Nineteen positions across seven zones — centrifugal, citrus and cold-press juicers, sound-covered blenders, multideck display, freezer capacity, warewashing and POS. Every line is a catalog item you can open, read and price.
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.
Three different jobs. One machine cannot press a lime, extract a carrot and cold-press ginger — this is where most fresh bars under-buy.
The workhorse: apples, carrots, beetroot and everything hard, at service speed. Stainless throughout, so acidic produce does not eat the machine in a season.
Automatic citrus press for the orange and grapefruit volume — feeds whole fruit and separates the peel, which is the difference between a press and a bottleneck.
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.
Blends the drink inside the whole fruit. A counter theatre item that sells on sight — two units keep it out of the main queue.
Smoothies mean ice, and ice means noise and burnt-out motors on domestic machines.
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.
An 1800 W third machine for the thick bowls and nut butters that would slow the main pair down.
Fruit is the inventory. Three temperatures: display, back stock and frozen.
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.
Double-door reach-in for the day's produce, milks and prepped bases behind the counter.
Frozen fruit and açaí packs — a smoothie menu without freezer capacity is a menu that runs out by lunchtime.
Ice for the shakes, and the two machines that add a summer line without a new counter.
80 to 120 kg a day. Blenders eat ice far faster than a bar does, so this is sized above what the seat count suggests.
Three bowls of frozen lemonade or granita — a summer line that sells itself from the counter and needs no staff time.
Soft serve for a frozen-yogurt line alongside the juice list. It doubles the afternoon trade in a shop that goes quiet after breakfast.
Juicers generate parts. All of them have to be stripped and washed several times a day — plan the sink accordingly.
Thirty baskets an hour for glasses, jugs and blender cups.
Wash, rinse and sanitize for juicer screens, augers and baskets. This sink is the one that decides how fast a machine goes back into service.
Hand sinks at the counter, prep and back — an inspection item wherever raw fruit is handled.
Ordering and payment for a counter site with a lunchtime peak.
Dual screen with printer. Standard Android POS software, so the seasonal menu stays yours to change.
A screen menu that changes with the produce, instead of a printed board that goes stale with the season.
Card kiosk for a site where the queue outgrows the counter at lunch.
Small zone, one decision.
50 W wall speakers on one wireless zone — enough to cover a blender running without turning the room into a gym.
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.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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Something broke on the way to us. Try again, or write to sales@barequip.pro and we will pick it up from there.
