What to Look For in a Commercial Espresso Machine
When buying a commercial coffee machine, there are a variety of aspects to take into consideration. The volume of your cafe's operations, use for service, and barista's experience will determine which type of espresso machine is right for your business.
A double boiler system provides the capability of brewing and steam simultaneously. This can reduce the time needed to recuperate between pulls. Proportional-integral-derivative (PID) temperature control manages on/off cycles for optimal boiler temperatures.
Productivity
A commercial espresso machine is designed to handle a much larger amount of coffee than an espresso machine at home. If you expect a home espresso maker to perform in a professional setting would be a recipe for disaster.
A commercial machine of top quality can serve up to 100 coffee cups per hour at peak times. This can be a lifesaver for busy workplaces by preventing employees from having to sit for a long time to get their coffee.
Coffee machines in the workplace can aid workers in bonding with each other. Teams of employees often are able to take turns ordering coffee for one another, which can promote collaboration and teamwork in the workplace. A coffee bar can make new employees feel more comfortable at work and reduce the barriers between them, senior employees and other employees.
Commercial espresso machines come in a variety of sizes to accommodate different requirements. Some models are entirely automated and others have the ability to pre-program espresso shots so that operators do not need to guess the proper size of the shot. This is especially crucial for businesses with baristas who are not trained as the wrong shots can affect the quality and taste of espresso. It is also advisable to purchase commercial espresso machines that are made of ethically sourced materials that help the communities where coffee beans are harvested. This will ensure a premium quality product and minimize the negative impact on the environment.
Safety
Espresso machines are large machines that weigh a lot that can cost as much as a new compact car. They're also designed to churn out a multitude of drinks and shots throughout the course of an entire day. These high volume operations can create some unique work risk to health and safety for staff members, so it's important to consider the potential hazards that come with the commercial espresso machine.
It's important to keep it in mind that a commercial espresso machine is likely to run on warm water, which could aid in the growth of bacteria. A machine that is not maintained properly and isn't descaled or cleaned regularly can start to build up spent espresso. This can become rancid and cause illnesses if consumed by consumers. A commercial espresso machine that has a steam wand without an effective seal may allow for bacterial growth within the milk frothing system because it might not be able temperatures high enough to eliminate all bacteria.
Consider the type of beverage you'll be serving and how many cups an hour your space can handle when choosing a commercial coffee machine. It is also important to choose a machine that offers automation features that make it easier and faster to serve your customers their favorite coffee drinks. Find a warranty that includes both labor and parts. This will guarantee that any technical issues will be solved quickly.
Energy Efficiency
The power requirements of commercial espresso machines are considerably higher than those of home models. Professional espresso machines weigh more and have larger boilers that can support multiple group heads in regular cafe production. These machines also operate at a much higher temperature in the ambient and are usually located in an indoor space (such as a restaurant or coffee shop) where the electronics can overheat rapidly, leading to the machine breaking down.
The boiler of an espresso machine for commercial use heats up and holds water that has been pressurized by an electric pump. This water is used to brew and steam espresso. The boiler is made up of several copper tubes heated by electric elements. When the brew level sensor is able to detect that the water has reached its desired level, a solenoid valve opens to let the boiler fill with fresh water, and the heating element is turned off.
There are four types retro espresso machine of espresso machines. They are distinguished by the way they be brewed or steamed in the form of TB (brewing-only), TX (twin-boilers) HX (double automated) and DA (double automated). TB and TX machines provide stable brew temperatures, whereas DA can provide rapid steaming using the use of a single boiler. Many cafes are converting to HX machines as they have been shown to provide the best of both worlds, in terms of brew and steam temperatures.
Maintenance
Similar to how cars require routine tune-ups, commercial espresso machines require maintenance to run smoothly and efficiently. If you take the time to keep your machine in good condition, it will give you a better tasting coffee and last longer.
It's an everyday ritual to clean your espresso machine, however you must pay attention to the parts that require an extra clean. There's likely to be residue from the coffee grounds and milk products in the machine, which can break down various components over time. Regular cleaning will keep your espresso machine in top condition.
Most commercial espresso machines need descaling every three months. This procedure requires more steps than normal cleaning, and you'll need to go through your manual to ensure you're following all the directions. Descaling involves using a solution to dissolves scale from the water tank. You'll need a tank to finish this task. In some units there may be a container to be placed under the coffee spouts. Follow the directions for your specific model.
Another maintenance step includes changing the water filters. This is something that could easily be overlooked but is important to keep in mind so you don't end up with a build-up of mineral deposits. Be sure to look for calcification, which can be difficult to remove in the spray head.