Cup Week & Holiday Peak (Australia): The Bar Manager’s Ice & Glasswasher Sizing Playbook — Formulas, RPH, Compliance & a One-Page Checklist
Search intent: commercial investigation. Goal: help Australian hotel bars, venues and event operators size ice machines and glasswashers correctly for late‑Oct/Nov crowd surges, prevent “no‑ice” or “dirty glass” complaints, and meet temperature‑control expectations.
- Cold‑chain reality in spring/summer: BOM long‑range outlook shows above‑average daytime temps likely across most of Australia → plan higher ice demand and faster glass turnover. Reference: BOM long‑range [BOM‑1] [BOM‑2]
- Ice sizing (peak hour first):
Seats × peak drinks/seat × ice per drink (g) ÷ 1000 = kg/h. For cocktail‑forward bars, allow 150–250 g/drink; restaurants often 90–150 g/drink. Hoshizaki & Scotsman guides [H‑Calc] [S‑Guide] - Bin‑to‑head pairing: choose storage to cover ≥60–90 minutes of peak draw so the head can catch up. (Example tables below.)
- Glasswasher throughput (RPH): underbench bars: ~20–30 racks/hour; hood/ passthrough: ~30–60 racks/hour. Spec examples [Washtech]
- FSANZ control points: potentially hazardous food (PHF) at ≤ 5 °C or ≥ 60 °C; if using time as a control, follow the 2‑hour/4‑hour rule and keep cumulative time. [FSANZ‑T] [FSANZ‑2/4]
Who this guide is for (and how to use it)
- Bar & beverage managers — need fast, defendable maths to right‑size ice and glass cycles for Cup Week evenings and summer garden sessions.
- Hotel engineering & operations — want ventilation/placement rules and a maintenance cadence that keeps equipment in spec on hot days.
- Procurement/co‑owners — want copy‑ready RFQ lines and product category links to compare options quickly.
Skim the sizing tables to pick your range, then use the RPH matrix and workflow to stress‑test service windows. Finally, shortlist models via the internal category links in Section 8.
Why October–November quietly breaks bar cold‑chains
Two things arrive at once: more bodies and more heat. The Bureau of Meteorology’s long‑range guidance shows warmer‑than‑average days and nights likely across most of Australia heading into November–January. That means higher refrigeration loads and more glass cycles per hour—exactly when your team is busiest. Size for the rush hour, not the daily average. [BOM‑1] [BOM‑2]
Ice machine sizing — the working formula (with Australian examples)
Step 1 — Estimate peak drinks per seat
Use a realistic peak window (e.g., 5–6 pm pre‑dinner, 8–9 pm cocktail run). If table service and the bar both pour, split the load (front bar vs service bar).
Step 2 — Choose ice per drink (grams)
Rules of thumb vary by venue. International manufacturer guidance commonly estimates cocktail bars at ~3 lb per seat/day (~1.36 kg) and restaurants ~0.7–0.9 kg per seat/day, which maps to 150–250 g per cocktail and ~90–150 g per mixed drink. Use this as a sense‑check for your hourly build‑up. Guides [H‑Calc] [S‑Guide]
Step 3 — Calculate peak‑hour kg and storage buffer
Seats × peak drinks/seat × ice per drink (g) ÷ 1000 = kg of ice per peak hour → then choose a head that can produce ~that hourly rate (or close), and a bin sized to cover at least 60–90 minutes of draw.
Worked examples (choose the one closest to your venue)
| Venue type | Assumptions | Peak‑hour need | Head & bin pairing (starting point) |
|---|---|---|---|
| Cocktail‑forward bar (80 seats) | 2.0 drinks/seat@peak; 180 g/drink → 80×2×180/1000 |
28.8 kg/h | Head ≥30 kg/h capability; bin ~30–45 kg (60–90 min buffer). For longer runs, consider ≥90 kg bin. |
| Mixed drinks bar (120 seats) | 1.5 drinks/seat@peak; 120 g/drink → 120×1.5×120/1000 |
21.6 kg/h | Self‑contained underbench (if bar‑side) or modular 100–150 kg/day head with 70–100 kg bin near the pass. |
| Event bar (rooftop) | 1.2 drinks/seat@peak; 200 g/drink → 200 seats×1.2×200/1000 |
48 kg/h | Modular head 200–300 kg/day with 150–200 kg bin; split to two bar points to cut carry distance. |
| Café + smoothies (day trade) | 60 blends/h; 250 g/blend → 60×250/1000 |
15 kg/h | Underbench self‑contained 50–80 kg/day; 40–60 kg internal/adjacent bin. |
Ice use varies with glass size, garnish, and batch prep. Manufacturer guides (Hoshizaki/Scotsman) provide typical per‑seat/per‑drink estimates to sense‑check totals. Always test your own menu profile and adjust upward for hot days or outdoor bars. [H‑Calc] [S‑Guide]
Bin‑to‑head pairing guide (cover the rush, not just the day)
| Peak draw (kg/h) | Good bin buffer (60–90 min) | Typical head range (kg/day) | Notes |
|---|---|---|---|
| 10–15 | 10–20 kg | 50–120 | Underbench self‑contained suits; keep vents clear. |
| 20–30 | 20–45 kg | 120–200 | Borderline bar: split into two smaller heads to reduce carry. |
| 30–50 | 30–75 kg | 200–300 | Modular head + external bin near both bartender work zones. |
| 50–80 | 50–120 kg | 300–500+ | Two heads + two bins beat one giant unit for resilience. |
Glasswasher throughput (RPH) — match cycles to your service windows
Throughput is a function of cycle time and rack content (glasses vs mixed crockery). Underbench units commonly deliver ~20–30 racks/hour. Hood/passthrough machines handle ~30–60 racks/hour with ergonomic flow benches. Use manufacturer specs to confirm; for example, a well‑known GE‑series glasswasher runs a ~1‑minute cycle (~60 racks/hour) at light load. [Washtech]
| Dishroom style | Typical cycle | Racks/hour | Best for | Notes |
|---|---|---|---|---|
| Undercounter/underbench | 90–120 s | 20–30 | Bars & small cafés | Quiet; no hood; compact footprint. |
| Glasswasher (bar) | 60–90 s | 40–60 | High‑turnover glasses | Gentle wash; low water per cycle. |
| Hood/passthrough | 60–120 s | 30–60 | Hotels/venues | Requires in/out benches for flow. |
| Conveyor/flight | Continuous | 100+ racks/h | Large banquets | Capex higher; great for banqueting. |
RPH × glasses/rack = glasses/hour. If you need 900 clean glasses per hour, a 60 RPH glasswasher with 15 glasses/rack delivers ~900/h — but only if your in/out benches and staff flow keep up. Add inlet/outlet benches to unlock rated RPH.
Compliance anchors you must hit (and what happens if you don’t)
Temperature control for PHF (FSANZ)
- Keep potentially hazardous food at ≤ 5 °C (cold‑holding) or ≥ 60 °C (hot‑holding). [FSANZ‑T]
- If food leaves temperature control (e.g., garnishes on the pass), use the 2‑hour/4‑hour rule and track time cumulatively across prep, transport and display — 0–2 h refrigerate/serve; 2–4 h serve; >4 h discard. [FSANZ‑2/4]
Cleaning & sanitising — dishwashers and rinse temperatures
FSANZ’s Safe Food Australia notes that commercial dishwashers commonly sanitise using high temperatures in the rinse (generally > 80 °C) when chemicals are not used, with EU DIN 10512 listing 80–85 °C rinse targets for one‑tank machines. Follow the manufacturer’s sanitising program and verify per the manual. [SFA‑App6] [Std 3.2.3]
- General FSANZ guidance: very hot water ~77 °C/30 s (non‑mechanical) or use a dishwasher that can sanitise on its hottest program; chemical sanitisers are an alternative if specified. [FSANZ‑Clean]
If you don’t comply
Expect corrective actions from your local council EHO: on‑site rectification, improvement notices, disposal of food outside control, or (in persistent cases) infringement notices. Keep simple records (time/temperature logs; dishwasher maintenance & descaling logs). It’s easier to defend a well‑kept log than a spotless memory.
Installation, ventilation & maintenance — the quiet drivers of uptime
Ice machines (keep the cubes coming)
- Placement: avoid hot exhausts, direct sun and cramped boxing‑in. Maintain all grille clearances.
- Water quality: always fit a filter; scale chokes evaporators and wrecks production.
- Cleaning cadence: wipe external surfaces daily; descale/sanitise per manual; coil clean monthly in dusty bars.
- Redundancy: two smaller units near service points beat one distant giant (carry distance = lost time).
Glasswashers (hit the RPH you paid for)
- Benches: add inlet/outlet benches for continuous flow.
- Heat & steam: manage steam release and staff safety; ensure ventilation/thermal comfort controls as part of your WHS duties. [SWA‑Heat] [SW‑Facilities]
- Descale: hard water silently slows cycles; plan routine descaling.
Weekly
Empty/clean ice bin; check scoop; wipe door seals; run glasswasher’s hottest sanitise cycle with empty racks.
Monthly
Vacuum ice machine condenser coil; descale glasswasher if water hardness >6–8 °dH.
Quarterly
Replace water filter; verify rinse temps meet spec; check rack wheels & bench alignment.
The service‑hour flow that never runs out (visual checklist)
1) Pre‑chill & stage
Pre‑chill garnish & glassware where possible; stage ice scoops; label bins by station.
2) Split production
Place a self‑contained unit under the front bar + a modular head with big bin near service bar to halve carry distance.
3) Rack rhythm
Set rack goals by 15‑min blocks (e.g., 15 racks/quarter for 60 RPH unit); post tally on the wall.
4) Probe & log
Spot‑check PHF at ≤ 5 °C during rush; run 2‑hour/4‑hour labels on room‑temp garnishes.
5) Reset fast
Swap bins when ⅓ full; refill lower stations first; purge stale ice between waves.
Copy‑ready RFQ lines (paste into your purchase request)
| # | Specification line | Why it matters |
|---|---|---|
| 1 | Ice machine capacity: declare kg/day at 21 °C/10 °C (or manufacturer test conditions) and kg/h at peak with bin volume (kg); state ice type. | Allows apples‑to‑apples comparison; confirms peak‑hour resilience. |
| 2 | Glasswasher cycle: declare cycle times (s), RPH, rinse temperature spec, water per cycle, amperage. | Confirms sanitising potential and utility loads against your services. |
| 3 | Ventilation & clearances: provide minimum air‑intake/exhaust clearances and ambient limits. | Prevents heat‑soak and production drops in summer. |
| 4 | Water treatment: include filter spec and replacement cadence. | Extends life; keeps ice clear; keeps RPH on‑spec. |
| 5 | WHS/thermal comfort: confirm steam management (glasswasher) and staff exposure controls per WHS guidance. | Meet duties to minimise heat‑related risk indoors. [SWA‑Heat] |
Case study — “Friday rooftop rush: fixed by getting the bin right”
A CBD hotel’s rooftop bar (180 seats) launched a spring spritz list. Complaints spiked between 6–7 pm: watery drinks (too little ice), slow resets (glasses queuing), and staff running to a remote back‑of‑house bin.
Before
- One 200 kg/day modular head in BOH with a 100 kg bin; 20 m carry to rooftop.
- Underbench glasswasher (90 s) without inlet/outlet benches; ad‑hoc stacking.
- Garnish trays warm; no 2‑hour labels.
After
- Kept the BOH head; added a 70 kg self‑contained unit under front bar + 120 kg bin behind service bar. Carry distance cut by 80%.
- Upgraded to hood/passthrough with benches; hit 45–50 RPH steady.
- Introduced garnish time labels per 2‑hour/4‑hour rule.
Outcome (method‑based)
- No “no‑ice” moments during the 6–7 pm wave; felt load balanced by two stations.
- Glass turnaround increased ~30%; fewer breakages with proper bench flow.
- Temperature checks ≤ 5 °C on PHF; clean log ready if asked.
Your exact gains depend on menu and crew size — validate with your own peak numbers.
Product category shortlinks (for fast shortlisting)
Ice & accessories
Glass & dish
Front‑of‑house (optional)
FAQs — quick, honest answers
1) Can I rely on a domestic freezer for emergency ice?
Freezers store; they don’t make fast enough for peak‑hour service, and staff time carrying ice is a hidden cost. Use the bin‑to‑head pairing to ride out rushes.
2) How often should I descale a glasswasher?
Depends on water hardness and usage. Many venues descale monthly in peak season; always follow the manufacturer’s program and record it in your maintenance log.
3) What final rinse temperature should I expect?
Guidance in Safe Food Australia notes high‑temp dishwashers sanitise using hot water (commonly > 80 °C in the sanitising rinse) when chemicals aren’t used; specific programs vary by model. Always use the manufacturer’s sanitising cycle and verify. [SFA‑App6] [FSANZ‑Clean]
4) Do I have to buy a GEMS‑registered fridge for the bar?
For refrigerated display/storage cabinets, supply in Australia is regulated under the GEMS program, with efficiency assessed by EEI. Ask for the model’s registration ID and EEI on quotes. (Relevant if you’re upgrading bar display fridges.) [GEMS]
5) We host a community fundraiser bar — do we need full 3.2.2A tools?
Fundraising contexts can be treated differently, but FSANZ temperature control still applies: keep PHF ≤ 5 °C/≥ 60 °C and use time as a control correctly. Keep simple logs to defend your decisions. [FSANZ‑T] [FSANZ‑2/4]
Free “Cup Week Capacity Check” (15‑minute review)
Send us: seats + peak drinks/seat + menu (cocktail/mixed) + current ice/bin + glasswasher & benches. We’ll reply with a one‑page plan: head+bin pairing, RPH target, bench layout, and 2–3 product options from self‑contained / modular ice makers and glasswashers.
Official & technical sources
- Bureau of Meteorology — Rainfall & temperature long‑range forecasts: “Maximum temperatures likely above average (60–80% chance) across most of Australia.” Issued October 2025. bom.gov.au/climate/ahead/outlooks/
- Bureau of Meteorology — Climate outlook archive (Nov–Feb issues, Oct 2025): warmer‑than‑average days/nights likely. bom.gov.au
- FSANZ — Keeping food at the right temperature: PHF at ≤ 5 °C or ≥ 60 °C. (Updated 30 Sep 2025.) foodstandards.gov.au
- FSANZ — 2‑hour/4‑hour rule (Updated 30 Sep 2025) + InfoBite PDF. foodstandards.gov.au ; InfoBite PDF
- FSANZ — Cleaning and sanitising (Updated 30 Sep 2025): very hot water 77 °C/30 s or dishwasher that can sanitise; alternative chemical paths. foodstandards.gov.au
- FSANZ — Safe Food Australia, Appendix 6: commercial dishwashers often use > 80 °C sanitation rinse; DIN 10512 reference. (Fourth edition, 2023.) PDF
- FSANZ — Standard 3.2.3 Food Premises and Equipment (Fourth edition, 2023) — equipment & sanitising context (e.g., 60 °C wash / 82 °C rinse programs specified by manufacturers). PDF
- Safe Work Australia — Guide for managing the risks of working in heat: duty to ensure ventilation enables work without risk. safeworkaustralia.gov.au
- SafeWork NSW — Ventilation at work & thermal comfort resources. safework.nsw.gov.au
- SafeWork NSW — Facilities at work: enclosed workplaces require proper ventilation and air movement. safework.nsw.gov.au
- SafeWork NSW — Code of Practice: Managing the work environment and facilities: maintenance and ventilation obligations. PDF
- Energy Rating (AU) — Refrigerated cabinets (GEMS 2024; EEI & registration). energyrating.gov.au
- Hoshizaki — Ice calculator & usage ranges (global guidance for per‑seat/day). PDF ; Choosing the right ice machine
- Scotsman — Foodservice usage chart (per‑seat/per‑drink estimates). PDF
- KW category (example spec) — Glasswashers incl. 1‑min cycle models and glasses/hour examples. kwcommercial.com.au
Last updated: . Links above are official and intended to be stable. Always confirm your council’s local enforcement practices.
