Butchers, Deli and Fresh Counters
Staff-served counters that hold the cold chain through a full trading day
Overview
Fresh meat and cheese are served across a counter, so the refrigeration has to hold temperature while the display is open and staff are working across it. We build the serve-over counter, the chilled prep surface behind it and the cold room behind that as one line.
Where it is used
Temperature creeping up during service
A display deck with a heated front pane and an oversized evaporator holds set point even with the counter open and staff leaning across it all day.
Prep surfaces with nowhere to keep stock
Chilled prep counters put a cold working surface directly over refrigerated under-storage, so ingredients stay in the food-safety zone through a full service.
Hygiene and cleaning time
Food-grade 304 stainless steel, rounded internal corners and removable lower panels cut the time it takes to strip and clean a counter.
Related equipment
Request a quote
Pricing is quoted per project — send us your sizes and we will price it.
- Minimum order
- Confirmed per product
- Lead time
- Confirmed with each quotation
- Certifications
- Confirmed by model and destination