Serve over counters combine refrigerated or heated storage with front-of-house display and service access. UK models typically feature ventilated or static cooling, stainless steel or ABS construction, curved or flat glass, LED lighting, rear sliding doors, and refrigerated understorage. Meat and fish counters commonly operate around 0–2°C; deli and patisserie units run 2–5°C; heated versions hold 60–75°C. Many professional lines are multiplexable (modular) for flexible layouts and use R290 refrigerant with UKCA compliance.
What Are Serve Over Counters?
Front-of-house refrigerated or heated display units with operator access from the rear and customer-facing glass. They maintain safe product temperatures, improve visibility, and speed service in butchers, delis, fishmongers, bakeries, and food halls. Key features: digital controls, anti-mist glass, easy-clean interiors, night blinds, and matching modular sections for cohesive merchandising.
Types of Serve Over Counters
Refrigerated Serve Overs
Ventilated or static-chilled counters for deli meats, cheeses, salads, sandwiches, and prepared foods. Ventilated models deliver even temperature across the display deck and faster recovery; static suits lighter loads. Look for stainless steel decks, rear sliding doors, LED lighting, and refrigerated understorage for backup stock.
Hot Serve Over Counters
Heated displays for hot pies, sausage rolls, rotisserie chicken, and cooked meats. Prioritise stable holding temperature, humidity control to prevent drying, easy crumb-tray access, and safe internal wiring. Some units offer humidified heat to maintain texture.
Meat & Fish Display Counters
Purpose-built for raw protein with tighter temperature control (typically 0–2°C for meat, slightly lower for fish). Ventilated refrigeration is standard; stainless steel interiors and easy drainage are essential for hygiene. Many include refrigerated understorage and are designed for high ambient temperatures up to 30–35°C.
Multiplexable Serve Over Systems
Modular counters that link together for continuous runs. Mix refrigerated, heated, and ambient sections in a single line with unified height, depth, and design language. Ideal for larger delis, food halls, and supermarkets needing flexible merchandising and easy reconfiguration.
Ambient Checkout Counters
Non-refrigerated display units for shelf-stable items (crisps, confectionery, bakery) positioned at point-of-sale. Focus on visibility, dust protection, and quick restocking. Often matched to refrigerated/heated ranges for consistent front-of-house aesthetics.
Choosing the Right Serve Over Counter for Your Retail Space
Match the counter to your product and volume. Butchers and fishmongers need ventilated meat-temperature units (0–2°C) with stainless steel decks, rear access, and robust understorage. Delis benefit from modular systems combining chilled and ambient sections. Bakeries pair chilled patisserie serve overs with heated units for warm pastries. Confirm footprint, door widths, and ventilation clearances before ordering. Specify curved glass for high-visibility theatre or flat glass for modern, space-efficient layouts. Choose digital controls, anti-condensation glass, LED lighting, and night mode. Ensure R290 or compliant refrigerant, UK warranty, and nationwide service coverage. For larger sites, prioritise multiplexable systems to simplify future expansion and maintain design consistency.
Popular Serve Over Counters Available in the UK
Compact serve overs (1.0–1.3 m): single-section ventilated or static units for small delis and farm shops; often plug-in on 13A. Mid-size modular counters (1.5–2.0 m): mainstream choice for butchers and delis; curved or flat glass, refrigerated understorage, rear sliding doors. Large multiplexable runs (2.5 m+): professional modular systems for food halls and supermarkets; mix chilled/heated/ambient sections with unified design. Meat and fish specialist counters: ventilated, 0–2°C, stainless steel, designed for high ambient and frequent cleaning. Heated serve overs: countertop or floor-standing, stable holding temperature, crumb trays, humidified options for pastry and cooked meats.
Shop Commercial Serve Over Counters Online
Filter by length, depth, temperature type (chilled/heated/ambient), glass style (curved/straight), cooling (ventilated/static), understorage, multiplexable compatibility, daily energy use, and warranty. Check lead times around seasonal peaks, confirm site access (stairs, tight doorways), and arrange installation or old-unit removal if needed. Add GN pans, rear curtains, night covers, sneeze guards, and matching ambient or heated modules for complete merchandising lines.
FAQs
What temperature do I need for meat and fish?
Meat counters typically run 0–2°C; fish may require slightly lower. Verify with your HACCP plan and local EHO guidance.
Ventilated or static for serve overs?
Ventilated ensures even temperature across the deck and faster recovery—best for high-volume butchers and delis. Static can suit lighter loads but may have more variation.
Curved or flat glass?
Curved enhances visibility and theatre; flat suits modern interiors and maximises usable deck space against the glass.
