Content sponsored by: Structural Concepts

Since not all food display units are created equal, blending this equipment into the environment requires flexible equipment designs.

Here are a few important factors to consider for effective and seamless food displays:

frameless glass displays

Eliminate heavy flanges that rest on the counter

Structural Concepts Food Display Case

No exposed flanges that rest on the counter

Structural Concepts Food Display Case

Only the upper glass is visible with no heavy framing or visual distraction

Structural Concepts Food Display Case

Shelf designs include glass surfaces allowing maximum light to filter through

  • For in-counter applications, look for frameless glass displays that meet flush with the counter.
  • Displays should eliminate the need for exposed flanges that rest on the counter.
  • Specify unfinished bases that push up to knee walls or slide into counter cutouts to position the displays so that only the upper glass is visible. This will remove the institutional look that is heavy with framing and visual distractions.
  • Minimal interior hardware is important.
  • Shelf designs should include glass surfaces to allow maximum light to filter through.
  • A shelving structure with 90-degree instead of radius edges provides clean, sharp lines.
  • Look for LED lighting with 3500k color rendering for fresh food and 4100k rendering for grab-and-go packaged foods, which display food at its best.
  • Be sure refrigeration ventilation requirements don’t require vents in surround counters, walls or other millwork structures.
  • Look for equipment that utilizes built-in areas, like the toe kick or top of display, to discharge compressor air.
  • When building food displays into a wall, square panels with mirrored interior surfaces blend with the wall cutout or window and help keep the display looking full and fresh.
  • Always look for refrigerated displays that uphold NSF Type II performance, which is designed for higher ambient environments and ensures consistent and safe food temperatures. This is especially important when building equipment into surrounding structures.