Why produce needs a different display
Fruit and vegetables are alive: they breathe, lose water and ripen on the shelf. Cold slows all three, but too cold causes chilling injury, the pitting, browning and loss of flavour you see on a banana that has been refrigerated. Dry moving air wilts leaves and shrivels skins. Some fruit (apples, bananas, tomatoes, avocados) releases ethylene gas that ripens and spoils whatever is stored next to it. A produce display therefore runs warmer and wetter than a dairy multideck, with gentler airflow, and the layout keeps ethylene producers away from leafy greens and herbs.
Temperatures by product
| Produce | Display temperature | Notes |
|---|---|---|
| Leafy greens, herbs, salads, broccoli, spring onions | +2 to +5 °C | High humidity; misting helps |
| Berries, grapes, cherries, prepared fruit | +2 to +5 °C | Chilled cabinet, keep dry |
| Apples, pears, citrus, carrots, root vegetables | +4 to +10 °C | Apples give off ethylene |
| Peppers, cucumbers, courgettes, aubergines | +8 to +12 °C | Chilling injury below about 7 °C |
| Bananas, tomatoes, avocados, mangoes, potatoes, onions, garlic | Ambient (12 °C and above) | Keep out of the chiller |
Types of fruit and veg display
- Open produce multidecks: tall cabinets in the H1 temperature class with tilted shelves, risers and crate supports, in widths from 1.25 m to 3.75 m. The standard choice for supermarkets and convenience stores.
- Tiered or stepped displays: low, stepped units that show produce at an angle, chilled or ambient, used by greengrocers and farm shops for volume and colour.
- Island and semi-vertical displays: walk-around units for the middle of the floor, often with a chilled base and ambient upper tiers.
- Misting systems: fitted to open displays, they spray a fine mist over leafy produce at intervals to hold humidity.
- Ambient fixtures: crates, tables and wooden stands for the produce that should not be chilled.
Humidity and misting
Leafy vegetables want humidity of 85 to 95 per cent; an ordinary chilled cabinet runs much drier. Produce multidecks are designed with gentler air curtains and higher humidity, and a misting system adds to it, which can add a day or more to the shelf life of salads and herbs and cut waste noticeably. Misting needs a water supply, a filter and regular cleaning so nozzles do not block, and it suits leaves, not berries or mushrooms.
Layout and lighting
Colour sells produce. Put the brightest items at eye level, block colours rather than scattering them, keep ethylene producers away from greens, and rotate stock so the oldest sells first. Tilt shelves so customers see the top of the product, and keep the display full-looking with risers rather than by over-stacking, which bruises the bottom layer. Use warm or neutral LED lighting with good colour rendering; harsh lighting makes greens look grey and adds heat. Keep the display out of sunlight and away from doors and heaters.
Plug-in or remote
A single produce multideck in a convenience store is usually plug-in. A supermarket produce aisle is usually remote, piped to the same plant as the other cabinets, which is quieter, cooler on the shop floor and cheaper to run. Our multideck guide covers the choice in detail.
Energy and waste
Produce displays run warmer than dairy cabinets, so they use less energy per metre, but waste (shrink) is the bigger cost in fruit and veg. The right temperature for each product, humidity control and good rotation save more money than any energy feature. Night blinds on open displays cut both energy and overnight drying.
What affects the price
Width, open multideck or tiered display, the temperature class, misting, shelving and crate systems, lighting, plug-in or remote, and the finish. Tiered ambient displays are the least expensive; a remote produce multideck run with misting is a major item. We quote cabinet by cabinet after a free survey.
Buying checklist
- H1 class cabinet with a setting range that reaches +10 °C or more.
- Separate chilled space for salads and berries at +2 to +5 °C.
- Ambient fixtures for bananas, tomatoes, potatoes and onions.
- Misting or humidity control if you sell leafy greens and herbs in volume.
- Tilted shelves, risers and good LED lighting.
- A written quotation and a maintenance plan.
Fitting out a greengrocer, farm shop or supermarket produce aisle? See our supermarkets and convenience stores page, our shop fitting page, or request a free quote.