Used by Top Hotels, Restaurants and Bars Worldwide
Five 304 stainless steel bartender workstations. Two installation types. Fully assembled, freight-shipped. Built to run every shift without issues.
Drop-In Installs into countertops or cabinetry. Lower profile, seamless integration. |
Standalone Freestanding with built-in legs. Ready to use, no counter needed. |
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52" Drop-In |
65" Drop-In |
52" Standalone |
65" Standalone |
88" Standalone |
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| Price | $5,590 | $6,850 | $5,950 | $7,500 | $8,880 |
| Dimensions & Specs | |||||
| Dimensions (L x W x H) | 52" x 24" x 16" | 65" x 24" x 16" | 52" x 24" x 39" | 65" x 24" x 39" | 88" x 24" x 39" |
| Weight | 154 lb | 205 lb | 251 lb | 400 lb | 500 lb |
| Capacity & Coverage | |||||
| Ice Chest | 135 L / 36 gal | 168 L / 44 gal | 135 L / 36 gal | 168 L / 44 gal | 168 L / 44 gal |
| Real-World Servings | ~200 | ~300 | ~200 | ~300 | ~300 |
| Venue Coverage | 80-120 guests | 120-170 guests | 80-120 guests | 120-170 guests | 150-200+ guests |
| Crew Capacity | 1-2 | 1-3 | 1-2 | 1-3 | 2-4 |
| Lead Time | |||||
| Ships In | 8-10 weeks | 8-10 weeks | 4-6 weeks | 8-10 weeks | 6-8 weeks |
| Ideal Use Case | |||||
| Best For | Compact built-ins Custom counters | Larger built-ins Permanent installs | Flexible placement Fast lead time | Mid-sized venues Scalable setups | Large venues High-volume service |
| View Details | View Details | View Details | View Details | View Details | |
Every Kobayashi cocktail station ships complete. There are no add-on packages or upgrade tiers. The full component set is standard on every model.
These are the numbers that matter for service planning. Every figure below is based on real operating conditions, not lab specs.
The short answer: everything they reach for is right there. No wasted steps, no hunting for tools mid-rush, no awkward angles. Here is what actually makes the difference during a busy shift.
A bartender working at a Kobayashi station does not need to walk to a separate ice bin, reach across a cluttered bar top, or dig under the counter for tools. Ice, speed rail, rinse sink, garnish rail, and waste drainage are all within arm's reach in a single footprint. During high-volume service, that layout directly translates to faster ticket times and fewer mistakes.
The 304 stainless steel construction does not dent under heavy use. The welds do not separate. The ice chest insulation holds temperature through a full shift without special handling. Cleaning is straightforward: smooth surfaces, no crevices where bacteria accumulate, and drain lines that clear easily. For a venue that runs five nights a week, durability is not a bonus feature. It is what keeps the station off the maintenance list.
Two installation types and three lengths cover most bar configurations. Drop-in models work in permanent installs where the station needs to sit flush with existing cabinetry. Standalone models go anywhere without structural changes. A small cocktail bar running one bartender needs a different station than a hotel lobby running three. Both options are here at sizes that match the actual coverage required.
Generic underbar equipment forces bartenders to adapt their workflow to the equipment. A purpose-built cocktail station is the other way around. The ice chest, speed rail, and rinse unit are sized and positioned based on how a bartender actually moves. That has a real impact on shift fatigue, especially over five or six hours of continuous service.
The 985mm work height keeps bartenders from hunching. The speed rail sits at a natural grabbing angle. The waste drawer is where the wrist naturally drops after a pour. None of this requires retraining. Bartenders get it after one shift.
A Kobayashi station is a fixed asset, not a consumable. The lifetime guarantee covers all structural components: the frame, ice chest, welds, and stainless steel surfaces. If a component fails due to workmanship, it gets repaired or replaced. That removes the ongoing replacement cost that comes with lower-quality bar equipment.
The 30-day risk-free period means you can put the station through real service before committing. If the sizing is wrong or the layout does not work for your specific setup, there is time to sort it out without financial risk.
For bar owners doing the math: a station that runs for ten years without replacement or major repair costs less per year than equipment that needs replacing every three. The numbers work differently when the warranty is actually unconditional.
Start with your expected guest count. The 52-inch covers 80-120 guests with 1-2 bartenders. The 65-inch covers 120-170 guests with up to 3 bartenders. The 88-inch handles 150-200+ guests with 2-4 bartenders. When you are between sizes, go larger. You can slow down on a bigger station, but you cannot speed up an undersized one during a peak rush.
Yes. Every model ships fully assembled on a pallet via LTL freight. The speed rail, glass rinser, drains, and garnish rail are all pre-installed. Once delivered, you connect the plumbing and power. There is no on-site fabrication required.
Every model includes: large-capacity ice chest, speed rail, garnish rail, glass rinser with faucet, drip roster, speedcounter, and 2-inch pre-installed drains. Standalone models also include a waste drawer and undershelf. Drop-in models do not include legs or a waste drawer since they install into existing cabinetry.
All Kobayashi cocktail stations are built from 304-grade stainless steel, fully passivated after fabrication. The 88-inch model uses 16-gauge construction for added rigidity under high-volume use. 304 stainless is the commercial kitchen standard for corrosion resistance and sanitation compliance.
Yes. The 52-inch drop-in requires a 50.59 x 22.83-inch countertop cutout. The 65-inch drop-in requires a 65.20 x 23.82-inch cutout. Both models sit on a 1-inch lip that rests on the bar surface. The base requires a minimum 3/4-inch exterior-grade MDO plywood substrate. Drawings and cutout templates are provided at order.
Plan for 1-3 refills per 5-6 hour shift. Ice melt loss on the 52-inch model is roughly 85 cubes per hour in a 75-degree ambient environment, which is under 10% of total capacity. The insulation is rated R-3. Refills are driven by service volume, not melt rate. Monitor level: at half-capacity, schedule the next refill. Below one-third, refill immediately.
Every station includes a complimentary bar design session. We will help you choose the right model, configure it for your space, and plan your installation.