Deli and cheese shop equipment for a counter where most things are cut to order in front of the customer. Slicing at the counter and vacuum packing for what leaves wrapped both depend on a cold chain an inspector can follow from the back room to the glass.
A neighborhood deli selling cheese, cured meats and antipasti over a serve-over counter, with pre-packed lines in a self-serve chiller for customers in a hurry. The list follows the stock from back-room storage to the cutting bench, then across the counter and into the pack.
Quantities assume one counter with a prep bench behind it. Tell us whether you plan to cure or smoke in-house and whether you run a lunchtime sandwich trade, because both add equipment, and we fit the list to your range before quoting.
Arc Front / 90cm Desktop Model
The serve-over case for cheese, cured meats and antipasti, loaded and served from the rear while customers choose through the front glass.
Back-room storage for whole wheels, salami and tomorrow's counter stock, in sizes from 100 to 1,000 L.
Glass-door storage under the slicer for the cuts open today, so the counter restocks without a walk to the back.
840L
An open chiller for pre-packed cheese, tubs and ready meals that customers take without waiting at the counter.
Modular cold storage for a deli that buys whole wheels and cases of charcuterie direct from producers.
Holds 59 bottles across two zones for the wines the counter recommends with each cheese.
Square • 51 cm
Fan-assisted hot holding for roast porchetta and chicken sold by the slice at lunchtime.
Cuts prosciutto to order and ham for the sandwich counter on one 300 mm blade, adjustable up to 12 mm. Slicing in front of the customer keeps the counter busy and the ham fresh.
A 350 mm seal bar packs cut cheese and sliced meat for the shelf and for online orders, and the vacuum stops a cut wedge drying out at the edges.
Direct cooling
A 2,250 mm chilled worktop where wheels are cut and boards built, with four doors of stock under the knife.
Stainless Steel 201
Wash, rinse and sanitize for slicer parts, boards and knives, the sequence an inspector asks a deli to demonstrate.
Humidity held within ±5% and UVC sterilization for curing salami, coppa and bresaola in-house. House-cured lines give a deli something the supermarket counter cannot copy.
Nitrogen-flushed trays let sliced meats and olives sit in the self-serve chiller far longer than paper-wrapped cuts.
Prints pack and use-by dates onto everything that leaves pre-packed, and runs on battery from the bench to the chiller.
A 20 cm chef knife for portioning hard cheese and trimming cured meat on the block.
90 Type
Slices, shreds and dices from 2.5 to 50 mm for diced pancetta, shredded chicken and the antipasti trays prepared each morning.
W595*D630*H860mm (W23.43*D24.8*H33.86 inch)
A glass-door aging cabinet on the shop floor at 1–22 °C, so customers watch the house charcuterie hanging. For a deli that cures enough to put on show.
A 600 mm seal bar takes a half wheel or a whole leg of ham that the tabletop machine cannot fit.
Heat-seals four tubs per press for olives, dips and salads, 400–500 cups an hour on a busy morning.
Seals and shrinks gift sets of oil, jam and crackers in one pass for the holiday hamper trade.
Fillings at 2–8 °C in the rail for a deli that runs a sandwich counter at lunch.
Fruit knife
A 19 cm Damascus blade for the counter, where customers watch every cut being made.
Grinds 500 kg/h for house sausage and pâté mix, a second product line made from the trim the slicer leaves.
Most of a deli counter sells by weight, and the customer-facing screen shows each line as it lands on the bill. The 58 mm printer is built in.
Printed die-cut bags for the everyday shop of a few wrapped cuts and a jar.
CRI 90 spotlights aimed at the counter so the cheeses and cured meats show their true color through the glass.
A handheld till with a printer for the Saturday queue at the counter or a stall at the farmers' market.
A printed tote for regulars who come every week, carrying the shop's name around the neighborhood.
Brine, oil and crumbs land on the floor in front of the counter, and the scrubber washes and dries it in one pass before opening.
Grinds rinds, trim and scraps at the sink to under 1.5 mm, so nothing sits in a bin under a warm counter.
The name over the door in an IP65 lit sign, so the shop reads from the street on dark winter afternoons.
Single Sided / Plug-in
A lit board at the door posts the cheese of the week and the lunchtime sandwich for people passing on the street.
Aluminum / A4
A thin lit frame in the window for seasonal products, opened and changed in seconds.
A 60 L electric smoker for smoked cheese, sausage and fish made on site, cold or hot.
Printed gift boxes for hampers and cheese selections in the holiday season.
201 Stainless Steel
Boards, slicer guards, tubs and serving trays go through 16 sets per cycle, and cheese fat comes off at machine temperatures that a hand sink never reaches.
Knives go from raw-milk cheese to cooked ham all day, and a UV cabinet sanitizes them between jobs.
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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