Counters with Cold Surface — a canteen modular system counter with an actively chilled worktop ensures a consistently low temperature on the counter surface without active product packaging or filling of GN containers; the chilled worktop is ideal for the attractive display of food and gastronomic products in self-service or staffed canteen serving areas for HoReCa businesses.
Cooling principle for cold surfaces
Counters with Cold Surface — the counter’s cold worktop is chilled using a compressor-based cooling system, where the cooling coil is located directly beneath the worktop; heat is drawn from the worktop through the coil to the cooling unit, maintaining the surface at a low temperature. Compressor cooling and temperature stability — active compressor cooling keeps the cold surface at a constant temperature regardless of the ambient room temperature; this is particularly important during the summer or in heated canteen environments, where a passive ice solution would deteriorate more quickly. Surface temperature range — the cold worktop of canteen modular counters is maintained at a 2–8°C temperature, meeting HACCP requirements for the handling and serving of chilled products; a thermostat regulates the cooling intensity; see Canteen Modular Systems.
Products suitable for cold surface counters
Counters with Cold Surface — a cold surface counter is most effective for products served directly on the chilled surface or in a thin layer; this solution ensures a visually appealing display without high edges or dividers. Seafood and fish — fresh fish, salmon, tuna, shrimp, shellfish and other seafood look attractive and are kept at the appropriate temperature on the chilled stainless steel surface; high aesthetics are important in HoReCa gastronomy. Cold cuts and cheeses — cold meats (ham, prosciutto, sliced salami), cheeses (camembert, brie, hard cheeses), tapas and cold appetisers are ideal product categories for cold surface counters; slices on the flat chilled surface create an appealing display; see Counters with Cold Bain-Maries.
Integration into canteen modular systems
Counters with Cold Surface — the canteen modular system counter with a cold surface is designed with standardised dimensions that match other elements of the modular system; connection with hot cabinets, neutral counters and cashier counters ensures a uniform appearance. Position in the serving front — the cold surface counter is typically placed in the cold menu section of the serving front; it complements the serving concept with a flat gastronomy product zone, enhancing the cold bain-marie sections with GN containers. Combination with other cold elements — the cold surface counter works alongside cold bain-maries (GN container section) and cold display cabinets in a single serving front; this combination creates a complete cold menu serving area; see Cold Bain-Maries and Cold Bain-Maries with Refrigerators.
HACCP and temperature control
Counters with Cold Surface — the canteen’s HACCP plan includes temperature control for cold surface counters; in chilled surface displays, high-risk products (seafood, meat slices, cheeses) are kept at no higher than 8°C in accordance with food safety requirements. Temperature measurement and documentation — staff check the actual temperature of cold surface counters using a contact thermometer; measurements are recorded in the HACCP log; a compressor with a thermostatic regulator simplifies maintaining temperature stability. Product display time limit — HACCP sets the maximum time chilled products may remain in the serving area; a cold surface counter with active cooling extends the permissible display time; see Worktop with Neutral Well for Ice Display. BHS provides cold surface counters across Europe.
HoReCa application scenarios
Corporate canteen with a cold surface counter — a gastronomic canteen buffet’s cold zone featuring seafood, a cheese selection and sashimi on a chilled worktop; attractive product visualisation enhances the perceived value of the canteen; BHS equipment ensures a professional appearance. Hotel breakfast buffet with a cold surface counter — salmon, ham and cheeses on a chilled canteen modular system counter; visually appealing display in the guest dining room. Open-kitchen restaurant or show kitchen with a cold surface counter — the chef serves cold gastronomy directly on the chilled counter in front of the customer; BHS supplies the products. BHS offers counters with a cold surface to HoReCa businesses across Europe.
Frequently asked questions
What is the difference between a cold surface counter and a cold bain-marie counter? Counters with Cold Surface — a cold surface counter chills the counter’s worktop itself, on which products are placed directly; a cold bain-marie counter features a chilled basin-type insert with GN containers; a cold surface counter is suitable for flat product display, while a cold bain-marie is for products in GN containers; see Canteen Modular Systems.
Does a cold surface counter require a special electrical connection? Counters with Cold Surface — yes, a cold surface counter requires an electrical connection for the compressor cooling system; electrical requirements (power, voltage) are specified in the model’s technical specifications; see also Counters with Cold Bain-Maries.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
