Ice Fresh Tables
Where the produce run meets the fish counter, both fixtures want stainless at the contact surfaces and a drain in the same floor.
See seafood display cases

Studio angles on white, with close-ups below.
Round combined supermarket island table with stainless steel top divided into zones. Multi-curved wood grain lower shelves with wire guard rails. Split design for easy transport and assembly. Robust metal frame, perfect for fruit, vegetable and bakery bulk display in grocery stores.






Store fixtures are light for their size, so a container fills up on volume long before it fills up on weight. What decides your freight is not what one unit weighs — it is what shape the goods are in when they go through the container door. Everything we build leaves in one of three shapes, and a bulk island is the one that travels best.
Shelving bays, produce islands and bulk cabinets travel as panels — uprights, shelves, back panels and plinths, strapped flat with bubble wrap on every component. They are built up on the shop floor, so the packing list and the assembly drawings travel with the goods.
This modelTrolleys slide into one another and baskets stack. Past the first unit, each extra one adds only its nesting pitch instead of its full length, so the shipped volume ends up a fraction of what the unit count suggests.
A checkout lane is welded, coated and fitted out as one piece, so it is crated whole with padding on the steel. Nothing waits to be assembled at the store beyond levelling it into the lane, and the crate is the counter plus a margin.
Produce islands ship flat as panels, so the container arithmetic runs on panel count rather than on finished size. Two of the builds in this category carry recorded dimensions — 1200 × 750 × 850 mm for the standard island table and 1200 × 800 × 1300 mm for the tall build — and those two are the reference points a loading plan is worked from. Everything else is cut to your aisle and confirmed on the packing list.
Produce is the wettest, heaviest and fastest turning department in the store, and it rarely arrives on its own. These three categories share the fresh aisle with it.
Where the produce run meets the fish counter, both fixtures want stainless at the contact surfaces and a drain in the same floor.
See seafood display casesLoose dry goods sit alongside loose produce in most store plans, and the two departments are read by shoppers as one open market area.
See bulk food binsProduce is promoted harder than any other department, and a 1000 mm square at the head of the aisle is how a glut gets moved.
See retail display tablesHow many of each a store needs is a floor area question rather than a product question, and it is answered store by store on the equipment lists by store size.

Tell us the store size and the finish you need; our engineers reply with a counted list.
The ones that come up on nearly every enquiry for this category.
Yes. Length, tier count and shelf pitch are all cut to your aisle width and the produce you display, so send the space you have and it is drawn to fit rather than trimmed from a fixed size.
Yes. Timber tone and steel powder coat are both matched to a sample or a RAL/PANTONE reference, so a later order for this rack will not stand out from fixtures bought earlier.
One rack is fine to start. Many stores order a single bay to check the finish and produce fit, then complete the run once confirmed.
Three to five weeks from a confirmed drawing for a standard build.
Flat packed — uprights, shelves, back panels and plinths travel as strapped panels and are built up on the shop floor without welding on-site.