Solutions for Bar Stations

Solutions for Bar Stations — the efficiency of a bar work station is measured by the amount of bartender movement per cocktail or drink; fewer movements = faster service = more satisfied customers; BHS helps create an ergonomically designed bar work area for HoReCa businesses.

Bar worktop surfaces and dimensions

Solutions for Bar Stations — the back bar work area is usually 600–700 mm deep, which is narrower than a standard kitchen worktop; this allows the bartender to reach both sides from one position. Worktop material — stainless steel is the standard for professional bar work areas; resistant to alcohol, citrus juice and cleaning agents. Height options — the bar work area is usually 850–900 mm high (standard); in some bars the work area is lower (800 mm) so the bartender can see customers from behind; see Bar Station. Refrigerator underneath — a cooled cabinet for bottles and drinks is usually built under the bar worktop; see Bar Refrigerator BACK.

Glass-washing sink in the bar station

Solutions for Bar Stations — the glass-washing sink (glass washer) is a central element of the bar work area. Three-section sink — a professional bar glass-washing sink usually has 3 sections: initial washing with soapy water, rinsing with clean water, disinfection; a HACCP requirement in public bars. Built-in rinser — many models have a built-in glass rinser with water; quickly rinse a glass directly at the bar without the section sink; see Bar Station Accessories and Fittings. Drainage tray — in front of the bartender’s work area, a drainage tray catches drink spills and condensate. Ice storage sink — in addition to glass washing, the bar area often has a separate ice storage sink or ice maker zone; ice is one of the most frequently used elements in a bar, so it must be immediately available.

Bar station setup in HoReCa contexts

Solutions for Bar Stations — different types of bars require different bar station setup solutions. Cocktail bar with a wide range of alcohol — a larger work area with many bottle positions, ice, shakers and blender zone; efficient bottle organization speeds up cocktail preparation. Hotel bar with diverse service — bar, coffee and non-alcoholic drinks in one zone; the bartender must be able to serve all areas; ergonomic planning is critical. Café bar corner — a compact bar area with a coffee machine, desserts and drinks; see Solutions for Coffee Bar Stations. BHS offers bar station solutions.

Frequently asked questions

How much work surface is needed for one bartender? Solutions for Bar Stations — the optimal work area for one bartender is 900–1200 mm long; this includes the main work surface, glass-washing sink and ice storage area; with a larger customer flow, two bartenders can work simultaneously if the total work area is 2400 mm; contact BHS; see Bar Station.

Does the bar work area need to be connected to the sewer system? Solutions for Bar Stations — yes; the glass-washing sink and drainage tray require a connection to the sewer system; also a water supply; these installations must be planned at the project stage; see Bar Station Accessories and Fittings.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.