Industries · Pub, Hotel & Bar
Pub, Hotel & Bar Equipment
Commercial bar equipment for the whole venue — bar fridges, bottle coolers, glass washers, ice makers and beer dispensers on the front bar, plus the fryers, chargrills and refrigeration the bistro kitchen runs on out the back. A pub or hotel is really two fit-outs in one building: a bar built for fast beverage service and a kitchen built for the dinner rush. This range pulls both into one place, so you can spec bar and bistro together instead of piecing the list together from category pages. It sits alongside our other industry equipment ranges; for the deepest single-category selections, browse commercial refrigeration and commercial cooking equipment.
Shop Pub, Hotel & Bar Equipment by Category
Bar fridges
Shop the bar fridges range →
Keg systems
Shop the keg systems range →
Glass chillers
Shop the glass chillers range →
Glasswashers
Shop the glasswashers range →
Chargrills
Shop the chargrills range →
Bistro fryers
Shop the bistro fryers range →
Bain-maries
Shop the bain-maries range →Who this pub, hotel and bar equipment range is for
This range suits operators who run drinks and dining side by side: publicans refreshing a tired back bar, hotel groups standardising refrigeration across venues, small bars opening a brand-new bar from a bare shell, and leaseholders taking over a pub bistro whose kitchen needs bringing back up to speed. The equipment and supplies here are hospitality-grade throughout — sturdy kit built for a fast-paced Friday session, not the home rumpus room. If your venue leans towards gaming floors and function rooms, the club and RSL equipment range covers that trade; if the dining room is the main event, start with restaurant equipment instead.
AG Equipment
AG Equipment 220L Twin Glass Door Bar Fridge Black BEER2900(W) x 521(D) x 870(H)mm
$908.00 +GST$908.18
AG Equipment
AG Equipment 308L Triple Sliding Door Black Bar Fridge BEER3-SD1335(W) x 505(D) x 875(H)mm
$1,181.00 +GST
AG Equipment
AG Equipment 308L Three Door Black Bar Fridge BEER31350(W) x 521(D) x 870(H)mm
$1,181.00 +GST
Thermaster
Thermaster 220L Under Bench Three Sliding Door Bar Cooler LG-330SC1350(W) x530(D) x835(H) mm
$1,343.00 +GST$1,580.00
Thermaster
Thermaster 150L Under Bench Two Door Bar Cooler Fridge LG-208HC900 x 530 x 835mm
$1,088.00 +GST$1,280.00
Thermaster
Thermaster 202L Two Door Stainless Steel Bar Fridge SC248SG900(W) x 535(D) x 900(H)mm
$1,317.50 +GST$1,550.00
Roband
Roband Straight Glass Hot Food Display Bar, 4 pans single row1135(W) X 420(D) X 675(H)mm
$1,984.00 +GST$2,390.00
Bonvue
Bonvue Angled Countertop Wet and Dry Bain Marie BM17TC1721(W) x624(D) x720(H) mm
$2,218.00 +GST$2,899.00
What a pub, hotel and bar fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Bar refrigeration and bottle coolers
The back bar sells with its doors. Glass-door displays put label-out stock at eye level, sliding doors save aisle space where two staff work the same stretch, and under-bench bottle coolers keep the high-rotation beer within reach of the taps. Hotel bars and function rooms usually add a compact hotel bar fridge at each satellite service point so staff aren't running to the main bar mid-order. Browse commercial bar fridges for hinged and sliding-door formats, and wine fridges where the list goes beyond the house pour. Every door you're short at peak is a queue at the till.
Glasswashing and ice
Nothing stalls beverage service like running out of clean glassware or ice. An under-bench glasswasher turns racks of schooners around in minutes and keeps the rinse consistent through the whole session — browse commercial glasswashers — while a self-contained ice maker under or near the bar keeps spirit and mixed-drink service supplied without trips to the cellar. Size ice production to the summer long weekend, not the winter Tuesday, and give each station its own ice bin or bucket so bartenders aren't crossing each other mid-pour. A dedicated glass-washing sink, brushes and drying trays keep the routine tight — small cleaning supplies, but they set the pace of service.
Beverage service, barware and the cocktail station
Draught is the pub's bread and butter: beer keg dispensers suit venues and function bars pouring from kegs without a full reticulated cellar, and rotating local brewery taps earn their keep on the blackboard. On the liquor side, a proper station layout — speed rail for the working bottles, garnish container within reach, glassware and barware racked in order — decides how efficiently a bartender moves; add bar blenders if frozen cocktails or shakes are on the menu. Storage containers, trays, drinkware and the rest of the day-to-day bar supplies round out the list once the appliances are locked in, and bar furniture — stools, table bases and tops — finishes the front of house.
The pub bistro kitchen
The bistro is its own trade with its own equipment list: schnitzels and squid out of deep fryers, steaks off chargrills, a griddle for the burger side of the menu and a salamander over the pass for finishing. Behind it all sits back-of-house cold storage — upright commercial fridges and freezers sized to the weekend's prep, not the quiet midweek. A kitchen that holds its menu through a full dining room turns beer trade into food revenue — spec the cookline with the same care as the bar.
How to plan a pub or bar fit-out in three steps
1
Split the venue into service points
Walk the floor plan and mark every point where a drink or plate is served: main bar, satellite or function bar, the pass, room service if you're a hotel. Each service point needs its own refrigeration, ice within reach and a clear path back to wash-up. Shared everything means staff in each other's way every Friday night.
2
Size refrigeration and ice to the peak session
Count what the venue pours on its busiest night — bottles by the door, kegs by the tap, blended drinks by the jug — and buy cooler and ice capacity for that number, not the weekly average. Under-speccing bar refrigeration is the most common fit-out mistake and the most expensive one to fix once the joinery is in.
3
Confirm power, water and clearances before you order
Most bar appliances run on standard outlets, but glass washers and ice machines need water and drainage runs, larger cooking equipment may step up to three-phase power or gas, and every fridge needs ventilation clearance to hold temperature under a hot bar top. Check each product page for the model's exact electrical, water and clearance requirements and have the trades confirmed before the joinery is built.
Pub, Hotel & Bar Equipment FAQs
What equipment does a pub or hotel bar need?+
A working bar list starts with: bar fridges or bottle coolers at every service point, a glasswasher, an ice maker sized to peak trade, beer dispensing for kegs or packaged stock, a cocktail station with speed rail and bartending equipment, and a glass-washing sink to keep the setup compliant. Venues with a bistro add the kitchen list on top — fryers, chargrill, refrigeration and a dishwasher. Map your service points first and let the floor plan set the quantities.
What size commercial bar fridge does a busy venue need?+
Count bottles at your busiest session and work backwards. A single-door under-bench cooler suits a quiet lounge bar; busy public bars typically run two- and three-door bottle coolers under the counter plus glass-door displays for the wider range, with sliding doors where the aisle behind the bar is tight. Product pages list capacity in litres and door count, so match each unit to its run of joinery.
What is the difference between a commercial beer fridge and a domestic one?+
A commercial beer fridge is built to be opened hundreds of times a session and to pull warm restock down to serving temperature quickly, with commercial-duty compressors, forced-air cooling and display-grade glass doors. A domestic unit pressed into bar service loses temperature under heavy use, and its warranty generally excludes commercial duty. If the fridge earns revenue, buy commercial-grade.
What does a pub bistro kitchen need?+
The classic pub bistro catering equipment list: deep fryers sized to a schnitzel-led menu, a chargrill for steaks, a griddle, a salamander over the pass, an oven line for roasts, back-of-house fridges and freezers, and a passthrough dishwasher for plates. The menu sets the sizes — schnitzel volume leans on fryer capacity, a steak-led menu on the chargrill. Check the product page for power and gas requirements as you shortlist.
Can I finance pub and bar equipment instead of buying outright?+
Yes — SilverChef Rent-Try-Buy is available on eligible equipment, with weekly payments that keep cash free for stock and staff while the venue establishes its trade. Eligibility shows on each product page, and our team can talk through the options on 1300 111 901.
Is used bar equipment worth buying?+
Used bar equipment saves upfront money but usually arrives without warranty, with unknown service history, and with the compressor — the part that fails hardest on a hot night — closest to end of life. Everything in this range is new hospitality equipment with manufacturer warranty; see our warranty and service information for cover details. For a revenue-critical bar, new is usually the cheaper decision over the life of the venue.
What power supply does bar equipment need?+
Most bar fridges, blenders and ice machines run on standard 10-amp outlets. Glass washers need water and drainage as well as power, and some bistro cooking equipment steps up to three-phase or gas. Check the individual product page for each model's exact requirements and have your electrician confirm the circuits before the joinery goes in.
Do you deliver bar equipment across Australia?+
Yes. Commercial Kitchen Store is an Australian commercial bar equipment supplier delivering nationwide — compact units ship on standard freight and larger fridges and cooking equipment on palletised delivery, with free pickup from our Granville showroom in Sydney if you're local. Call 1300 111 901 for help speccing a full bar or bistro list against your floor plan.
Commercial bar equipment, supplies and finance
A full pub refurbishment lands at exactly the moment cash flow is committed to stock, staff and the lease, which is why many operators finance the fit-out rather than buy outright. SilverChef Rent-Try-Buy is available on eligible equipment — eligibility shows on each product page — turning a capital hit into a weekly payment while the new venue proves its trade. Pricing across the range runs from dependable medium-duty workhorses to premium, high-quality kit, so you can invest where the venue is judged — the display fridges the customers see — and save on the workhorses out back. Get the mix right and the venue turns profitable sooner.
Weighing up under-bench formats behind the bar? Our guide to under-bench bar fridges compares the options for bars, cafes and restaurants in plain terms.
Popular picks: the AG Equipment 308L Triple Sliding Door Black Bar Fridge BEER3-SD gives a busy back bar three sliding doors of label-out display without swinging into the aisle, and the Thermaster 220L Under Bench Three Sliding Door Bar Cooler LG-330SC keeps the fast movers at hand under the counter.
Behind every busy bar area sits one of the hardest-working commercial kitchens in foodservice — bistro appliances here are chosen for durability and functionality, not looks. Every glass rack and tray cycles through the washer all session, the kitchen caters function bookings on top of the dinner rush, and accurate cold storage helps reduce waste on kegs, produce and pre-prep. Whether you run a bar or restaurant first, spec both rooms together so power and plumbing are done once.
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.