Island units sit in the middle of the shop floor, where customers walk around them and look in from every side. That makes them one of the most visible pieces of equipment in a supermarket, and choosing the right one is about more than capacity.
1. Frozen, chilled or both?
Decide first what you will sell from the island. Frozen products need a negative temperature regime, typically between −18 °C and −23 °C. Chilled products such as dairy or packaged meat need a positive regime, around −1 °C to +5 °C. Dual-mode units can be switched between the two, which is useful when your product mix changes with the season.
2. Length and layout
Islands are usually offered in several lengths, for example around 1.9 m, 2.1 m and 2.5 m. Head (end) units close the ends of a row. Plan the full line-up on your floor plan, including the space customers need to walk around it, before choosing individual lengths.
3. Static or No-Frost
Static islands are simple and economical, but ice gradually builds up and must be removed by manual defrosting. No-Frost islands use an automatic defrost — on FROSTECH VELIX units with hot gas from the system — which keeps the evaporator clear, reduces maintenance and keeps the display looking tidy.
4. Glass and insulation
Curved, tempered Low-E glass lids reduce condensation and heat gain while keeping products visible. Insulation thickness matters as well: thicker high-density polyurethane keeps temperatures stable with less work for the compressor.
5. Merchandising accessories
Grid baskets, separators, price-label holders and bumpers make the island easier to stock and easier to shop. Check which accessories are available for the model before you order, so the units arrive ready for your planogram.
Every FRENIX and VELIX model page lists the temperature range, dimensions, glass, insulation and available options, and you can compare up to three models side by side.