News
News
Boston Shaker vs Cobbler Shaker for Commercial Bars: Which One Should You Buy?
For most high-volume commercial bars, a tin-on-tin Boston shaker is the stronger primary tool. This article compares service speed, cleaning, straining, menu fit and bulk-order checks, while showing where a Cobbler still makes operational sense.
How to Set Up a Commercial Bar Station for Faster Service
A practical method for mapping a commercial bar station around the drink-production path, fixed tool positions, clean-to-dirty movement, shared-station ownership and opening resets. It also helps operators and buyers distinguish a true tool shortage from a reset, cleaning-return or fixed-layout problem before changing the barware order.
Cocktail Strainer Types: Hawthorne vs Julep vs Fine Mesh for Commercial Bars
A commercial buying guide comparing Hawthorne, Julep and fine mesh cocktail strainers by drink method, filtration role, pouring speed, vessel fit and cleaning workload. It gives bars a clear way to choose a practical station combination.
How Many Bar Tools Does a Commercial Bar Actually Need? A Station-by-Station Buying Plan
A station-by-station buying plan for commercial bars deciding how many shakers, jiggers, strainers, mixing tools and backup units to order. It explains how peak workflow, menu mix, washing conditions, layout and tool loss change the final quantity.
Barware Pre-Production Sample Checklist Before Mass Production
A practical guide for private-label brands, importers and bulk buyers approving barware before mass production. It covers the PPS checklist, water-weight capacity checks, change control, third-party testing and the handoff to production sampling inspection.
Do Stainless Steel Wine Glasses Affect the Taste of Wine?
A practical explanation of why wine may seem different in stainless steel, how to identify a real off-flavor, and when steel or glass is the better choice.
What Is a Jigger? Sizes, Measurements, and How to Use One
This guide explains what a jigger is, why its capacity varies, and how to read common oz and ml markings. It also shows how to use and check the tool, compare major styles, and avoid treating 25/50 ml, 30/60 ml, and 1/2 oz as identical.
How to Design Custom Barware for Your Brand: A Practical Guide
This guide helps brand owners, hospitality buyers, importers, and distributors turn a barware concept into a workable product. It explains how use, material construction, finish, logo placement, functional details, sampling, testing, and packaging should be considered together before bulk production.
Which Logo Method Actually Works Best for Custom Barware?
In custom logo barware production, a logo failure usually begins before printing. The artwork may have been approved without checking the curve of the cup. The ink may have been selected without confirming the coating. A laser setting may have produced a permanent mark, but not the color or contrast the buyer expected.
Custom Bar Supplies Manufacturer Checklist for Bulk Buyers
This article explains how bulk buyers can choose a custom bar supplies manufacturer for stainless steel barware projects. It covers which bar supplies are suitable for factory production, how to prepare a clear RFQ, what to confirm before comparing quotes, how to record sample approval details, and which inspection points matter before bulk production. The guide is designed for distributors, importers, restaurant groups, and private label buyers who need consistent specifications, logo customization, packaging control, and repeatable manufacturing.
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How to choose stainless steel products
2018-04-09In daily life, household stainless steel cutlery can be divided into three levels: 430, 18-8, and 18-10. 430 stainless steel, the composition of iron ...
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Some nouns in the stainless steel industry
2018-02-021. Overweight board: The reason: should be mills for technical reasons, in the rolling plate when the actual thickness is thicker than the standard, o...
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Stainless steel cutting type
2018-01-3010.1 principle of plasma cutting machine: Taking compressed air as working gas, high temperature and high speed plasma arc as heat source, the cutting...
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E-BON Volunteer——Love Warms You And Me
2018-01-26To convey love and dedicate to the society, E-BON has participated in volunteer activities in January 6, 2018. All the staff went to the bus station a...
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The origin of stainless steel
2018-01-09The invention and use of stainless steel should be traced back to the first World War. The British scientist Henry Brely commissioned by the British g...
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The surface of the stainless steel grades, processing characteristics and usage
2017-12-26The original surface: carrying out heat treatment and pickling treatment of NO.1 after hot rolling. It is generally used for cold rolling materials, i...
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The microstructure and properties of stainless steel
2017-12-19At present, there are more than 100 known chemical elements, and about more than 20 kinds of chemical elements can be encountered in the steel materia...
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Professional nouns for stainless steel
2017-12-13Stainless steel Generally speaking, stainless steel is not easy to rust steel, in fact, a part of stainless steel, not only rust, but also acid resist...
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Stainless Steel Tips
2017-12-12316 and 316L stainless steel 316 and 317 stainless steel (see below the performance of 317 stainless steel) is a stainless steel containing molybdenum...
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The physical properties of stainless steel
2017-12-11The physical properties of stainless steel is mainly used for the following said:E-BON the most excellent stainless steel company, which provide you w...
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Why do we choose stainless steel cutlery and stainless steel kitchenware?
2017-12-06Why do we choose stainless steel cutlery and stainless steel kitchenware?One of the greatest discoveries of the 19th century was how to make steel. Th...
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Development and characteristics of stainless steel
2017-12-05Stainless steel in people's daily lives more and more applications, Stainless steel Muddler stainless steel rod tools, its corrosion resistance, high ...
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