A deli case is a refrigerated display case set up for counter service. Products sit on a flat or slightly sloped deck behind glass, often in trays or GN pans, and staff serve from the back, weighing or portioning to order. Rear storage space under the deck holds backup stock.
Deli items are usually ready to eat and are handled repeatedly through the day, so temperature control and cross-contamination are both concerns. Raw marinated meat and cooked products should be separated in the case, each with its own utensils. Cooling style matters too: sliced cheeses and meats dry out under strong airflow, so gentle or gravity-coil cooling is often preferred for exposed products.
A gourmet store in Bengaluru might run a three-metre deli case with cold cuts, imported and local cheeses, hummus and dips at one end, and raw marinated chicken and fish for the barbecue at the other, with separate tongs, labels and a clear divider between the sections.