Download - Bar Tending Equipment Slides
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BARTENDING
EQUIPMENT
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Equipment for Mixing drinks
Ice chest, Ice bin
Containers for bottles bottle wells and
speed rails
Handgun for dispensing soft drink mixes Mixer and blender on the recessed shelf
Frozen drink dispenser
Glass froster
Beer System
Ice machines
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Ice Chest (Ice Bin)
The centerpiece of anypouring station.
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A.Bottle Wells
The liquor supply at a bartenders station isknown collectively a the well, and the
brands used there are called well brands.
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Speed railsTypically contains the
most frequently poured
liquors.
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Handgun for Dispensing Soft drink Mixes
Dispenses the carbonated mixes. Nicknamed the
cobra or the six-shooter, this instrument consists
of a head with a nozzle and seven pushbuttons
that deliver plain water and carbonated mixes (one
per button) such as soda, tonic, cola, 7-up -
whatever half dozen you choose. Behind thescenes are bulk supplies of concentrated syrups
and a tank of carbon dioxide under pressure.
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Mixer
A machine that makes
shake. It has a shaftcoming down from the
top that agitates the
contents of its cup. It is
used for cocktailsmade with fruit juices,
egg, sugar, cream, or
any ingredient that
does not blend readily
with spirits.
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Blender
Most drinkingestablishments today
have electric blenders
for making the many
popular frozen drinksthat customers love. In
the bottom of its cup
are blades that can
grind, puree, and
otherwise refine
ingredients put into it.
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Frozen Drink Dispenser
Similar to the soft-ice-cream machine at the Dairy
Queen, it soft-freezes a large quantity of a premixeddrink .
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Glass Froster
A top opening freezerthat chills glasses at
temperatures around 0
F.
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Beer System
Many drinking establishments have different beers
available on tap. This means that the beer is stored in metalkegs, sometimes referred to as half kegs or barrels. Beers
in kegs must be stored cold, preferably between 42F (5.5 C)
and 45 F (7.2 C). Kegs are sometimes stored in specially
designed refrigeration units with the taps right on top. The
beer is pressurized with carbon dioxide and delivered to thetaps at the bar through plastic tubes, or lines.
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Ice Machines
A cocktail bar could
not run at all withoutice so a plentiful
supply is essential.
Every bar operation
has an icemaker;some have more the
one. If the Bar is large
enough the icemaker
can be part of the
underbar or backbar;
if not, it must be
behind scene and ice
must be bused in
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Bar Back Coolers
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Wine Chillers
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Equipment for Washing
A three or four-compartment sink
Drainboards
Special glass-washing brushes
Hand sink with towel rack
Waste dump
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Three or four-compartment Sink
The sink with drainboards is usually a single piece
of equipment placed near a bartender station or
between two stations. One compartment is for
washing, one for rinsing, and one for sanitizing
with a chemical solution. In a four compartment
sink the fourth compartment is usually used as a
waste dump by placing netting in the bottom to
catch the debris from used glasses. Sometimes it
can function as the hand sink.
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A three or Four-compartment sink
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Glass Brushes
Is a motorized model; the bartender places a glass
over the center brush and presses a button to make
the bristles spin.
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Bar Tools and Small Equipment
Jiggers
Pourers
Mixing glass
Hand shaker
Bar strainer
Barspoon
Ice Scoop
Ice Tongs
Muddler
Fruit Squeezer
Funnel
Glass Rimmer
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Jiggers
A jigger is a device used tro measure the amount of
liquor poured into a drink. It is usually made of
stainless steel and shaped like two small cones
connected at the bottom so that one glass is always
upside down.
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Pourers
A pourer is a device fitting into the neck of a
beverage bottle, so constructed that it reduces therate of flow to a predictable controllable amount.
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Mixing glass
A mixing glass is a heavy glass container in which
drink ingredients are stirred together with ice. A
typical mixing glass has a capacity of 16 to 17
ounces. It is used to make Martinis and Manhattan
and other drinks whose ingredients blend together
readily.
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Hand Shaker
A combination of amixing glass and a
stainless-steel
container that fits on
top of it, in which drink
ingredients are shaken
together with ice. A
shaker is used for
cocktails made with
fruit juices, egg, sugar,cream or any other
ingredient that does not
mix readily with spirits.
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Boston Shaker
A two-pieceshaker consisting
of a metal bottom
and glass orplastic mixing
bowl. A separate
strainer is required
for this type shakerif crushed ice is
used.
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French Shaker
A two-pieceshaker consistingof a metal bottomand a metal cap. It
is the least widelyknown of the threetypes of shakers.A strainer is
always required forthis type of shaker.
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Bar Strainer
Basically a round wirespring on a handle,
which fits the top of a
shaker or mixing glass;
it has ears that fit over
the rim to keep it in
position. The strainer
keeps ice and fruit pulp
from going into the
glass when the drink ispoured.
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Barspoon
A shallow spoon with a long handle, often with a
bead on the end. Barspoons are used for stirring
drinks, either in a drink glass or in a mixing glass
or cup.
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Ice Scoop
An implement forscooping up ice from the
ice bin. It usually has a 6
or 8 ounce capacity.
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Ice Tongs
Are designed to
handle one cube of
ice at a time. They
serve an importantfunction, since ice
that goes into a
drink should not be
touched by thehands.
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Muddler or Muddling Stick
A small wooden club about six inches long. Shaped
like a baseball bat, it is used to mash, or muddle
the fruit in the bottom of a glass.
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Fruit Squeezer
A hand size gadget that
squeezes half a lemonor lime for a single
drink, straining out pits
and pulp.
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Funnels
These are needed for pouring from large containersinto small ones, such as transferring special mixes
from bulk containers into plastic bottles for bar
use.
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Glass Rimmer
A handy gadget used to
rim a glass with salt orsugar. It is made up of
three trays.
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Tools and Equipment for Garnishing
Cutting board
Bar knife
Relish fork
Zester, router, or stripper
Sip sticks, Swizzle sticks, and straws
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Cutting Board
Any board having a surface that will not dull the
knife. Rubber or plastic is the best material.
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Bar Knife
Can be any small to
medium size stainless-steel knife such as
paring knife or utility
knife.
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Relish Fork
A long, thin, two-tined
stainless-steel forkdesigned for reaching
into narrow-necked
bottles for onions and
olives.
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Zester, Router, and Stripper
These are special cutting tools for making that twist
of lemon some drinks call for; they peel away theyellow part of the lemon skin, which contains the
zesty oil, without including the white underskin,
which is bitter.
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Sip sticks, Swizzle sticks, and straws
These tiny straws or stirrers are used in mixed
drinks. Any cocktail served over ice automaticallygets a sip stick. Many frozen drinks and tall
cocktails are served with standard-sized straws.
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Bar Caddy
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Can Opener, Corkscrew, wine openers
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DecanterA decanter is a vessel
that is used to hold the
decantation of a liquid
(such as wine) which
may contain sediment.
Decanters are normally
used as serving vesselsfor wine. Decanters vary
in shape and design.
They are usually made
of an inert material(such as glass) and will
hold at least one
standard bottle of wine
(0.75 litre).
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Carafe
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Bar Mats
As used in trendybars and
restaurants, this
durable black
rubbermat iseasily washable
making it a
cleaner
alternative totraditional bar
towels
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Bar towels
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Soda siphon / seltzer
The sodasyphon, also
known as the
seltzer bottleorsyphon
seltzer bottle
is a device fordispensing
soda water.