Bars

Plan refrigeration space and ice production to cover peak periods without delays or shortages.

Choose under-counter or modular units to save space while keeping essential items within easy reach.

Look for eco-friendly refrigerants, LED lighting, and high-efficiency compressors.

Ensure glass washers and ice machines meet FSANZ food-contact and hygiene requirements.

Most units run on 10A–15A; larger ice makers or chillers may require dedicated circuits or plumbing.

Most bars need refrigeration, ice production, and glass washing as their core service equipment.

Small venues may need 20–40kg/day, busy bars 80kg+ daily. Choose capacity based on peak trade.

Yes, but check internal shelf configuration and weight capacity before purchase.

Choose models with gentle cycles and adjustable racks to protect stemware.

Yes, most stocked items ship AU-wide in 1–7 days with warranty and support.