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IntroductionThe refrigerated counter is one of the central elements of every delicatessen, pastry shop, hotel buffet or food retail outlet. It is not just a display unit: it is a tool for selling, for storage and for regulatory compliance. Choosing the wrong model means risking food waste, HACCP penalties and a loss of appeal for the displayed product.In this technical guide we analyse the main types of refrigerated counters, the selection criteria and the regulations to follow in order to operate safely in the Horeca sector.Types of Refrigerated Counters1. Refrigerated Display CounterThis is the most widespread solution in delicatessens and pastry shops. It allows the product to be displayed visually while maintaining controlled temperatures between 0°C and +4°C for fresh food (meat, cured meats, cheese, deli preparations) or between +4°C and +8°C for pastry products and desserts. Angled or vertical front glass: the angled version improves product visibility; the vertical one is better suited to small spaces. Integrated LED lighting: enhances the colours and presentation of the food. Fan-assisted or static cooling: fan-assisted cooling ensures uniform temperature; static cooling is preferable for products that must not dry out (cheese, cakes). 2. Well CounterIdeal for ice cream, frozen food and products at negative temperatures (from -15°C to -22°C). Widely used in artisan gelato shops and large-scale retail outlets. The open-top structure makes serving easier, but requires attention to cold loss.3. Ambient CounterUnrefrigerated, used for products at room temperature or to complete mixed islands (ambient + refrigerated). Often combined with refrigerated counters to create complete service stations.4. Refrigerated Self-Service CounterDesigned for free customer access, typical of buffets, canteens and hotels. It must maintain the cold chain even with frequent openings. Fitted with sliding or tilting doors and enhanced refrigeration systems.HACCP Regulations and Storage TemperaturesEC Regulation 852/2004 and Italian Legislative Decree 193/2007 impose precise food storage obligations. For refrigerated display counters, the temperatures to be respected are: Fresh meat: 0°C / +4°C Fish products: 0°C / +2°C Cured meats and cheese: +4°C / +8°C Fresh pastry with creams: 0°C / +4°C Frozen food: -18°C or lower The counter must be fitted with a visible digital thermometer and temperature recording (manual or automatic via datalogger). In the event of an inspection, HACCP documentation is mandatory.Energy Consumption and Energy ClassRefrigerated counters are among the equipment with the greatest impact on the electricity consumption of a commercial business. Since 2021, European legislation (EU Regulation 2019/2024) has required energy labelling for professional refrigerated counters.Criteria to assess: Energy class: prefer models in class A or higher to reduce operating costs. Refrigerant gas: the most recent models use natural gases such as R290 (propane) or R600a, with a very low GWP (Global Warming Potential) compared with old HFCs. Thermal insulation: adequate panel thickness reduces heat loss and compressor cycles. Night covers: night blinds reduce consumption by up to 30% during closing hours. Selection Criteria by SectorDelicatessen and RotisserieFavour counters with fan-assisted cooling, a large display surface and warm LED lighting. The depth of the counter must allow display on several levels (stacked trays). Operating temperature: 0°C / +4°C.Pastry Shop and Gelato ShopFor cakes and desserts, prefer static refrigeration to avoid drying out the surfaces. For artisan gelato, the well counter with glass lids is the standard. Pay attention to lighting: UV light can alter the colours of decorations.Hotels and BuffetsSelf-service counters must ensure sturdiness, ease of cleaning and enhanced refrigeration systems to compensate for frequent openings. Consider models with a misting system for fresh fruit and vegetables.Bars and CafesCompact counters with a vertical display case, ideal for displaying pastries, sandwiches and counter products. Often built into the bar counter with an upper work surface.Maintenance and CleaningAn efficient refrigerated counter requires regular maintenance: Daily cleaning of the interior surfaces with food-safe detergents (no aggressive solvents). Periodic defrosting: models with automatic defrosting reduce manual intervention. Gasket checks: worn gaskets compromise insulation and increase consumption. Condenser maintenance: six-monthly cleaning of the condenser fins to ensure the efficiency of the refrigeration cycle. Refrigerant gas check: entrusted to F-Gas certified technicians. ConclusionChoosing the right refrigerated counter is a strategic investment for any Horeca business working with fresh or displayed food. Carefully assessing the type, operating temperatures, energy consumption and HACCP compliance makes it possible to reduce operating costs, ensure food safety and make the most of the displayed products.Need help choosing the refrigerated counter best suited to your business? Explore our selection of professional refrigerated counters or contact us for personalised advice.