Bar Equipment Maintenance: Cleaning and Care Tips

You’ll want to adhere to a strict bar equipment maintenance routine to keep your bar running smoothly.

Start each day by melting leftover ice and wiping down all surfaces, including the bar, counters, and seating areas. Implement a “clean as you go” policy during shifts for efficiency and hygiene, and don’t forget the importance of washing glasses and tools frequently.

Weekly, tackle deeper tasks such as sanitising keg lines, organising storage areas, and polishing fixtures.

Use the right cleaning products for different equipment to prevent damage permanently, and guarantee your team is well-trained on maintenance protocols.

Following these steps, you’ll discover further nuances to keeping your bar pristine and in top condition.

Summary

• Use the right products for each piece of equipment.
• Check and sanitise beer taps and clean beer lines.
• Wipe down all bar equipment daily to keep it functional and long-lasting.
• Deep clean equipment every 4-6 months.
• Train staff on equipment maintenance protocols.

Bar Cleaning Checklist

To start the day, melt down any leftover ice from the night before and top the ice bins with fresh ice.

Your bar cleaning checklist will guide you through the must-do’s to keep your bar clean.

Start with the basics: wipe down the bar, counters and seating areas so they’re clean and welcoming.

Clean As You Go

During service, adopt a “clean as you go” policy. This means wiping down the bar after each customer, clearing and cleaning tables and chairs between customers and washing glasses and bar tools as needed.

It’s not just about looks; it’s about hygiene and efficiency throughout the shift.

Closing Service Tasks

Closing tasks are just as important. Sanitise the bar top, speed rails and soda guns. Check all glassware and bar tools are clean and put away.

Don’t forget to empty and sanitise the ice bins, wrap and store garnishes in the fridge and sweep and mop the floors.

Weekly Deep Clean

Weekly deep cleaning should include emptying and cleaning all fridges and reach-in coolers and cleaning behind movable equipment and storage areas.

Rotate these tasks among your staff so everyone is responsible for bar maintenance and the bar runs smoothly.

Here’s a list of all the bar equipment requiring daily cleaning to maintain hygiene standards and ensure the bar operates smoothly.

Bar Cleaning

Now we’ve got the bar cleaning checklist as a foundation, let’s focus on the tasks that keep your bar clean and welcoming daily.

Regular Essentials

Daily cleaning is a must. To keep the environment fresh, you must wipe down the bar and seating areas daily.

During service, you need to keep up – wipe down the bar after each customer and clear tables for the next customers.

Movable Equipment Cleaning

Don’t forget the cleaning tasks. Weekly, you should do more in-depth cleaning, like sanitising keg lines and cleaning behind movable equipment.

This keeps hygiene and ensures your equipment works.

Remember a clean bar is not just about looks; it’s a foundation of your business’s health standards.

Use the right cleaning products for each surface to avoid damage and safety. It’s not just about looking good; it’s about longevity and functionality.

Follow your cleaning checklist. It’s your best tool to keep track of everything and not miss anything in your daily rush.

Cleaning Tasks

Cleaning tasks are key to building habits that keep your space clean and sanitary.

You’ll need to clean and check beer taps and clear beer lines. You must wipe down the bar, counters and seating areas and set up your bar tools and mats.

During service, wipe the bar after each customer and clear tables promptly. Wash glasses and bar tools as needed. Check and empty trash cans and top up ice bins and fridges.

At the end of the day, sanitise the bar top, speed rails and soda guns. Clean and put away all glassware and bar tools. Sweep and mop the floors, including the hard-to-reach areas behind the bar.

You’ll empty and clean fridges and reach-in coolers, clean behind movable equipment, and tidy drawers and cabinets weekly.

Don’t forget to sanitise keg lines and polish draught taps and silverware.

With training and a cleaning schedule, your clean bar will run smoothly and look great.

Deep Cleaning

Deep cleaning your bar every 4-6 months is necessary for a clean and hygienic environment.

Cleanse Scheduling

Schedule this task during off hours or when your bar is closed. Gather all your cleaning supplies and equipment beforehand and assign tasks to your team so everything is covered.

Start with the bar area. Remove all bottles, glassware and equipment from shelves and counters. You need to clean and sanitise every surface, even the hard to reach areas.

Before you put back, wipe down each bottle and piece of equipment. Polish all glassware and sanitise items like speed rails and soda guns.

Next, the equipment and storage. Remove fridges and other movable equipment to clean behind and underneath.

Empty, clean and tidy all fridges and reach-in coolers. Check drawers and cabinets.

Finally, the floors and mats. Remove floor mats for a deep clean, scrub the floor, get into the corners and clean and sanitise floor drains.

Last Orders

There you have it! Now you know to keep your equipment shining like new and running like a fine whiskey.

Follow this cleaning schedule; your gear will last longer, and you might avoid a mid-shift breakdown.

A clean bar means happy customers. So grab that cloth and make your mum proud!