Well. Equipped: the smooth operation of full-service restaurants, bars and lounges often depends on installing and maintaining the right bar equipment

Cheers, June, 2005 by Ellie Van Savage

Operators today will find a variety of options and models to choose from, with an emphasis on efficiency to save time, as well as space-economizing sizes in sleek, streamlined designs. In the following bar equipment round-up, we check in with some of the major suppliers on the latest in bar-area refrigerators, back-bar coolers, ice machines, sinks, beverage dispensers, bottle coolers and wine cellar equipment.

[ILLUSTRATION OMITTED]

Master-Bilt, based in New Albany, MS, has expanded its line of undercounter refrigerators with the Three-Door UC Series. "The undercounter refrigerators are the most popular for bars, as they're convenient and save on space," says Lynn Burge, manager of advertising and promotions for Master-Bilt. The three-door system, model UC-72TR, adds more versatility and storage possibilities for operators, he says. The three-door joins the One-Door UC-28 and the Two-Door UC-48 units.

[ILLUSTRATION OMITTED]

All models in Master-Bilt's UC series feature a forced-air refrigeration system and two fans for optimum cooling efficiency. The units are self-contained, require no plumbing, and provide temperatures ranging from 33 degrees to 41 degrees for refrigerators and -11 to -3 degrees for freezers.

For larger bar area operations, Master-Bilt offers its CCG Glass Door Reach-In refrigerator line. "These refrigerators are ideal for attracting customers in the bar, as they can see the beer and wine selections on display," says a spokesperson. The one-door CCG unit is 26 7/8 inches long and the two-door is 54 inches long; both have a depth of 32 1/2 inches and a height of 82 5/8 inches. In addition, Master-Bilt's latest product launch, its MRS series modular multi-compressor system, saves on energy and reduces in-store heat and noise and is appropriate for larger operations, according to Burge.

WHAT'S IN BACK?

Beverage-Air offers a full line of undercounter and "worktop" refrigerators and freezers, and an expanded portfolio of back bars in glass door and solid door variations. Back bars have stainless steel floors with a depth of 23 inches and widths of either 48 or 72 inches. While glass doors allow the display of beer and wines to help spur customer interest, solid door models can be laminated to match the decor of any bar, a company official says. These space-saving shallow depth units have interiors that accommodate straight wall kegs without inside coil interference, he adds.

To keep bottled beverages cold, Beverage-Air also offers Deepwell Bottle Coolers. The bottle coolers have black vinyl-laminated steel exteriors and "easy-glide" stainless steel lids and counter tops with built-in stainless steel glass tops. Glass lids with interior lighting are optional.

True Manufacturing has released its Deep Well Horizontal Bottle Coolers (model TD-80-30) that hold a capacity of 30 cases of 12 oz. longneck bottles or 42 cases of 12 oz. cans. It has a removable bottle cap opener and cap catcher.

Glass frosters are also available from several manufacturers, such as Beverage-Air. Its "quick chill" to below -10 degrees produces "maximum frost" on beer mugs. These also serve as excellent plate chillers for salads and seafood appetizers, the company says.

Master-Bilt's Burge says that chilling equipment in the bar area can serve multiple purposes. "Our Curved Glass DD Series Deluxe Ice Cream Dipping/Display Merchandiser works as a beer mug chiller as well," he says.

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

COLD AS ICE

Maintaining the right amount of ice is important to efficient operations behind the bar. Manitowoc Ice offers a wide selection of machines to meet the requirements of operators, ranging from 65 pounds to 1,880 pounds of dice cubes made daily.

In the 65-to-95 pounds of dice cubes per day range, Manitowoc has launched the QM Series, with three models in the series. These self-contained, air-cooled models are designed to fit easily under a counter or behind the bar. The neutral stainless steel cabinet with "Euro design" fits into any bar or lounge decor, the company says. For bars that require up to 980 pounds of ice daily, the company recommends its floor-standing, automatic-fill ice dispensers with patented "push for ice" dispense actuators. Two different units provide storage of either 120 or 180 pounds of ice.

Manitowoc also launched a new line of higher-volume ice machines this year, the S1400 and S1800 models. The 48-inch wide units provide larger operations with from 1,450 pounds to 1,880 pounds of dice or half-dice inch cubes daily.

Another leading icemaker, Scotsman Ice Systems, suggests that on average, cocktail lounges need about three pounds of cube ice per customer. Cube ice, the company claims, "nestles in the glass for high liquid displacement, which means better quality drinks for customers, less splashing and higher profits for operators."

Scotsman has a wide variety of cube icemakers, in both modular and self-contained units, with production capacities from 200-to-2,000 pounds-per-day, in widths from 22 inches to 48 inches. Self-contained cubers come in various cabinet sizes and ice forms--rectangular, contour cubes and gourmet. The "gourmet" ice cubes have a unique form--they're shaped like a small shot glass. A company spokesperson says these cubes "are attractive and slow-melting, ideal for mixed drinks and gourmet drinks in bars and upscale restaurants."