Deli & Butcher Counter

Everything behind the deli counter: meat and cheese slicers, mincers, dry-aging cabinets, vacuum sealers and packaging machines for cuts sold to take home, plus the prep tables, sinks and knives that the counter works from.

Meat & food slicers

Gravity-feed and automatic slicers. Even thickness is a portion-control question before it is a presentation one: a slicer set to 2 mm gives the same number of slices per kilo every time, and hand-cutting does not.

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Meat grinders

Bench mincers and the cutters and bowl machines that stand next to them. Plate size is the whole conversation on a grinder — coarse first if you want texture rather than paste, fine for sausage — so tell us the output yo

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Dry aging fridges & cabinets

A dry aging refrigerator holds meat at set temperature and humidity for weeks rather than days. Controlled airflow keeps the surface drying evenly, UV keeps what grows on it in check, and a salt block buffers the humidit

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Vacuum sealers

Vacuum sealers and vacuum packaging machines — chamber and external units that pack food for sous vide, portioning and longer, fresher storage.

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Packaging machines

Four machines that finish a product for shipping: shrink-wrap, strapping, labelling, sealing. Which of them you need is decided by what the pack has to survive on the way out — a road, a shelf, or a freezer.

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Prep & work tables

Stainless work tables and refrigerated prep counters. A refrigerated counter keeps the ingredients in chilled wells right at the cutting board, so a cook builds a plate without walking to the fridge for every component.

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Commercial sinks

A stainless steel commercial sink in three compartment, pot and handwash form, built to code for back-of-house hygiene. The compartments are not a preference: wash, rinse and sanitise is what an inspector expects to see

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Kitchen knives

Chef and santoku blades for everyday prep, Damascus for an open pass, and boning, filleting and fish knives for the cuts a chef's knife does badly. That last group is where most kitchens are short — one good boning knife

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Frequently asked questions

What equipment does a deli counter need first?

A slicer sized for what you cut most, a prep table, a hand-wash sink and a way to wrap or vacuum-pack what leaves the counter. A mincer and a dry-aging cabinet come next if fresh meat is part of the range.

Which slicer suits cheese as well as cured meat?

Blade diameter and motor duty decide it. Hard cheeses load the motor more than ham does, so a counter that slices both all day wants the larger blade in the range. Check the blade size and power on each product page, or send us your daily volume and we will match one.

Can a butcher counter dry-age meat in front of customers?

Yes. Our dry-aging cabinets have glass doors and run their own humidity and airflow, so the ageing room can double as a display. Place it out of direct sun and keep the door openings few; every opening resets the air inside.