When addressing the design of a deli or butcher shop laboratory, refrigerated display cases and refrigerated counters cannot be considered accessory elements or added at a later stage.
On the contrary, they are part of the functional structure of the laboratory and directly affect workflow efficiency, food safety, product quality, and operational sustainability.
Why refrigerated display cases and refrigerated counters are a design choice, not a commercial one
In a correct food laboratory design approach, workflows are defined first, then equipment is selected.
Refrigerated display cases and refrigerated counters come into play when products leave primary storage (cold rooms) and need to be processed, displayed, or sold without interrupting the cold chain.
From a design perspective, this equipment is essential to:
- ensure thermal continuity during intermediate phases
- reduce unnecessary staff movement
- maintain order and operational control
- support compliance with HACCP procedures
Refrigerated display cases and refrigerated counters are design elements that ensure cold chain continuity between storage, processing, and display.
The role of refrigerated display cases in laboratory layout
Within the layout of a deli or butcher shop laboratory, the refrigerated display case represents the point of contact between the operational area and the service area.
Its placement should never be random, but aligned with product and staff flow paths.
A refrigerated display case that is correctly integrated into the project:
- reduces time spent exposing products outside controlled temperature
- improves product rotation
- simplifies customer service
- reduces the load on cold rooms
This aspect is often underestimated when the display case is chosen as mere furnishing, but it is central to the functional design approach described in the guide referenced at the beginning of this article.
Difference between refrigerated display cases and refrigerated counters in design
From a design standpoint, refrigerated display cases and refrigerated counters serve different functions, even though both operate under controlled temperatures.
The refrigerated display case is designed for display and sales, while the refrigerated counter supports processing and operational continuity.
Refrigerated display case: controlled display
The refrigerated display case is designed to keep products visible and accessible while ensuring stable temperature during service.
It is typically positioned along the sales front or near the service area.
It becomes essential when:
- the product must be selected by the customer
- presentation directly influences sales
- exposure is prolonged over time
Refrigerated counter: operational continuity
The refrigerated counter, on the other hand, is equipment dedicated to processing activities.
In laboratory design, it is used as a refrigerated work or support surface, reducing the number of movements between cold storage and the work area.
In butcher shops in particular, refrigerated counters play a key role in:
- keeping meat at controlled temperature during cutting
- improving hygiene and safety
- optimizing operational timing
Refrigerated display cases in delis: display integrated into the process
In delis, the refrigerated display case is not separate from the laboratory but an extension of it toward the customer.
For this reason, it must be designed considering production volumes, display time, and service frequency.
A correct choice allows you to:
- avoid thermal overload
- reduce waste and unsold products
- maintain consistent quality and freshness
For a more practical overview of types and daily use, you can also consult the guide dedicated to refrigerated display cases for food and beverages, designed as operational support for the selection process.
Dedicated refrigerated display cases and specific use cases: sushi
Some preparations, such as sushi and raw fish, require stricter environmental conditions than traditional deli products.
In these cases, laboratory design must include dedicated refrigerated display cases capable of precisely controlling temperature and humidity.
Professional sushi refrigerated display cases
are specifically designed to meet these requirements and should be considered already during the layout design phase.
Sushi refrigerated display cases are essential for the proper handling of raw fish and sensitive preparations.
The most common design mistakes involving refrigerated display cases
Many operational issues arise from mistakes made even before purchase. The most common include:
- choosing a display case without considering workflow
- underestimating actual capacity requirements
- placing it near heat sources
- failing to integrate it with cold rooms and refrigerated counters
- treating it as an independent element rather than part of the project
The most common mistakes stem from failing to integrate the display case into the laboratory design.
Refrigerated display cases as part of the cold line
In a correct design approach, refrigerated display cases and refrigerated counters are part of the cold line,
together with cold rooms, refrigerated tables, and blast chillers.
Only a system-wide perspective ensures safety, efficiency, and long-term sustainability.