Juice and smoothie bar equipment for a menu made in front of the customer — cold-press and citrus juicing, heavy-duty blending, a multideck chiller holding fruit at eye level, and somewhere for the pulp to go.
A fresh bar lives on three machines: a juicer for hard produce, a press for citrus and a blender that survives ice all day. The rest of the setup exists to keep fruit at temperature and to wash the parts those three machines generate.
Quantities assume a 30-seat room or a counter site doing roughly 250 cups a day. Cups and bowls are picked separately — they carry your branding. Send your floor plan and the volume you expect, and we adjust the counts before quoting.
6.5-inch speaker for LS-02 white
50 W wall speakers on one wireless zone — enough to cover a blender running without turning the room into a gym.
Dining Chairs
Twelve sets for the people who drink in rather than take away. A juice bar's sit-down trade is the breakfast half, and it is the half that also orders food.
Anti-glare track spots over the counter and fruit display. Colour is the product here, and flat ceiling light kills it.
Counter-height seating for the guests who drink in rather than grab-and-go — the slot in the backrest keeps a bag off a floor that gets wet with fruit and melt. Stacks so a section clears fast for the mop at close.
3150L
Air-curtain multideck for bottled juices, grab-and-go bowls and cut fruit. Open front sells at a walk-by rate a closed door never matches.
Silver
2.2 kW under an acoustic hood — full ice loads without a machine screaming across a 30-seat room. Two units keep the queue moving while one is rinsed.
The workhorse: apples, carrots, beetroot and everything hard, at service speed. Stainless throughout, so acidic produce does not eat the machine in a season.
100 kg/24hours
Blenders eat ice far faster than a bar does, so the machine gets sized above what the seat count would suggest.
CT-TK2000
Twin-gear cold press for ginger, wheatgrass and the premium bottled line. Slower per liter, but the juice holds for a day rather than an hour.
The till the whole counter runs on: staff take the order on one screen while the guest confirms it on the other, so a 250-cup day moves without a queue backing up at payment. Runs cloud POS on Android without a separate monitor and tower cluttering a tight counter.
Clear PET tumblers show a layered smoothie off the way a house cup never will, and the size ladder runs from a shot of wheatgrass to a 32-oz blend. Most bars brand their own cups, so treat this as the fallback that keeps you serving while your printed stock is in transit.
Orange is half the volume on a juice bar, and a centrifugal juicer is the wrong tool for it: the pith goes in with the juice.
It goes into every smoothie and every batch of ice, which between them is most of what the bar sells by volume.
Card kiosk for a site where the queue outgrows the counter at lunch.
8L
One of the three machines a fresh bar can't open without — this is the one that survives ice all day, crushing frozen fruit through 250 cups without cooking its own motor. Swap containers from a 4-liter single serve to a 15-liter batch when you prep the morning's bases.
Straight Front / 120cm Floor Model
Chilled display for bottled juices, açaí bowls and grab-and-go.
Syrup and sweetener dosed rather than poured, so a smoothie tastes the same on both shifts.
1 cup
A motorised shaker for protein and powder drinks, which do not blend and do not shake well by hand.
Milkshakes and blended milk drinks alongside the fruit list.
Crushed ice for frozen drinks and acai bowls. A blender fed cube ice makes a watery smoothie and blunts its own blades doing it.
2-Group
A juice bar that cannot make a coffee loses the person who walked in with the customer, and that is half the morning trade.
The person buying a cold-press at eight usually buys a flat white with it, and stale pre-ground shows up immediately in a drink that simple.
Printed cups for the hot side of the counter. A juice bar's coffee is an afterthought on the menu and half its winter revenue, and it leaves in the only cup that carries the name.
A cold cup sweats, so every order goes out with a napkin under it. That makes it the print the bar hands over more often than anything else.
Branded totes for multi-bottle orders and cleanse packs. A juice cleanse is six bottles for one customer, and nobody carries that in their hands.
Blends the drink inside the whole fruit. A counter theatre item that sells on sight — two units keep it out of the main queue.
Three 12-liter tanks pouring granita and frozen smoothies side by side — the summer upsell that turns a fruit bar into a queue on the hottest afternoons. Only worth it if your concept leans into frozen drinks; the juicer and blender carry the core menu.
10 L/h
Frozen yoghurt and soft serve, which sit naturally next to a smoothie menu.
The kiosk and the till both feed one blender station, and a screen is what stops them arriving as two separate queues.
450L • 9 Drawers
Chopped fruit and prepped citrus stay at the line in four GN drawers, so the blender station reloads without a trip to the walk-in between orders. A morning rush that turns 250 cups gains most from having the next batch of mango and berries already cold under the counter.
Stainless Steel 304
Juicer screens, augers and baskets all wash here, and how fast they come back decides how fast the machine returns to service.
Whole fruit gets handled all day here, at the counter and in prep, and both positions need their own sink.
A smoothie travelling in an open cup arrives on somebody's coat, and the film lid is what stops that.
The day's produce, the milks and the prepped bases all sit behind the counter, because a juice bar restocks the line between orders rather than between services.
Frozen fruit and açaí packs — a smoothie menu without freezer capacity is a menu that runs out by lunchtime.
Pulp IS the waste stream here — a juice bar throws away more by weight than it sells. A disposer handles it continuously instead of filling bins through the shift.
A juice bar washes the same blender jug between every order, which puts the machine on the critical path rather than behind it.
A manual sealer as backup and for the trays and containers the automatic one does not take.
A juice bar goes through crates rather than bags, and cutting that by hand is a morning's work before the doors open.
A chilled rail of prepped fruit within reach of the blenders.
40*60cm (15.75*23.62in)
The board over the counter is the menu, and a juice bar's is long: blends, shots, bowls and add-ins. Ten panels hold it without a printed card.
A juice bar sells in the hours the street is busiest, which means it has to be visible from the street in exactly those hours.
The gym and office traffic passes on the pavement rather than where the socket is, and a self-charging board can stand out there.
Double Sided / Rechargeable
The lit board carrying the day's blend. It folds away at close, so it never becomes a fixture.
A juice bar has no signature machine to photograph and no dark interior to hide in, so the wall is the only thing that identifies it in a picture.
A UV cabinet for blender jugs and small tools between shifts.
Cups carry your name and bowls follow your menu — açaí does not go in the same vessel as a cold-pressed shot. We stock and print both, and 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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