Back Bar Equipment

Looking for the bottle. If gin, vodka and rum are not always in the same place, the hand has to look. That is what the speed rail is for: a fixed order, a grab with your eyes closed. The problem is not one lost second, it is the same second lost two hundred times.

The bar top that floods. Drips from the pourers and condensation from the glasses end up on the working surface, and from there on hands and labels. A mat under the line of pourers catches it before it spreads, and saves you wiping down between drinks.

The consumable that runs out mid-service. Straws, napkins and stirrers vanish without warning when they sit in a single drawer. Split into compartments, you see the level at a glance and restock before the rush, not during it.

This is the comparison that makes this page useful, because across the range the gap is clear and always the same. For the same job, steel costs about twice as much. It holds for the six-tray garnish station in eco wood or steel, for the 56cm speed rail in ABS or steel, and for the rubber bar mat against the perforated version, where the gap is wider still.

That double is not a mark-up, and it is not always justified either. Steel sanitises thoroughly and carries weight. It pays where the piece works every day and gets inspected: the speed rail full of litre bottles, the garnish station of a high-volume venue. Plastic and eco wood clean quickly and cost half as much, and they are the right choice where the piece stains, gets moved or changes place often. Buying steel for every piece is the neatest way to pay twice for nothing.

On these pieces a price comparison is quick, because almost all of them are category standards. What changes the sum at the end of the year is not the list price: it is how many times you buy it again. A cheap rubber mat curls at the edges after a few months in the dishwasher, and at that point it slides instead of holding the glass still.

That is why the useful guarantee here is not a sticker, it is continuity. The shapes we stock stay in the catalogue: in eight months you reorder exactly the same piece, without rebuilding the station around a new size. If a line is discontinued, we say so before, not after.

This is the part that sends parcels back, so measure twice. The speed rails in the range are 56, 82 and 85cm: count the bottles that need to fit and check the space under the bar top. Mats go by position, not by taste: the long, narrow strip runs under the line of pourers, the square format sits in front of you where you build the drinks. Garnish trays are chosen by the menu: 3 trays are enough for lime, lemon and olives, 6 are needed when there are also peels, mint and seasonal fruit.

The stock shown on the product page is the real warehouse stock, and you see it before you order. If what you need is out of stock and service is on Friday, message us on WhatsApp: we will tell you what equivalent is on the shelf instead of making you wait.

This section covers the bar top. The unit itself is in bar counters, and the built-in ice module is in professional ice wells. The tools that end up in the bartender's hand are in bar tools.