Butcher shop equipment built around a counter people buy from by eye: display that holds colour, grinding and slicing sized for a day's trade, vacuum packing that reaches past the shop door, and the cold chain underneath all of it.
A high-street butcher breaking down and selling on the premises, with vacuum packing for wholesale and online orders on top. The list follows the meat: cold store, prep, counter, pack.
Quantities assume one serving counter and one prep room. Tell us your counter length and whether you make sausage on site, and we size the display, the grinder and the freezing against it before quoting.
Butchery sells by weight, which means the till and the scale have to agree. A dual screen shows the customer the weight and the price as it lands.
500 kg/h is a shop's daily mince plus sausage production without the grinder becoming the bottleneck. Mince is the highest-turnover line in most butchers and the one customers judge on colour.
Adjustable 3–8 mm covers everything from carpaccio to steak-cut cold meats. The slicer is what turns a whole muscle into a counter's worth of price points.
The counter IS the shop. Everything a butcher sells is bought by eye, and colour holds only if temperature and humidity do.
Breaking down a carcass needs cold under the work surface, not across the room. Four doors keeps a day's cuts at hand and at temperature.
Vacuum packing is what lets a butcher sell beyond the counter — wholesale, online, and the customer buying for a freezer. It also buys back shelf life on a slow cut.
Reach-in freezing for portioned stock and trim held for sausage. Multi-door means opening one section without warming the rest.
Wash, rinse, sanitise — for a trade where the inspector checks that sequence specifically.
Getting portioned meat through the freezing range fast is what protects texture — slow freezing tears the cell walls and the thaw shows it.
Frozen slicing for hotpot and shabu cuts, which sell at a premium and cannot be done on a standard slicer without tearing.
Knives move between species all day. A sterilising cabinet is the cheapest answer to the cross-contamination question on an inspection.
Bone dust, trim and washdown waste, continuously, from the moment the shop opens. Continuous feed means not stopping to empty anything mid-service.
Prices move with the market weekly. A backlit board is reprinted for the cost of a sheet.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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