The compact three-section configuration of SANTIAGO S3 offers an ideal balance between space efficiency and range organisation — three sections provide maximum product categorisation, while the S version’s standard depth reduces the overall size and cost of the case compared to DEEP versions. This makes SANTIAGO S3 a smart choice for businesses where both a wide range and efficient use of space are important. BHS offers SANTIAGO S3 to HoReCa businesses and food retailers across Europe.
SANTIAGO S3 and the S LINE concept
The SANTIAGO S LINE is an optimised version — S denotes standard depth, unlike the DEEP LINE’s increased depth. S3 denotes three sections in this configuration. More compact depth — the S version is better suited to narrower retail spaces or sales areas where a deeper case would take up too much room. Three organised sections — maximum product categorisation in a compact size. Temperature range: 0–+6°C. LED lighting and a stainless-steel shelving system. Cooling system with condensate drainage.
Product organisation in SANTIAGO S3
The three sections of SANTIAGO S3 allow you to structure your meat range as efficiently as possible. Ham / Sausages / Pâtés — the classic three-category division for delicatessen retail. Imported / Local / Speciality products — organisation by product origin. Premium / Standard / Economy — separation by price category. Hot/cold smoked / Cooked products / Fresh products — organisation by processing method. Seasonal / Permanent range — two permanent sections and one seasonal. Each shop can choose the organisation principle that best fits its business logic and change it seasonally if needed. BHS helps plan your range organisation.
HACCP requirements
The HACCP requirements for SANTIAGO S3 are identical to those for other meat display cases, with extra attention needed for the three sections. Temperature control — maintaining and documenting 0–+6°C at least twice a day. Section divider cleaning — dividers between sections must be disinfected daily as they are contact points between different types of products. Product rotation — FIFO principle in all three sections; disciplined monitoring prevents outdated products from being left at the back. Daily cleaning — each section separately. Glass disinfection — the larger glass area requires regular disinfection in the customer touch zone. Glass disinfection — the larger glass area requires regular disinfection in the customer touch zone several times a day. BHS provides SANTIAGO S3 service.
HoReCa usage scenarios
Medium-sized butcher shop with three product segments — SANTIAGO S3 is an economical solution that provides three organised display zones without the cost and depth of the DEEP version. Delicatessen stand in a shopping centre — the more compact size of S3 is better suited to smaller retail spaces with three range categories. Hotel delicatessen stand — SANTIAGO S3 as a compact and organised delicatessen element for breakfast or dinner areas.
Frequently asked questions
What is the difference between SANTIAGO S3 and SANTIAGO DEEP 2? S3 is the three-section standard-depth version; SANTIAGO DEEP 2 is the two-section deep version. If the priority is more sections and a more compact size — S3. If the priority is greater product capacity in each section — DEEP 2. BHS helps you choose based on space and range.
Is SANTIAGO S3 also available for fish applications? The SANTIAGO range is available in both meat and fish configurations. The fish S version is configured for ice display with a 0–+2°C temperature range. See Display Cases for Fish and Seafood.
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.
