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 commercial espresso machines. The volume of your cafe, the intended service usage, and barista's expertise will determine which type of espresso machine is the best for your business.
Double boilers provide the capability of brewing and steam simultaneously. It also reduces recovery 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 greater volume of coffee than an home machine. A domestic espresso machine may not be able to perform in a professional setting.
A commercial coffee machine of good quality can provide up to 100 coffee cups every hour during peak hours. This is a huge benefit for busy workplaces by preventing employees from having to wait for a long time to get their coffee.
The presence of a coffee maker in the workplace can assist workers in forming bonds with each other. Teams of workers often take turns getting coffee for one another, which can facilitate collaboration and teamwork within 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 are available in several sizes to meet a range of requirements. Some models are entirely automated and others are able to prepare espresso shots beforehand so that operators do not need to guess the correct size of each shot. This is particularly important for businesses with untrained baristas as inaccurate shots can drastically affect the intensity and flavor of espresso. It is also best to purchase commercial espresso machines made of ethically sourced materials that benefit the communities in which coffee beans are harvested. This will ensure a premium quality product and minimize the negative impact on the environment.
Safety
Espresso machines can cost as much as a car that is compact. They're also built to pump out hundreds of shots and drinks throughout the course of one day. Commercial espresso machines can present unique health and safety hazards for employees because of their sheer volume.
It's important to keep it in mind that commercial espresso machines are likely to run on warm water, which could increase the development of bacteria. Unmaintained machines that are not cleaned and descaled regularly can build up spent espresso. This can cause it to go rancid and may cause illness if consumed by customers. A commercial espresso machine that has a steam wand without an effective seal can also permit bacterial growth in the milk frothing process, because it might not be able to reach temperatures sufficient to kill all bacteria.
When deciding on an espresso machine for commercial use, it is important to think about the type of beverages you'll be serving as well as the number of cups per hour your space can hold. You'll also want an espresso machine that has automated features, which makes it simpler and quicker to serve your customers your favorite coffee drink. Make sure you get a warranty that includes both labor and parts. This will guarantee that any technical espresso coffee machine home issues can be resolved quickly.
Energy Efficiency
The power requirements for commercial espresso machines are substantially greater than home models. This is because professional espresso machines are built with heavier frames and large capacity boilers to accommodate the many group heads required for normal cafe production. They also operate at a greater temperature at ambient temperatures and are typically in an indoor space (such as cafes or restaurants) where the electronics could overheat rapidly, leading to the machine failing.
The boiler of commercial espresso machines is heated and holds pressurized water supplied by an electric pump. The water is used to brew and steam espresso. The boiler is comprised of several copper tubes that are heated by electric elements. When the brew level sensor senses that the water has reached the desired level the solenoid valve is opened to fill the boiler with fresh water. The heating element is shut off.
There are four types of espresso machines that are distinguished by how they are able to steam and brew: TBS (brewing only), TX (twin boilers), HX, and DA (double automatic). TB and TX machines have stable brew temperatures, while DA offers rapid steaming from a single boiler. Many cafes are switching to HX machines, as they have been shown to offer the best of both worlds, in terms of brew and steam temperatures.
Maintenance
Commercial espresso machines need regular maintenance as do cars. They require regular maintenance in order to run smoothly and efficiently. If you ensure that you keep your machine in good condition, it will provide you a better tasting coffee and last longer.
It's a regular practice to clean your espresso machine, however you should also be aware of those parts that require a deeper clean. There's going to be residue from milk and coffee grounds products inside the machine that could cause the breakdown of various components over time. Regular cleaning can prevent this and keeps your espresso machine operating at its best.
Most commercial espresso machines require descaling every three months. This process requires more steps than normal cleaning, and you'll need check your manual regularly to ensure you're following the instructions. Descaling involves a solution that dissolves the scale in the water tank. To complete this task it is necessary to put an unfilled container under the steam wand and in some models, beneath the coffee spouts. Follow the directions for your particular model.
Another step in maintenance is changing the water filters. This is something that can easily be forgotten however it's essential to keep in mind so you don't end up with a build-up of mineral deposits. It is also important to look for calcification within the spray head, which can be difficult to get rid of.