Refrigerated display equipment is used to enhance product presentation and keep food at safe temperatures.  'Medium temperature merchandisers' is another term used for refrigerated display cases.  They can typically be found in supermarkets, convenience stores, delis, bakeries and sushi bars.  Refrigerated display cases can be either service, which involves an attendant handling the product, or self-service, where the customer handles the product.  Generally, they can be classified as three types of cases: grab-n-go, reach-ins and countertop units.  Grab-n-go units are self-service and are commonly found in supermarkets and convenience stores.  They can be used for various products, such as produce, drinks, sandwiches, dairy, and others.  Grab-n-go cases are open cases that can be wall units or island type cases.  Reach-in cases typically have glass doors, and can also be found in supermarkets and convenience stores.  They are used for products that require a steady temperature such as milk, eggs and other dairy products.  Countertop units are used mainly for sushi and similar applications.

Unit kitchens are commonly used in instructional settings such as culinary schools, junior high and high schools.  They are designed to re-create home/restaurant cooking conditions for each student.  Unit kitchens were first introduced in 1916 for use in home-economics classrooms.  The unit kitchen allowed for actual training in a “real kitchen”.  The design of each unit in a high school, for example, would either be a small three sided room or a u-shaped area with essential cooking equipment.  Typically the equipment would include a sink, stove, work space, and necessary utensils.  The design would allow open area for the instructor to supervise the activities.  Later, as culinary/cooking schools emerged, they adapted the unit kitchen idea for the “real restaurant kitchen” experience.