Fifteen positions across seven zones — refrigerated underbar, cube and nugget ice, back-bar storage, glass chilling, undercounter warewashing and POS. Every line is a catalog item with published dimensions.
A full-service cocktail bar, built from the station outwards. The zones below follow the order you install them in: the bartender's two metres first, then ice, cold storage and glass, then the machines that keep the room running through a Saturday.
Quantities assume a 60-seat room with a five-metre 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.
The two metres the bartender never leaves. Everything a ticket needs sits inside one step of the well.
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.
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.
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.
Two ice types, because one machine cannot serve both a shaken menu and a highball list well.
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.
Chewable nugget ice for highballs, juleps and soft drinks without plumbing in a second machine. Sits on the back counter and fills a bin in about fifteen minutes.
Service stock at temperature and in view, without opening the main fridge every round.
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.
Cold glass without surrendering freezer space. The glassware itself we choose with you — the shape follows the menu, and the catalog carries 51 cocktail forms.
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.
Countertop cube version of the froster for a second station or a mobile bar. Same CO2 principle in a 196 mm footprint.
Glass turnaround under the counter. Without it, the glassware count triples and so does breakage.
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.
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.
Where the guest sits and where the ticket starts. Seating we quote separately, alongside the counter and back-bar joinery.
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.
Nothing here is needed to open. This is where a cocktail bar stops looking like every other cocktail bar.
Ten buttons of soda, tonic and cola from one gun with its own under-counter chiller. Removes the bottled-mixer wall behind the bar and the crate storage that comes with it.
Pours pre-programmed cocktails from 8 or 13 bottles at the same recipe every time. Earns its place on short-staffed shifts and in rooms where the queue outruns the bartender.
Puts a smoke-filled bubble over the glass that bursts at the table — the serve that gets filmed and posted. One per station keeps it inside the flow of service.
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.
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