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What to Look For in a Commercial Espresso Machine There are a number of things to take into consideration when buying an espresso machine for commercial use. Your cafe's volume, intended service usage, and barista's expertise will determine which espresso machine is the best for your business. espresso coffee machines provides the capability to brew and steam simultaneously. This cuts down on the time to recover 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 greater volume of coffee brewing than a home espresso machine. The idea of allowing a home espresso machine to perform in a professional environment would be an unintentional recipe for disaster. A commercial machine of high quality will be able to serve up to 100 coffee cups every hour during peak hours. This is an enormous benefit for busy workplaces, stopping employees from waiting for a long time to get their coffee. A coffee maker can help workers bond. Sometimes, teams of people take turns getting the coffee, and this can encourage collaboration and teamwork in the workplace. The presence of a space specifically to enjoy coffee can aid new employees in feeling at comfortable in the workplace, breaking down any barriers between them and the senior employees. Commercial espresso machines are available in several sizes to meet a range of needs. Some models are fully automatic, while others can pre-program espresso sizes so that baristas aren't required to guess the correct size. This is particularly crucial for businesses with inexperienced baristas, as incorrect shots can greatly impact the flavor and intensity of espresso brewed. Additionally, it's ideal to purchase ethically sourced and manufactured commercial espresso machines that benefit the communities where coffee is cultivated. This will guarantee a high quality product that will minimize the negative impact on the environment. Safety Espresso machines are large, heavy pieces of equipment that can cost as much as a brand-new compact car. They are designed to create hundreds of shots and drinks in the course of a single day. The high volume of operations result in unique safety and health risks for staff, so it's important to take into account the potential hazards that come with a commercial espresso machine. Remember that commercial espresso machines will likely to use warm water. This can lead to the growth of bacteria. Machines that are poorly maintained and not cleaned and descaled regularly will accumulate spent espresso. This could cause it to turn rancid, and possibly cause illness if consumed by customers. A commercial espresso machine that has a steam wand without an effective seal can also allow for bacterial growth within the milk frothing system because it might not be able to attain temperatures that are sufficient to eliminate all bacteria. When choosing an espresso machine for commercial use, it's important to consider the type of beverages you'll be serving as well as the amount of cups per hour your space can handle. You'll want to choose a machine with automation features that will make it easier to serve your customers your favorite coffee drink. You should look for a guarantee that includes both parts and labor. This will guarantee that any technical issues will be solved quickly. Energy Efficiency The power requirements of commercial espresso machines are significantly higher than those of home models. This is due to the fact that professional espresso machines are built with heavier frames and larger boilers to support the multiple group heads required for normal cafe production. They also operate at a more elevated temperature and are usually located in indoor locations (such as a restaurant or coffee shop) where the electronic components can overheat quickly, resulting in the machine breaking down. The boiler of an espresso machine designed for commercial use is heated and holds water that has been pressurized by an electric pump. This water is then used for brewing and steaming espresso. The boiler is comprised of several copper tubes heated by electric elements. When the brew level sensor detects that the water has reached its goal level the solenoid valve will open to allow the boiler to be filled with fresh water, and the heating element is turned off. There are four kinds of espresso machines that are distinguished by their ability to steam and brew in the form of the TB (brewing only), TX (twin boilers) HX, DA (double automatic). TB and TX machines provide stable brew temperatures, while DA offers rapid steaming using the use of a single boiler. Many cafes are converting to HX machines since they have been shown to offer the best of both worlds in terms the temperature of steam and brew. Maintenance Commercial espresso machines require regular maintenance similar to cars. They require regular maintenance to work efficiently and smoothly. If you ensure that you maintain your machine in good condition, it will provide you a better tasting espresso and last longer. Cleaning your espresso machine is a regular ritual, but it's essential to clean your machine on a more fundamental level. There will be a residue from the coffee grounds and milk products inside the machine that could cause the breakdown of various components over time. Regular cleaning can help prevent this and keeps your espresso machine functioning at the best it can. The majority of espresso machines in commercial use require descaling every 3 months. This process requires a few extra steps compared to normal cleaning. You'll need to go through your manual to ensure you follow all the instructions. The solution used to descal the tank dissolves the scale. To do this it is necessary to put a container underneath the steam wand and, in some models, underneath the coffee spouts. Follow the instructions for your specific model. A water filter change is another maintenance task. This is something that could be overlooked however it's essential to keep in mind so you don't get a build-up of mineral deposits. Be sure to look for calcification, which can be difficult to eliminate, in the spray head.