# What equipment does a commercial bar need?

Quick answer by Norpex (Beverage & bar). Updated 2026-09-25.
Canonical: https://norpex.ca/answers/equipment-for-a-commercial-bar

A working bar usually needs an underbar station with an ice bin and speed rails, a way to wash glasses (a compartment sink or a glass washer), a hand sink, back bar or bottle coolers, an ice machine and bar tools. Add a draft beer system, blender or juicer only if the menu calls for them.

## Details

Lay the bar out as a line: ice, bottles, mixers and tools within reach of each bartender's station, with glass washing and the hand sink close by. Health units commonly expect a hand sink at the bar, separate from the glass-washing sinks, so check with yours.

Measure the space under the counter and behind the bar before ordering. Back bar coolers are built to sit under a bar top, but depths and heights vary by model.

Ice is easy to underestimate: cocktails, chilled glasses and bottle tubs all draw on it, so size the ice machine on daily production with room to spare.

## Read more

- [Bar Refrigeration Guide: Back Bar Coolers, Kegerators and Wine Coolers](https://norpex.ca/guides/bar-refrigeration-guide)
- [Commercial Ice Machine Buying Guide: Cube Types, Cooling and Sizing](https://norpex.ca/guides/ice-machine-buying-guide)
- [Restaurant Equipment Checklist: What to Buy to Open in Canada](https://norpex.ca/guides/restaurant-equipment-checklist)

## Shop the catalogue

- [Bar/Underbar Sink](https://norpex.ca/products/bar-underbar-sink)
- [Back Bar Cooler](https://norpex.ca/products/back-bar-cooler)
- [Bottle Coolers](https://norpex.ca/products/bottle-cooler)
- [Bar Tools](https://norpex.ca/products/bar-tools)