Bar & Service

The working side of the bar, where the bartender stands: cocktail tools, ice and beer dispensing, glass chillers and spirit dispensers, plus the POS and packaging that finish the order. Bar service equipment is judged on reach rather than on specification — the best machine in the wrong place still costs a step on every drink.

Beer dispensing

Everything between the keg and the glass: kegerators, line coolers, towers and taps. At the far end are self-pour walls, where the guest pulls the pint and the bar charges by the millilitre instead of by the round.

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Bar tools

Cocktail smokers, blenders, drink mixers, soda guns, juicers and ice ball presses — the powered end of the bar. Some of it replaces a slow manual step, some of it does what a bartender cannot: a soda gun mixes at the noz

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Espresso machines

Single to multi-group espresso machines and filter brewers, built for the pull rate a café needs all day. A coffee machine for cafe work is sized by groups, not by badge: two groups serve a queue of about sixty an hour,

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Coffee grinders

On-demand and doser burr grinders. The grinder does more for the shot than the machine does, which is the part most people get backwards when they split the budget between the two.

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Coffee tampers & barista tools

Manual and automatic tampers, distributors and WDT tools that level the puck, bottomless portafilters, espresso knock boxes and an espresso scale for the dose. An espresso puck screen and a coffee distribution tool betwe

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Cold brew & nitro coffee dispensers

Draft towers and countertop taps with a stout faucet and onboard nitrogen. The cascade is the selling point: a nitro coffee poured through a stout faucet settles in the glass the way a Guinness does, and people film it.

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Wine cabinets & coolers

Single- and dual-zone cabinets, from a two-bottle counter unit to a full cellar cabinet. Dual zone exists for one reason: white is served near 8°C and red near 17°C, and one compartment cannot hold both.

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Cigar humidors

A humidor keeps cigars at a steady humidity so they smoke the way they left the factory. Ours are cedar-lined humidor cabinets for a bar, lounge, cigar shop or home, from a 40-cigar glass-door case to four-tier cabinets

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Wine dispensers & preservation

A wine dispensing machine with argon or nitrogen preservation — 2- to 8-bottle units that pour wine by the glass and keep an open bottle pouring for weeks instead of a day or two.

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Ice & chilling

Ice makers, crushers and shavers, slush and granita freezers, dry ice, glass chillers. Ice is the one ingredient a bar makes itself, and the first thing it runs out of on the hottest night of the year — which is why the

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Display fridges

Glass-door merchandisers and deli cases. A commercial display fridge is a shop fitting that happens to be cold: it is specified for how much light falls on the product and how clear the glass stays, not just for the temp

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Self-serve beer taps

Pour-your-own tap walls and table taps, metered so the guest pays for what they pull rather than by the pint. The argument for them is always the same two things: no queue at the bar, and people trying beers they would n

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Self-serve drink dispensers & taps

Chilled tap stations that guests work themselves: a commercial milk dispenser, a cold brew tap, iced tea or juice. On a hotel breakfast this replaces the jug that goes warm by nine and the member of staff who kept refill

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Cocktail automation

Automatic cocktail machines and robot bartenders. The case for them is not speed but repeatability: the tenth Negroni of the night is measured the same as the first, which is the part a tired bartender stops doing around

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Spirit dispensers & chillers

Chilled countertop dispensers that hold spirits at pouring temperature and give a measured shot from a tap. Two things at once: the vodka is already cold, so there is no ice to dilute it, and every pour is the same size

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Undercounter & worktop

Glass-door, drawer and worktop units that fit under a counter. A commercial undercounter fridge with drawers costs more than doors and is worth it under a bar: a drawer opens into the space a bartender already occupies,

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Bar counters

Front bars, back bars, mobile carts and refrigerated cocktail stations — the counters themselves, not the seating around them. A bar counter is specified by reach: everything used on a busy night has to sit within one st

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POS

EPOS systems, self-order kiosks, payment terminals and kitchen display. Everything in this branch is about the same thirty seconds: the gap between a guest deciding and the kitchen knowing.

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Walk-in cold rooms

Insulated cold room panels with the refrigeration unit sized to the load, built as chillers or freezers for kitchen, cellar and keg storage. A commercial cold room is cheaper per litre than cabinets at about the point yo

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Branded packaging

Custom printed packaging — cups, napkins, bags and boxes. It is the only thing in this catalogue the customer takes home, which is why the print quality matters more than it seems to.

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Frequently asked questions

What's in the bar & service area?

Bar service equipment across 51 sub-collections — cocktail tools and automation, ice and beer dispensing, glass chillers, wine and spirit dispensers, bar counters, POS and branded packaging.

How is this different from the guest-facing bar?

This is the working side: dispensing, chilling, mixing and till kit behind the counter. Guest-facing glassware and furniture sit under the guest area.

Where's the coffee kit?

Espresso machines, grinders, tampers and cold brew or nitro dispensers all sit here too, and also under the restaurant, hotel and cafe zones — a bar running a coffee counter can be quoted from either, as the equipment is the same.