Bars and pubs · +2 to +8 °C
Undercounter Refrigerator for bars and pubs
The cocktail station fridge for juices, syrup mixes, cream, cut garnish and backup mixers.
A bartender building cocktails needs lime juice, sugar syrup mixes, cream, cut garnish and mint within reach. A solid-door or drawer undercounter at the cocktail station keeps these perishables cold and covered, separate from beer stock, and its worktop doubles as a prep surface for cutting garnish. Because it is opened constantly during service in a warm bar, it needs fast recovery and front-breathing ventilation to fit within the bar counter. Drawer units work well for small garnish containers that are pulled many times a night.
How to configure it
- Use drawers for garnish and small mix containers, labelled and dated.
- Keep cut garnish covered; open garnish trays dry out and pick up odours.
- Prep garnish in batches before service so the unit is not left open while cutting.
- Choose front-breathing units for built-in bar counters.
Mistakes to avoid
- Using the cocktail station fridge to cool beer overflow, leaving no room for garnish.
- Keeping opened juice for days; fresh juice is best used within the shift.
The undercounter range
Counter-height cabinets that put chilled ingredients within arm's reach of the line. Door and drawer configurations, worktop and chef-base versions, in refrigerator, freezer and dual-temperature builds.
Specifications
Also for bars and pubs
- Glass Door Refrigerator / Visi CoolerBack-bar and display coolers for bottled beer, soft drinks, mixers and wine, visible to both bartenders and guests.
- Deep FreezerIce storage, frozen glassware and frozen kitchen stock such as fries, nuggets and frozen meat for bar snacks.
- Reach-in RefrigeratorKitchen storage for bar snack ingredients: marinated chicken, paneer, sauces, cut vegetables and dairy.
Other businesses using undercounters
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Undercounter for your bars and pubs.
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