Fewer movements, less strain
A shaken cocktail is a chain of movements: grabbing bottles, measuring, scooping ice, shaking, straining, garnishing. On a busy night a bartender does that hundreds of times, and by the end of the shift you feel it in your back, shoulders and wrists.
At a Springbay tap, little of that remains. The glass goes under the tap, the cocktail is poured within seconds, and then only the garnish follows. Fewer movements means less strain, and more time for the guest.
Three steps per cocktail
Glass under the tap
The glass goes under one of the three taps. No reaching for bottles, no jigger, no shaker to set up.
Pour
Within seconds the cocktail is in the glass, chilled to 2 to 4 degrees. Nitrogen or CO2 creates the texture you would otherwise get from shaking.
Garnish
The garnish trays sit within reach of the taps. Add the garnish and the cocktail goes across the bar.
What it saves the bartender
No shaking
Shaking hard hundreds of times a night strains shoulders and wrists. At the tap, the gas does that work.
One metre workstation
Harbor builds the 3-tap, insulated ice wells, shaker rinser, sink and garnish trays into one metre of bar. No walking or turning to reach them.
Swap a box in seconds
Disconnecting an empty bag-in-box and clicking in a new one takes seconds. On the Lagoon, the gas bottle and stock stay out of sight in the side cabinets.
Glass 200 is glass 1
Fatigue at the end of the shift does not change the cocktail. The tap pours every glass the same.
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The right height for your bar
A worktop that is too low keeps you bent forward all night. The Harbor and Lagoon are drawn for two bar heights: a high bar, where guest and bartender face each other and the station sits behind the counter, and a flush bar, where the counter is at station height and the guest leans on it.
Worktop 110 to 117 cm
Worktop 88.5 to 93.5 cm
110 to 117 cm, garnish tray in the overhang (Lagoon)
Up to 150 mm with the levelling feet
Up to 50 mm with a beam under the levelling feet
Dimensions per system
Harbor
1000 × 600 mm
880 mm
1260 mm
85 kg
Ø 40 mm, left or right
Free swing of more than 90°, ideally 180°
Fixed to wall and surrounding units
Lagoon
1500 × 600 mm
892 mm
1533 mm
95 kg
Ø 40 mm
Freestanding, own worktop
Cove
Ø 30 mm, or Ø 50 mm with the tap in the cooler
At least 30 mm with a tap column
714 × 424 × 348 mm (h × w × d)
393 mm to the connection zone
CO2 and N2 within 3 metres
2 sockets, 230V
What needs to be ready
For every system: a level floor that carries the weight, 230V sockets nearby and gas bottles for CO2 and nitrogen with regulators. The Harbor and Lagoon also need a Ø 40 mm drain. Leave room to open doors and the drip tray, for service and maintenance.
The cocktails and the gas must be there before we set up and hand over the tap. Have a specialist make the tap and drain connections. Not sure it fits your bar? Then we go through the dimensions together. Read what a tap earns your bar on cocktail tap for bars, and how nitrogen and CO2 work per line on nitro and draft cocktails.
How fast do you pour a cocktail?
Within seconds the cocktail is in the glass. Then only the garnish is left and it goes across the bar.
What is the right working height for a Springbay station?
That depends on your bar. With a high bar the worktop sits at 110 to 117 cm, with a flush bar at 88.5 to 93.5 cm. You can adjust the Lagoon by up to 150 mm with the levelling feet, the Harbor by up to 50 mm with a beam under the levelling feet.
Will a station fit into my existing bar?
What needs to be ready before the installer arrives?
A level floor that carries the weight, 230V sockets nearby, gas bottles for CO2 and nitrogen with regulators, and for the Harbor and Lagoon a Ø 40 mm drain. Make sure the cocktails and the gas are there before setup. A specialist makes the tap and drain connections.
How much space does the Cove need under the worktop?
The rack under the worktop is 714 mm high, 424 mm wide and 348 mm deep. Leave room to open the door and for the hoses. The tap column version adds a 305 mm wide glycol cooler next to it.
See how few steps are left
During a demo you see up close how fast a cocktail comes out of the tap. We can look at the dimensions of your bar at the same time.