Choosing a Display Counter
A display counter does two jobs: it keeps food at the right temperature and it sells it. What goes inside decides the type. Sweets, pastries and cold desserts need a refrigerated counter; samosas, puffs and snacks need a heated hot case; bain marie counters keep curries and gravies hot in GN pans; and ambient counters suit farsan, dry snacks and bakery items.
Before you order, decide
- Length: measure the shop front or serving line. Counters are built to length, so there is no need to leave awkward gaps.
- Glass shape: curved glass gives a premium look for sweet shops; straight glass is simpler and cheaper to replace.
- Top and base: stainless steel is easiest to clean; granite or marble tops are available where the look matters.
- Storage underneath: most shops use the base for backup stock, so decide between open shelves and doors.
Tell us how much you display on a busy day and whether customers serve themselves, and we will recommend the right type and size.
