Back of House

Glasswashers and sinks, cold rooms and undercounter fridges, extraction, waste, power, and the cleaning kit a Saturday floor needs on Sunday morning. Glass capacity is the usual bottleneck: a club that runs out of clean glasses stops serving, no matter how much stock is in the cellar.

Glasswashers & polishers

A bar glass washer runs a short cycle and polishes after it. A kitchen dishwasher leaves a film that kills beer head and shows every fingerprint under bar lighting — which is why a bar that shares a machine with the kitc

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Undercounter dishwashers

Compact warewashers that fit under a counter. The glasswasher here runs thirty baskets an hour — two minutes a basket — and the trade-off against a hood machine is simple: half the footprint, and somebody reloads it betw

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Cleaning

Commercial cleaning machines for floors and for waste. A scrubber washes and dries in one pass, so the floor is walkable behind the operator instead of roped off until it dries; a sweeper does the dry half of the same jo

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Commercial sinks

A stainless steel commercial sink in three compartment, pot and handwash form, built to code for back-of-house hygiene. The compartments are not a preference: wash, rinse and sanitise is what an inspector expects to see

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Exhaust hoods & extraction

Commercial range hoods and kitchen exhaust hoods — canopies, island and wall-mounted units, fans and ductwork that clear heat, smoke and grease and keep a kitchen to code.

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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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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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Power systems

Solar panels and inverters, diesel generator sets, portable power stations with LiFePO4 storage. Two different problems live here: cutting a bill that never stops growing, and staying open through an outage. A venue usua

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Frequently asked questions

What does a club need behind the bar that a restaurant doesn't?

Glasswashing at volume and cold that holds through one heavy night rather than a steady week; extraction and waste handling follow from the same peak.

How many glasswashers does one bar need?

Work from glass turnover per hour, not bar length — front-loaders run around 30 baskets an hour, and automated head machines go far beyond that. Send covers and glass count and we'll work back from the cycle.

Do you supply cold rooms for a club?

Yes — walk-in rooms for kegs and bottles, plus undercounter chillers, drawer fridges and worktop units at the stations. We size the room to your delivery interval, not the floor plan.