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Bar cleaning supplies here cover the whole bar: glass detergent and rinse aid for the glasswasher, a line cleaner for beer keg dispensers, a sanitiser for benches and taps, and enough tea towels and cloths that nobody reuses one all night. Delivered anywhere in Australia.
That means one order to track instead of chasing several suppliers. Bar cleaning is a different problem to kitchen cleaning: behind a bar the surfaces are wet all night, the soil is sugar and beer rather than baked-on fat, and almost everything you clean ends up holding a drink a minute later. That changes which bar cleaning products belong on the shelf, so you can start with the areas that need covering now and add more as your business grows.
Bar cleaning equipment that lives out in the service area is on show, so it should look presentable. Keep buckets, bottle brushes and sprays under the bar with the bar accessories rather than on the floor where customers can see them.
Pricing up bartender cleaning products for a new bar? The price guide shows the glass detergent, line cleaner and sanitisers together with their pack sizes.
These are the top FAQs for Bar Cleaning Supplies
Can I wash glassware with ordinary dishwashing liquid?
It is the most common mistake behind a bar. Hand dishwashing liquid is built to lift fat and it leaves a film, and that film is what collapses the head on a beer and leaves lipstick-grey smears on a wine glass.
Use a dedicated glass detergent and rinse aid in the glasswasher. Keep the dishwashing liquids for the kitchen sink where they belong.
Why do beer lines need their own cleaner?
Beer leaves yeast and protein inside the line, and that builds a film no amount of rinsing shifts. Line cleaner is formulated to break that film down so the beer pouring out tastes like the beer in the keg.
It is a different chemical to anything else behind the bar and it is not interchangeable with a surface cleaner. Dosing and contact time are on the product label, and the product page or specifications will tell you what a given line cleaner is rated for.
Do I need a sanitiser as well as a detergent?
Yes, and they do different jobs. Detergent lifts the soil; a sanitiser reduces what is left on a surface that has already been cleaned. Running a sanitiser over a dirty bench mostly wastes the sanitiser.
Order matters: clean, rinse, then sanitise. The disinfectant and sanitisers range covers the second step, and food-contact surfaces are the ones to be strict about.
What should I keep behind the bar?
A small bucket, a bench cloth, a bottle brush, a glass brush for the sink and a spray bottle of surface sanitiser. That is enough to reset the bar between rushes without walking to the store room.
Everything bulkier — floor cleaning equipment, drum chemicals, spare glass racks — goes out the back. A bar that stores its mop behind the ice well is a bar that will eventually have a problem.
Will the wrong detergent damage glassware?
Over time, yes. Repeated washing in a strongly alkaline detergent, or in water that is too hard for the dose being used, etches glass and leaves it permanently cloudy. Once a wine glass is etched it cannot be polished back.
If beer glasses are coming out dull rather than dirty, the problem is usually chemistry or water hardness rather than the washer. That is worth diagnosing before replacing the glassware.
Where do I store the chemicals?
Away from anything that goes in a drink, upright, in their original labelled containers, and never decanted into an unmarked bottle. A spray bottle with no label behind a bar is a genuine hazard.
Keep the bulk stock with the rest of the commercial kitchen cleaning supplies and bring down only what the shift needs.
What gets missed in a bar clean-down?
Tap nozzles, the ice well, the rubber bar mats, the rail under the lip of the bench and the inside of the cocktail equipment. All of them are wet, sugary and out of sight.
Soda guns and pourers are the other one. They go sticky quietly, and a sticky pourer is the fastest way to a fruit fly problem.
