Juice Restaurant Fitouts

While a standard café centers around the espresso machine, a high-performing juice bar is a complex technical environment. The engineering requirements are significantly more intense due to the nature of the ingredients and the high speed of service:

• Pulp & Organic Waste Management: Unlike coffee grounds, juice production creates massive amounts of wet, heavy organic waste. We design specialized “speed holes” in benches and heavy-duty drainage systems with integrated silt pits to handle pulp efficiently without clogging pipes or slowing down your team during peak trade.

• Acoustic Engineering: High-performance blenders are loud. A standard café layout doesn’t account for the decibel levels of multiple blenders running simultaneously. We use strategic zoning and sound-dampening materials (such as heavy-duty stone or composite surfaces) to ensure your staff can still hear orders and customers can enjoy the atmosphere.

• High-Humidity Refrigeration: In a juice bar, your “inventory” is your décor. We install specialized high-humidity refrigeration and open-front displays that keep fruits and vegetables vibrant and crisp, rather than just cold. This significantly reduces spoilage and maximizes the visual “wow” factor for your customers.

• Power Density & Waterproofing: Juice bars require a high concentration of high-voltage circuits in areas with constant water splashing. Our fitouts prioritize specialized electrical safety and “wash-down” friendly surfaces—such as high-grade stainless steel and non-slip epoxy flooring—that can handle the moisture levels of a busy juice bar.

Yes, absolutely. In a juice bar, the floor is constantly exposed to water, acidic fruit juices, and heavy foot traffic. A standard café floor will not suffice. To pass Australian Health Standards (AS 4674-2004), your flooring must meet several critical criteria:

• Slip Resistance (R10 or R11 Rating): Juice bars are “wet areas.” We install non-slip surfaces, typically high-grade epoxy resin or commercial vinyl with grit, to ensure your staff stays safe even during spills or rapid wash-downs.

• Acid & Enzyme Resistance: Fruit acids (like citric acid from lemons and oranges) can eat through standard grout and low-quality tiles. We provide acid-resistant flooring solutions that won’t degrade, stain, or pit over time.

• Hygienic Coving: Health regulations require that the floor-to-wall junction is “coved.” This means the floor curves up the wall by at least 75mm, eliminating 90-degree corners where fruit pulp and bacteria can hide and grow.

• Integrated Drainage Slopes: A flat floor is a dangerous floor in a juice bar. We engineer a subtle fall (slope) toward your floor wastes, ensuring that any spills or cleaning water move toward the drains rather than pooling under benches.

Yes, navigating Australian council regulations is one of the most critical parts of a juice bar project. Because you are handling fresh food and generating organic waste, the requirements are more stringent than a standard retail shop. We handle the entire compliance journey for you:

• DA (Development Application) & CDC (Complying Development Certificate): We prepare all the necessary architectural plans, site analysis, and Statement of Environmental Effects required by your local council or private certifier.

• Health & Hygiene Compliance (AS 4674-2004): Juice bars are high-risk zones for health inspectors due to the handling of raw fruits and vegetables. We ensure your plans meet every standard, from the specific placement of hand-wash basins to the “coving” of floors and the use of non-porous surfaces.

• Hydraulic & Drainage Plans: Councils in Australia are very strict about how juice bars handle “trade waste.” We design and submit plans for grease traps (if you serve food/acai) or specialized silt pits and sediment traps required to prevent fruit pulp from entering the public sewer system.

• Mechanical Ventilation & Noise Reports: If your juice bar is located in a residential-commercial mixed building, we provide the engineering certifications needed to prove your high-speed blenders and refrigeration motors won’t exceed noise level limits.

Absolutely. In the Australian market, “theatre” is a massive selling point. Customers love seeing fresh oranges being pressed and vibrant acai bowls being crafted. However, an open-plan juice bar requires careful design to separate the “show” from the “mess”:

• Strategic Zoning: We design the “Front-of-House” prep area to be visually stunning—using glass-shielded fruit displays and clean stainless steel or stone surfaces. The “messy” work, like heavy peeling, bulk washing, and pulp disposal, is tucked into a back-of-house “prep zone” to maintain a premium look for customers.

• Sneeze Guards & Hygiene Barriers: To comply with AS 4674-2004, any open food or drink preparation must be protected. We install custom-toughened glass sneeze guards that are high enough to protect the produce but low enough to allow for a friendly interaction between your staff and customers.

• Splash Management: Juicing is a “splashy” business. An open-plan design must account for juice spray and pulp flying from centrifugal juicers. We use high-clearance glass barriers and specific bench depths to ensure the customer side of the counter remains spotless and dry.

• Acoustic Separation: In an open-plan layout, the sound of blenders can drown out the music and the POS area. We often “recess” the blending stations into the benchtop or use sound-deadening acrylic hoods so you can maintain the open-plan vibe without the industrial noise.