The Ultimate Guide to Commercial Espresso Machine Maintenance in High-Traffic Cafés > 자유게시판

Maintaining a commercial espresso machine in a busy café is essential to ensure consistent coffee quality, prevent costly breakdowns, and maintain operational efficiency

With high usage throughout the day, these machines are subjected to intense heat, pressure, and mineral buildup, making regular care not just beneficial but necessary

The first step in proper maintenance is daily cleaning

After closing each day, wipe down the group heads, portafilters, and steam wands with a clean, damp cloth to remove coffee oils and milk residue

Backflushing with a blind basket and commercial-grade espresso cleaner is a vital step in preventing clogs

This process helps dislodge coffee grounds and oils trapped in the brew group, preventing clogs and flavor contamination

Perform each backflush cycle for 10–15 seconds, repeating it between three and five full cycles

Always follow up with a water-only flush to rinse away any cleaning residue

Each week, perform an intensive steam wand cleaning

After each use during the day, purge the steam wand briefly to release condensation and milk residue

At the end of the week, soak the steam wand tip in warm water with a milk residue cleaner to dissolve hardened milk proteins

If your model allows, take apart the steam wand and scrub its inner components with a brush

Don’t overlook the water filters; regularly examine and clean those in the reservoir or inlet plumbing

These components block impurities and chlorine, and must be cleaned or swapped out weekly or biweekly based on local water conditions

Monthly tasks involve descaling the machine to remove mineral buildup from hard water

Even if you use softened water, scale still builds up, diminishing boiler efficiency and risking component failure

Select only manufacturer-recommended descaling agents and follow their protocol precisely

Run the descaling solution through the brew group and steam wand, let it dwell as instructed, and rinse with water at least three to five times

Do not substitute commercial descalers with vinegar or kitchen cleaners; they corrode seals and contaminate the machine’s taste profile

In addition to cleaning, inspect the machine regularly for signs of wear

Examine the group head seals for brittleness, splits, or loss of elasticity—they’re key to pressure integrity

Swap out gaskets every 90 to 180 days, based on how frequently the machine is used

Track the boiler’s performance and pressurestat readings for deviations from normal operating ranges

Record each shot’s extraction time and water temperature to identify slow, concerning trends

Verify that all power cables and connectors show no signs of wear, melting, پارتاک استور or compromised insulation

Equally important is consistent staff education on machine care

All baristas must be trained in daily cleaning steps and recognize signs of malfunction

Promptly alert staff to report odd sounds, sluggish extraction, or weak steam as soon as they occur

Rotate cleaning responsibilities among staff to guarantee fairness and reliability

Finally, schedule a professional servicing at least once a year

A qualified technician will fine-tune pressure settings, examine the pump, solenoids, and heating elements, and carry out preventative tasks to prolong machine life

Adhering to a disciplined cleaning schedule and cultivating staff accountability enables a high-volume café to ensure flawless machine performance, perfect espresso every time, and zero unplanned outages