Name :- darshan mohan thakur Batch :- b-2 Roll no:-210 Bar Equipments
Ice cube machineAn ice maker, ice generator,or ice machine may refer to either a consumer device formaking ice, found inside a home freezer; a stand-alone appliance for making ice, or anindustrial machine for making ice on a large scale. The term "ice machine" usuallyrefers to the stand-alone appliance.The ice generator is the part of the ice machine that actually produces the ice. Thiswould include the evaporator and any associated drives/controls/subframe that aredirectly involved with making and ejecting the ice into storage. When most people referto an ice generator, they mean this ice making subsystem alone, minus refrigeration.An ice machine, however, particularly if described as packaged would typically be acomplete machine including refrigeration and controls, requiring only connection toutilities.The term ice maker is more ambiguous, with some manufacturers describing theirpackaged ice machine as an ice maker, while others describe their generators in thisway.
Bar BlenderA bar blender is a kitchen and laboratory appliance used to mix, puree, or emulsify foodand other substances. A stationary bar blender consists of a blender jar with blade atthe bottom, rotated by a motor in the base. The newer immersion blender configurationhas a motor on top connected by a shaft to a blade at the bottom, which can be usedwith any container.
Cocktail shakerA cocktail shaker is a device used to mix beverages (usually alcoholic) by shaking.When ice is put in the shaker this allows for a quicker cooling of the drink beforeserving.A shaken cocktail is made by putting the desired ingredients (typically fruitjuices, syrups, liqueurs and ice cubes) in the cocktail shaker. Then it is shakenvigorously for around 5 to 10 seconds, depending upon the mixability of the ingredientsand desired temperature.There are at least three varieties of cocktail shakers: The Boston Shaker: A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling. A separate strainer, such as a Hawthorne or Julep strainer, are required for this type shaker if crushed ice is used. Without such a strainer, some bartenders may instead strain by narrowly separating the two pieces after shaking and pouring the drink through the resulting gap. The Cobbler Shaker: A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other liquids. The French Shaker: A two-piece shaker consisting of a metal bottom and a metal cap. A strainer is always required for this type of shaker, barring the separation method mentioned above.
Hawthorne strainerA cocktail strainer is a metal bar accessory used to remove ice from a mixed drink as itis poured into the serving glass. A type of sieve, the strainer is placed over the mouth ofthe glass or shaker in which the beverage was prepared; small holes in the device allowonly liquids to pass as the beverage is poured.There are two common types of strainers. The Hawthorne strainer is a disc (called the"rim") with a handle and two or more stabilizing prongs. A metal spring fixed around theedge of the rim rolls inward to fit inside the glass. The rim of the strainer does not needto touch the rim of the glass, as the spring inside filters out the ice.The Julep strainer is shaped like a bowl with a handle, and will fit tightly into a mixingglass or shaker when inserted at the proper angle. Liquid passes through holes or slitsin the bowl.
Bar SpoonA bar spoon is a long handled spoon used in bartending for mixing and layering ofboth alcoholic and non-alcoholic mixed drinks. Its length ensures that it can reach tobottom of the tallest jug or tumbler to mix ingredients directly in the glass.A bar spoon holds about 5 millilitres of liquid (the same as a conventional teaspoon). Itslong handle is similar to an iced tea spoon but is usually decorative and elegant - somevariations mimic large swizzle sticks, with a disc at one end.
Peg measuresA peg is an informal unit of measurement of alcoholic spirits; it is similar to a jigger. Pegmeasures for use in preparing alcoholic drinks can hold anywhere from 1 to 2 fluidounces (30-60 ml). In some jurisdictions the "peg" is a standardized measure.
Ice bucket & TongsIce buckets can come with or without a lid and are usually made of plastics orearthenware. The more valuable examples are produced in glass or silver.There is evidence that the Roman Emperor Nero used them to cool wine in the firstcentury. During the sixteenth and seventeenth centuries, elegantly designed silverexamples were used to chill wine and champagne for the aristocracy throughoutEurope.
Bottle stoppersBottle stoppers can serve both practical and decorative purposes. They also make apopular gift, given the many design choices available. With the right stopper, you caneven preserve the life of a bottle of wine once you have opened it.When winemakers seal the wine with a cork, foil, and sometimes wax, they create theideal preservation system for a very delicate substance. This preservation allows winesto age, sometimes for extended periods depending on the type of wine and itsunderlying tannic structure. As soon as you open the bottle, however, you begin battlingthe clock for how long a wine remains enjoyable and viable. Air, which combines sobeautifully with wine when you open a bottle to soften and meld the flavors and aromas,becomes its worst enemy the longer it is in contact with the wine. As soon as a bottle ofwine is opened, it begins to oxidize. While the early oxidation helps the wine, afterseveral hours it begins to break it down, imparting off flavors or robbing of its flavoraltogether.
Bottle pourersIdeal for the professional bartender, the ProFlow Speed Pourer offers a fast, accurate,hygienic and stylish design. Suitable for serving spirits, liqueurs, cordials, oils and more,this pourer is made from durable plastic with a chrome finish and silicone cork.
MuddlersA muddler is a bartenders tool, used like a pestle to mash—or muddle—fruits, herbs,and/or spices in the bottom of a glass to release their flavor. Salt/sugar rim dishSome cocktail recipes, like margaritas, call for you to rim the glass with salt or sugar.You should also feel free to add rims to cocktail recipes that don’t call for them – thiscan put an exciting twist on standard recipes.
Wine bottle openersWine bottle openers are required to open wine bottles that are stoppered with a cork.They are slowly being supplanted by the screwcap closure. There are many differentinceptions of the wine bottle opener ranging from the simple corkscrew, the screwpulllever, to complicated carbon dioxide driven openers. The most popular is the wine key,sommelier knife or "waiters friend" which resembles a pocket knife and has a smallblade for cutting foil and a screw with a bottle brace.Wine poppers are also a common means of opening wine. A hollow spike is driventhrough the cork of a bottle. A cartridge of carbon dioxide is then pressed to release ashort burst of gas. The sudden increase of pressure dislodges the cork and the winecan then be served.
Juice pressJuice Press is easy to use and clean. It quickly and gently extracts juice from oranges,tangerines, lemons, limes and medium sized grapefruit. Simply place half a citrus overthe stainless steel funnel, lower and push down on the handle to enjoy 100% naturaljuice. Mini whisk
CROK EXTRACTOR CARAFEThe carafe, is container used for serving wine and other drinks. Unlike therelated decanter, carafes do not include stoppers.Coffee pots included in coffeemakers are also referred to as carafes.In France, carafes are commonly used to servewater. Ordering a carafe deau ("carafe of water") is to request to be served (free) tapwater rather than bottled water at a cost.
SWIZZLE STICKA swizzle stick is a small stick used to hold fruit garnishes or stir drinks. The originalswizzle sticks were created in the 1700s at a rum plantation in the West Indies. Theywere used to stir up Bermudian cocktails called Rum Swizzles and were made from thebranch of a plant. In the late 1800s and early 1900s stir sticks made of glass werecreated to shake out the bubbles from champagne, whose carbonation causedindigestion for some drinkers. WINE FUNNEL