Bar Equipment

How to choose the right Bar Equipment

• Start by measuring the available undercounter and back bar space, allowing for ventilation gaps and door clearance so units can operate efficiently.
• Match capacity to your busiest trading periods, considering bottle counts, keg volumes and how often you can restock from cellar or storeroom.
• Decide between glass doors for merchandising and quick stock checks, or solid doors for better energy efficiency and a cleaner front-of-house look.
• Choose finishes that suit your bar design and workload, such as stainless steel for maximum durability or black cabinets for discreet back bar installation.
• Consider door style and configuration, including hinged or sliding doors, to suit tight aisles and high-traffic service areas.
• Check power requirements and location of sockets, water and drainage where relevant to simplify installation and future maintenance.

Care and maintenance

• Clean interior shelves, door gaskets and handles regularly with food-safe cleaners to maintain hygiene and prevent odours.
• Defrost and wipe down evaporator surfaces as recommended by the manufacturer to keep cooling performance consistent.
• Vacuum or brush condenser coils frequently to prevent dust build-up that can cause higher energy use and premature component wear.
• Inspect door seals for splits or gaps and replace when worn to maintain correct temperatures and reduce ice build-up.
• Avoid overloading cabinets or blocking internal airflow, as this can strain the refrigeration system and lead to uneven cooling.
• Schedule routine professional servicing to check refrigerant levels, fans and controls, reducing the risk of breakdowns during busy periods.

Pair your bar refrigeration with our glasswashers, ice makers and barware ranges to create a complete, efficient drinks service setup.

Need help choosing? Call Caterboss on (01) 687 5772.