Key points at a glance
- Behind the counter, planning is done in stations: each person has ice, bottles, glasses, sink and waste within reach.
- Typical stainless steel elements are a cocktail station with ice well and speed rail, glass sink, hand basin, drip trays and knock box.
- Regulation (EC) No 852/2004 also applies to bars and cafés: hand basins and easy-to-clean surfaces are mandatory.
- Appliances and connections must be fixed before the furniture is made. Installation is carried out by specialist contractors.
Workstations and short routes
Behind the counter, you think in stations. A station is the place where one person works without leaving it: ice, bottles, glasses, sink and waste are within reach. In a café the same applies to the grinder, espresso machine, knock box, milk and cups.
Plan the workflow first: what is ordered most often, and how many people work at the same time at peak times? Each person needs their own station. Shared areas such as the glasswasher or the till are placed in between so that routes do not cross.
You will find heights, depths and aisle widths in the guide Planning counters and bars. This article is about what is installed behind the front.
Typical stainless steel elements behind the counter
| Element | What it is for |
|---|---|
| Cocktail station (bar station) | Workstation for mixing. At its core an ice well with a drain, in front of it the bottle rail (speed rail) for the most-used bottles, and next to it shelves for ingredients and tools. |
| Glass sink and washing area | Basin for emptying and pre-rinsing, space for the glasswasher, a draining surface and room for baskets. Dirty and clean glasses should have separate set-down areas. |
| Hand wash basins | A separate basin for hand washing only, easy to reach from every station. |
| Undercounter refrigeration | Bottle coolers, refrigerated counters and drawers stand in recesses in the furniture. The recesses are built to the dimensions and ventilation requirements of the appliances. |
| Drip trays | Perforated or slotted inserts with a tray underneath, at the beer tap, under the shaker position and next to the coffee machine. Ideally with a drain. |
| Knock box and machine base unit | In a café: a load-bearing base unit for the espresso machine and grinder, containing a drawer for knocking out the coffee grounds and space for the water filter and pipework. |
| Waste | Bins in the base unit or a waste chute in the worktop, reachable from each station and easy to empty. |
Refrigeration appliances, glasswashers, ice machines and coffee machines come from Gastro Arena or your specialist dealer. INOXWERK makes the stainless steel furniture to fit these appliances.
Hygiene, connections and material
Hygiene applies at the bar too
Drinks and ice are food. Regulation (EC) No 852/2004 requires enough hand basins with hot and cold water, and surfaces that are easy to clean. Ice must be made from drinking water. How many basins are needed is decided case by case by the food safety authority. More in the guide Hygiene standards.
Clarify connections early
Sink, hand basin, glasswasher, ice well and ice machine need water or a waste connection, usually both. Espresso machines often have a fixed water connection and, depending on the model, a dedicated circuit or three-phase power. The manufacturers' data sheets are decisive. Installation is carried out by specialist plumbing, electrical and refrigeration contractors.
Two sides, two materials
Stainless steel is usual on the working side: it withstands water, ice, acid from citrus fruit and coffee, and is easy to clean. The guest side can match the room, for example with wood, stone or tiles. What matters is a clean, sealed transition between the two sides.
Six points before your enquiry
The furniture should only be made once appliances and connections are fixed. What we need for a quote is set out in the guide Site measurement and enquiry.
Questions about bars and cafés
Do I need a separate hand basin behind the bar?
Regulation (EC) No 852/2004 requires enough hand basins in suitable locations. In practice, the authorities usually expect a basin in the counter area that is used for hand washing only. The information from your food safety authority is binding.
What is a speed rail?
A stainless steel bottle rail that hangs on the front of the bar station. It holds the bottles that are needed most often, at knee height and reachable without changing your grip.
Does the ice well need a drain?
Yes, that is usual. Ice melts continuously, and the meltwater must be able to run off. As with the sink, the drain is connected to the waste pipework; this is planned and installed by the plumbing contractor.
Does a café or bar need a grease separator?
That depends on what is prepared and what the local drainage by-laws require. Where only drinks are served, the situation is often different from that of a kitchen. Clarify this early with the wastewater utility or your specialist planner.
Do you also supply refrigeration and the coffee machine?
INOXWERK makes the stainless steel furniture to measure. Appliances and kitchen planning come from Gastro Arena; both belong to Gastro Arena.de GmbH. More about the furniture under Counters and bars.
This guide gives a general overview and does not replace professional or legal advice.
Sources and further information
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II (EUR-Lex)
- German Food Hygiene Ordinance (LMHV) (Federal Ministry of Justice, in German)
- DIN EN 1825: Grease separators
As of October 2026. This information does not replace individual advice.
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