A deli is a refrigeration and slicing business. Most of what you sell is cold, which means your coolers, your prep tables and your slicer cleaning routine matter more than the stove. Add soups, panini or hot subs and the plan grows from there.
Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a deli package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.
Start with the menu, not the equipment
List your sandwiches, how many meats and cheeses you slice, and whether you serve soups, hot sandwiches or salads. Slicing to order versus slicing ahead changes your slicer count and refrigeration. Hot food may bring a hood depending on the equipment. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.
Deli and Sandwich Shop equipment, station by station
Slicer
- Commercial meat slicer (or two for meats and cheeses)
- Refrigerated storage right next to the slicer
- Cut-resistant gloves and a slicer cleaning routine
Sandwich line
- Refrigerated sandwich prep table
- Bread storage and a cutting station
- Reach-in for backups under or near the line
Soups and hot
- Soup kettles or wells that hold at 135 F or above
- Panini press or toaster oven for hot sandwiches
- Display case for salads and grab-and-go
Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.
Hood, fire and health code basics
A cold deli with soups and a panini press may not need a grease hood, but fryers, griddles or char-broilers usually do. Ask your plan reviewer about your exact equipment.
Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.
Common mistakes to avoid
- Not enough refrigerated space for sliced meats
- Skipping a daily slicer teardown and cleaning
- Soup kettles that cannot hold temperature through the lunch rush
- A layout where the slicer is far from the line
Frequently asked questions
Does a deli need a hood?
Often not if you only slice, assemble and warm soups or panini. Fryers and griddles usually change that. Confirm with your plan reviewer.
How often should a deli slicer be cleaned?
Commonly at least every 4 hours of continuous use and between different foods. Follow your health code and the slicer manual.
Plan it step by step for free
Pick the deli package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.
This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.
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