Bar equipment

General bar equipment covers the working kit behind the counter that is not part of the dispense system — the trays, bins, tools and sundries a bar runs on.

  • Keep spares of anything whose absence stops service
  • Anything washed daily is worth buying once, properly
  • Measure your counter space before ordering, not after

Showing 1–24 of 71 results

Showing 1–24 of 71 results

This is the category that gets neglected until something is missing mid-service. Most of it is inexpensive, all of it is replaceable, and the sensible approach is to keep a spare of anything whose absence stops you serving.

How to choose

What to know

The one thing worth spending on is whatever gets washed daily. Items that go through a commercial glasswasher or sit in a wet environment take a beating, and the cheapest version usually fails first at the seams or the handle.

What to know

Because the range here is broad, check the stated dimensions against the space you actually have rather than assuming. Counter space behind a bar is the constraint that bites, and it is easier to measure first than to find a home for something afterwards.

Common questions

What should every bar keep spares of?

Anything that stops you serving if it fails: openers, scoops, a spare cleaning kit, seals and washers for whatever dispense system you run. None of it is expensive and all of it is inconvenient at eight o'clock on a Friday.

Have a look at

Regulators & gaugesAle extractors & fittings