Deli Counters, Cured Meat Racks and Cooked Food Service Cabinets
The one counter in the store where a member of staff and a customer stand on opposite sides of the same food. Everything about it is a compromise between reach and hygiene.
Two builds, photographed in our own studio, and they could hardly be further apart: a full served deli run in dark timber and stainless, and a timber market cart on cartwheels. Both sell prepared food, and which one suits you is a question about the store rather than about the food.
A wheeled cart with a striped canopy on cartwheels, for a store selling prepared food as a stall rather than from a counter. It moves, which no other fixture in this category does.
Mobile cart, fabric canopy
Open the product fileA cranked run in dark timber with a stainless service well and curved glass screens, worked from behind by staff. The return at the end turns the counter towards the aisle so the queue does not block the walkway.
Cranked run, curved glass screens
Open the product fileThis is the thinnest category in the catalogue. One cured meat rack is on record for the cooked food area, KS-LW-01, and everything in this category is built to the serve-over run rather than to a fixed size. Deli counters are drawn against your service line, so nothing here is a stock size.
Tell us how many people work behind the counter at the same time. That answer shapes a deli run more than its length does.
Every question below is one we would have to ask you anyway. Answering them now takes a round trip out of the quotation.
Six things buyers ask before they order a deli. If yours is not here, put it in the message box above and it gets answered with the quotation. The same served-counter question comes up in bakery, worked through in Trays, Cases or Racks: Choosing a Bakery Display.
Cooked food cabinets are built to your serve-over run rather than sold in fixed sizes, so there is no size table on this page. A deli run is drawn against your service line, and the figure that shapes it most is how many staff work behind it at once rather than how long it is.
That is set by your local food hygiene regime, not by us. Requirements differ widely between the markets we ship to, from a low screen open at both ends to a full screen that wraps the returns. Send us the rule you are working to and the glass is built to meet it rather than adapted on site.
Because it sets the depth. A counter deep enough for one server is too shallow for two to pass behind each other, and that is the most common complaint about a deli fit-out after the store opens. It also decides where the returns go, since a return is what gives a second server somewhere to stand.
No. We build the counter, the stainless well, the screens and the carcase; chilled and hot equipment is specified and supplied on your side. Tell us what unit is going in and the well and the cabinet are built around it, which is far easier than fitting equipment into a counter that was drawn without it.
Both, honestly. It runs on real cartwheels and it is built to be pushed around a shop floor, but it has no well, no screens and nowhere for staff to stand, so it sells packaged prepared food rather than served food. Stores use it near the entrance and for seasonal lines, usually in the same timber as the fixed deli counter at the back.
The counter is the whole fixture a customer stands at; the deli display case is the glazed part holding the product. A serve over counter is the same thing named for how it works — staff behind, customer in front, product between. We build the cabinetry for all three; we do not manufacture refrigeration.
