A Guide To Counter Display Equipment

Counter display equipment is essentially the apparatus that sits on your counter and tempts your customer to buy. It can be used for all sorts of products, from cakes and fruit to warm pastries and drinks. These units can really boost sales and are well worth considering, but before you buy, it’s best to know what you need.

Counter Display Equipment

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1. What are the different types of counter display equipment?

The three major categories are chilled, heated and ambient (not heated or chilled). You can probably guess which products go in which, but just as a point, ambient displays are generally only for pre-packed items such as crisps, biscuits and uncut fruit. However, you can use them for fresh cakes, baked goods and sandwiches as long as regulations allow. Chilled units such as a saladette counter are perfect for salads, yoghurts and cut fruit.

2. Static or mobile

Some countertop units are installed and need to stay put. This is the case with most heated and chilled units. But many ambient units can be moved. So if you’re considering a seasonal promotion – mince pies, for example, you can bring the equipment over to the counter and move it away after Christmas.

Static or mobile

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3. Size matters

Unlike fridges, counter display equipment is part of the decoration. It’s important not to cram food in as this won’t tempt customers. You also need to leave enough space to access all the items when moving any others.

4. Spare parts

For heated and chilled equipment, spare parts and repairs are always something you should consider. So if you’re buying a saladette counter online, but don’t know any firm which could carry out repairs, you could be in trouble. Buying from a reputable dealer such as https://www.fridgefreezerdirect.co.uk/commercial-refrigeration-brands/i-l/interlevin/interlevin-esa900-refrigerated-saladette-counter will mean you can get the unit serviced as required.

5. Cleaning

Whilst all your catering equipment will need servicing at some point, display equipment also needs very regular cleaning. This isn’t just for appearance’s sake; it’s also in regard to hygiene.

Staff and customers may be reaching in every few minutes and that can impact cleanliness. So ease of cleaning is something you should consider when choosing your model. In addition, for chilled units with products in overnight, you’ll need a 24-hour unit. These will need to be completely cleaned even more frequently.

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