In this article, we explain the basic features and functions of any Used commercial machines. Also operating and cleaning procedures are explained in our other articles.
Groups, Group Handles, and Filter Baskets
A used commercial coffee machines will have one or more “groups”. Which are also called “group heads.” A group is the place where the group handle is inserted. The group handle holds the filter basket (also called a portafilter).
The group handle with the filter basket and coffee is inserted into the grouphead. Locked into place with a slight twist of the wrist. The extraction is controlled by switches on the front panel.
Control Switches and the Manual Override for Each Group
For a semiautomatic espresso machine, a switch or lever will be used. To both start and stop the pressurized flow of water into the group head. For an espresso extraction (also called a “shot”). For a fully-automatic espresso machine, the espresso shots are programmed. There will be a different switch for each shot size (a single and a double) for each group. All that the operator needs to do is to push the correct button to do an extraction.
In fully automatic commercial espresso machines, there will also be a manual override switch. This is basically the same control switch as is on a semiautomatic espresso machine. It will allow you to manually turn the group on or off. The manual override switch is used when you clean the espresso machine. It is generally used to set the shot sizes when programming the automatic controls . The manual override switch is also used to wash the group handle and filter basket. Prior to putting in fresh grounds for the next shot.
In espresso shops in which your staff will not be professionally trained. We recommend that you get a fully automatic espresso machine. This allows you to preset the shot sizes of your espresso. And your operators do not need to guess at the appropriate shot size. The shot size will effect the intensity and flavor. For reproducible and reliable espresso quality. (Which should be a “trademark” of any commercial espresso shop), it is best to use programmed shots.
Steam Wands and Pressure Gauges
A commercial espresso machine will have one or more steam wands, which are used to froth and steam milk. There is a steam valve above each wand which you will open (or close) to produce steam (or not). On many commercial coffee machines, the tip of the steam wand removable. (by hand-unscrewing it) to enable a more thorough clean.
There will be one or more pressure gauges on the front panel of the espresso machine. Which indicate the pressure within the boiler. (which produces the steam). As well as the pressure gauge that will drive the extractions within the groups. You should not attempt to froth milk or extract espresso until these valves indicate that the pressures are adequate.
The Power Switch and the Voltage
On a related note every commercial espresso machine has a power switch. That will shut down the heaters (and everything else) overnight. Whether you choose to do this is a matter of convenience, and of “wear and tear.”. The good thing about shutting the machine down. Is the steam valves can be left open for the night. So that the internals of the machine do not remain under pressure.
But in the morning, you must arrive well before opening up to allow the boiler enough time to heat up. The main reason that commercial espresso machines run on 10 to 32 amps, is that the higher amps will allow the boiler to heat more quickly.
While running at 10 amps may be OK for the high-end homeowner who wants to install a commercial espresso machine in the pantry, it will take a very long time to produce steam- perhaps an hour. Most commercial shops will not want to wait this long to open for business.
The Hot Water Dispenser
A commercial espresso machine will have a hot-water dispenser, usually next to one of the groups, or between groups. A hot water valve on the front panel will allow you to turn the dispenser on to get boiling water directly. Of course, the boiling water is needed for tea, to make Americanos (also called “Lungos”) – in which espresso is diluted with hot water, for cleaning purposes (e.g., water to soak things in overnight), and to heat cups if they are not already hot from the heating tray.
The Heating Tray for Your Cups
On the very top of the commercial espresso machine (and also on many super automatic home espresso machines) is a heating tray. This is a flat surface with railing around it onto which your clean cups should be stored, face down. The heating tray will keep the cups warm, so that when you extract espresso into one of them, the espresso will not be immediately cooled by the cup itself (which would be bad and amateurish). The cups are stored face-down simply so that dust (and other things) do not wind up in them during the course of a day.
The Drip Tray and Drain Hose
At the bottom of a commercial espresso machine – below the groups and steam wands and hot water dispenser, is the drip tray, which will have a grating over it. The drip tray is (obviously) there to catch all of the fluids that do not make it into the cups: spilled espresso and coffee, hot water, etc.
The drip tray will have a drain hose that will run into a catch basin (perhaps a bucket) located beneath the machine (which must be emptied periodically), or it will run to a floor-drain near the machine. Many zoning boards will require a floor drain in commercial establishments. You should check with your local zoning board to see if this is required.
Please consult our other articles to learn about operating and cleaning your commercial espresso machine.
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