備料工作台&操作台
設於工作站的冷藏分切與分裝檯面，讓產品在分切及包裝過程中維持良好狀態。
肉舖與水產店冷藏設備
肉舖或水產店需在有限空間內，讓產品依序通過三個階段：分切作業區、陳列櫃及冷藏庫。各階段存放生鮮產品的時間都比加工廠短，因此作業間隔期間的溫度恢復能力比長時間儲存更重要。
肉舖與水產店冷藏規劃常見的問題
生鮮肉品與水產會在作業區內處理、秤重及包裝，再放入顧客頻繁開啟的陳列櫃中展示。所需設備看似不多，但多數問題源自室內環境，而非冷藏櫃本身。
肉舖與水產店專案中經常出現的問題：
- 分切作業區環境溫度。 備料工作台或工作台下設備若設於帶鋸機、包裝機及清洗區旁，所在室溫會高於一般溫和環境額定條件。應在分切作業最繁忙的時段測量室溫。
- 未考量砧板與盆盤規格。 評估冷藏備料工作台時，應依工作站實際使用的砧板與盆盤判斷，而非僅看設備寬度。比較機型前，應先確認實際作業面積。
- 陳列櫃未設後側操作空間。 員工會從同一側操作及補貨。若陳列櫃需從後方補貨，就必須選擇相應的櫃體形式。
- 水產處理未規劃排水。 冰塊、融冰水及清洗用水都需要從櫃台通往排水口的路徑。若等到裝修完成後才規劃排水，改善成本會很高。
- 將陳列櫃當作夜間儲存設備。 冷藏庫空間不足時，未售出的產品會整夜留在陳列櫃內，但陳列櫃無法同時妥善滿足展示與夜間儲存需求。
- 分切品與成品共用作業表面。 生鮮原料與已備妥產品之間的交叉接觸，屬於作業流程與衛生管理問題，應在配置規劃階段解決，不能只依賴設備。
涵蓋完整作業流程的設備類別
肉舖或水產店通常會搭配六類設備：
工作台下&操作台冷藏櫃
直接設於工作站下方，用於存放當班作業期間正在使用的產品。
冷藏庫&步入式冷庫
用於大量冷藏及冷凍儲存胴體、托盤與備妥庫存，容量依每日處理量配置。
熟食&立式壁面陳列櫃
用於銷售櫃台及壁面陳列生鮮切塊、調理品與熟食產品，玻璃外型應依櫃台配置選定。
急速冷凍櫃
適用於分裝產品及調理產品線的批次冷凍，供製程中設有明確冷凍步驟時使用。
立式商用廚房冷藏設備
用於存放托盤、箱裝品及調理品的直立式冷藏設備，提供冷藏與冷凍款式。
決定機型的選購參數
店主經常只依長度比較陳列櫃。以下參數才是影響建議配置的關鍵。
| 作業區環境溫度 | 標示性能通常以特定環境溫度為基準。請提供預定安裝位置在最繁忙時段的實測環境條件，並註明清洗區及任何烹調設備。 |
|---|---|
| 盆盤、托盤與砧板規格 | Gastronorm 盆盤、托盤及砧板尺寸會決定備料工作台的可用作業面積。比較容量前，應先確認規格。 |
| 每日重量處理量 | 儲存空間應依每日及每批交貨的公斤處理量規劃，而非依店面坪數決定。 |
| 陳列櫃長度與玻璃外型 | 直玻璃、弧形玻璃及後側操作形式，會影響產品的補貨與服務方式。陳列櫃應配合櫃台配置。 |
| 排水與清潔 | 融冰水、冷凝水及沖洗用水都需要通往排水口的路徑。應在裝修前確認坡度與排水點。 |
| Access and circulation | Trolley routes, door widths, corridor turns and space to pull a unit for service are site facts, confirmed per project. |
| Footprint and clearance | Ventilation clearance and pull-out space for cleaning are usually the constraint in a small shop, not the cabinet itself. |
| Utilities and market documentation | Voltage, frequency, phase and the destination market documentation package are confirmed per model and market. |
Common procurement mistakes
- 只按長度購買展示櫃，而未對應其後方產品如何切割、秤重與包裝。
- 在選擇備料台或台下式設備時，忽略切割室內實測的環境條件。
- 將冷藏備料台當作過夜儲存使用，而這是冷藏室或立式冷藏櫃的工作。
- Leaving fish-counter drainage and ice handling out of the layout.
- 為熟食或調理線規劃降溫步驟，卻未指定適合批次作業的櫃體。
- Ordering before checking door widths, corridor turns and service access on site.
- 假設證書涵蓋範圍適用於每個型號與目的地市場。CE、CB 與 RoHS 文件均按型號與目標市場確認。
What to send with the RFQ
請提供產品清單，以及該店處理肉類、魚類或兩者皆處理、鍋具、托盤與砧板格式、每日按重量計的數量、每個位置測得的室內環境溫度、櫃檯長度與玻璃規格、佔地面積與進出通道、排水與清潔安排、公用設施，以及目的地市場及其文件要求。
SHEHOPE 總部位於中國廣東佛山，透過共享製造系統運作，擁有超過 20 年經驗、20,000 m² 生產設施、四條生產線、年產能約 50,000 台，以及 ISO 9001 品質系統。OEM 與 ODM 專案可涵蓋電壓、插頭、內部配置與標誌標示，最終電氣配置依型號與市場確認。典型生產規劃為 15-30 天，保固條款依專案確認。
此方案使用的設備系列
Prep Tables & Worktops
The cutting and portioning surface of the shop, keeping product in condition while it is worked.
Undercounter & Worktop Refrigerators
Station-level storage for product in active use during the cutting and serving shift.
Cold Rooms & Walk-Ins
Bulk chilled and frozen storage for carcasses, trays and prepared stock, sized from daily throughput.
Deli & Wall Display Cases
Sales-counter and wall display for fresh cuts, prepared items and cooked product.
Blast Freezers
Batch freezing for portions and prepared lines where a defined freezing step belongs in the process.
Upright Kitchen Refrigeration
Reach-in storage for trays, boxes and prepared items, in chilled and frozen versions.
常見問題
Prep table or undercounter refrigerator for a cutting room?
A prep table is a work surface with refrigeration underneath, so it belongs where meat is cut, portioned and wrapped. An undercounter refrigerator stores product between operations. Most shops need both, and the number of each follows the station count and the daily volume, not a fixed ratio.
Which display case suits a fresh meat or fish counter?
It follows the counter layout. Straight-glass cases suit a linear counter, curved glass adds presentation but changes the loading area, and the choice between front-loading and rear-access follows how staff work the counter. Service-counter formats are confirmed per model, including the temperature band for the product on display.
How much cold storage does a small butcher or fish shop need?
Plan from kilograms handled per day, the number of deliveries per week and the volume of a normal delivery. Chilled carcass or tray storage and frozen storage are usually planned as separate conditions, and the split is confirmed per project rather than from a standard ratio.
Can a display case double as overnight storage?
Not well. A display case is built to present product that already holds the required condition and to be opened by customers. Loading it with warm or bulk product at the end of the day turns it into a chiller with a glass front, and recovery suffers the next morning. Plan cold room or reach-in space for overnight storage separately.
Which documents should a butcher or fishmonger buyer request?
Ask for the datasheet, dimension drawing, electrical data, refrigerant information, manual and spare-parts list. Carcass and tray formats are confirmed per model because slide spacing and door configuration change the usable capacity. Certificate files are confirmed per model and destination market, and warranty terms are confirmed per project.