Collection: Cocktail & Bar Modules

Cocktail and bar modules are stainless steel modular workstations that build out the back-of-bar in venues - cocktail bars, hotel bars, function venues and high-volume nightclubs. Hospitality Connect supplies the modular range from Krome, 3Monkeez, Vogue and other commercial bar lines, in 600-1800mm widths with ice well, speed rail, sink, drainer and bottle store configurations.

Range overview

• Ice well and bottle well modules: Insulated wells for crushed and cubed ice; integrated speed rails for the bartender.
• Cocktail mixing modules: Workstations with built-in tin-rest and tool storage for fast cocktail throughput.
• Glass froster modules: Refrigerated bays for chilled glassware in front-of-bar service.
• Bar sink modules: Single and double-bowl sinks with integrated drainer and pre-rinse.
• Underbench glass washers and storage: 400-500mm undercounter glasswashers integrated into bar lines for in-line wash cycles.

Sizing and configuration

A standard cocktail bar runs at 1.2-1.5 metres of usable bar front per bartender during peak service. Module widths should match: a 1500mm cocktail station (sink + ice well + speed rail + workspace) plus a 600mm glass froster gives one bartender a complete kit. For two-bartender bars, double the configuration with a shared back-bar fridge between. Standard module height is 900mm, depth 600mm or 700mm. All modules should be 304-grade stainless with TIG-welded corners and adjustable feet for slab levelling. Speed rails accommodate 6-12 bottles per metre depending on neck size.

Use cases and operating notes

• Cocktail throughput: A well-laid-out station handles 30-40 cocktails per hour per bartender; cramped stations halve that.
• Ice well capacity: 30-50kg ice capacity per well; size to match peak service demand.
• Plumbing: Bar sinks need hot and cold supply, drainage falls and floor waste; coordinate with the plumber before fit-out.
• Glass washing in-line: An undercounter glasswasher inside the bar reduces glass-trip back to dish pit during peak.
• Power for blenders and cocktail stations: Plan one 10A outlet per metre of bar for blender, induction muddle and bar fridge plug-ins.

Specifier checklist for a new bar fit-out: confirm bar dimensions and floor waste position before module selection; confirm voltage and circuit availability for refrigeration, glass washing and blender stations; verify ice machine output (50kg/day per bartender minimum); plan for a junior bartender lane and a head bartender lane with separate cocktail tools. Modular bars allow phased fit-out - core sink + ice well + speed rail can open the venue with cocktail and froster modules added later as menu develops.

Pair with

Combine with blenders 1, ice machines and double wall glasses for full bar setup.

Why buy cocktail bar modules from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Cocktail bar modules care and longevity

• Avoid chlorinated cleaners: Bleach and chlorine sanitisers pit 304-grade stainless. Use neutral pH detergents and a non-abrasive pad.
• Wipe with the grain: Always finish with the polish line — circular scrubbing creates visible marks under service lighting.
• Inspect weld lines monthly: Check seams and corner welds for hairline cracks that trap moisture.
• Re-passivate scratches: Surface scratches can be re-passivated with a citric acid paste to restore corrosion resistance.
• Foot levellers: Re-level annually after slab settlement; uneven feet flex the worktop and stress welds.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right cocktail bar modules to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.