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Costing

Display Counter Price Guide

What drives the price of a bakery, sweet or fast-food display counter, and where it is worth spending more.

Reading time
7 minutes
Last updated
28 June 2026
Illuminated refrigerated display counter in a retail bakery

Display counters are quoted by the foot, which hides most of what actually determines the price. Two six-foot counters can differ by a factor of three, and the difference is not always visible in a photograph.

This guide sets out what you are paying for, so you can compare two quotations on the same basis.

Indicative price ranges

Ranges below are for a standard six-foot counter and vary with specification.

Counter typeIndicative range (6 ft)Notes
Ambient display counter₹ 35,000 – ₹ 75,000No refrigeration; price driven by finish
Refrigerated bakery counter₹ 85,000 – ₹ 1,80,000Glass profile and cooling drive the range
Sweet counter (split)₹ 90,000 – ₹ 2,00,000Chilled plus ambient sections
Fast-food hot/cold counter₹ 1,10,000 – ₹ 2,40,000Dual temperature zones
Ice-cream scooping cabinet₹ 1,20,000 – ₹ 2,60,000Low-temperature circuit, pan count

What actually drives the price

In rough order of impact on a quotation:

  • Refrigeration or not — a chilled counter is a different product from an ambient one
  • Compressor and condenser specification, and the ambient temperature it is rated for
  • Glass profile — curved toughened glass costs considerably more than flat
  • Steel grade and gauge in the carcass and top
  • Insulation thickness and whether PUF is injected or slab-cut
  • Front elevation finish — stainless, ACP, laminate, stone or veneer
  • Lighting quality and whether it is genuinely even across tiers

Where it is worth paying more

Refrigeration and insulation. A counter with an under-specified compressor will run continuously, cost more in electricity every month than the saving, and fail early. Insulation thickness is invisible on delivery and decisive over five years.

Glass and hinges, because they are the parts a customer touches every day and the parts that break.

Where you can reasonably save

Front elevation finish, if the counter faces away from the customer or sits behind a fascia. Carcass grade on the dry side. Shelf count, if you can work with two tiers instead of three.

Frequently asked questions

Curved looks better in a retail front and costs more; it is also more expensive to replace if broken. Flat or square glass is more practical for high-traffic and back-of-house positions.

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