Bar counters, ice machines, coffee equipment and dispense systems.
Bar equipment covers preparation, chilling and dispense, sized against service volumes and the drinks offer.
Bar equipment covers preparation, chilling and dispense, sized against service volumes and the drinks offer. Machinery should be selected from the duty, material or process, required output and operating environment—not from the product name alone.
The listed applications are Hotel and restaurant bars, Coffee shop operations, Conference and event service and Poolside and outlet service. Describe the primary duty, feed or load, operating hours, site conditions and upstream/downstream equipment so capacity is assessed in context.
Compare configurations against Service volumes and peak demand, Beverage types offered, Ice and chilling capacity required, Counter layout and dimensions and Power, water and drainage available. Ask the proposed manufacturer to document the selected model, performance basis, included controls and accessories, and the inspection or acceptance tests required for that project.
Confirm utilities, voltage/frequency or fuel where relevant, packed dimensions and weights, foundations, lifting and site access, installation, commissioning, operator handover, initial wear parts, recommended spares and maintenance responsibilities.
Send the material/process and duty, Service volumes and peak demand, Beverage types offered, Ice and chilling capacity required, Counter layout and dimensions and Power, water and drainage available, target output, operating hours, utilities, site and environmental conditions, quantity, destination, installation/commissioning scope and support needs.
Specifications vary by manufacturer and configuration. Confirm the points below when you enquire and we will quote against them.
Send the material/process and duty, Service volumes and peak demand, Beverage types offered, Ice and chilling capacity required, Counter layout and dimensions and Power, water and drainage available, target output, operating hours, utilities, site and environmental conditions, quantity, destination, installation/commissioning scope and support needs.
Compare configurations against Service volumes and peak demand, Beverage types offered, Ice and chilling capacity required, Counter layout and dimensions and Power, water and drainage available. Ask the proposed manufacturer to document the selected model, performance basis, included controls and accessories, and the inspection or acceptance tests required for that project.
Confirm utilities, voltage/frequency or fuel where relevant, packed dimensions and weights, foundations, lifting and site access, installation, commissioning, operator handover, initial wear parts, recommended spares and maintenance responsibilities.
Duara Group supplies bar & beverage equipment to commercial, industrial and institutional buyers across East Africa, including Kenya, alongside internationally sourced procurement.
Fit-out and operating supply is available to hotels, lodges and hospitality groups, phased against opening schedules.
Availability, origin and documentation are confirmed per inquiry.
Chafing dishes, buffet counters, trolleys and service equipment.
Lobby, restaurant, conference and poolside furniture.
Tell us the specification, quantity and destination and our sourcing team will come back with availability and a quotation.
