Gravity or ventilated cooling
In a gravity (static) counter, a refrigerated coil above the back of the well cools the air, which falls gently over the product. There is no fan on the food, so humidity stays high and raw meat keeps its colour and fish its sheen; it is the right choice for butchers, fishmongers and cream cakes. In a ventilated counter, a fan blows chilled air across the well. It holds temperature more evenly when the counter is opened and closed all day and pulls down faster after restocking, but the moving air dries unwrapped product, so it suits cooked meats, cheese, salads, pies and anything wrapped. Many shops run both in one line: a gravity section for raw meat and a ventilated section for the deli.
Temperatures by product
- Raw meat and poultry: 0 to +2 °C.
- Fresh fish: 0 to +2 °C, usually on a bed of flake ice with drainage.
- Cooked meats, pies, salads and dairy: +2 to +4 °C.
- Cheese: +2 to +6 °C depending on the type.
- Cakes and patisserie: +2 to +4 °C with humidity control.
- Hot food: a heated section at +63 °C or above, not a refrigerated one.
Chilled food must be kept at 8 °C or below by law in England, and every counter should have a probe you can read and record for your HACCP plan.
Length, depth and layout
Standard counters come in lengths of about 1 m, 1.25 m, 1.5 m, 2 m, 2.5 m, 3 m and 3.75 m and join end to end; corner units of 45 or 90 degrees turn a run. Depths run from about 0.9 m to 1.2 m, and a deeper well shows more product but needs a longer reach. Plan the run from the counter you need on a Saturday, leave room for a back counter with refrigerated drawers for the next cuts, and remember that the till, the scales and the wrapping station need counter space too.
Glass, lighting and finish
Straight glass is easier to clean and replace and looks modern; curved glass looks traditional and softens the line. Lift-up or hinged front glass makes daily cleaning quicker. A low front glass helps customers in wheelchairs and children see in. Lighting should flatter the product: warm white LED for meat and pastry, neutral for fish and cheese, never cold blue. Cladding is where a counter takes on the shop's style, from stainless steel to timber, stone or coloured panels.
Plug-in or remote
A plug-in counter has its own compressor under the well: simple to install and move, but it adds heat and noise behind the counter where staff stand all day. A remote counter is piped to a condensing unit outside or in a back room, which keeps the shop quieter and cooler and suits a long run. For one or two counters, plug-in is fine; for a full butcher's or deli run, remote usually pays back.
Under-counter storage and drainage
Refrigerated under-storage puts the next trays within reach without a trip to the cold room. Fish counters need an ice bed with a drain and a nearby flake ice machine; all counters need a condensate drain or an evaporating tray and a route for cleaning water. Decide these before the floor is finished.
Made to measure
Stock counters are quicker and cheaper. Made-to-measure counters fit an odd length, a corner angle or a curve, and let you choose the cladding, worktop, glass and the mix of refrigerated, ambient and heated sections in one run. They typically take four to eight weeks, so they are ordered early in a fit out.
What affects the price
Length and depth, gravity or ventilated cooling, curved or straight glass, plug-in or remote, under-storage, cladding and worktop, and stock against made to measure. We quote each counter in a written quotation after a free survey, with the refrigeration and the shop fitting around it planned together.
Cleaning and maintenance
Empty and wipe the well daily, clean the glass inside and out, check the drain weekly, clean the condenser monthly on plug-in counters and have the counter serviced at least once a year. A worn gasket on the rear doors or a blocked drain is the usual cause of a counter running warm. Our maintenance contracts cover counters as well as cold rooms.
Buying checklist
- Gravity cooling for raw meat, fish and cream; ventilated for deli and cooked goods.
- Lengths that fit your Saturday range and leave room for scales and wrapping.
- Wells at 0 to +2 °C or +2 to +4 °C to suit the product, with a readable probe.
- Glass, lighting and cladding that suit the shop.
- Plug-in or remote to suit the run.
- Drainage, ice and under-storage planned before the floor goes down.
Fitting out a butcher's, fishmonger's, deli or bakery? See our pages for butchers and fishmongers, bakeries and patisseries and shop fitting, or request a free quote.