Underbar Sinks, Stations & Bar Equipment
Underbar equipment is the stainless line built into the back of a bar: cocktail / compartment sinks (often 3-bowl, to wash, rinse, and sanitize glassware), drainboards, insulated ice bins, glass-rack units, dump sinks, cabinets and workboards, and liquor displays — all sized to drop into the bar die. Spec it by type first, then by bowls (for sinks) and overall width to fit the opening. Underbar sinks and drainboards are NSF stainless; a bar also needs a dedicated hand sink separate from the glass-wash sink.
Compare underbar bar equipment across brands by type — sinks, drainboards, ice units, glass-rack units, dump sinks, cabinets and more — then by bowls and width. Filter to the fixture you're building, and confirm the exact opening it drops into. Spare parts and accessories are excluded so you compare fixtures, not add-ons.
Underbar equipment: buying guide
Underbar equipment is the stainless line built into the back of a bar. The 586 fixtures above filter by type, bowls, width, and price.
Spec by type
Bars run a mix: a cocktail / compartment sink (often 3-bowl) to wash, rinse, and sanitize glassware; drainboards; insulated ice bins; glass-rack units; dump sinks for waste; cabinets and workboards; and liquor displays.
Size to the die
Every piece drops into the bar die, so overall width is the number that decides fit — measure the opening. For sinks, bowl count follows local warewashing rules for glassware.
Code
Underbar sinks and drainboards are NSF stainless; a bar also needs a dedicated hand sink separate from the glass-wash sink, and ice bins must drain to an air gap.
How the brands compare
Model count, width span, and street-price range for the brands with the most models here — a starting point, not a substitute for the specific model’s spec sheet.
| Brand | Models | Width range | Street price |
|---|---|---|---|
| BK Resources | 351 | 12–48″ | $61–$6,528 |
| Perlick | 134 | 6″ | — |
| Advance Tabco | 77 | 12–36″ | — |
| Krowne | 24 | 24″ | — |
Frequently asked questions
How many compartments does an underbar bar sink need?
Local warewashing rules for glassware usually drive it — a 3-compartment underbar sink (wash / rinse / sanitize) is the common bar setup; verify with your health department.
Does a bar need its own hand sink?
Yes — a bar needs a dedicated handwashing sink separate from the glass-wash sink and dump sink, within reach of the station. It's a standard inspection point.
What's the difference between a dump sink and a drainboard?
A dump sink is a small bowl for pouring out ice and drink waste; a drainboard is a flat, sloped stainless surface beside a sink or ice bin where wet glassware and tools drain.
Where do your specs and prices come from?
Specifications are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn’t published we leave it blank rather than guess. “Street price” is the lowest legitimate published price from an online dealer we track for that exact model — equipment only, and it changes often. Many models here have no published online price and show “check dealer pricing.”
Does this equipment need to be NSF listed?
Storage and dish-room equipment used in a commercial kitchen is generally expected to be NSF/ANSI listed for cleanable, food-safe construction — that’s what a health inspector checks on plan review. We don’t assert a listing for a specific model unless the manufacturer publishes it; confirm the exact model’s listing when you permit your kitchen.
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every underbar unit model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.