to be leveled. Not being level can cause issues such as condensation not draining from the well of the display or glasses and cladding not lining up with one another

Visual versus non visual frozen dessert cases-what are the advantages of each

  1. The decision between the visual, open display cases and the traditional pozzetti display is a tough one as both have their benefits. So how do you decide?
    1. Visual-an open display that exhibits your product right away, captures a customer’s attention right away. You are more likely to catch their eye and draw them in if the product is able to be seen immediately. Due to the narrow but deep, five liter pans, you can display more flavors at once, in a smaller footprint overall.
    2. Pozzetti- Product consistency in a pozzetti is the absolute superior. Because your product comes in contact with the air only when the tubs are opened, the product integrity is maintained much longer. The product held within a pozzetti can be held a few degrees warmer than a visual display case. Making it immediately scoopable and ready to eat! The pozzetti pairs perfectly with visual production styles like the Cattabriga Effe, allowing the gelato maker to go straight from the batch freezer, into the pozzetti tub, no blast freezing needed.

Why should I choose modular?

  1. Modular buildouts are fantastic for many reasons:
    1. They are not permanent millwork so they are often not considered leasehold improvements. Should you ever need to do so, you can relocate the pieces to another location
    2. Easily configurable-the customizable base cabinetry can be modified and manipulated to adapt to any footprint
    3. Shipping- because the pieces are segmented, they ship in smaller sections and make transport and unloading a breezer
    4. Installation is speedy!-no need to build all of the cabinetry on site, taking many days or even weeks to complete. All comes in completed and is set and place and leveled by your contractor within a couple of 1-2 days
    5. Seamless uniform look-Even though the cabinetry is in sections, it is installed in a way that makes your entire buildout look completely seamless. The cladding styles and materials are truly endless.

Why cant I use my fancy large flavor tags?

    1. Airflow in your visual display is key to maintaining temperature within. All of our frozen and refrigerated display cases are fan ventilated refrigeration. This means that the air over system works by discharging air at the rear of the display and intaking it at the front. This creates an air curtain or refrigerated zone. Anything within this zone is coming in contact with the chilled air, anything above that zone is ambient (fully refrigerated, multitier units differ slightly). Items like large flavor signs or oversized products may interfere with the air circulation within your display and cause the air to deflect away from the product. This affects product display temp and can cause fogging on the glasses.

I built a wall in front of my display and now its not cooling. What’s wrong?

      1. Just as air circulation with the display is imperative, so is air intake and discharge on the exterior of the display. Self contained display cases need to breathe. The air intake is on the rear, operator’s side of the display and the discharge is on the front at the customer’s side (same side breathing units and remote condensing unit differ). If either one of these areas are blocked, it cause major damage to your condensing unit. For best practice, our design team works to educate end users on the cladding requirements if the customer is completing the millwork portion themselves.

If I choose Ciam for my full front bar buildout, what are my cladding options?

  1. The cladding options offered are virtually endless.
  1. As a standard cladding offering, we typically start with our Comfort Collection of cladding styles. Within this collection are quite a few looks to choose from. At this stage, pay no attention to colors, only the look and shape of the cladding and trim. Then, choose the materials that you would like applied to each area:
    1. Kick plate- customer’s side- standard Okite granite or Stainless Steel
    2. Kick plate- employee side- standard satin stainless steel
    3. Counter top- – standard Okite granite or Stainless Steel
    4. Front and side panels- standard HPL in painted RAL color, wood laminate, or decorative laminate choice