We classify commercial espresso machines by type of design. This is usually the first characteristic designed into the ambiance or use requirement by a commercial client. By clicking a link below, you can review and learn about the different types of espresso machines.
When further drilling down to specific machines, please evaluate the production capacity of each model. These should be determined by
a) the number of groupheads for making espresso - each grouphead can extract in upwards of 120 single espresso shots per hour, and
b) the boiler size for milk steaming/frothing production - the larger the boiler, the more steaming capacity and power you have. Production rates are very difficult to determine because cup sizes and the difference between frothing milk and steaming milk require difference amounts of steam, and
c) voltage. 220 volt machines operate more efficiently in energy costs as well as steam boiler recovery.
If you have any questions or need expert assistance on the choices below, please do not hesitate to contact us.
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