Display refrigeration, water treatment, compact cooking and warewashing for cafes and coffee shops. Specified for a morning rush in a room that was probably never designed as a kitchen.
A cafe lives or dies on how quickly the queue moves and how good the display looks. Six things shape most specifications.
Two hours in the morning decides the week. Equipment is sized for that, not for daily covers.
Peak-hour sizingRefrigerated display is merchandising as much as storage. Lighting, sightlines and restocking all matter.
Merchandising ledScale destroys espresso machines, boilers and dishwashers. Treatment is the cheapest insurance you can buy.
Treatment specifiedCounter length, door widths and single-phase power decide what is actually possible.
Surveyed firstChilled grab-and-go needs its own cabinet, its own restocking rhythm and its own temperature record.
Separate provisionOne machine down and you cannot trade. Small sites need fast response more than large ones do.
Priority responseThree small areas that have to work together in very little space.
Everything within reach, laid out so one person can serve without turning round.
Enough prep, cooking and storage behind the counter to support the menu.
Warewashing and water treatment, specified rather than assumed.
Most cafes are conversions. What is possible is decided by counter length, door widths, single-phase power and where the drainage runs.
Once you open a second site, standardising the counter is what keeps quality consistent. The same machines mean the same drinks, the same training and one set of spares.
Counter length, power, water, drainage, access and your busiest hour.
Equipment chosen to fit the space and the menu, priced properly.
Fitted around trading or into a fit-out programme with a fixed opening date.
Installed, commissioned, certificated and demonstrated to the team.
Planned visits including descaling and filter changes, with priority response.
Usually, within reason. Extraction, power and drainage set the limits, and sometimes the honest answer is to trim the menu rather than force the equipment in.
In most of the UK, yes. Scale is the single most common cause of the breakdowns we attend in cafes, and treatment costs a fraction of the repairs.
Yes, from the counter equipment to the back kitchen, coordinated with your shopfitter against an opening date.
It can make sense for some items and is a false economy for others. We will tell you which is which for your site.
We will specify what fits the space, protect it with the right water treatment and keep it serviced.
Speak to the team · Mon–Fri 9–501200 411 914
