BAR EQUIPMENT'S

CONSIDER THE FOLLOWING GENERAL EQUIPMENT GUIDELINES. IT IS VERY GOOD BUSINESS SENSE TO INVEST IN HIGH- QUALITY EQUIPMENT FOR THE BAR. THIS IS TRUE ACROSS THE BOARD, FROM THE LARGE UNDER BAR UNITS, TO THE J IGGERS, POURERS AND WINE AND COCKTAIL GLASSES. THERE

ARE NUMBER OF REASONS WHY:

DURABIL ITY : H IGH QUAL ITY EQUIPMENT WILL L AST LONGER AND WILL BETTER WITHSTAND THE WEAR

AND TEAR OF A H IGH- SPEED OPERAT ION. HEAVY- DUTY BLENDERS WILL BETTER SURV IVE THE DEMANDS

OF M IX ING FROZEN DR INKS . H IGH QUAL ITY GL ASSES WILL BREAK LESS EAS ILY THAN TH IN , BR ITTLE ONES .

FUNCTION: HIGH- QUALITY PRODUCTS ARE LESS L IKELY TO BREAK DOWN. BREAKDOWNS OF ANY KIND HAMPER SERVICE AND

GIVE A POOR IMPRESSION OF THE OPERATION. REPAIRS OR

REPLACEMENTS CAN BE FRUSTRATING, T IME CONSUMING

AND COSTLY. HIGH- QUALITY PRODUCTS, MOREOVER, USUALLY

COME WITH GUARANTEES.

A P P E A RA N C E : H I G H - Q U A L I T Y P R O D U C T S A R E U S U A L LY M O R E P L E A S I N G T O T H E E Y E A N D A R E L I K E LY T O M A I N TA I N T H E I R G O O D LO O K S LO N G E R. C H E A P G L A S S WA R E B E C O M E S S C RATC H E D A N D LO S E S I T S G L E A M . C H E A P B L E N D E R C O N TA I N E R S G E T D I N GY LO O K I N G , A S D O W O R K S U R FAC E S . S I N C E M U C H O F YO U R E Q U I P M E N T I S S E E N BY YO U R C U S T O M E R S , I T I S I M P O RTA N T T H AT I T P R O J E C T A N I M AG E O F Q U A L I T Y , C L E A N L I N E S S A N D C A R E .

E A S E O F C A R E : H I G H - Q U A L I T Y E Q U I P M E N T I S L I K E LY T O B E B E T T E R D E S I G N E D ,

A S W E L L A S B E T T E R M A D E . T H I S M E A N S S M O O T H C O R N E R S , N O D I RT- C ATC H I N G C R E V I C E S , A N D

D E N T – R E S I S TA N T S U R FA C E S T H AT C L E A N E A S I LY. A L L T O G E T H E R T H I S M A K E S F O R B E T T E R

S A N I TAT I O N A N D B E T T E R A P P E A R A N C E .

A P P L E C O R E R - A n a p p l e c o re r i s a d e v i c e fo r re m o v i n g t h e c o re a n d

p i p s f ro m a n a p p l e .

STAINLESS- STEEL ICE SCOOP- A shove like utensil, usually having a deep curved dish and a short handle.

A T O M I Z E R B O T T L E S - A n a t o m i z e r i s a d e v i c e t h a t c o n v e r t s a s t r e a m o f l i q u i d i n t o a fi n e s p r a y .

BAR SPILLAGE MAT- A bar mat is a type of mat found in bars or restaurants and it is used to prevent spilling and hold wet glasses. It can also be referred to a spill mat and it can be used to market or advertise a specific alcohol brand.

C A N A N D B O T T L E O P E N E R – a d e v i c e f o r o p e n i n g s o m e t h i n g , e s p e c i a l l y a c o n t a i n e r .

CIGAR SLICER - is a mechanical device designed to cut one end off a cigar so that it may be properly smoked.

COCKTAIL SHAKER- a shaker for mixing cocktails.

C L E A N B A R TO W E L - c l e a n a b s o r b e n t c l o t h o r p a p e r f o r h a n d d r y

i n g s o m e t h i n g w e t , a s o n e f o r t h e h a n d s .

C O C K TA I L S T R A I N E R - i s a m e t a l b a r a c c e s s o r y u s e d t o r e m o v e i c e f r o m a m i xe d d r i n k a s i t i s p o u r e d i n t o t h e s e r v i n g g l a s s .

Condiment tray- it is ready to use and easy to grab in a multi- compartment.

F I N E G R AT E R - - I S A K I TC H E N

U T E N S I L U S E D TO G R AT E F O O D S I N TO

F I N E P I EC E S .

FOLIOS - The leaf number in a

printed book.

F O O T E D WA R E - r e fe r s t o a s t y l e o f g l a s s w h o s e b o w l s i t s d i r e c t l y o n a b a s e o r

f o o t .

FRUIT PARING KNIFE - A small knife with a short blade and firm handle, used in paring fruit and vegetables.

F RU I T S Q U E E Z E R - i s a t o o l fo r s e p a ra ti n g j u i c e f ro m f r u i t s , h e r b s , l e a f y

g re e n s a n d o t h e r t y p e s o f ve g e t a b l e s f ro m i t s p u l p i n a p ro c e s s c a l l e d j u i c i n g .

GLASS BOTTLE CONTAINERS - container

for liquids, usually made of glass or plastic,

with a narrow neck.

GLASSWARE - ornaments and articles

made from glass.

HEATING PANS - a container made of earthenware, glass, or similar material; usually round and deep, often having a handle and lid, used for cooking and other domestic purposes.

H Y D R O M E T E R - a n i n s t r u m e n t fo r m e a s u r i n g t h e d e n s i t y o f l i q u i d s .

INFUSION JARS WITH SPIGOTS - A glass beverage dispenser with spigot is a perfect vessel in which to store cold beverages and alcoholic drinks.

J IGGER - a smal l measure for l iquor, usua l ly ho ld ing 1 1/2 ounces .

LADLES - A large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.

L I G H T E R - a d e v i c e t h a t p ro d u c e s a s m a l l fl a m e , t y p i c a l l y u s e d t o l i g h t c i ga re tt e s .

LONG – STEMMED BAR SPOON - with a very long handle spoon.

M E LO N B A L L E R - a re b a l l s o f m e l o n m a d e u s i n g a m e l o n b a l l e r t h a t va r i e s f ro m a ro u n d 1 . 0 c e n ti m e t re t o 3 . 0 c e n ti m e t re s .

MORTAR AND PESTLE - is a tool used to crush, grind, and mix solid substances.

MUDDLERS - a swizzle st ick with

an enlarged t ip for st irr ing dr inks,

crushing frui t or sugar, etc .

MUG - A large cup, typically cylindrical

and with a handle and used without a

saucer.

POURER TOPS - is made up of plastic material that help the l iquid to avoid spil ls and

splashes and gives greater control over the amount of

alcohol that is poured.

RABBIT CORKSCREW - was introduced in 2000 and has won major design awards for its unique mechanical principle. Its 2 side handles grab the top of a wine bottle and hold it firmly, and a third handle on top drives the corkscrew into the cork.

RELISH FORK - is a long, thin, two-tined, stainless-steel

fork designed for reaching into narrow-

necked bottles for onions and olives.

SHARPENING STONE - hand sharpening device (as a whetstone).

S M A L L C U T T I N G B OA R D - a s m a l l w o o d e n o r p l a sti c b o a rd w h e re f r u i t s

a n d ve g e t a b l e s c a n b e c u t .

SODA SIPHON - also known as the seltzer bottle or siphon seltzer bottle is a device for dispensing carbonated or soda water.

STEMWARE- includes any

glass having all three features:

a bowl, foot and stem.

STRAINERS - A device having holes

punched in it or made of crossed

wires for separating solid matter

from a liquid: "a tea strainer".

S W I S S A R M Y K N I F E - i s a b ra n d o f p o c ke t k n i fe o r m u l ti - t o o l m a n u fa c t u re d b y

V I C TO R I N OX A G a n d W E N G E R S A .

TUMBLER - A drinking glass with straight sides and no handle or stem.

V EG E TA B L E P E E L E R - i s a k i t c h e n t o o l c o n s i sti n g o f a s l o tt e d m e t a l b l a d e

a tt a c h e d t o a h a n d l e , t h a t i s u s e d t o re m o ve t h e o u t e r s k i n o r p e e l o fc e r t a i n

v e g e t a b l e s , f re q u e n t l y p o t a t o e s a n d c a r ro t s , a n d f r u i t s s u c h a s a p p l e s , p e a rs ,

e t c .

WAITERS CORKSCREW - A corkscrew is a kitchen tool for drawing corks from wine bottles.

WINE CORKSCREW- is specifically designed for tucking into a pocket to open wines at tableside.

WHISKS - A utensil for whipping eggs or cream.

WING CORKSCREW- commonly used in bars is so named because it has “wings” on either side that rise as the screw is twisted in.

“ Like everything else in l ife, quality cannot always be

judged by price.”

THANK YOU!!