It's all about the Milk

Milk is a dairy product and sanitation requirements can be overwhelming, pending on the solution you choose.

Before buying an espresso machine, consider:

We have a solution for every application, addressing all issues associated with fresh milk:
 

We have solutions delivering as much as 60L (almost 16 gallons) of hot milk per hour.

Ask yourself how fast would you like to execute an order of let's say 4 x 20oz. lattes to go? If you decide on a one-touch or 1-step cappuccino solution, how fast do you need to produce the beverage.

Thanks to independent steam boilers, most of our solutions can generate continuously steam to ensure you don't end up in a jam while the machine needs to recover.

Many low cost solutions can't even steam milk while the espresso is being brewed. All our systems have no issues with this one.

This is the hottest topic and often not understood. While one touch systems appear to be idiot proved at first, once it comes to the maintenance and sanitation tasks, most operators underestimate the challenges.

Many operators still persist that the "show effect" or "theatre" while preparing specially beverages is an important factor in customer perception. The Barista becomes an important part of the ambiance. With the Fine Steam technology on most of our Super Automatic Espresso Machines even the novice staff can prepare drinks like the pros.

This can be a nightmare for staff to deal with. Especially on some one-step solutions, foamer heads must be taken apart and soaked in acid to break down bacteria and calcium build up inside.

The easiest system to maintain and to keep clean is the 2-step approach by using the steam wand and frothing pitcher while maintaining an automated approach thanks to the Fine Steam technology.

Milk over 5°C will grow bacteria already after 3 minutes. In other words, all utensils in contact with milk, such as steam wand, stainless steel pitcher, automatic foaming devices including milk tubes must be cleaned immediately.

So, pick the system that works for you, ensure consistent quality, independent of staff preparing the beverages. Ask yourself how you can monitor the quality.