Divided Wells
Separate, not one tray
Each well is separate. Melt water and trimmings stay with the line that made them rather than travelling into the next one, which is the difference between cleaning a well and cleaning the whole deck.
All stainless · divided wells · louvred base
The wet build. Everything a shopper or a scoop touches is stainless, the deck is divided into wells so lines do not run into each other, and the base panels are louvred so the space under a wet fixture can breathe.
Studio angles on white. The wells, the round bowl, the louvred base and the deck edge are photographed below.
Misted greens, iced lines and anything sold wet destroy a timber fixture from the bottom up, and they do it within a season. This island answers that by being stainless everywhere it matters: the deck, the wells, the end bowl and the surfaces around them. Stainless steel board goes wherever produce, ice or wash water touches the fixture, and on this build that is nearly all of it.
The deck is divided into separate wells rather than left as one tray, so melt water and trimmings from one line do not travel into the next. A round bowl sits at one end for the lines that sell better piled than laid flat. Under everything, the base panels are louvred, because the space beneath a wet fixture is where the smell starts if air cannot move through it.
The wet build. Everything a shopper or a scoop touches is stainless, the deck is divided into wells so lines do not run into each other, and the base panels are louvred so the space under a wet fixture can breathe.
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.
A wet fixture is judged on where the water goes. Three of these four follow it.
Separate, not one tray
Each well is separate. Melt water and trimmings stay with the line that made them rather than travelling into the next one, which is the difference between cleaning a well and cleaning the whole deck.
For piled lines
A round bowl at the end takes the lines that sell better piled than laid out. It also breaks the rectangle, which on a long stainless island is worth having for its own sake.
Air moves through
The base is louvred rather than sealed. The space under a wet fixture is where the smell starts if air cannot move, and a solid panel there is the most common false economy in a produce department.
Pressed, no seam
The deck edge is rolled rather than cut and capped. There is no seam along the busiest edge of the fixture, which is where a shopper leans and where water would otherwise find its way in.
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 ice display tablesLoose 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 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 store layout planning page.
Send your wet lines and where the floor drain is. Both decide the deck.
Send the list of lines you sell wet or iced, and tell us where the nearest floor drain is. Those two answers set the well layout and the fall 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.
Because misted and iced lines destroy a timber fixture from the bottom up within a season. If none of your produce is sold wet, a timber island is the better looking and cheaper choice — tell us your range and we will say which you need.
It follows your wet range rather than a standard. The principle is one well per line that drips, because the whole point of dividing the deck is that melt water stays where it was made.
It needs somewhere for the fall to go, and where that is depends on your floor. Tell us where the nearest drain is and the fall is drawn to it; if there is none, we will tell you what the alternative costs.
Yes, and it is a common arrangement — stainless deck and wells over a timber base, so the island matches the dry fixtures around it. Stainless goes where the water is; timber goes where a shopper looks.
