Refrigerated display cabinets and serve-over counters

Choosing a serve-over counter

Serve-over counters hold meat, fish, delicatessen food and salads behind glass for staff to serve. Static cooling helps retain moisture; ventilated cooling evens out temperature and can suit packaged food.

Compare straight, curved or lift-up glass; length 1–3 m; temperatures (+2…+4 for meat, 0…+2 for fish on ice, +4…+8 for delicatessen food); storage beneath the counter; and self-contained or remote refrigeration.

What to check

• Match cooling to the food: static cooling for meat and fish; a ventilated counter may suit salads and cheese.
• Length and corner modules for a continuous counter run.
• Lift-up glass makes cleaning and arranging displays easier.
• Chilled storage beneath the counter for the day's stock.
• Self-contained or remote refrigeration, and the resulting shop-floor noise and heat.

Where to use it

Butchers and fish counters may need static-cooled displays with ice. Bakery and delicatessen displays may use ventilation. Sushi and ice cream displays are separate specialist units.

Talk to our specialist

Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.