Colder and Wiser: The Basics of Bar Back Refrigeration

Let’s take a step behind the bar today. It’s the place in your establishment that may see the most action during peak moments. Not only does your bar staff need to be good at the creative part of their job, but they also need to be great at the social part.

Like those hard working bartenders, your bar back equipment needs to be highly functional, well-organized, and optimally always stocked. A great bar back allows bartenders to give signature prompt service to customers and provide them with the delicious, frosty-cold beverages they crave.

For a bartender, the bar back cooler and refrigeration unit is perhaps the most critical piece of equipment behind the bar. Without the ability to chill drinks and garnishes, a bar can barely function (and really, who wants a lukewarm drink?)!

The A B Freeze of Bar Back Refrigeration

What is bar back refrigeration? What does bar back mean? Bar back refrigeration units are truly unsung heroes of beverage service. The cooler chills beers to perfection, ensures wine stays at the ideal temperature, and keeps chilled mixers and garnishes at the ready.

Refrigeration units mean consistency. Without effective refrigeration, a bar struggles to keep the good times flowing. Most folks won’t tolerate a bad drink, and if you want your restaurant or food service establishment to thrive, chilling keeps it tasty, helps you avoid spoilage, and mitigates any safety risks.

When we say bar-back refrigeration, we’re referring to the units behind the bar. These coolers are often designed to fit your bar area with easy access and optimized storage. They make service quick and convenient. Typically, they feature glass or solid doors and a stainless steel top. Some bar beer coolers feature upright storage. Other horizontal bottle coolers can help you chill white wine and similar beverages. 

Unlike the refrigeration unit in your kitchen, your commercial back bar coolers can help handle all the demands of a busy happy hour or a weekend party. Undercounter and upright coolers, as well as combination models, help you store plenty of tasty drinks at once within easy reach. The self-contained refrigeration is made for quick access with a door that slides or pulls open, a tight seal, and attractive lighting. A high-quality cooler fridge offers ample space with durability to stand up to the rigors of commercial use. 

Solid Cold Features to Look for in Bar Back Refrigerators

If you’re in the market for bar back refrigerators and beverage coolers, there are a few key aspects that you should look for:

• Adjustable Shelving: Even if your bar regularly serves cans or same-sized bottles, you’ll want the flexibility of adjustable shelving. You can store a variety of bottle sizes, shapes, and types. Customize the interior of your bar fridge for extra easy access.
• Digital Temperature Controls: Digital temperature control offers precision, and temperature should never be a guessing game when it comes to refrigeration. Choosing a bar back refrigerator with digital controls lets you rest easy, knowing everything is at the perfect temperature.
• Self-Closing Doors with Lock and Keys: At any busy service counter, self-closing doors are a clutch option. If you want to maintain a consistent, safe temperature in your fridge, these doors guard against the inevitable—a door left open accidentally. Sliding glass doors should be easy to operate but stay tightly sealed. Locks and keys help keep your valuable inventory and beverage equipment safe and secure.
• LED Lighting: Let’s admit it—bottles look pretty when they’re stacked inside a bar back cooler. Interior lighting serves two purposes: illuminating the contents of your refrigerator so bartenders can find what they need and making an often-seen part of your bar more appealing. LED lights offer the bonus benefit of generating less heat, reducing the work demanded of your cooler to keep those beer bottles chilly.

Baby Got Back: Space Optimization for Bar Fridges

How do you make the most of a bar back fridge? Because the units are often more compact to fit under counters, they can occasionally get overfilled and cluttered. Spills happen regularly in a bar, and many bars are a little short on space. Yet, these full, potentially jam-packed spaces are right in the view of your clientele.

If you don’t organize your back bar beverage cooler efficiently, it can get cluttered and unsightly. Even a small spill or a few crammed-in ingredients detract from the visitor experience. Fortunately, many bar back refrigerators are designed with these criteria in mind. They often feature compact footprints with optimal storage capacity—made for fitting right in that valuable workspace (without getting in the way).

Placement is a crucial consideration. As with most kitchen equipment, strategic positioning is a must. Commercial bar back coolers should be within easy reach of the bartender but out of the direct line of foot traffic.

Bar back refrigerators aren’t only for bars, either. Cafes, diners, and plenty of other food service spots require them. If there’s a bar or counter, a bar back refrigerator helps you make the most of the space.

Many models of commercial bar back coolers are available with under-counter options and modular units. They can help you flex and adapt to fit unique layouts and small spots. With moveable shelving, you can even further enhance the usability.

Bartending is something of a performance. To enhance your staff’s efficiency and skill, they need the right tools, ingredients, and beverages within easy reach. Beverage presentation should be a fluid, precise process. An ergonomic and efficient workspace behind the bar will make it an even more enjoyable spot to tend.

There are several essential organizational principles behind any bar:

• Organize storage space
• Label areas clearly
• Rotate stock regularly
• Clean up spills immediately
• Keep workspaces clear and clutter-free
• Check the bar back refrigeration performance and operation often

Many food service owners and managers find it’s often best to have strict guidelines about what to store (and what not to store) in the bar back cooler. Most items belong in your kitchen’s reach-in or walk-in unit, keeping the bar back from getting overfilled and messy.

Back to the Future: Energy Efficiency in Bar Refrigeration

Electricity is required for almost every corner of commercial food service—and all that energy quickly adds up. Since most restauranteurs are budget-conscious, it’s ideal to minimize energy consumption whenever possible.

One simple but crucial guideline for improved energy savings is to stock your establishment with energy-efficient equipment. Look for Energy Star symbols on appliances to confirm they meet the EPA’s energy performance standards. It’s better for the environment and your bottom line.

The added bonus of choosing energy-efficient bar refrigeration is that many of these models are the highest-quality and most advanced options. You’ll get improved cooling technology, insulation, and compressor functions. Enjoy accurate temperature control and longer-lasting freshness. Energy-efficient commercial bar refrigerators generate less heat, too—something appreciated by patrons and staff alike.

But how much will you really save? It can add up to a significantly lower monthly bill, especially since your refrigerator runs 24/7. Energy efficiency is better for you, your business, and the planet.

Live Freeze or Buy Hard: Additional Considerations for Bar Refrigeration

What else needs to be on your mind as you explore your bar back cooler options? You’ll need to plan on regular maintenance, cleaning, restocking, and care, no matter what size or type of unit you select.

Bar Back Maintenance

What does regular maintenance entail? It’s a matter of ensuring that the unit (or units) operates at peak efficiency. It also means making bar refrigeration maintenance a part of your kitchen routine.

Train staff to be aware of anything unusual—noise, temperature fluctuations, and signs of damage to the unit. Even a door that doesn’t automatically shut can be a major energy drain. It’s wise to take care of these small issues right away to prevent costly repairs further down the road.

Clean and Clear

Regular cleaning, organizing, and upkeep are also essential. A well-organized fridge will run smoothly and keep food at an even temperature. Moreover, a well-organized bar area will streamline the job of bar staff as they try to locate and access items. Follow the adage, “A place for everything and everything in its place.” Clear labeling systems go a long way to get you there.

Organized refrigeration units save time when searching for ingredients. It speeds up service and helps your bartenders maintain their cool (as well as maintaining the cool of your beverages).

It might not seem like a big deal to customers, but the right refrigeration solution truly impacts customer satisfaction. Give them fresh, cold beverages to quench their thirst. Consistent quality is imperative for repeat business. Well-kept display coolers enhance your ambiance, showcase your wide offerings, and boost the bar experience.

Back in Black: Cost-Benefit Analysis of Quality Bar Refrigeration

There are some places in the restaurant industry where you can save money and cut a few corners, but refrigeration isn’t one of those places. In the case of bar back coolers and refrigeration units, you get what you pay for.

Look at your cooler purchase as an investment in the future success of your establishment. Some top-of-the-line units might cost more, but you’re paying for superior construction and advanced technology that can lead to lower maintenance and operating expenses over time.

Quality equipment reduces the likelihood of frequent repair and replacements. It gives your team less to worry about, keeps you from watering down drinks with too much ice, and ensures you put out the best product possible.

A good refrigeration unit helps minimize product waste and spoilage (and the ensuing risk of food-borne illness). Consistent and optimal refrigeration temperatures are a key aspect of food safety. Beverages and perishable items will stay fresh for longer rather than contributing to wasted inventory.

The right choice in bar back refrigeration will give you a good return on investment (ROI) with operational efficiency, reliability, and customer satisfaction. Your bar staff needs to perform a hectic job in a small space. A reliable bar back refrigeration unit lets them do it quickly and accurately. More drinks mean additional customer turnover and higher sales (and a boost to your reputation).

So Bar so Good: After You Purchase 

What should you know after you take the plunge and buy a new bar back cooler? Many of the steps are quite similar to their larger back-of-the-house counterparts (reach-ins and walk-ins).

All commercial refrigerators require:

• Regular cleaning schedules: maintain the efficiency and longevity of your bar back cooler by cleaning the interior and exterior surfaces. Clean any buildup of dirt, grime, and food debris that can lead to bacteria growth and mildew. Generally, it’s best to clean shelves and drawers with water and mild soap or vinegar, but be sure to check the manufacturer’s instructions.
• Coil and fan maintenance: Your coils and fans are crucial parts of the refrigeration unit, vital for operation. The condenser coils should be cleaned at least every three months for efficient heat exchange. Clean coils prevent the compressor from overworking. Usually, a brush or vacuum cleaner can help you gently remove dust and buildup to maintain consistent airflow and temperature. 
• Importance of door seals: door seals and gaskets are another critical part of the fridge, to maintain an airtight environment. Regularly inspect the door seals for any signs of damage—wear and tear, cracks, and gaps. Clean door seals often, using warm, soapy water to remove dirt and sticky residue that can interfere with a tight, functioning seal and shorten the door gasket life. Consistent temperatures rely on a good, strong seal.

A Fridge Over Troubled Water: Complying with Health and Safety Standards

We all know health and safety is everything in the culinary industry. Refrigeration units play a crucial role in meeting those standards. By inspecting your bar back cooler regularly and heading off any potential issues, you’ll spare yourself and (and your patrons) the stress and concerns of improper temperature food.

It’s not just about taste (although that’s very important). Failure to clean, maintain, and inspect your kitchen equipment, especially your cooling and refrigerating units, can result in many issues. Always make sure your refrigerator is in tip-top shape to avoid cross-contamination, cleanliness problems, spoilage, and compromised safety. 

Regular upkeep protects customers’ health and safety and your establishment from the legal and reputational repercussions of health code violations. 

Keep your bar back refrigeration unit compliant with health and safety standards with the following essential practices:

1. Regular Maintenance: Follow all the manufacturer’s instructions for regular maintenance. Depending on the unit, you’ll likely need to make sure the door seal remains tight and effective and the condenser coils are clear. Make a note of any changes to the unit, including sounds.
2. Thorough Cleaning: Start a clean routine for your staff to follow. Make sure that refrigeration units are front and center on the cleaning schedule. Regularly wipe down and sanitize surfaces, shelves, and components.
3. Temperature Monitoring: Temperature IS the main focus of refrigeration. Monitor and record the temps regularly, making sure they’re within the optimal range. It’s best to use a thermometer to perform regular checks on the internal thermostat.
4. Proper Storage Practices: Familiarize yourself with storage best practices. Raw and ready-to-eat products should be separated to avoid cross-contamination. Rotate stock regularly, and be sure to label and date everything. 
5. Employee Training: Your staff is likely ServSafe certified and familiar with the basics of commercial kitchen hygiene, but it’s important to revisit and review the guidelines regularly. Make sure everyone knows exactly what’s needed to keep your establishment safe.
6. Regular Inspections: Perform regular inspections in-house. Address any potential health and safety issues before you get a formal visit from a safety inspector. Sign up for industry news and keep tabs on the latest local health regulations and updates so you stay compliant.

Keep your front-of-the-house running smoothly and safely, especially your bar back refrigeration. Set your standards high to keep your staff and customers safe, healthy, and ready for anything that comes their way.

• Category: Bar Equipment
• Tag: Bar Equipment, Buying Guide, Refrigeration, Restaurant