JB have this nifty bar fridge for half price. It’s $1,100 at most other places. I was able to price match at my local Harvey Norman and picked up immediately.
$30 off $300 Minimum Spend (Exclusions Apply) @ JB Hi-Fi
[Perks] Get $40 off $300 Minimum Spend (Exclusions Apply) @ JB Hi-Fi
I reckon you can remove one of the draws to be able to fit wine bottles in
What are you drawing?
I picture of a set of drawers most likely.
Hinsense also make a wine fridge
I think it all.l comes from the same factory nowadays, but would go with a brand name for a wie fridge as they can be a fickle beast.
I had a vintec which was horribly unreliable. Replaced it with a Hisense and have had zero issues in 4 years.
Hisense is a respectable brand
@cute as duck: What I mean is don't choose wine fridges based on price alone, as you will pay for it in the long term.
Depends on whether you're after wine storage, or just to chill the wine down. It says adjustable shelves so the wines stand upright, not great for corks. Also, wine fridges are humidity controlled for long storage and Reds can be kept warmer than 10 degrees
I've always wondered two things with this..
1) how does it not grow bacteria, anything between 6-60 degrees grows bacteria or loses protection if not properly sealed…. the temperature and a cork don't lend you to good protection from it.
2) how the hell do people drink temperate/warm drinks…. i've met people that swear by non chilled coke (even heard people saying it burns their throat if they drink it cold), when I was a bartender you'd always get that wine w****r who'd demand that the bottle be brought to room temperature, then immediately opened, let to breathe, then served via an aereator, yet everyone else is happy to drink it out of a wine fridge at 4 degrees… (yes also aware english people drink pints of beer at room temperature).
For a bottle of wine that is $25 at Dan's and $75 at a bar/restaurant you can hardly blame people who expect it to be the way they prefer to drink it. I'm amazed at the amount of people in the service industry who seem to hate providing a service.
hospitality
noun
@OzzyBrak: rofl… funny how this went to bashing the staff.
The recurring issues above were actually at a low level place and it was for a $22 bottle at the place.
All the higher end places I worked at had temperature controlled wine and a sommelier who would actually prep and advise on the wine. That's why your paying $75 and above on that front.
@typhoonadventure: It's not bashing staff mate. It's why go into the service industry if customer requests annoy you. It doesn't suit everyone. If where you work offers a service of aeration and room temp, it is reasonable that people will request it on occasion.
As for how doesn't it grow mould or bacteria. Alcohol percentage, low oxygen and sulphites.
@OzzyBrak: Again you weren't there dealing with people like this, imagine you work in a place like an RSL where you have a house red, the house red is whatever was on spceial at dan murphys.
Cost like 5-7 for a bottle, you are lucky if half the time it's corked, most of the time it's screwcapped. You have an eccentric person come in who insists that you pull said bottle out, bring it up to room temperature (same bottle being served to everyone else who want it chilled). Brings in their own aereoator from home, asks that once it's brought up to room temperature the second it's there and brought over and poured using his aereoator. Again this is a place that doesn't offer table service…
At a higher end place fair enough, but we're not talking that, and i've seen many Centellino owners do the same in low level places.
@typhoonadventure: If it isn't part of the service offering, I can see it being an unreasonable request. If you had made that clear in your first comment I wouldn't have commented about it at all.
It is a shame that those types of people don't just buy the bottle and do with it what they please when it warms up.
@OzzyBrak: you've gotta remember in a lot of these places their liquor license doesn't allow self pouring so just giving them a bottle and letting them do it ain't gonna happen.
@typhoonadventure: I'm interested in this. Are you able to provide more detail about the license types that prohibits the sale of wine by the bottle?
@OzzyBrak: It depends what conditions liquor licensing grant on your license.
RSA in a lot of cases don't allow a lot of things, and a lot of places just do it anyway. You would be shocked at what's not allowed and what's done anyway and the limited enforcement on it, and yet watch police state level enforcement on minor things.
@typhoonadventure: I don't think I've ever been to an RSL (or the like) in Qld that didn't serve the house red at room temperature. Never seen those places pulling a bottle out of a fridge. It's kept under the bar at whatever temperature the air-con is set to…
My experience at least. Not a wine snob, wouldn't care either way, but don't think I've ever received a red wine at 4C…
@NigelTufnel: i'd expect every place to do their own thing.
RSL's out of my state seem to all be corporate where as in SA they're all their own island.
This one in particular just shoved everything in a fridge as did our police and italian club. Only things out of the fridge were whisky.
1) how does it not grow bacteria, anything between 6-60 degrees grows bacteria or loses protection if not properly sealed…. the temperature and a cork don't lend you to good protection from it.
Wine has bacteria in it and it's literally what gives some wines their unique flavour
https://www.winespectator.com/articles/more-butter-wine-scie…
Bacteria also need certain conditions to grow and generally speaking a bottle of wine is not good for bacterial growth due to the high acidity, alcohol content, lack of oxygen and sunlight.
@spaceflight: ok there we go, I always heard from people alcohol kills anything but remembered doing a first aid course with a few medical people at cfs who were told by an infectious disease speicalist who was also in said course, that no in fact, splashing someone's gaping would with whisky from someones hipflask that hasn't been washed ever isn't a great idea and would likely cause infection.
I've seen many times where opened bottles of wine have started turning to mould when opened and left out and figured that leaving wine out would get it there quicker / a cork not being the beast thing to seal it.
So sounds like what did in the times i've seen them go bad would have been due to them being open and light exposure, makes sense as that's why most beer bottles are coloured as light makes them go bad.
@typhoonadventure: Some of the most expensive burgundies literally smell of truffle when you open it.
On the temp thing, only way to answer is to experience it. Chill a white right down to freezing, open it taste it. Wait for it to come up to 18 degrees, smell it, taste it. Wait for it to sit to aerate or swirl it, then smell it again.
@D3m3ntia: I don't drink wine or beer. It all smells and tastes disgusting to me.
The shock about drinking it warm just comes from having other stuff at room temperature and it being horrible, I hate even drinking room temperature water.
I always heard from people alcohol kills anything
Alcohol is good at killing microorganisms however
people at cfs who were told by an infectious disease speicalist who was also in said course, that no in fact, splashing someone's gaping would with whisky
Whisky isn't alcohol, it contains alcohol.
You want at around 70% or so alcohol to confidentiality kill/steralise. That's a much higher concentration than you'd typically buy in a spirit.
So sounds like what did in the times i've seen them go bad would have been due to them being open and light exposure
More than likely, yes
@spaceflight: There you go, one brief conversation on ozbargain and we've learned some stuff.
The fields i've worked in we had to learn a lot about the legislation and then compliance as well as enforcement (general lack of) for it.
Doesn't explain why a lot of things are how they are, the publics understanding or even much about the appeal of substances themselves.
I've noticed as well after going into that side of it as well having worked behind a bar how many urban legends there are. To this day you still meet people who think coffee will make intoxicated people sober, that specific alcohols will make some people more violent while others won't.
The above comment about alcohol not being a high enough percentage to kill stuff, back during the pandemic when everyone started trying to get into making sanitizer, I was joking to someone who I worked in uniform with that knowing what we know about compliance enforcement, who would be checking up on all these new startups and how a lot of them seemed really water and didn't smell potent enough to kill much.
Not too long after there was a whole big deal within government departments both health, law enforcement and even administration as a lot of other people had the same concerns, so a lot of products were sent out for testing.
It was found that a huge majority of these products didn't meet basic requirements for them to steralyze at all, with some of the comments coming back that the people getting into making sanitizer were lying or outright guessing alcohol content. Turns out that a hospital here raised an alarm over this in the begining as an addict escaped custody and while running amuck in a hospital skulled a bunch of sanitizer containers that should have killed him several times over…. and they expected him to, yet the guy just ended up with mild alcohol poisoning.
Sent the stuff off to be tested and found it didn't have a high enough percentage, which for a hospital was a huge infection risk and they were out for blood over it and can you really blame them.
@typhoonadventure: Alcohol is in fact a disinfectant, but the concentration is important. On a long enough timeline, it'll kill most bacteria present/inhibit their growth (such as in the case of yeast).
Interestingly, 60% is the most effective at quickly killing bacteria and takes about two minutes to achieve some respectable level of wound disinfection. Higher concentrations kill bacteria slightly slower, as it doesn't penetrate as quickly.
40% would probably still be effective if it's poured onto a rag first and then held against the wound for some time, but YMMV.
@Assburg: As we heard the lady tell us, someone having a dirty hipflask that's never been washed with whisky in it and a lot of backwash….. it's not gonna be high alcohol content and a lot of bacteria.
With the dodgy sanitizers, I can't remember what the dodgy one was in the hospital but they compared it in a report to a CSIRO finding on bleach.
It involved some scientistsis doing a study in a lab and no matter what they did a thing kept giving incorrect results, after going through each component and compliance checking them, they found that one case of bleach they had was cleaning stuff, yet another was doing it inconsistantly. Turned out that bleach has a very short shelf life all things considered and the expiry dates on that brand were "ambitious" and the findings of that investigation made them shorten shelf lives on bleach.
Their comparrison was that sanitizers that were being produced were not being held to industry standards or medical requirements and because of this with low and inconsistant percentages, they just couldn't handle the jobs they were meant to do as well as comments of it breaking down a lot quicker than it should like the bleach was.
I left working with that department not long after so I don't know how the findings were held but I do recall not long after this a ton of companies dumping their stock like anything at any discount store and charity they could. I remember the salvo's thinking they'd scored a massive bargain buying up pallets of it at cost price to resell in their stores and all the stuff they got was crap quality and yet people buying it thinking it was great.
$1 cheaper here for the real bargain hunter
https://www.appliancecentral.com.au/hrbc140-hisense-140-can-…
it's on backorder with them anyway - but surprised you've never heard of them
I've had some pretty bad experiences with them in terms of delivery timeframes, so with it being on backorder I would definitely go with JB
My washer and dryer were delivered next day (WA)
@essent1al: Yeah, I didn't say they are incapable of getting it right, just that I've had more than one experience of them being terrible, which is more than enough to be concerned
Free delivery too vs $55 at jb hifi. It weights almost 50 KG.
This bar fridge at half price is still more expensive than my tall fridge w/ freezer.
I guess it shows how over priced it is, even at half price special!
Be careful, without a proper climate rating it may not be suitable for outdoors and struggle to reach the set temperature due external heat.
not really a deal, they're were offering this price during christmas at my local jbhifi.
RRP $1199, real price?
Cant find an energy consumption/rating for this.
Funny, that's exactly what I just spent 15 minutes trying to find as well… could be a reason it's not noted anywhere ;)
Genuine question, why are bar fridges more expensive than regular size ones? Shouldn’t less material, transport cost etc means they’re cheaper?
economies of scale!
Wonder if it's because they know if you can afford a stand-alone bar fridge, you can afford to pay up.
Glass Door, venting out the front instead of back, usually designed to work outside (not sure on this one)
You will always pay a premium for cute things in life
Luxury item aimed at posh kents
sold out for brisbane ?
140 Can Bar Fridge
Why would you need 140 cans of booze/drinks cold at once?
to drink
well said mate
^^ this guy drinks
just a flex
Saturday BBQ with 20 people that's only 7 cans each
Exactly. With 280 people it's only half a can each.
I remember that time we were running a nightclub and used one of these for the drink fridge.
It didn't have enough space.
No-one has that many friends, let alone in one place at the same time
True OzBargainers don't have friends, they are too expensive
Light is the enemy of beer, not sure why you'd want a glass door.
Pretty sure the cans absorb/ reflect the light.
Well which one is it?
abflectsorbre
@BartholemewH not all beer comes in cans though.
All valid comments, but I think if you were interested in this and concerned about your beer spoiling - get a sheet of black 3m vinyl and stick in on the inside of the glass? I'm sure you'd find another mini fridge without a glass door though.
Well the name says can fridge so I think you'd have to look elsewhere if your beer doesn't come in cans.
Unless you are fermenting beer this isn't really a problem, there is a reason beer is in a dark bottle.
Dark bottles only do so much with light, doesn't stop all light coming through.
Be aware these can build up condensation on the inside of glass. Depending on outside temperature and how many times you open the door, you may get a pool of water drip onto floor underneath door. I ended up getting one that has a heated door to prevent this.
Hisense should have named it a beer fridge for Australia. Let’s be real, that’s all that will be going in that fridge.
i googled to see what others are selling it at, found this site at $499 other places had it for about 750 upto 1100
https://masterbuygroup.com.au/product/hisense-140-can-bevera…
They are factory seconds.
ok neverminded me then, I've never heard of the place
We should have a 'bullshit' button that we press when we think the RRP is BS
Glass door fridges are significantly less efficient than their solid door counterpart.
The novelty of being able to see what's inside your fridge wears off quickly. The electricity bill doesn't.
Is this a wine fridge for Bogans?
Unless it works outdoors I'd have to say yes.
Come with a built in microwave at top
I don't know, sure it's taller but it has a smaller width and depth compared to this deal. It doesn't look like it could comfortably fit 140 cans because of the shelving configurations.
I might be thinking too much into this.
Your deal
Total Capacity (L): 179
Energy Rating: 2.5 Star
Energy Consumption (Kwh/year): 237.104
Width: 515mm
Depth: 514mm
Height: 1229mm
This deal
Product Width (mm) 595
Product Depth (mm) 647
Can dispensers will help with the can storage situation.
Do red fridges cool beers quicker?
Depends on how many stickers you add.
be aware, I called and asked then to check if this is rated for outdoor use and it isnt. Officially in hisense manual says for indoor use only. Not saying you cant use it outside just saying it isnt rated for outdoor use.
$499 + $60 delivery at
https://masterbuygroup.com.au/product/hisense-140-
can-beverage-fridge-hrbc140/
Factory Second, mentioned in a comment above and there is an orange sticker on the top left corner of the product pic
Nice to be able look at your beers and makes sense for commercial use but more efficient to get a non glass door and something bigger and higher energy rated imo and with a freezer for ice cream. Plenty of 400+ litre fridges to choose from for not much extra.
Yeah. The red fridge linked above looks like better value. Get some can dispensers into it and you could fit lots of cans in it, plush you have a freezer for ice and frozen snacks.
would you be able to fit wine or just bottled water?