Bottle openers & sealers

Bar openers are built to take crown caps off quickly and repeatedly, either as a hand blade or as a fixed unit mounted under the counter or on the wall.

  • Mounted openers pair with a cap catcher u2014 otherwise caps go on the floor
  • A blade that slips off caps has worn out, it is not technique
  • Resealers pay for themselves on slow-moving bottled lines

Showing 1–24 of 25 results

Showing 1–24 of 25 results

Speed is what separates a bar opener from a kitchen one. A bar blade opens a bottle in one movement and lives in an apron pocket; a mounted opener never gets lost, which behind a busy bar is worth more than it sounds. Wall and counter-mounted units usually pair with a catcher to collect the caps rather than have them go on the floor.

How to choose

What to know

Sealers and stoppers do the opposite job and matter for stock control. A resealed bottle of wine or a stoppered soft drink keeps its condition overnight instead of being poured away, and on a slow-moving line that is the difference between selling a bottle and binning it.

What to know

The failure point on any opener is the lip that hooks the cap. Pressed steel bends over time, which is why fixed openers are usually specified in something heavier u2014 if an opener has started to slip off caps rather than lifting them, it has worn rather than needing a knack.

Common questions

Wall-mounted or hand-held?

Both, usually. A mounted opener is fast and cannot be mislaid, which suits the main service point. A blade in the apron covers the rest of the bar and table service.

Do bottle sealers actually keep a drink fresh?

They slow the loss of carbonation and reduce oxidation, which buys you a day or two on an opened bottle rather than a week. On a slow-selling line that is often the difference between selling it and pouring it away.

Have a look at

Cask coolingFixings, clips & sundries