PROJECT PLANNING / PROCUREMENT
Custom layouts according to restaurant floor plans, with live seafood display, back-of-house holding and selected refrigeration reviewed as separate project requirements.
Decide whether the tank will present live stock to diners, support back-of-house holding, or form part of both areas. A customer-facing display needs its access and viewing sides shown on the floor plan; a holding arrangement needs the service workflow defined. Describe the role of each tank rather than assuming identical configurations for both locations.
List lobster, king crab, shellfish, shrimp and fish requirements separately. Review the corresponding catalog tank reference and the planned stocking arrangement. Cooling, circulation, filtration and oxygenation values describe reference configurations; species compatibility, water conditions and final compartment design are confirmed per project. No survival time or animal-loss rate is promised.
Provide a dimensioned floor plan with entrances, doors, columns and fixed services. Show the staff side, customer side and the route for stocking and cleaning. Wall-side, stepped or island arrangements can be reviewed against this plan. Reducing the visible footprint does not establish that all technical equipment fits below the display: request service access and equipment placement to be shown.
Locate electrical supply, water supply and drainage. Request a clear description of tank circuits, filtration access and cleaning/drainage arrangements in the proposed specification. Confirm which site connections are supplied by the restaurant's installer and which components are included with the equipment. Installation access matters before production because the finished assembly must reach its planned location.
If the restaurant also needs a prep table or display refrigerator, include those units as separate lines in the enquiry. Their product requirements and electrical arrangements must be reviewed independently of live holding. Mixed enquiries can coordinate the equipment selection without implying that a tank controller regulates adjacent refrigeration.
Use the project drawing and configuration schedule to confirm overall dimensions, water-system zones, glass specification and utilities. A catalog illustration is a starting reference, not proof of a completed restaurant installation. This page shows planning capabilities without naming customers or claiming installation results.
Commercial refrigerated and ice-bed display solutions for fresh fish and seafood retail.
Commercial stainless steel ice display tables for seafood markets, supermarkets and fresh fish counters.
Custom live seafood display and holding tank systems for restaurants, seafood markets and commercial retail.
Live Seafood Tanks
Double-layer live seafood tank configuration with a 2HP single cooling unit, dual circulation, dual filtration and separate oxygenation.
Live Seafood Tanks
Commercial lobster holding and display tank with a 1.5HP heat pump unit, independent circulation, filtration and oxygenation.
Live Seafood Tanks
Commercial king crab display tank with a 1.5HP single-cooling unit, independent circulation, filtration, oxygenation and ultra-clear glass.
Live Seafood Tanks
Commercial shellfish tank for oysters and abalone with a 1.5HP heating and cooling unit, dual circulation, dual filtration and oxygenation.
Live Seafood Tanks
A two-layer live holding arrangement for shrimp, crab and shellfish, with a documented heat-pump and independent water-system reference.
View product →References help identify the equipment format; the approved project specification defines the final supplied configuration.
Turn the species list, floor plan and water-system requirements into a tank specification that can be compared and approved.
Ask for system boundaries, service access and included components instead of assuming a tank photograph defines its water system.
BUYER QUESTIONS
Custom layouts according to restaurant floor plans can be reviewed. Send the dimensions, service connections and access restrictions for configuration confirmation.
Specify the stock mix and required zones. The water-system separation, species compatibility and cooling arrangement require project review.
No. The page describes equipment-selection and layout capabilities; no customer installation is claimed.
List the required prep or refrigeration equipment separately with its operating requirements so the combined supply scope can be reviewed.
Review the layout, technical configuration and specification before production. Packaging, delivery and documentation requirements are agreed for the project.
View the custom manufacturing process →LET’S DEFINE YOUR PROJECT
Tell us the equipment type, dimensions, quantity and destination market. We can review standard catalog options or discuss a custom configuration for the project.