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Pubs and bars need equipment that keeps up when the place is full.
Behind the bar, the jobs are simple: keep drinks cold, keep glasses clean and keep ice flowing. In the kitchen, most pubs serve a classic menu built around fryers, grills and ovens. This guide covers both.
Sliding doors need no clearance in front, which suits a narrow space behind the bar. Hinged doors open fully for easy restocking.
Measure the height under your back bar and leave the ventilation gap the manufacturer asks for. LED lighting shows your range off and black cabinets suit most bar designs.
A classic pub menu of fish and chips, burgers, grills and roasts is built on a few key pieces.
| Area | Equipment |
|---|---|
| Bar | Bottle coolers, glasswashers, ice machines, cocktail bar stations |
| Kitchen | Fryers, griddles, microwaves, convection ovens |
| Hot holding | Bain maries, hot cupboards, carvery and buffet units |
| Storage | Upright fridges, freezers, counter fridges |
| Wash-up | Dishwashers, sinks, hand wash sinks |
Sliding doors are best where space behind the bar is tight. Hinged doors open fully, which makes restocking easier.
A dedicated glasswasher behind the bar keeps glasses moving without waiting for the kitchen dishwasher, and glasswasher baskets are designed for glasses.
Think about your busiest session and how much ice goes in each drink. Ice machines list their output per 24 hours and their storage bin size, so check both.
Most pub kitchens need fryers, a griddle or chargrill, an oven, a commercial microwave, hot holding, fridges and freezers, and a dishwasher.
