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Supermarket & Food Retail Equipment
Food retail sells on visibility. Refrigerated multideck and open display keep produce and chilled lines at temperature while customers browse; deli cabinets and hot food counters do the same for served food. Commercial Kitchen Appliances supplies the full retail display range, ex-GST, with delivery Australia-wide.
- Australia-wide delivery
- SilverChef finance available
- Manufacturer-backed warranty
- Granville showroom
Popular in this range
A selection from 271 products, priced ex-GST.
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-32% -
-15%
Thermaster 885L Colourbond Upright Beverage Fridge 2 Doors Black LG-1000BP
1110(W) x 690(D) x 2079(H) mm -
-15%
Thermaster Double Glass Door Colourbond Upright Drink Fridge 568L LG-580BP
880(W) x 610(D) x 1973(H)mm -
-15%
Thermaster LG-370BP Single Glass Door Colourbond Upright Drink Fridge 335L
610(W) x 610(D) x 1973(H)mm -
-32% -
-15%
Thermaster 825L Colourbond Upright Beverage Fridge 2 Doors White LG-1000P
1110(W) x 690(D) x 2079(H)mm -
-15%
Thermaster 580L Double Glass Door Colourbond Upright Drink Fridge LG-580P
880(W) x 610(D) x 1973(H)mm -
-15%
Thermaster Two Glass Door Colourbond Upright Drink Fridge 730L LG-730BP
1120(W) x 610(D) x 1973(H) mm
Who this range is for
Supermarkets, IGA and independent grocers, delis, providores, and convenience stores with a fresh or hot food offer. If your customers pick product off a shelf rather than order it from a menu, your equipment problem is display refrigeration, and that is what this range is built around.
How a food retail floor is equipped
Retail display has to do two jobs at once: hold product at a safe temperature and make it look worth buying. Those pull in opposite directions, which is why display refrigeration is specified differently from back-of-house storage. Work through the zones in the order a customer walks past them.
1
Chilled open display
The highest-turnover fixture in the store, and the hardest working piece of refrigeration you will buy.
| Open display fridges | Multideck for produce, dairy and chilled lines. Air-curtain design means ambient store temperature directly affects performance. |
| Supermarket fridges and freezers | Larger-format retail refrigeration for full aisle runs. |
| Open deck display | Lower-profile decks for produce and grab-and-go, easier to reach into. |
2
Served counters
Where staff hand product over, so glass height and reach matter as much as temperature.
| Deli display fridges | Refrigerated serve-over for smallgoods, cheese and prepared salads. |
| Countertop display fridges | Compact refrigerated display where a full cabinet will not fit. |
| Cake display fridges | Refrigerated display for anything with dairy or cream filling. |
3
Hot food and rotisserie
The highest-margin offer in most food retail, and the one that drives basket size.
| Hot food displays | Heated display for cooked chicken, pies and ready meals held for service. |
| Countertop hot food displays | Benchtop heated display for smaller counters. |
| Rotisserie | Visible cooking that doubles as merchandising - the smell sells the product. |
4
Ambient and shelving
Not everything needs refrigeration, and putting shelf-stable stock in a fridge wastes your most expensive fixture.
| Ambient displays | Unrefrigerated display for shelf-stable lines. |
| Commercial shelving | Back-of-house and coolroom shelving. Check the load rating against carton weight. |
| Food storage containers | Standardised sizes so stock rotates predictably. |
Open multideck vs glass-door upright display
The core display decision in food retail. Open cases sell more because there is no barrier between customer and product; glass-door cases cost far less to run. Most stores end up with both, and the question is which lines go where.
| Open multideck | Glass-door upright | |
|---|---|---|
| Impulse purchase | Higher - nothing between the customer and the product | Lower - the door is a small barrier |
| Running cost | Higher - an air curtain is continuously fighting store air | Lower - a sealed cabinet holds temperature far more efficiently |
| Sensitivity to store conditions | Significant - ambient temperature and draughts affect performance directly | Minimal - largely unaffected by surrounding air |
| Best suited to | Fast-turnover produce, dairy and grab-and-go | Drinks, slower-moving lines and anything held longer |
| Siting | Keep clear of entrances, doorways and air-conditioning outlets | Far more forgiving on placement |
What drives the cost of fitting out food retail
We have not published dollar ranges, because the figure depends on how many metres of refrigerated display you are running and whether it is self-contained or remote - and a generic number would mislead more than help. What we can tell you is what moves the total.
Linear metres of refrigerated display is the dominant factor, well ahead of floor area. After that: whether cases are self-contained (plug-in, cheaper to install, each with its own compressor) or remote-condensed (higher install cost, quieter and cooler on the shop floor); how much of the range is open versus glass-door, which changes running cost for the life of the fixture; and whether you are adding a hot food or rotisserie offer, which brings extraction into scope.
For a real figure, send us your floor plan and we will quote the run. Finance is available through SilverChef, with approvals up to around $65,000 in about five minutes.
Temperature and compliance in food retail
Temperature control. Under Food Standards Code 3.2.2, potentially hazardous food must be held at 5°C or below, or 60°C or above. That single rule decides which fixture each line goes in, and it is the reason cream-filled and dairy product cannot sit in ambient display.
Australian conditions. Refrigerated display is rated to a climate class describing the ambient temperature and humidity it can perform in. A case specified for a cooler market can struggle through an Australian summer, particularly open multideck sited near an entrance. Check the climate class against your store, not just the cabinet's stated temperature.
Surfaces. Food-contact surfaces must be smooth, impervious and cleanable under Food Standards Code 3.2.3. If you add a rotisserie or hot food cooking, extraction is assessed under AS 1668.2. Confirm requirements with your local council, which administers food-premises approval.
Food retail equipment FAQs
Why does open display refrigeration cost more to run?
Because it has no door. An open case holds temperature using a curtain of chilled air across the opening, which is continuously mixing with warmer store air, so the compressor works much harder than a sealed cabinet. Retailers accept that cost because open display sells more - there is no barrier between the customer and the product.
Where should I avoid siting an open display case?
Near entrances, doorways, loading areas and directly under air-conditioning outlets. Anything that disturbs the air curtain degrades performance, and in an Australian summer that can be the difference between holding temperature and failing it. Glass-door cabinets are far more forgiving if the only available spot is exposed.
What is the difference between self-contained and remote refrigeration?
Self-contained cases have their own compressor built in - cheaper to buy and install, and you can move them. Remote cases run off a central plant room, which costs more to install but takes the heat and noise off the shop floor and is generally more efficient across a long run. Short runs usually go self-contained; full aisle runs often justify remote.
Can I display cream cakes in an ambient cabinet?
No. Anything with dairy, cream or custard is a potentially hazardous food and must be held at 5°C or below under Food Standards Code 3.2.2, which means refrigerated display. Ambient display is only for genuinely shelf-stable lines.
Do I need extraction for a rotisserie?
Usually yes. Rotisserie cooking produces grease-laden vapour, and extraction requirements are assessed under AS 1668.2. Because adding extraction is a step change in cost rather than an incremental one, decide on a hot food offer before you finalise the store layout, and confirm with your council early.
How much display refrigeration do I actually need?
Work from your range, not your floor area. List the lines that must be held chilled, work out the facings each needs to look full through a trading day, and size from there. Under-ordering display is common because it gets calculated against available wall space rather than against the number of lines being merchandised.
Supplying another kind of venue? We stock commercial kitchen equipment for every trade in Australian food service.
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