Restaurants & QSR
Refrigeration for bars and pubs
A bar's refrigeration is built around one promise: the beer, mixer or cocktail arrives cold. Behind the counter that means back-bar bottle coolers that hold beer at serving temperature, chilled mixers, juices and garnish within the bartender's reach, and plenty of ice. Indian pubs also run kitchens serving bar snacks — tikkas, fries, nachos, chilli chicken — so there is a food-safety side too. Bars are crowded, hot and busiest late in the evening, when demand for cold beer peaks. Weekend nights and big sports screenings push the whole system hard, and an under-sized cooler shows up as warm beer and unhappy guests.
What the equipment has to cope with
- Beer and mixers have to be served cold the moment they are ordered, and warm stock loaded in the evening takes hours to cool down.
- Back-bar space is tight and visible to customers, so coolers must look good, fit beneath the counter and breathe from the front.
- Ice use is heavy, and bagged or stored ice needs freezer space separate from food.
- Bar crowds, lighting and kitchen heat make the bar area warm, while the busiest hours fall late at night.
- Garnish, juices and cocktail mixes are perishable and must be kept cold and covered to stay safe and fresh.
Typical temperatures
| Lager and bottled beer | +2 to +6 °C |
|---|---|
| Mixers, soda and tonic | +3 to +6 °C |
| Fresh juice and cocktail mixes | +2 to +4 °C |
| Cut garnish: lime, mint, cucumber | +3 to +5 °C |
| White and sparkling wine (service) | +6 to +10 °C |
| Bagged ice and frozen stock | −18 °C or colder |
Equipment
What to buy, and why.
Behind the counter, most bars use back-bar glass-door coolers or undercounter units in a continuous run, with beer on one side, mixers and soft drinks on the other, and wine where the menu needs it. A separate undercounter unit near the cocktail station holds juices, syrups-based mixes, cream and cut garnish. A chest freezer in the back store holds bagged ice, frozen glassware if the bar uses it, and frozen stock for the kitchen. The bar kitchen has its own reach-in and undercounter units for food, kept separate from drinks storage. Large pubs add a cold room for keg and crate stock, but back-bar cooling remains the front line.
- +2 to +10 °CGlass Door Refrigerator / Visi CoolerBack-bar and display coolers for bottled beer, soft drinks, mixers and wine, visible to both bartenders and guests.Set-up guide
- +2 to +8 °CUndercounter RefrigeratorThe cocktail station fridge for juices, syrup mixes, cream, cut garnish and backup mixers.Set-up guide
- −18 to −60 °CDeep FreezerIce storage, frozen glassware and frozen kitchen stock such as fries, nuggets and frozen meat for bar snacks.Set-up guide
- +2 to +8 °CReach-in RefrigeratorKitchen storage for bar snack ingredients: marinated chicken, paneer, sauces, cut vegetables and dairy.Set-up guide
Questions
- How cold should beer be kept in a bar?
- Most lagers are served cold, roughly +2 to +6 °C, while some craft ales are served a little warmer to bring out flavour. The bigger challenge is restocking: warm crates loaded in the evening take hours to cool. Keep a rotation, with tomorrow's stock cooling overnight so tonight's service draws only from bottles that are already cold.
- Should a bar use glass-door or solid-door back-bar coolers?
- Glass doors help bartenders find stock quickly and show the beer range to customers, which helps sales. Solid doors hold cold slightly better and hide clutter. Many bars use glass doors for beer and mixers on display and solid-door undercounter units for garnish, juices and kitchen-related items.
- Can bar ice be stored in the same freezer as food?
- Ice is food and should be handled as such. Keep it in sealed bags or covered bins, in a freezer or section that does not hold raw meat or seafood, and use a scoop rather than glassware or hands to serve it. A dedicated ice freezer avoids odours and contamination.
Before you buy
All guides- Commercial Refrigerator Buying Guide (India)9 min read
- Reach-in vs Undercounter Refrigerator: Which to Choose6 min read
- Commercial Refrigerator Maintenance Checklist6 min read
- Types of Commercial Refrigerators Explained6 min read
- Reach-in Refrigerator Guide for Hot Indian Kitchens6 min read
- Reach-in Freezer Guide for Commercial Kitchens5 min read
Related businesses
Get a quote
Equip your bars and pubs.
We reply within one working day with a recommended set-up and a quote.