Tray Grid
One line per tray
The deck is a grid of separate trays rather than one sheet with dividers dropped in. Every line has a hard boundary, which is what keeps the display readable through a full trading day.
Divided stainless trays · one line per tray · lift out
A pale timber island topped with a grid of separate stainless trays. One line per tray, each one lifting out for washing, so a department with forty lines does not become forty piles running into each other.
Studio angles on white. The tray grid, a tray edge, the body panel and the base are photographed below.
The problem with a big open deck is that the lines migrate. By mid-morning the apples are in the pears and nobody can tell where one price ends and the next begins. This island solves it structurally: the deck is a grid of separate stainless trays, one line per tray, with a hard edge between every one of them.
Each tray lifts straight out for washing, which is the other half of the argument — a fixed deck has to be cleaned in place around the stock, and a tray goes to the sink. The body is pale timber board so the fixture recedes behind the produce, and it shares the recorded island format at 1200 × 750 × 850 mm per bay.
A pale timber island topped with a grid of separate stainless trays. One line per tray, each one lifting out for washing, so a department with forty lines does not become forty piles running into each other.
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 trays are the fixture. Two of these four are the tray and its edge, because that edge is what stops the lines mixing.
One line per tray
The deck is a grid of separate trays rather than one sheet with dividers dropped in. Every line has a hard boundary, which is what keeps the display readable through a full trading day.
Hard boundary, lifts out
Each tray has a rolled edge and sits into the deck frame. It lifts straight out for washing, so cleaning happens at a sink rather than around the stock with a cloth.
Board over steel frame
Pale board so the fixture recedes. With a divided stainless deck already giving the display its structure, a loud body would be competing with the thing that makes this island work.
For wash-down
The body stops short of the floor. Produce departments get washed down and a fixture that meets the floor is a fixture that wicks, which is what fails first on a timber body.
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.
Produce islands ship flat as panels, so the container arithmetic runs on panel count rather than on finished size. Two of the builds in this category carry recorded dimensions — 1200 × 750 × 850 mm for the standard island table and 1200 × 800 × 1300 mm for the tall build — and those two are the reference points a loading plan is worked from. Everything else is cut to your aisle and confirmed on the packing list.
Produce is the wettest, heaviest and fastest turning department in the store, and it rarely arrives on its own. These three categories share the fresh aisle with it.
Where the produce run meets the fish counter, both fixtures want stainless at the contact surfaces and a drain in the same floor.
See seafood display casesLoose dry goods sit alongside loose produce in most store plans, and the two departments are read by shoppers as one open market area.
See bulk food binsProduce is promoted harder than any other department, and a 1000 mm square at the head of the aisle is how a glut gets moved.
See promotional standsHow 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 project page.
Send your line count. That is what sets the tray grid. Recorded bays are 1200 × 750 × 850 mm.
Send the number of produce lines you carry and how fast the fastest ones turn. Those two numbers set the tray count and the tray sizes between them.
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.
It follows your line count rather than a standard grid. Recorded bays are 1200 × 750 × 850 mm, and how that bay is divided depends on how many lines you carry and how fast each turns — a fast staple wants a bigger tray than a speciality line.
Yes, and they usually should be. A uniform grid looks tidy on a drawing and wastes space in practice, because no produce range has forty lines that all turn at the same rate.
Depth is set against what goes in them. Leaf, hard fruit and root vegetables all want different depths, so send the range and the trays come back specified rather than picked from a size.
Fall and drain position are set against which of your lines are wet, so it is drawn against your layout. Tell us what is misted and where the floor drain is and it is drawn to suit.
