Compact · diamond perforated base · pressed bed
The short version of the ice table, with a diamond perforated base. It is what a store adding a fish line for the first time actually needs, rather than a full counter run.
Two studio angles on white with one close-up below. The photography for this category covers two builds between them, so each page shows only its own unit. Ask if you need a particular view before ordering.
Not every store opening a fish line needs four metres of counter. Most need one unit, run for a few hours a day, sized so it can be given up again if the line does not work. This is that fixture: the same all-stainless build as the long table, in a compact footprint with a diamond perforated base.
The specification is identical where it matters. Pressed bed from one sheet, fall to a drain point, perforated base so the underside dries. What changes is only the length and the perforation pattern, which on the compact unit is a diamond diaper rather than the slots used on the long build.
The short version of the ice table, with a diamond perforated base. It is what a store adding a fish line for the first time actually needs, rather than a full counter run.
Supermarkets, convenience stores, chain retail and speciality stores. Tell us the store format and the floor area and the specification comes back written against them.
The perforation pattern is what visibly separates this build from the long table. Everything about the water management is identical.
Airflow underneath
A diamond diaper perforation rather than the slots on the long build. Both do the same job — letting the underside of a permanently wet fixture dry — and the pattern is the visible difference between the two.
One sheet
The same pressed bed as the long table, in a shorter length. Nothing about the water management is reduced on the compact unit, because the water does not care how long the fixture is.
Radiused
The corners are radiused. On a compact unit standing on its own rather than in a counter run, all four corners are exposed to traffic instead of just the two ends.
No cut edge
The bed edge is rolled over like the long build. A compact table gets leaned on proportionally more, because it is often the only wet fixture in a store and everybody stops at it.
Every item on this page is made to order. Send a floor plan, a hand sketch or a photograph of a fixture you like, and we quote against it.
Store fixtures are light for their size, so a container fills up on volume long before it fills up on weight. What decides your freight is not what one unit weighs — it is what shape the goods are in when they go through the container door. Everything we build leaves in one of three shapes.
Shelving bays, produce islands and bulk cabinets travel as panels — uprights, shelves, back panels and plinths, strapped flat with bubble wrap on every component. They are built up on the shop floor, so the packing list and the assembly drawings travel with the goods.
This model
Trolleys slide into one another and baskets stack. Past the first unit, each extra one adds only its nesting pitch instead of its full length, so the shipped volume ends up a fraction of what the unit count suggests.
A checkout lane is welded, coated and fitted out as one piece, so it is crated whole with padding on the steel. Nothing waits to be assembled at the store beyond levelling it into the lane, and the crate is the counter plus a margin.
Ice tables flat pack as stainless panels, the bed pressing and the base louvres. Because the whole fixture is stainless, the panels are heavier for their size than a timber build and the loading plan is worked accordingly. Case dimensions come back on the packing list once the counter run is confirmed.
A wet counter is the hardest position in the store and it never stands alone. These three share its floor and its drain.
Fresh produce and the wet counters share a floor drain and a wash-down routine, and they are read as one department.
See produce display racksWhere the wet counter meets the cooked food counter, both want stainless at the contact surfaces.
See deli display casesA served wet counter needs somewhere to weigh, and the scale well is built into the desk rather than sat on it.
See store service countersHow many of each a store needs is a floor area question rather than a product question, and it is answered store by store on the supermarket layout design page.
If you are trying a fish line rather than committing to one, this is the unit.
Tell us whether this is a trial line or a permanent counter, and where the nearest floor drain is. A trial position and a permanent one are specified differently.
The four that come up on nearly every enquiry for this build. If yours is not here, send it with your layout and it is answered alongside the quotation.
Length and perforation pattern. The compact unit uses a diamond diaper on the base panels where the long build uses slots. Everything about the pressing, the fall and the water management is the same.
Yes, and they will match — the colour and finish are held against your order reference. Two compact units side by side is a common way for a store to grow a fish line without committing to a full counter run at the start.
It needs somewhere for the fall to go. Where there is a floor drain that is straightforward; where there is not, the melt collects and gets emptied, which is a routine your staff have to actually do. Tell us which situation you are in.
No — the ice does the work. We do not manufacture refrigeration; where a chilled counter is needed we build the cabinetry around a unit you specify.
