Bars, pubs & clubs

Glasses, ice and cold beer. Everything else in a bar is negotiable.

Glasswashing, ice, bottle cooling, cellar refrigeration and the compact kitchens behind them. Specified for a Saturday night, fitted into the space behind the bar, and serviced by engineers who understand that Friday is the wrong day to break down.

Talk to us about your bar 01200 411 914

Typical siteWet-led pubs, bars and late venues

Sized onThe busiest two hours of the week

CoversBar, cellar and kitchen on one contract

Undercounter commercial glasswasher with a rack of clean glassware beside an ice machine

What we size forSaturday, half past tenGlass and ice capacity is set by the worst hour

What is different here

A bar fails in ways a kitchen does not

Nobody notices the equipment until there are no clean glasses and no ice. Six things shape most bar specifications.

Glass turnaround

Glasswasher capacity and cycle time decide whether the bar keeps serving. It is the first thing to underspecify.

Cycle time led

Ice is a production problem

Daily ice demand is almost always underestimated. Production rate and bin storage are two separate numbers.

Both numbers checked

Cellar cooling

Beer quality and shelf life come down to cellar temperature. A failing cellar unit costs stock as well as service.

Monitored

Everything is undercounter

The space behind a bar is fixed. Equipment has to fit the run, ventilate properly and still be serviceable.

Surveyed to the millimetre

Late nights, early failures

Bars run hardest when nobody can attend. Planned maintenance and priority response matter more here than anywhere.

Priority response

Food has crept in

Most wet-led sites now serve food from a tight kitchen. It still needs extraction, warewash and a gas interlock.

Compact kitchens

Refitting a bar or opening a new site?Send a photo of the bar run and your busiest night takings. We will specify the glass, ice and cooling around it.

Book a Consultation

Scope

Bar, cellar and kitchen

The three areas that stop a venue trading, specified and serviced together.

Bar

Glass, ice and cold

Everything undercounter, sized for the peak and laid out so the staff are not walking.

Undercounter glasswashers sized to the peak
Ice machines and separate bin storage
Bottle coolers and back bar refrigeration
Undercounter freezers and speed rails
Sinks, drainage and waste in the right places

Cellar

Beer quality starts here

Cooling, lines and layout that protect stock and keep the pour right.

Cellar cooling units sized to the room
Beer line cooling and python runs
Keg and cask storage laid out for delivery days
Temperature monitoring with alarms
Ventilation and gas safety considered

Kitchen

Compact but compliant

A small food offer still needs a real kitchen behind it.

Fryers, grills and combis in a tight footprint
Correctly sized extraction and gas interlock
Warewashing separate from glasswashing
Refrigerated prep and undercounter storage
Layouts that suit a one or two person kitchen

Pub cellar with stacked kegs, python beer lines and a wall-mounted cellar cooling unit

Cellar temperature, heldCooling sized to the room and the delivery pattern

Cellar and refrigeration

The cellar is the cheapest place to lose money

Cooling sized to the room and the stock, including the heat that comes in with a delivery.
Beer line cooling that reaches the far taps, not just the ones nearest the cellar.
Temperature monitoring with an alarm that reaches someone, because a failure overnight is a skip full of stock.
Condensers sited where they can breathe and where a neighbour will not complain about them.
F-Gas leak checks at the legal interval, recorded and certificated.
Planned servicing before summer, which is when tired cellar plant gives up.

Glass and ice

Two numbers decide whether the bar keeps serving

Glasses per hour and kilos of ice per day. Get either wrong and no amount of staff makes up for it.

Modular ice machine and undercounter bottle coolers behind a busy bar

Glasswasher capacity calculated from the peak hour, with cycle time as important as rack size.
Two smaller machines rather than one large one where a single failure would close the bar.
Ice production and bin storage sized separately, since a fast machine with a small bin still runs out.
Water treatment on both, because scale is what kills glasswashers and ice machines.
Correct dosing and rinse aid, which is the difference between clean glass and cloudy glass.
Drainage and ventilation checked under a bar run that was never designed for it.

Multi-site operators

Same kit behind every bar

For a pub company or a group, standardising the bar run means staff move between sites, spares fit, and a breakdown is a swap rather than a survey.

A standard bar specification by site size and wet-to-food split.
One asset register across bar, cellar and kitchen at every site.
Planned replacement forecast from age and fault history.
Priority response across the estate, with weekend cover where it matters.
Consistent reporting an operations manager can compare site by site.
UK-wide engineer coverage and one number for every venue.

Talk about an estate

Bartender pulling pints at a busy bar with clean glassware stacked behind

How it runs

From bar run to a Saturday that held up

Survey

The bar run measured, the cellar looked at, and your busiest trading pattern understood.

Specification

Glass, ice, cooling and kitchen sized to the peak, with what fits the space confirmed.

Programme

Work booked around trading, usually early week or overnight.

Install and commission

Fitted, commissioned, certificated and demonstrated to the bar team.

Service contract

Planned visits before the busy season and priority response when it matters.

Questions

What licensees ask first

How big a glasswasher do we need?

It comes from the peak hour rather than the week. We count glasses through the busiest two hours, then look at cycle time and rack size, and often recommend two smaller machines over one large one.

Our ice machine cannot keep up in summer. Is it faulty?

Sometimes, but usually it is undersized, poorly ventilated or scaled up. All three are worth checking before replacing it.

Can you work around trading?

Yes. Bar work is normally done early in the week or overnight so you do not lose a weekend.

Do you cover cellar cooling and beer lines?

Yes, as part of the refrigeration scope, and it can go on the same service contract as the bar and kitchen.

We serve food now. Can you fit a kitchen in a tiny space?

Usually. It needs honest advice about extraction, gas interlock and warewash, and sometimes it needs the menu trimming to fit the space.

Talk to us about your bar

Tell us what runs out first on a Saturday.

We will size the glass, ice and cooling around your busiest hours and fit it into the run you have.

Speak to the team · Mon–Fri 9–501200 411 914