Ice Fresh Stands, Fish Display Counters and Stainless Seafood Tables
The only fixture in the store that is expected to hold melting ice all day. Everything about how it is built follows from where that water is meant to go.
Two configurations of one stainless build, photographed in our own studio. This is the narrowest category we make and deliberately so — an ice table is not a range of styles, it is one solved problem in two lengths.
A full-length stainless table on three louvred base sections, with a single unbroken ice bed on top. The louvres let air move under a body that is cold and wet all day.
Long run, three louvred bases
Open the product fileThe same build in a single-section length, for a seafood counter that is one unit wide rather than a run. Same bed, same drain arrangement, less floor.
Single section, same bed
Open the product fileThe archive behind this category is thin: our old site listed the ice fresh stand and the fish display counter as products but recorded no dimensions for either. Lengths, well depth and drain positions are drawn against your seafood counter. Nothing on this page is a stock size.
Ice melts. That single fact decides the material, the fall on the bed, where the drain goes and how long the fixture lasts. Our own archive has made the same point since 2019: if melting ice leaves rust on the base or the legs of a stand, the stand was the wrong one.
Two things are fixed on every ice fresh table we build, and both come straight from our own product records rather than from a design decision. Drain outlets are installed at the bottom of the unit, and the build is stainless throughout — because a coated steel table under melting ice is a rust problem with a delivery date.
Everything else on an ice table is a variable: length, the number of base sections, well depth, and whether the bed is one piece or divided. Those are drawn against the counter you have.
Ice tables are built to the fish counter run rather than sold in fixed sizes, so there is no size ruler on this page. What varies between builds is listed below in the order it gets decided.
There are no millimetres on this page. The ice fresh stand and the fish display counter are both on record as products, and both are built to your counter run, which is why the drawing comes after your layout rather than before it.
The two things that are recorded are the ones that matter most: the build is stainless steel and drain outlets are installed at the bottom of the unit.
Not a size table. These are the four things we have to settle with you before an ice fresh stand can be drawn, in the order they usually get settled.
How much seafood frontage the counter has. An ice table is built in sections, so the run grows by whole units rather than by the metre.
Where the melt water goes is settled before anything else, because it has to line up with what your floor already has. Get this wrong and the fixture is a mop job every morning.
Whole fish on a deep bed of ice needs a different well from packed shellfish on a shallow one. Bed depth is set against what actually goes on the table.
An unbroken bed shows best and mixes lines. Divided wells keep species apart, which some markets require and most fishmongers prefer.
With one build and no styling choices to make, the only real fork in this category is scale. A supermarket seafood counter and a corner fish display are the same fixture in different quantities.
Full run
Three base sections, unbroken bed
Three sections under one continuous ice bed. This is the build for a proper seafood department where fish is laid out whole on ice and a member of staff works behind it. The unbroken bed matters: a joint in the bed is a place for water to sit and for smell to start.
Single unit
One section, same drainage
One section, same stainless build, same drain outlets in the base. It suits a store that sells some seafood rather than a store built around it, and it can stand alone beside the deli counter instead of forming a department of its own.
Both are the same fixture. The reason to decide early is drainage: a three-section run and a single unit want different things from your floor, and that is easier to arrange before the slab is poured than afterwards.
The four things a buyer checks when a sample ice table is finally standing in front of them, quoted from our own build sheet rather than from a brochure.
Bed
Pressed and welded stainless
The bed is pressed and welded rather than assembled from panels, because every joint in an ice bed is a place for water to sit. A one-piece bed is the difference between a counter that can be hosed down and one that has to be taken apart.
Drainage
Installed at the bottom of the unit
Our own product records put it plainly: at the bottom install drain outlets. Melt water leaves through the base rather than over the edge, which is what keeps the floor in front of the counter walkable.
Base
Ventilated stainless panels
The base panels are louvred rather than solid. Air has to move under a body that is cold and wet for twelve hours a day, otherwise condensation collects underneath where nobody ever looks.
Edges
Rolled, no sharp returns
Edges are rolled rather than folded to a sharp return. Staff lean into this fixture with both forearms all day, and a rolled edge is also the one that does not trap scale where the ice meets the rim.
Colour on the surrounding cabinetry is given as a RAL or PANTONE reference and held across the order, so a stainless ice table sits inside a timber fresh department that matches the rest of the store. The finish standard is set out in full on our About page, and the rest of the store is on the product overview.
Tell us how long the seafood counter is and what your floor already has for drainage. Those two answers settle most of an ice fresh table.
Every question below is one we would have to ask you anyway. Answering them now takes a round trip out of the quotation.
Six things buyers ask before they order a seafood counter. If yours is not here, put it in the message box above and it gets answered with the quotation. The full selection walk-through is in How to Choose a Supermarket Ice Fresh Stand.
Ice fresh stands are built to your counter run rather than sold in fixed sizes, so there is no size table for this category. The table is built in sections, so the practical question is how many sections your counter needs. Send the counter length and the sizes come back with the quotation.
Because it holds melting ice all day. Our own guidance has said since 2019 that if melting ice leaves rust on the base or the legs, the stand was the wrong one. Coated steel under a constant water load fails at the coating first, usually within a year, and always at the point nobody can see.
Out through drain outlets installed in the base of the unit, which is how our product records have described the build for years. That is why the drainage question comes before the size question — the outlets have to line up with what your floor already has, and moving a floor drain after the slab is poured is not a small job.
Yes. An unbroken bed displays best and lets a fishmonger lay out whatever came in that morning. Divided wells keep species apart, which some markets require and most fishmongers prefer for shellfish. Tell us which you want and whether the division has to be fixed or liftable.
Air. The body of an ice table is cold and wet for the whole trading day, and without ventilation condensation collects underneath it where nobody looks until there is a puddle. Louvred panels keep air moving under the unit, which is a cheaper fix than any coating.
An ice display table has no refrigeration at all — the ice does the work, and the build is entirely about where the melt water goes. A refrigerated seafood display case needs a unit we do not manufacture. Where a store wants one, we build the stainless cabinetry around equipment you specify.
