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What to Look For in a Commercial Espresso Machine
There are a myriad of things to take into consideration when buying commercial espresso machines. The kind of espresso machine that is appropriate for your cafe will depend on the amount, the intended use, and barista skills.
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 is designed to handle a much larger amount of coffee than an espresso machine at home. Expecting a domestic espresso machine to perform in a professional setting would be an invitation to disaster.
A commercial machine that is of top quality will be able to serve up to 100 cups per hour during peak hours. This is a huge benefit for busy workplaces, keeping employees from having to stand for hours to get their coffee.
Having a coffee machine at work can assist workers in forming bonds with each other. Oftentimes teams of people will have a turn getting coffee for each other, and this can foster collaboration and teamwork in the workplace. The presence of a space specifically for coffee is also a great way to aid new employees in feeling at comfortable in the workplace, breaking down any barriers between them and senior staff members.
Commercial espresso machines are available in a variety of sizes to cater for different needs. Some models are fully automatic, while others can pre-program espresso shots so that operators aren't required to guess the correct size. This is especially important for businesses that have untrained baristas as incorrect shots can affect the quality and taste of brewed espresso. In addition, it is recommended to purchase ethically sourced and manufactured commercial espresso machines which support the communities where coffee is harvested. This will ensure a high quality product and reduce the negative impact on the environment.
Safety
Espresso machines are massive, heavy pieces of equipment that can cost as much as a brand-new compact car. The machines are designed to make hundreds of drinks and shots in one day. This high volume operation can create unique health and safety risks for employees, which is why it's crucial to think about the potential risks that come with an espresso machine that is commercially used.
It's important to bear in mind that a commercial espresso machine is likely to run on warm water, which can aid in the development of bacteria. A machine that is not maintained properly and isn't regularly cleaned or descaled may start to accumulate spent espresso, which may become rancid and cause illnesses if consumed by consumers. A commercial espresso machine with steam wands that don't have an effective seal may allow for the growth of bacterial in the milk frothing system, because it might not be able to reach temperatures that are sufficient to kill all bacteria.
Think about the kind of beverage you will be serving and how many cups per hour your space can accommodate when choosing the right commercial coffee machine. You should also look for an espresso machine with automated features, which make it much easier and quicker to serve your customers their preferred coffee drink. Look for a warranty which includes both labor and parts. This will ensure that any technical issues are resolved quickly.
Energy Efficiency
The power requirements of commercial espresso machines are significantly higher than home models. Professional espresso machines are heavier and have larger boilers that can support several group heads for standard cafe production. They also operate at a much greater temperature at ambient temperatures and are usually located in an indoor setting (such as the cafe or restaurant) where the electronics can quickly overheat, resulting in machine failure.
The boiler of commercial espresso machines heats and stores the pressurized water, which is supplied by an electric pump. This water is used to make steam and brew espresso. The boiler is comprised of several copper tubes heated by electric elements. When the brew sensor determines that the water level has reached the desired level the solenoid valve opens and fills the boiler with new water. The heating espresso machine with milk frother element is then turned off.
There are four different types of espresso machines. They are differentiated by the way they be brewed or steamed by using the TB (brewing-only), TX (twin-boilers) HX (double automated), and DA (double automated). TB and TX machines offer stable brew temperatures, while DA allows for rapid steaming using only one boiler. Many cafes are converting to HX machines, as they have been shown to provide the best of both worlds, in terms of steam and brew temperatures.
Maintenance
Commercial espresso machines require regular maintenance, just like cars. They require maintenance in order to run smoothly and efficiently. If you maintain your machine, you will enjoy a better-tasting coffee and it will last longer.
Cleaning your espresso machine is a regular ritual, but it's essential to clean your machine at a deeper level. There are traces of coffee grounds and other milk products that could cause the machine to degrade over time. Regular cleaning will keep your espresso machine in good condition.
The majority of commercial espresso machines require descaling at least every 3 months. This procedure requires a few more steps over normal cleaning, so be sure check your manual regularly to ensure that you're following the instructions. The solution used to clean the tank dissolves the scale. You'll need a container in order to complete this task. In certain units you might also require a container beneath the coffee spouts. Follow the directions for your particular model.
A water filter replacement is a different maintenance task. This is something that could easily be forgotten, but it's important to remember so that there isn't a build-up of mineral deposits. Check for calcification, which can be difficult to eliminate from the spray head.