Covered Compartment
Opened one at a time
Each compartment has its own cover, so a shopper opens only the one they are taking from. A single lid over the whole rack means every loaf is exposed every time anybody buys one.
Self select · tong stations · covered compartments
A self-select bread rack with covered compartments and a tong station at the front, for stores where the shopper serves themselves rather than queuing at a counter.
Studio angles on white. The compartment, the tong station, the glazing and the frame are photographed below.
Self-select bakery lives or dies on hygiene. The moment a shopper handles a loaf and puts it back, the fixture has a problem, and the answer everywhere it is permitted is the same: covered compartments, a tong at every station and a bag point within reach. This rack is built around that sequence rather than having it added on afterwards.
The compartments are individually covered so a shopper opens only the one they are taking from, and the glazed front lets the whole range be read without anything being opened at all. Our records list KS-MBJ-01 and KS-MBJ-02 for this category, and both are built to your bake tray rather than to a catalogue size.
A self-select bread rack with covered compartments and a tong station at the front, for stores where the shopper serves themselves rather than queuing at a counter.
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.
Self-select bakery is a hygiene problem before it is a display problem, and three of these four are how that is handled.
Opened one at a time
Each compartment has its own cover, so a shopper opens only the one they are taking from. A single lid over the whole rack means every loaf is exposed every time anybody buys one.
At the front, per compartment
Tongs sit at the front where a shopper reaches before they reach the bread. Put them anywhere else and the first thing that happens is somebody uses their hand.
Range readable when closed
The glass lets the whole range be read with nothing opened. That reduces the number of covers lifted per sale, which is the actual hygiene metric on a self-select fixture.
Board over steel
Board over a steel frame, in the same finishes as the rest of the store. Bakery fixtures are often bought as one-offs and end up matching nothing, which is avoidable if they are ordered with everything else.
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.
Bakery fixtures flat pack as panels, shelves, glazing and trim. Two bread racks are on record — KS-MBJ-01 and KS-MBJ-02 — and both are built to your bake tray and your bay rather than sold in fixed sizes, so the case dimensions come back on the packing list once the run is confirmed.
Bakery is a served department in most stores and a self-select one in others. Either way these three sit beside it.
Bakery and cooked food sit next to each other in most stores, and both are served rather than self-selected.
See serve over countersPackaged bakery lines go on the bays behind the counter, and they carry the same board tone.
See shelving baysBakery is promoted on the day, and a square at the counter end is where a morning batch actually moves.
See retail display tablesHow 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 equipment lists by store size.
Send your bake tray size. That is the dimension this whole fixture is built around.
Send the bake tray you actually use, and tell us what your local rule requires for unpackaged bakery. Those two answers set the compartment size and the covering 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.
They are built to the bake tray you actually use rather than to a standard. Neither recorded build is sold in a fixed size. Send the tray dimensions and the compartment layout comes back on the drawing.
That depends entirely on your local food hygiene rule, and it varies between markets more than almost anything else we build to. Tell us the market and we will build to it — a served counter is the alternative where self select is not permitted.
The stations are built in and their positions are set on the drawing. The consumables themselves are usually sourced locally, but tell us if you want them specified and we will quote it.
More often than any other fixture in the store, which is why the compartments are individually covered and removable where possible. A self-select bakery rack that is awkward to clean is one that stops being cleaned.
