Display Cases & Showcases · +4 to +10 °C
Deli and Sushi Display Case: How to Choose
A deli and sushi case is a long, low, shallow countertop showcase with curved glass. It is mounted on the sushi bar or deli counter so the customer sees fish, cold cuts or cheeses at eye level while the chef works behind. The defining feature is gentle cooling. Raw fish and freshly cut deli products lose colour, shine and texture quickly in a strong cold draught. These cases therefore rely on low-velocity airflow or cold plates under the trays. The goal is to hold the product cold without blowing its surface dry.
Best for
- Sushi bars and pan-Asian restaurants showing fish blocks and toppings at the counter.
- Delicatessens and gourmet stores selling sliced meats, smoked fish and cheeses.
- Hotel live counters and Sunday-brunch sushi stations.
- Seafood restaurants showing the day's raw fish and shellfish to diners.
Before you buy
- Temperature: keep raw fish and cut deli products as cold as the case allows, at or below 5 °C, and display only what you will use during the service. Return the rest to a reach-in between services.
- Drying and covering: even gentle airflow dries cut surfaces over hours. Wrap or cover fish blocks between cuts, and keep sliced items in covered trays where the menu allows.
- Hygiene: raw fish brings a higher contamination risk. Wash and sanitise trays and surfaces at the end of every service, keep raw and ready-to-eat items apart, and follow your FSSAI-aligned hygiene plan.
- Counter and lighting: check that the case's length suits the bar and that the chef-side access works. Bright lights and an open kitchen warm the case, so keep it away from heat sources.
- Humidity and power: monsoon air fogs the glass and adds moisture to the trays. Wipe the trays down and keep the drain clear. Use an earthed socket with voltage protection.
How it compares within the range
A general refrigerated display case suits mixed ready food and usually has stronger airflow and deeper trays. That's fine for sandwiches, but harsh on raw fish. A pastry showcase is taller and tuned for cakes and creams. The deli and sushi case is the specialist for products where surface appearance is the sale and drying is the enemy. Choose it if raw fish or sliced deli products are central to your counter. Choose a general display case if they are only a small part of a wider chilled menu.
Questions
- Can raw sushi fish be stored in a sushi case overnight?
- No. A sushi case is for display during service. Store fish overnight wrapped in a reach-in refrigerator, or frozen if that is your process, and follow your supplier's and food-safety plan's guidance.
- Why do the fish in my sushi case look dull after a few hours?
- Cold air is drying the cut surface. Cover blocks between cuts, cut closer to service, check that the case isn't in an AC draught, and confirm the airflow setting is the gentle mode designed for fish.
Before you buy
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