ما هو الثلاجة في الحانة؟ الأنواع ودرجات الحرارة والأحجام

Senlis Technical Team | Qingdao Senlis Import and Export Co., Ltd., commercial refrigeration manufacturer since 2003 | Published 25 August 2026

In a bar, a cooler is a refrigerated cabinet that holds bottles and cans at serving temperature, typically 2–10 °C. The same word also names a wine-based mixed drink, which is why search results split. This article covers the equipment: formats, setpoints and millimetre sizes.

The drink and the cabinet

Bartenders use “cooler” for a long drink built on wine or spirits with soda and citrus. Procurement teams use it for hardware. Both usages are correct, and neither is what someone typing the phrase into a search box on a purchasing deadline wants. Everything below refers to hardware.

What makes a cabinet a bar cooler rather than a refrigerator

Three things separate the category from general kitchen refrigeration, and only one of them is temperature.

The setpoint band is higher. Bar beer coolers run 2–10 °C, while a chilled prep cabinet sits at 2–8 °C and a freezer at −18 to 0 °C. Beer served below about 1 °C loses carbonation perception and, in glass bottles, risks freezing at the neck during a slow trading night.

The door is glass, and the door opens constantly. A busy service bar can open a cooler door several hundred times in an evening. Warm humid room air enters on every cycle, which is why these cabinets use air-cooled frost-free systems rather than static cooling: circulated air recovers the setpoint faster after a door opening and stops frost forming on the evaporator.

The cabinet is a display surface. Three-colour LED strip lighting, adjustable shelving and a clean sightline through the glass exist to sell the product, not to preserve it. That distinction matters when you are comparing quotes, because lighting and glass treatment carry real cost.

Four formats a bar buyer chooses between

• Standard-height upright beer cooler. 1830 mm tall, 600 mm deep, widths from 660 mm to 2000 mm. This is the default back-bar wall unit in most venues. Door count runs from one to four depending on width.
• Heightened large-capacity beer cooler. 2010 mm tall, same 600 mm depth, widths to 2225 mm. The extra 180 mm buys roughly one more shelf pitch per door. It also creates a clearance problem discussed further down.
• Undercounter refrigerated worktop. 1800 × 600 × 800 mm at 2–8 °C, with a thickened stainless top. This is the format that goes under the service counter where a bartender reaches down rather than turning around. The top doubles as a garnish and pour station.
• Front-of-house beverage cooler. 600 / 1200 / 1800 mm wide × 600 × 1920 mm, double-layer tempered glass, digital thermostat with LED display, door lock and lockable swivel casters. Hotel lobbies, grab-and-go corners and pool bars use these rather than a back-bar unit, mainly for the lock and the merchandising depth.

Compared with the general-purpose glass-door merchandisers commonly sold into bars, a dedicated beer cooler line gives you a fixed depth (600 mm) across every width, which is what lets you plan a back-bar run as modules instead of measuring each cabinet separately.

Sizes and setpoints, side by side

Door counts across the beer cooler line run from one to four. Widths divide into leaves of roughly 600 mm, so a 1260 mm cabinet is a two-door and a 2225 mm cabinet is a four-door, but confirm the split on the factory drawing before you plan a back-bar elevation — door leaf width and hinge side both affect whether a run of cabinets can be opened simultaneously behind a working bartender.

Why 2–10 °C, and where operators get this wrong

The single most common specification error is treating colder as better. Two failure modes follow from it.

Over-chilling damages the product. Draught-style lagers show best around 3–5 °C; ales are usually poured warmer. Pushing a whole cabinet to its lower limit to satisfy one product line flattens the rest of the range.

Condensation is a room problem, not a cabinet problem. Glass fogs when its outer surface drops below the dew point of the surrounding air. In a bar at 28 °C and 70% relative humidity, dew point sits near 22 °C — well above the outer glass temperature of any cooler running at 4 °C. Two answers exist. An anti-fog coating changes how the condensate wets the glass so it does not scatter light. Heated-wire demisting glass raises the outer pane above dew point and clears fog completely. Coating costs less and draws no power; heated glass draws power continuously but is the only option that holds a clear view in a tropical open-fronted venue.

The edge case worth planning for: a cooler installed in an unconditioned outdoor bar in Southeast Asia or the Gulf faces ambient conditions well outside the temperate test conditions most datasheets assume. Ask the supplier which ambient climate class the unit was tested to before you commit, and specify heated demisting glass rather than coating.

Six checks before you release the order

Measure the alcove width, depth and the soffit height above it. A 2010 mm heightened cabinet needs clearance above for condenser airflow plus enough room to tilt the unit through the doorway on delivery.

• Count peak-hour restocking, not total stock. If staff refill mid-service, shelf access matters more than volume.
• Record the room’s summer ambient temperature and humidity. This decides coating versus heated glass.
• Confirm voltage and plug standard for the destination market: 110 V, 220 V or 380 V, with US, EU or UK plug types.
• Check the floor. Heavy-duty casters make cleaning behind the unit possible; adjustable feet suit uneven tiling and a fixed installation.
• Verify which conformity marks the destination market requires, and get the paperwork before shipment rather than at customs.

The Senlis bar beer cooler line, by the numbers

The line splits into three series. Anti-Fog Beer Coolers (SLS-PF01 / PF02 / PF04) use coated tempered glass. Demisting Beer Coolers (SLS-PFG02 / PFG03) use heated-wire glass rated for 100% defogging. Heightened Large-Capacity Beer Coolers (SLS-PFGC02 / PFGC03 / PFGC04) run the 2010 mm cabinet height.

Shared specification across all three: 2–10 °C, air-cooled frost-free operation, adjustable shelving, three-colour LED strip, optional heavy-duty casters, and CE, RoHS and ISO 9001 certification. Depth is 600 mm on every model.

OEM and ODM changes available on this line include exterior colour and branding, internal shelf and lighting layout, refrigerant type, voltage and plug standard, cabinet size, and the language of the packaging and user manual.

Standards to check on the datasheet

For commercial refrigerating appliances, IEC 60335-2-89 is the safety standard that governs construction and, importantly, the charge limits applied to flammable natural refrigerants. If a quotation specifies R290 (propane), that charge limit is the reason a cabinet of a given size has the compressor it has.

The EU F-Gas Regulation drives the wider shift away from HFCs toward natural refrigerants across European commercial refrigeration, and it is the reason refrigerant type now appears on tender documents that ignored it a decade ago. ASHRAE publishes the refrigerant safety classifications those regulations reference.

The Senlis bar beer cooler pages do not state a refrigerant for this line. Request it in writing as part of the quotation, particularly for EU-bound orders.

Where these cabinets fall short

Glass doors are a thermal compromise. A glass-door cooler loses more heat through the door than a solid-door cabinet of the same footprint, and in a venue that stores rather than displays — a cellar, a service corridor — the merchandising benefit is zero while the running cost is not.

Heightened cabinets create access problems. The top shelf of a 2010 mm unit sits above comfortable reach for many staff, which in practice turns it into slow-moving stock storage rather than working capacity. If your bar team is restocking mid-service, the standard 1830 mm cabinet often moves more product per shift despite holding less.

Air-cooled frost-free systems circulate air continuously. That is what gives fast pull-down after a door opening, and it also means uncovered garnishes or opened product left inside will dry faster than in a static cabinet.

What a bar cooler costs

Pricing is quoted per project — request a quote for your model, quantity and destination market. Configuration drives most of the spread: glass treatment, door count, voltage, branding and shipping destination each move the number.

الأسئلة الشائعة

Q: Is a bar cooler the same as a back bar cooler?

A: “Back bar cooler” describes the position, not the machine. In practice it covers both undercounter units sitting under the service counter (1800 × 600 × 800 mm worktop format) and upright glass-door cabinets standing against the rear wall (1830 mm or 2010 mm tall).

Q: What temperature should a bar cooler be set to?

A: Within the 2–10 °C band, most operators settle between 3 °C and 5 °C for bottled and canned beer. Set to the product you sell most of, not to the lowest number the controller accepts.

Q: How many doors do I need?

A: Match door count to restock frequency rather than to total volume. Widths run 660 mm to 2225 mm across one to four doors, at a fixed 600 mm depth.

Q: Will the glass fog up in a humid climate?

A: An anti-fog coating manages light scatter; heated-wire demisting glass is what clears fog completely. For open-fronted or unconditioned venues, specify heated glass.

Q: Can a cooler be built for 110 V or 380 V?

A: Yes. Voltage and plug standard are OEM options across the line, alongside exterior finish, shelf layout, refrigerant and cabinet size.

Q: Does a bar cooler need any specific certification?

A: The line carries CE, RoHS and ISO 9001. Which of these your buyer or customs authority requires depends on the destination market, so confirm before shipment.