Industries · Juice & Smoothie Bar
Juice Bar Equipment
Commercial juice bar equipment for the whole fit-out — commercial blenders, citrus and cold press juicers, underbench fridges, grab-and-go display units and ice machines, curated for Australian juice and smoothie bars. Whether you're starting a juice business from scratch or adding a smoothie station to an existing counter, this range pulls everything you need into one place, so you can spec the whole service line together instead of hunting through category pages. It sits alongside our other industry equipment ranges; for the wider drinks line-up on its own, browse beverage equipment.
Shop Juice Bar Equipment by Category
Blenders
Shop the blenders range →
Juicers
Shop the juicers range →
Stick blenders
Shop the stick blenders range →
Fridges
Shop the fridges range →Who this juice bar range is for
Outfitting a smoothie and juice bar is a different job to buying one machine. The blend line, the juice press, the produce prep, cold storage for fruit and the display that sells the bottled range all have to work as one workflow — and every choice sets the bench space left for the next. This range is built for owners opening a dedicated juice or smoothie bar, açai and smoothie-bowl bars, kiosks and shopping-centre sites, gyms and wellness studios adding an add-on juice offer, and cafes bolting a blended-drinks station onto an existing counter. If coffee drives the counter, start with the cafe equipment range instead; plant-based kitchens doing serious produce volume should also see the vegetarian equipment range.
Robot Coupe
Robot Coupe MP450 Ultra Immersion Blender Stick Blender177(W) x 840(H) x 125(D)mm
$1,401.75 +GST$1,575.00
FED-X
FED-X 417L Three Door Underbench Storage Fridge XUB7C18S3V1795(W) x 700(D) x 850(H)mm
$2,610.00 +GST$3,480.00
Hamilton Beach
Hamilton Beach 2L Tempest Bar Blender BBT0650178(W) x 203(D) x 457(H)mm
$1,151.00 +GST$1,430.00
Hamilton Beach
Hamilton Beach Manual Citrus Juicer HBJ0932178(W) x 230(D) x 495(H)mm
$435.00 +GST$540.00
Bromic
Bromic 138L Underbench Storage Fridge Undercounter Storage Fridge UBC0140SD598(W) x 643(D) x 824(H)mm
$1,158.75 +GST$1,545.00
FED-X
FED-X 180L Two-Door Undercounter Storage Fridge XGNS900B903(W) x 700(D) x 897(H)mm
$1,440.00 +GST$1,920.00
Boston Commercial
Boston Commercial Blender with Quiet Closed Case ST1222220(W) x 480(H) x 240(D)mm
$1,199.00 +GST$2,499.00
What a juice and smoothie bar fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Commercial blenders
Blenders are the heart of your juice and smoothie service, and they take more punishment than any other machine on the bench — ice, frozen fruit and protein mix-ins, hour after hour. Commercial blenders are built for that duty cycle, with motors and jars rated for hundreds of blends a day and the durability a domestic unit can't offer. Our commercial bar blenders include quiet sound-enclosed models for open counters where conversation matters, while commercial stick blenders handle bulk batching of bases and smoothie-bowl mixes. Buy at least two jars with lids per station so one can be washed while the other blends.
Juicers: citrus, centrifugal and cold press
Match the juicer to the menu. Citrus presses handle orange and grapefruit at speed with almost no prep; centrifugal juicers grind through whole fruits and vegetables fast, which suits a long queue; cold press models (including hydraulic-style slow juicers) extract at low speed for better juice yield and nutrient retention — the style a wellness-led menu is judged on. High-volume sites often run both: centrifugal for pace, cold-press for the premium list. Browse the commercial juicers range and size to the litres of fresh juice your menu actually sells, not the biggest machine on the page.
Produce prep
Every smooth service rests on prep done before open. A food and veg processor can automate slicing and dicing to save time on fruit and greens, a decent peeler station and colander handle the washing and rinse cycle, and stainless steel prep tables with a dedicated sink keep raw produce away from the service side. Plan the prep quantity per day around your delivery cycle — produce prepped too far ahead loses the freshness the business trades on.
Refrigeration, freezers and display
A juice bar runs on more cold storage than most operators expect. Behind the counter, an underbench refrigerator keeps prepped produce and bases within reach of the blend line — browse under bench storage fridges — while commercial freezers hold frozen fruit and açai pulp. Front of house, upright display fridges refrigerate and sell the bottled cold-pressed range, and refrigerated drink dispensers keep house-made juices moving at self-serve speed. Size commercial refrigerators and freezers to your delivery cycle, not just the bench you have spare.
Ice, washing and water
Ice is an ingredient here, not a garnish — most blended menus use it in nearly every cup, so an underbench ice machine is essential kit; size it to your summer peak from the self contained ice makers range. Wash-up is the other quiet workhorse: jars, jugs and dispenser parts turn over constantly, so plan an underbench unit from the commercial dishwashers range (compact commercial glasswashers suit tight sites) beside a proper wash-up sink.
How to plan a juice bar in three steps
1
Design the menu, then the kitchen layout
Lock the menu first: juices, smoothies, bowls, grab-and-go bottles or all four. Then design the kitchen layout as stations — prep, blend, press, display, wash-up — in the order an order actually moves. A layout that forces staff to cross the line for ice or fruit slows every cup.
2
Size the blend and juice line to peak trade
Count cups across your busiest hour, not the daily total, and choose the right juice bar equipment for that pace: blender count and jar rotation for the smoothie side, juicer style and throughput for the fresh-pressed side, and enough cold storage to feed both without a mid-rush restock. This is where the equipment needed diverges most between a kiosk and a flagship site.
3
Confirm power, water supply and bench space before you order
Blenders and juicers mostly run on standard outlets, but ice machines, dishwashers and some cold press units need water supply and drainage runs, and every metre of bench is contested in a juice bar. Measure the site, then check each product page for the model's exact electrical, water and clearance requirements so the fit-out is operational on day one.
Juice Bar Equipment FAQs
What equipment is needed for a juice bar?+
A working juice bar equipment list runs: one or more commercial blenders (two jars each), a juicer matched to the menu, an underbench fridge for prepped produce, a freezer for frozen fruit, an ice machine, a wash-up sink and dishwasher or glasswasher, prep benches, and a display fridge if you sell bottled juices. Optional extras — drink dispensers, a smoothie-bowl toppings station, a veg processor — depend on the menu. That core list is what you need to get started.
What is the difference between cold press and centrifugal juicers?+
Centrifugal juicers shred produce against a fast spinning basket — quick, affordable and easy to clean, ideal for made-to-order service. Cold press juicers crush and squeeze at low speed, which typically gives higher yield from the same produce, less foam and a longer usable shelf life for bottled juice. Most bars choose by menu: centrifugal for speed at the counter, cold press for a premium or bottled range.
What blender do I need for a smoothie bar?+
A commercial-grade unit rated for continuous duty — domestic blenders fail fast under ice and frozen fruit. For a smoothie bar, look at motor rating, jar size against your typical cup, and a sound enclosure if the counter is open to seating. One blender per concurrent order stream is the working rule; a second jar per machine keeps service moving while one is washed.
How much does juice bar equipment cost?+
It depends on the menu and how much of the line is new — the blend line, juicer and refrigeration are usually the biggest budget items. Price your station list rather than a generic package: spec each station from this range, then decide where a premium machine earns its keep and where a workhorse does the same job for less.
Can I finance the fit-out instead of buying outright?+
Yes — SilverChef Rent-Try-Buy financing is available on eligible items, with weekly payments that keep cash free for stock and staff while the business establishes itself. Eligibility shows on each product page, and our team can talk through the options on 1300 111 901.
Is second-hand equipment worth it for a juice bar?+
Second-hand can save upfront cost, but it usually comes without warranty, with unknown service history, and with motors and compressors closest to end of life — the failures that stop a juice bar trading. Everything in this range is new commercial equipment with manufacturer warranty; see our warranty and service information for cover details.
What refrigeration does a juice bar need?+
Three cold jobs usually need covering: prepped produce and bases within reach of the blenders (underbench fridges), frozen fruit and açai stock (a commercial freezer), and grab-and-go bottles on display (an upright display fridge or drink dispenser). Work out what the menu holds cold each day and size backwards from that.
Do you deliver juice bar equipment across Australia?+
Yes. Commercial Kitchen Store is an Australian commercial kitchen equipment supplier serving hospitality operators nationwide — benchtop units ship on standard freight and larger refrigeration on palletised delivery, with free pickup from our Granville showroom in Sydney if you're local. Australian-based phone support is on 1300 111 901 if you'd like help speccing a fit-out list.
Financing a juice bar fit-out
A juice bar launch is capital-heavy at exactly the moment cash flow is tightest, which is why many food and beverage operators finance the fit-out rather than buy outright. SilverChef Rent-Try-Buy is available on eligible equipment — a weekly-payment option that lets a new site open with quality equipment without the full upfront spend (eligibility shows on each product page). Spend where the menu is judged — the blend and press line — and save on the back-of-house workhorses.
Choosing the juicer itself? Our commercial juicer buying guide compares citrus, centrifugal and cold press models in plain terms.
Popular picks: the Boston Commercial Blender with Quiet Closed Case ST1222 keeps a busy smoothie line quiet enough for an open counter, and the Hamilton Beach Manual Citrus Juicer HBJ0932 covers the fresh citrus side with no power point at all.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.