Cocktail bar equipment, built outwards from the station: a refrigerated underbar the bartender never steps away from, cube ice in volume, chilled glass, and a glasswasher that keeps pace with a Saturday.
A full-service cocktail bar, built outwards from the station. The list runs in the order you install it: the bartender's two meters first, then ice, cold storage and glass, then the machines that keep the room going through a Saturday.
Quantities assume a 60-seat room with a five-meter counter. Glassware is picked separately, once the menu is set. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
6.5-inch speaker for LS-02 white
A 50 W wall-mount Bluetooth speaker for the background layer. A cocktail bar that opens in silence sounds like a room that is not open yet.
A drink that arrives looking like a handbag gets photographed before it gets tasted — the serve is the signature, if the menu is built around one. Only worth it for a room running a themed or event-driven list.
A sculptural serve for one or two signature drinks on the list — the glass that makes a cocktail worth photographing rather than the one that clears a Saturday. Bring it in once the menu names the drinks that earn it.
35.5cm black
The 46 cm size carries a full round from station to table across a 60-seat room; the rubber face is what keeps six full coupes from sliding when a runner turns a corner mid-service.
Counter-height seating with a slot in the backrest for a handbag — the small thing that stops purses landing on a wet bar or sliding off a hook mid-conversation. Stacks so one person can clear a section for a private booking without moving each stool by hand.
Black Curved grille light -6W / 4000K
CRI 92 at 3000K puts warm, accurate light exactly where the room needs it — the drink in hand, the seat you want filled — while the ceiling line stays clean. Heads snap on and off the magnetic ring, so you can re-aim a table or a corner without an electrician.
Turns the perimeter wall into fixed covers — banquette seating a room can add once the layout is set, not something the doors wait on. Built to your run length, so it fills the awkward corners loose chairs leave dead.
A 240 cm lit table that turns the game into the reason a group books the room — theatre for the venue that runs beer pong as a draw, not the cocktail bar that trades on its list. The glass top wipes down between rounds, and the printed top can carry your branding.
Pink
A coin-operated cabinet that turns the corner of the room a cocktail crowd doesn't reach into its own revenue line — eight players on soft-tip keep a table occupied and drinking between rounds. Only worth the floor space if the room runs on repeat locals rather than a single seating.
200 cm
The whole working line in one body — refrigerated wells, bottle pockets, ice bin and sink positions built to your counter length. Everything a ticket needs sits within one step, which is what separates a bar that turns 90 covers from one that turns 40.
Three glass doors of back-bar stock, lit and in the guest's eyeline, so the bottle range sells itself. Fan cooling holds temperature through a night of constant door-opening — static coolers give up around the third hour of service.
80 kg/24hours
Air-cooled, 80 to 120 kg a day — enough to carry a 60-seat room through a summer Saturday with a buffer left over. Cube ice dilutes slower in the glass than the soft ice cheaper machines produce, which matters on stirred drinks.
Two screens — one for the bartender, one facing the guest for card entry and tips — so the terminal never leaves the well. Runs Windows or Android, which keeps you free to pick the POS software rather than inherit it.
Black - Shaker
Shakers, jiggers, strainers, spoons and muddlers — a full kit for every station, plus the spares that cover the pieces which quietly leave in an apron pocket.
Vertical CO2 froster that puts a frost layer on a glass in seconds, so chilled serves stop depending on freezer space you do not have. One per station is the normal build.
Silver
2.2 kW on a nine-speed touchpad inside a sound enclosure — frozen serves and purees without the whole room hearing them. Two keeps a dairy jar and a citrus jar apart.
Ten buttons of soda, tonic and mixers on one hose, so highballs stop costing a bottle each and the well keeps a meter of counter it would otherwise lose to crates.
Chills a spirit to about -20°C in half an hour, so frozen shots pour cold on demand instead of from a bottle buried in the well — worth it only if the menu runs a chilled-shot program.
Six kilos of shaved ice a minute for juleps, swizzles and anything tiki. Only worth the counter space if crushed-ice serves are actually on the menu.
8 bottles
Eight or thirteen bottles pouring measured serves on their own. It covers the house list on a full room and keeps the bartender on the drinks that need hands.
Smoke under a cloche and a bubble on top of the glass — the two finishes a signature list is photographed for. One per station keeps them off the pass.
Presses a clear 60 mm sphere in under a minute for spirit-forward serves. One press per station keeps a whiskey list moving without a queue at the ice bin.
Pours three wines by the glass straight from the counter, so a bottle stays open and metered for a week instead of oxidising after two glasses. Only worth it if the menu carries a by-the-glass list.
1 Taps
Only if the menu carries draft — a rotating tap wall lives here without the plumbing or the under-bar space a glycol system demands, holding 2–6°C so the pour at close matches the pour at open. A cocktail room can trade without it.
CT-TK4000
Only worth its counter space if the menu runs fresh ginger and pressed juice — a espresso-martini-and-classics bar never turns it on. Where the list does lean on it, the twin-gear press wrings ginger and apple hard enough that a batch of house shrub or a spiced syrup starts from real yield rather than a bottle.
1 cup
The 2-cup model shakes two serves at once while the bartender builds the next round, which only pays off if the menu leans on shaken drinks and milkshakes; a bar working mostly stirred and built cocktails will never reach for it.
Front-loading undercounter machine at 30 baskets an hour, 550 × 476 × 720 mm — it fits under the back-bar counter instead of taking a corner of the floor. A rack comes back to the line before the next round is called.
1000W
A cocktail bar's kitchen is usually a few small plates to keep drinkers at the counter, and the 1000W box reheats or finishes them without a full line. Skip it if the menu is olives and nuts; add it the day you put out sliders.
Two doors mean you reach the citrus and the batched cocktails without warming the whole cabinet — the split that keeps a bar's prep cold through a Saturday rush. Runs chilled and frozen in one unit, so garnish stock and spare ice sit behind the same station.
Polishes and dries a rack straight out of the washer, so nobody stands at the end of service with a cloth. Removes the water spots that make an expensive cocktail look careless.
Stainless Steel 304
Wash, rinse, sanitize in three 16-gauge bowls — where the ice bin gets emptied and where service carries on the evening the glasswasher is down.
Air cooling
A 2250 mm chilled worktop puts citrus, garnish, dairy and batched syrups under the rail the bartender already stands at, so nobody walks to a reach-in mid-service. It survives a quiet week without one, but a Saturday queue moves faster when the mise is at arm's reach.
Grinds citrus husks, mint stems and garnish trim down the sink before they fill a bin behind the counter, so the prep sink stays clear through a Saturday and the wet-waste smell never reaches the room. A back-of-bar nicety, not a machine the doors wait on.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
A4
A backlit list at the door does the work the bartender can't stop to do — it reads the cocktail menu across a full room before anyone reaches the counter. The front swaps in seconds, so a Tuesday's specials aren't Saturday's.
1-Color
The glass slide that carries your logo. Projectors ship without artwork — this is the part that makes the light on the pavement say your name.
1-Color / Standard Optics 15°
80 W OSRAM LED with a three-slide carousel, so the logo, a pattern and a seasonal graphic cycle without anyone touching the unit. IP65 and remote-dimmable — a terrace or courtyard is fair game.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation about running a cable to the kerb.
Holographic fan display for the window — a floating image of the product with no screen bezel around it. Weatherproof, so it also works in a covered doorway.
Projected visuals across the counter surface — the drink lands on a moving image. A room feature rather than a sign, but it is the same budget line and the same install.
Turns the front glass into a moving menu board without blacking out the window — passers-by read tonight's list while guests inside still see the street. At 2.58 mm thick it sits on the pane the bar already has, so it earns its place only if the room trades on window footfall.
110 cm
Floats the two signature serves and the night's playlist above the back bar with no screen to light — a window pull for the passing trade, not something the bar needs to pour a drink. The 168° angle keeps it readable to anyone walking the length of a five-meter counter.
64 px
A programmable floor for the corner where the bar becomes a room people dance in — motion-reactive tiles that lock together, so you size it to the space you can spare and pull it up again when the layout changes. Theatre for the venues that run a late DJ, dead weight for the ones that don't.
Six DMX-addressable RGB heads for the nights the room turns into a floor rather than a bar — sound-active on its own, or patched into a console once you run a DJ. Only worth it if late-weekend energy is part of the concept, not the daytime aperitivo.
65 inch Mirror - 43 inch Screen
A branded photo booth for the corner that runs event nights and private hires — it turns a hen party or a corporate takeover into printed keepsakes guests share, and a line item you can charge for. Only worth it if the room actually books that kind of business.
We stock it, we just do not put it in the setup: the shape follows the menu and the room, and the glass a speakeasy pours into is not the one a tiki bar does. Pick the forms yourself, tell us what you settled on, and we price them with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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