Countertop & Bar Display Cases

Countertop and bar display cases for drinks, pastry and grab-and-go

Countertop and bar display cases put chilled product at eye level on a counter, back bar or service station where there is no floor space for a full merchandiser. This family covers curved and straight front cases, sliding and swing door formats, and back-bar units with a work top. Counter footprint, access side and ambient conditions decide the model more than display volume alone.

Typical use

Cafe and coffee bar counters displaying pastry, sandwiches and bottled drinks.
Hotel and restaurant bars where chilled garnish, mixers and bottled drinks sit at the back bar.
Convenience and grab-and-go counters with a small, fast-turning chilled range.
Milk tea, juice and dessert bars that need product visible next to the preparation area.
Hotel breakfast and buffet counters used for portioned cold items.
Satellite or pop-up service points that need a chilled display without a floor-standing case.

Confirm before ordering

Format (countertop, back bar or floor-standing)
Door type and staff access side
Usable display volume and shelf layout
Holding duty and product mix
Work top material and finish where applicable
Voltage, frequency and plug configuration
Refrigerant, condensate handling and market compliance documents

Configurations we build in this family

Drawn from our own product catalogue. Final specification is confirmed per model and destination market.

Door / drawer formats	four door
Catalogue items in this family	16 (configuration confirmed per project)

How this family is configured

Counter footprint and placement

Start with the counter, because it sets the limit. Measure the available depth and the height the case adds, then check that the case does not block the sight line between staff and guests or hide the till. Confirm the load the counter can carry with product inside, and whether the unit needs a ventilation gap behind or below. Position matters for performance: a case beside a coffee machine, griddle or oven works in warmer air than one at the end of a quiet bar, so state the ambient temperature at the exact position. For back-bar units, confirm whether the top is used as a working surface for glasses or garnish, because that changes the top material and the loading pattern. If the case sits in a public area, check how the front and sides are finished, and whether the rear is visible from a walkway. Footprint, top configuration and finish are confirmed per model and per project.

Door type, access side and loading routine

Access decides how quickly staff can restock during service. Rear sliding doors keep the customer side clear and suit counters where staff work behind the fixture. Front sliding doors let staff load from the aisle, which is common for countertop cases on open service lines. Swing doors give a wider opening for trays but need clearance in front of the case. Confirm which side is the staff side before ordering, and how many doors are needed across the width. Ask whether the glass doors are removable for cleaning and whether the shelves can be repositioned without emptying the case. Think about the restocking routine: a case refilled twice a shift behaves differently from one loaded once in the morning, and frequent opening changes recovery expectations. Where the case sits next to a customer walkway, check door travel and the risk of a door being left open, and confirm whether the door has a self-closing action.

Product mix and holding duty

The product mix tells you whether one case can serve the whole counter. Bottled and canned drinks are dense and slow to change temperature, so they hold well once cold. Pastry, sandwiches and cream desserts are lighter and more sensitive to temperature swings, and they need consistent holding rather than deep cold. Confirm how the shelves are pitched and whether product stands or lies on the shelf, because a shelf set for cans may not suit a cake box. Ask how the air moves inside the case, whether the air return can be blocked by overloading, and what the load line is. If the display carries both drinks and food, check whether a single set point is acceptable or whether two sections are needed. Set points, achievable range and recovery behavior are confirmed against the selected model, because they depend on model, product load, ambient conditions and opening frequency.

Bar use, cleaning and site conditions

Bar environments are hard on display cases: warm air, humidity, spills and constant use. Confirm the finish of the top and frame, and whether the case tolerates the cleaning chemicals used at the bar. Check how condensate is handled, because a unit working in humid air produces more water, and the drain or tray must be reachable. Ask whether the case needs a night cover when the bar closes, and how quickly it recovers when the venue opens warm. Noise matters if the case sits beside seating or a service point, so confirm where the condensing unit is and how it is mounted. For units placed under an overhang or inside a cabinet run, confirm the clearance required for heat rejection, and whether service access is possible without pulling the case out of the counter. Electrical configuration and compliance documents are confirmed per model and destination market, and warranty terms are confirmed per project.

Questions we ask before quoting

What goes in the case, and does the whole range need the same holding conditions?
How much counter depth and height is available, and what load can the counter carry?
Which side do staff load from, and how often is the case restocked?
Where exactly will the case sit, and what ambient temperature reaches that position?
Is the top used as a working surface at the bar?
How is condensate removed at that position?
Is the rear or side of the case visible to guests, and which finish is required?
Which voltage, frequency and plug type does the destination market use?

Frequently asked questions

What is the difference between this family and a cake display case?

Countertop and bar display cases are built for counter and back-bar positions, usually with a smaller footprint and a service-oriented access side. Cake display cases are shaped for bakery presentation, with taller glass and shelf levels for whole cakes. Where the two overlap, decide from the position, the product height and the loading routine.

Can a countertop case hold both drinks and food?

Often yes, if one holding condition suits both and the shelves are pitched for the tallest product. Bottles and pastry behave differently and a shared set point is a compromise, so list the product mix in the inquiry and the configuration is reviewed against it.

What temperature does a bar display case reach?

The achievable range is confirmed against the selected model, the ambient temperature at the bar and the loading pattern. Family-level figures are not published, because bar air is warmer and more humid than a retail aisle and that changes performance.

Can the case be customized for my brand and market?

Custom finishes, interior shelf layout and logo marking by silk screen or laser engraving can be covered in an OEM project, along with market-specific voltage and plug configuration. Each request is reviewed against the model platform before it is confirmed.

Send the application and we confirm the model

Share the food or product being stored, target temperature, ambient conditions, available space, voltage, quantity and destination market.

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