What to Look For in a Commercial Espresso Machine
When you are looking to purchase a commercial coffee machine, there are several aspects to take into consideration. The kind of espresso machine right for your cafe will be determined by the quantity and the purpose for which it is used, and barista skills.
Double boilers provide the ability to brew as well as steam simultaneously. It also decreases the time between pulls. Proportional-integral-derivative (PID) temperature control manages on/off cycles for optimal boiler temperatures.
Productivity
A commercial espresso machine can handle a larger volume of coffee than a home machine. The idea of allowing a home espresso machine to function in a professional setting would be an unintentional recipe for disaster.
A commercial machine of high quality will be able to serve up to 100 cups of coffee in an hour during peak times. This is a huge benefit for busy workplaces, preventing employees from having to stand around for their coffee. their coffee.
A coffee machine can also help workers bond. Teams of people usually make a habit of sharing coffee with one another, which could facilitate collaboration and teamwork within the workplace. A dedicated space for coffee can also aid new employees in feeling at ease in the workplace, and break down any barriers between them and the senior employees.
Commercial espresso machines are available in different sizes to meet a range of needs. Some models are entirely automated and others are able to program espresso shots in advance so that the operator does not have to guess the correct size of each shot. This is particularly important for businesses that have untrained baristas as incorrect shots can impact the strength and taste of brewed espresso. It is also best to buy commercial espresso machines that are made of ethically sourced materials that help the communities in which coffee beans are cultivated. This will ensure that the product is of high quality and minimizes the negative impact on the environment.
Safety
Espresso machines are big heavy pieces of equipment that can cost the same as a brand new compact car. The machines are designed to produce hundreds of shots and drinks in a single day. These high volume operations can create some unique work health and safety risks for staff members, so it's important to take into account the potential hazards that come with the commercial espresso machine.
It's important to keep it in mind that commercial espresso machines are likely to be operating with warm water, which could increase the growth of bacteria. Inefficiently maintained machines that are not cleaned and descaled regularly will accumulate spent espresso. This can cause it to go rancid and could cause illness when consumed by customers. A commercial espresso machine that has steam wands that don't have an effective seal could allow for the growth of bacterial in the milk frothing mechanism, since it might not be able reach temperatures that are sufficient to kill all bacteria.
Think about the kind of beverage you will serve and the number of cups per hour your space can handle when choosing a commercial coffee maker. You'll also want to find an espresso machine with automation features, which make it much easier and quicker to serve your patrons their favorite coffee drinks. Additionally, look for a guarantee that covers parts and labor to ensure that any technical issues can be dealt with quickly and efficiently.
Energy Efficiency
The power requirements of commercial espresso machines are substantially higher than home models. Professional espresso machines are more heavy and have larger capacity 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 often located in an indoor setting (such as cafes or restaurants) where the electronic components can quickly overheat, resulting in malfunctioning machines.
The boiler of an espresso machine for commercial use heats and holds water that has been pressurized by an electric pump. The water is then used for brewing and steaming espresso. The boiler is made up of multiple copper tubes heated by electric elements. When the brew level sensor senses that the water has reached its target level, a solenoid valve opens to let the boiler fill with fresh water, and the heating element is turned off.
There are four types of espresso machines. They differ by the way they can be brewed or steamed the coffee: The TB (brewing-only), TX (twin-boilers) HX (double automatic) and DA (double automated). TB and TX machines have stable brew temperatures, while DA provides rapid steaming with the use of a single boiler. Many cafes are switching to HX machines since they have been shown to offer the best of both worlds in terms brew and steam temperatures.
Maintenance
Commercial espresso machines need regular maintenance, just like cars. They need to be maintained in order to run smoothly and efficiently. If you make the effort to keep your machine in top condition, it will give you a more delicious coffee and last longer.
Cleaning your espresso machine is an everyday ritual, but it's vital to clean certain parts on a greater scale. There are traces of coffee grounds and other milk products that could cause the machine to breakdown over time. Regular cleaning can help prevent this and keeps your espresso machine operating at its best.
The majority of commercial espresso machines require descaling every three months. This procedure requires a few extra steps as opposed to normal cleaning. It is recommended to review your manual to ensure you adhere to all the guidelines. The solution used to decal the tank dissolves the scale. You'll need a container to finish this task. In some models you might also require a container to be placed under the coffee spouts. Follow the directions for your particular model.
Another aspect of maintenance is changing the water filters. This is something that could easily be overlooked but is essential to keep in mind so there isn't a build-up of mineral deposits. Look for calcification, which can be difficult to remove, in the spray head.