It’s common practise at bars to clean up and prepare drinks at the same time, but you don’t want to get stuck washing glasses on a busy day. The glass washer comes in handy in this situation.
When activated, the glass washer is a piece of electrical equipment with a number of rotating brush heads or bristles. The bristles remove even the toughest stains from the glasses and get to the bottom of the glass.
Most front-loading glass washers are made to fit a standard-sized tray, the same size tray found in kitchen dishwashers, in order to fit a standard-sized glass. These are the most widely used and frequently offer the best price/performance ratios for large loads. To fit under really small, skinny bars, there are carousel style glass washers and conveyer format glass washers available in smaller versions of these front-loading washers.
The three compartment sink is an alternative to the mechanical glass washer if you don’t want the noise of a glass washer coming from behind your bar. To get started, you’ll need to purchase two sinks, as well as an upright washer (for the first sink). Depending on the space available, these sinks and washers come in different sizes. In contrast to mechanical glass washers, these require more time for drying because each one must be hand-washed.
Making of Ice in an Ice Machine
It’s impossible to overstate the benefits of cold drinks, and adding ice to them is an easy way to achieve this.
An ice maker is a dependable machine that quickly produces ice, so you’ll never run out and your business won’t suffer. It’s a significant financial commitment, but it’s well worth it.
A quality ice machine will produce cubes that are large, solid, and cold, which are all requirements for ice used behind the bar. A water filter should be attached to the ice machine’s inlet to ensure the best quality ice. Many machines now come with one or have the option of one. In addition, it’s critical to maintain a high level of service. When your bar is busy, an ice machine that can’t keep up with demand is a waste of money. Keep in mind that if you have a kitchen on site, you’ll need to have more ice on hand because they’ll be using it to chill food.
Since many of these items need drainage, placing them near the drain on your bar is essential. It’s also possible that you don’t need all of this equipment in your bar. Some of these machines, such as glass washers and ice makers, not only generate a lot of heat but also make a lot of noise. Keep these items in the back of the house if you’re running a high-end establishment. Also, avoid cramming equipment into confined spaces where it will be difficult to service any part of it.