Trends we noticed at FFAS 2026
Fine Food Australia is always a good opportunity to showcase equipment, but the most useful part of the event is often the conversations that happen around it.
Over the four days the Baker Refrigeration team spoke with visitors from supermarkets, cafés, restaurants, bakeries, delis, catering businesses, convenience stores, clubs, manufacturers and equipment dealerships.
Rather than simply looking at which products attracted attention, we looked at the broader themes behind the enquiries.
Here are four trends we noticed at this EXPO.
Equipment has to fit the operation
Visitors weren’t simply asking for a chiller, freezer, gelato display or ice machine. They were thinking about cabinet widths, available floor space, access into the building and how equipment would fit into an existing layout.
One enquiry, for example, involved finding a gelato display that could physically pass through a 900 mm access point.
It is a useful reminder that equipment selection starts with the site, not just the specification sheet.
Plug-in flexibility continues to appeal
There was strong interest in self-contained refrigeration and freezer options across several different applications.
For smaller operators in particular, plug-in equipment can offer a practical way to add display capacity without undertaking a larger remote refrigeration installation.
However, plug-in is not automatically the best answer for every site. One visitor specifically raised the heat that can be generated by some self-contained freezers and was also considering a remote refrigeration option.
The right solution depends on the space, ambient conditions, heat load, capacity requirements and the broader refrigeration system.
Buyers are becoming more specific about application
Ice Machine customers discussed production volumes, machine configurations and the type of ice required. Refrigerated display enquiries included the foods being displayed, temperature requirements and the amount of storage or merchandising capacity needed.
Examples ranged from a commercial ice system requiring approximately 200 kg of production per 24 hours to refrigerated displays for sandwiches, yoghurt, prepared meals and frozen products.
Questions at the stand included equipment performance in warmer climates, temperature consistency throughout displays and the effect of heat generated by refrigeration equipment inside a store.
A cabinet operating in Cairns may face very different conditions to the same cabinet installed in Melbourne. Likewise, equipment that performs well in isolation still needs to work effectively within the environment around it.
Availability and support remain part of the decision
Price was naturally part of many conversations, but so were stock availability, lead times, installation requirements and follow-up support.
Visitors frequently requested information on pricing and availability, while other discussions extended into servicing existing refrigeration equipment and finding the right technical solution for a site.
Being able to source the right equipment, install it correctly and have access to ongoing service support can be just as important as the initial product specification.
Final takeaway
Two cafés may need completely different equipment. Two supermarkets may have different refrigeration strategies. Even two businesses looking for the same size ice machine may require different ice types, storage capacities or configurations.
Thank you
Thank you to everyone who visited Baker Refrigeration at Stand N25 during Fine Food Australia 2026 and spoke with our team.
If you’re planning a new site, replacing equipment or looking at ways to improve an existing refrigeration, ice or foodservice setup, talk to Baker Refrigeration about the options available.
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