Hot and refrigerated display, bar counters, buffet lines and the front counter the customer actually stands at — fabricated to the room and to the drawing.
This is the one part of a kitchen the public sees, which is why two trades meet at it. The interior designer owns what it looks like. We own what it is made of and everything hot or cold inside it.
WhatsApp us about a counterOn most projects the visible finish belongs to the interior designer and the structure belongs to us. That split works well when both sides know where the line is, and it is the reason counters are the most commonly reworked item in a fit-out when they do not.
The dimensions have to agree before either side cuts anything. A stone top is ordered to a size. A refrigerated well is a fixed size. If the carcass was drawn to the elevation instead of to the equipment going in it, one of the two gets remade, and it is rarely the stone.
Almost none of it comes out of a catalogue. A counter is made to the room it stands in, the service behind it and the queue in front of it.
Wet and dry wells to gastronorm sizes, heated shelves, carvery and gantry units, with sneeze guards where food safety requires them.
Patisserie and deli display, curved and square glass, with the deck held at the temperature the product actually needs, which is seldom the one the brochure quotes.
Refrigerated, ambient or mixed, built in runs to suit the service pattern and the space a queue needs to move through.
Front and back bar, speed rails, under-counter refrigeration and glasswash, pull-out bins, and the drainage that makes a wet counter survivable.
The till point, the collection point and the handover. Built around how the order actually travels, not just where the POS lands on the plan.
The infill pieces that make a run read as one counter. Corners, returns and the awkward lengths no standard unit covers.
Machine, grinder, knock-out, water and waste in one counter. Water treatment is sized to the hardness at your site and quoted as its own line.
Drawer units, under-counter chillers and freezers. Specified with the counter, so the carcass fits the unit. See refrigeration and cold rooms.
A coated display counter looks the same on day one whatever it is made of. The difference shows at the first chip.
Where we powder coat a display counter exterior, the substrate is stainless. Most of the market coats mild steel, because it is cheaper and the coating hides what is under it. That works until a trolley catches a corner, and then the damage spreads under the coating instead of stopping at the mark. Coating stainless costs more and behaves like stainless when it is damaged.
Matte black is the default. Other colours on request. We use coating sparingly and only where the design asks for it — most of what we build is left as stainless with a mechanical finish, because that is what survives a working counter.
Most counters arrive as an elevation from an interior designer or a main contractor. We build to it, and we produce shop drawings from it first so everyone is looking at the same thing before anything is cut.
If the drawing will not work, we say so at shop drawing stage, while it is still cheap to change. The usual three: a carcass drawn too shallow for the refrigeration specified, a top detailed with no allowance for the well flange, and a run with no access panel to the condensing unit that will need servicing every few months.
We also take counters as a trade package for main contractors and fit-out contractors on projects where the rest of the kitchen is not ours.
Leave a number and we will call back. No forms to fill in afterwards, no obligation.
Usually not. On most projects the visible top is the interior designer’s package and we build the structure under it. We will coordinate the dimensions and the fixing detail with whoever is supplying it, and we need that information before the carcass is made, because a stone top is ordered to a size and cannot be adjusted afterwards.
Yes, that is how most counters come to us. We issue shop drawings from the elevation first. If something in the design will not take the equipment specified, you hear it then, while it is still a drawing.
Stainless. It is the more expensive way to do it and it is the reason a chipped corner stays a chipped corner instead of becoming a rust line. Matte black is the default colour, others on request. We use coating sparingly, mostly on display counter exteriors where the design calls for it.
Yes. A single counter is normal work, whether the rest of the kitchen is ours or not. We need the elevation, the equipment going into it, and the services available at that position.
It depends on what is being displayed. Patisserie, raw fish and packaged deli want different deck temperatures and different humidity, and a single unit set to a compromise satisfies none of them. Tell us the product before the counter is specified, not after.
Production time depends on the run and the finish, and the clock starts when the shop drawing is confirmed rather than when the order is placed. Bought-in refrigeration inside the counter can have its own lead time, which is the part that usually sets the date.
An interior designer’s drawing and a note of what goes inside the counter is enough to price it. If the drawing has a problem in it, we will tell you what it is.