Hardly a week goes by without stumbling on a new pop-up bar ... whether at festivals or corporate events, people expect good quality drinks.

This means that mobile bar specialists need to stay on trend - producing creative drinks from mobile bars with as much quality and consistency as a full set-up back at base.

"When setting up a mobile bar, the choice of equipment depends on the availability of water and waste facilities and electricity", points out Bob Wood, director of DC Warewashing & Icemaking Systems.

There are certain models which lend themselves to a mobile bar - easy to set up and remove within a short time-frame but which don't compromise on quality or ability to service large volume.

"Where space is at a premium, and portability, low energy usage and carbon footprint are needed, the compact space-saving DC-SG35 glasswasher really packs a punch in terms of value for money," Wood says. It measures just 580cms high by 420cms wide but can wash, rinse and dry 700 standard-size glasses an hour. The new DC-SGP35 model is suitable for washing taller glasses.

For ice, DC offers the DC20-4A which incorporates an ice-production system and ice storage bin in one machine, producing 20 kg over 24 hours and storing up to 4 kg.

Read full article - Bar Magazine March 2016 issue ...