Display planning · Infrico
Choosing refrigerated display equipment for a deli, bakery or grocery store
Start with the food, service style and installation conditions before choosing a display case.
A display case has to make the food look inviting while supporting the conditions that food requires. Choosing by cabinet width or appearance alone can miss the details that determine how the counter works during service.
Infrico’s North American range separates supermarket equipment from pastry and gelato displays, with further application categories inside each. That is a useful starting point: define what you sell and how you serve it before comparing individual models.
Start with the product, not the glass
List the actual foods, their packaging, their holding requirements and how long they will remain on display. A chilled sandwich, a cream-filled pastry and a loaf of bread do not automatically belong in the same environment. Check the intended application and operating range of the proposed case against the food you will display.
Distinguish refrigerated sections from ambient display. A neutral shelf or counter section should never be assumed to provide chilled holding simply because it sits beside a refrigerated module. Ask how each zone is intended to be used and have the food-handling plan confirmed for your operation.
Choose how customers will be served
A staffed counter can support portioning, slicing and questions about the product. Self-service changes the task: customers need clear access and staff need a practical replenishment routine. Think through queues, staff reach, packaging and stock rotation before choosing the case style.
For example, a deli may need both service-counter display and packaged grab-and-go storage. These can be separate pieces with different requirements. Do not assume that matching finishes mean the refrigeration systems, food applications or installation details are interchangeable.
Compare the installation as a whole
Ask whether the quoted configuration is self-contained, remote or another arrangement, and where it releases heat. A plug-in configuration can still require drainage, ventilation clearances, suitable electrical service and qualified installation. Remote equipment needs coordination with the refrigeration contractor; its suitability depends on the project.
Have the team check room conditions, nearby cooking heat, sunlight, air-conditioning outlets and customer traffic against the manufacturer’s installation limits. Review the route from the delivery truck to the final position, including doorway widths, corners and any lifting requirements.
Check the work behind the display
Stand where staff will work. Can they reach the display, remove components for cleaning and restock without blocking a passage? Compare shelf spacing with the height of the actual packaging. Ask which surfaces and parts are accessible for cleaning and which tasks require service access.
If refrigerated reserve storage is part of the proposed model, confirm its configuration rather than assuming it is included. Consider where replacement stock will come from and where staff will place trays while loading. A floor-plan sketch with staff and customer routes can reveal a problem that a catalogue photograph cannot.
Build a useful enquiry
Send Apex the product list, service style, available dimensions and a photograph or drawing of the space. Include known electrical and drainage details, the project location and the required opening date. Flag any uncertainty so it can be resolved before an order.
Apex can help dealers, designers and operators compare the Infrico range and identify the questions that need a model-specific answer. Use the product link below to explore display and merchandising equipment, then discuss the proposed application with us.
The right display starts with the food and the service workflow. Confirm the case’s application and installation requirements before choosing the final model.
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