Commercial Espresso Machine: The Good, The Bad, And The Ugly
Commercial Espresso Machine: The Good, The Bad, And The Ugly
Blog Article
What to Look For in a Commercial Espresso Machine
There are a myriad of factors to consider when purchasing a commercial espresso machine. The type of espresso machine appropriate for your cafe will depend on the amount, the intended use, and barista's skills.
Double boilers allow you to brew while steaming. It also speeds up the recovery time 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 greater volume of coffee brewing than a home espresso machine. A home espresso machine will not be able to perform in a professional environment.
A commercial coffee machine of high-end quality will be able to serve up to 100 cups per hour at peak times. This can be a lifesaver for busy workplaces, keeping employees from having to wait for hours to get their coffee.
A coffee machine can also help workers connect. Oftentimes teams of people will have a turn getting coffee for each other, and this can encourage teamwork and collaboration in the workplace. Having a designated space for coffee can also assist new employees to feel at peace in the workplace, and break down any barriers between them and senior staff members.
Commercial espresso machines come in various sizes to meet different requirements. Certain models are completely automated and others have the ability to program espresso shots in advance so that operators do not have to guess the correct size of each shot. This is especially important for businesses with untrained baristas as inaccurate shots can significantly affect the intensity and flavor of brewed espresso. It is also recommended to buy commercial espresso machines made of ethically-sourced materials that support the communities in which coffee beans are cultivated. This will ensure that the product is of good quality and minimizes the negative impact on the environment.
Safety
Espresso machines are big machines that weigh a lot that can cost more than a brand new compact car. The machines are designed to produce hundreds of drinks and shots in a single day. The high volume of operations create unique risk to health and safety for staff members, so it's important to consider the potential hazards that come with an espresso machine that is commercially used.
It is important to keep in mind that commercial espresso machines are likely to be operating with warm water, which could aid in the development of bacteria. Machines that are poorly maintained and not descaled and cleaned regularly can accumulate spent espresso. This can cause it to go rancid, and possibly cause illness when consumed by customers. A commercial espresso machine that has steam wands without an effective seal could allow for the growth of bacterial in the milk frothing mechanism, as it might not be able to attain temperatures high enough to kill all bacteria.
Think about the kind of beverage you will serve and how many cups per hour your space can accommodate when choosing the right commercial coffee machine. You should look for machines with automated features that will make it easier to serve your customers their preferred coffee beverage. You should look for a guarantee that includes both labor and parts. This will ensure that any technical issues can be resolved quickly.
Energy Efficiency
The power requirements of commercial espresso machines are substantially more powerful than those used in home settings. This is because professional espresso machines have more powerful frames and large capacity boilers to accommodate the many group heads required for normal cafe production. These machines operate at higher temperatures and are generally located in indoor areas (such as in a coffee shop or restaurant) where the electronics could overheat.
The boiler of an espresso machine designed for commercial use heats and holds water which has been pressurized using an electric pump. This water is then used for brewing and steaming espresso. The boiler is made up of several copper tubes that are heated by electric elements. If the brew sensor detects that the water level is at the desired level the solenoid valve opens and the boiler is filled with new water. The heating element is then turned off.
There are four types of espresso machines. They are distinguished by the way they can make steam or brew: The TB (brewing-only), TX (twin-boilers), HX (double automatic) and DA (double automated). TB and TX machines have stable brew temperatures, while DA allows for rapid steaming using only one boiler. HX machines are in use by many cafes since they offer the best in both brew and steam temperature.
Maintenance
Just like cars need routine tune-ups commercial espresso machines need maintenance to continue working smoothly and efficiently. If you maintain your machine, you will enjoy a more flavorful coffee and will last longer.
It's a daily ritual to clean your espresso machine, but you should pay attention to the parts that require a deeper clean. There's bound to be leftovers from coffee grounds and milk products in the machine that can disintegrate various components over time. Regular cleaning can help cafe espresso machine prevent this and keeps your espresso machine functioning at optimally.
The majority of commercial espresso machines require descaling every three months. This process requires more steps over regular cleaning, so you'll want to go through your manual to ensure that you're following the instructions. The solution used for descaling the water tank disintegrates the scale. To accomplish this you'll need a container under the steam wand and in certain models, under the coffee spouts. Follow the instructions for the model you have.
A water filter change is a further maintenance process. This is something that could be easily forgotten but is essential to keep in mind so you don't end up with a build-up of mineral deposits. Look for calcification, which is difficult to get rid of, in the spray head.