The Hoshizaki BB80-G-S beverage cooler is designed to keep high-margin drinks ice-cold, even in the hottest bars. Its brilliant product visibility and tough, all-stainless steel construction ensure reliable performance shift after shift. With a 26.74 cu ft capacity that can hold 1,092 cans or 4 half-barrel kegs, this cooler offers impressive storage space. It also features zero-clearance installation, allowing for seamless integration into your bar's layout. If a GFCI is required, use a GFCI breaker instead of a GFCI receptacle, as per Hoshizaki guidelines.

Why it beats the rest:

• The side-mount, front-breathing refrigeration system allows the unit to sit flush against the wall, requiring no side or rear clearance.
• The heavy-duty 18-gauge stainless steel top with fully welded corners doubles as a durable work surface.
• The energy-saving, self-closing, and lock-standard Low-E multi-pane glass doors provide security for the contents.
• The stainless steel interior with bright LED lighting showcases the products and is easy to wipe clean.
• The electronic controller with an easy-to-read digital display (°F/°C) maintains the ideal temperature range of 32°F to 38°F, even in kitchens up to 100°F.
• The six epoxy-coated shelves can be adjusted in 1/2-inch increments, allowing you to store taller items up to three high per section.
• The slide-out refrigeration cartridge makes routine cleaning and service faster and easier.
• The eco-friendly R290 hydrocarbon refrigerant and high-density 2-inch foamed-in-place insulation promote energy efficiency.

Load it your way:

• You can choose to have 1,092 cans of 12 oz each, with three levels per section.
• Alternatively, you can opt for 4 ½-barrel (15.5 gallons) kegs.

Perfect for:

• Establishments that serve a large number of customers, such as high-volume bars and nightclubs, and need maximum storage capacity for cans.
• Brewpubs and taprooms that need to store backup kegs discreetly below the counter.
• Venues with limited space, such as hotel banquet bars, stadium suites, and catering build-outs, that require efficient use of their footprint.