How Can Commercial Coffee Machines Efficiently Cope With Peak Hours

In business scenarios, it is a test of efficiency and stability for coffee machines. For fully automatic coffee machines, it is not only a test of the speed at which cups come out, but also of their stability during long-term continuous operation. Let's explore the key factors that enable it to cope with peak orders.

 

ⅠEfficiency Frontline: The Race of Grinding and Brewing

Grinder performance

The grinders equipped in commercial coffee machines need to complete a single grinding in a short time, but the excessively high rotational speed may cause the temperature to rise, affecting the flavor of the coffee. The key to efficiency lies not only in speed but also in the stability of continuous grinding - the material of the grinder, the heat dissipation design, and the precise quantitative system (weighing or volume measurement) ensure that the error of each portion of powder is tiny, avoiding process interruptions caused by powder replenishment or adjustment. At the same time, it is also necessary to have an efficient powder output design to reduce the risk of powder blockage.

 

Brewer's capacity and speed

■ The large-capacity brewing chamber (such as 20g) can quickly heat up and evenly extract in both single-cup and double-cup modes, thereby shortening the brewing time.

■ The built-in pre-soaking function can briefly moisten the coffee grounds before the official brewing, ensuring uniform extraction and accelerating the overall pouring speed.

■ Quick residue removal and cleaning (to make room for the next cup)

 

Ⅱ The power core for continuous cup output: Boiler and pump

Continuous production requires the boiler to provide sufficient and temperature-stable hot water (for extraction) and steam (for heating milk).

Some coffee machines will adopt a dual-boiler setup. The brewing and steam/hot water are separated. The brewing boiler is always at the optimal temperature, and the steam boiler can independently output steam for milk production. The two parallel heating lines significantly improve the continuous cup output efficiency.

Pump performance

Espresso coffee extraction requires stable high pressure. When working continuously, the water pump needs to provide reliable pressure constantly. There are Gear pumps, Piston pumps, and vane pumps to choose from. Compared with the common piston pump, the gear pump is more precise, more controllable, and has a more stable flow rate. Of course, its cost is also higher.

Also, some machines are designed with two pumps. One is used for brewing and the other for water/steam. They work in collaboration without interfering with each other, making the efficiency of beverage production higher.

 

Ⅲ The cornerstone of stability: The test of the brewer in continuous pouring

Temperature control: The temperature control of the brewing unit ensures that the temperature deviation of each extraction is within ±0.5 °C, avoiding unstable taste caused by temperature fluctuations.

High pressure resistance and sealing performance: Under the continuous extraction cycle, the sealing rings, pistons and other components of the brewing unit must have extremely high wear resistance and sealing performance to prevent pressure leakage from causing uneven or failed extraction

Cleaning and maintenance: The quick disassembly and assembly functions of the brewing unit, coffee grounds box and waterway system facilitate prompt cleaning and maintenance after peak hours, ensuring efficient operation in the next round

 

Ⅳ Intelligent functions and big capacity

One click for two cups: the machine grinds twice the amount of powder simultaneously, using a larger powder bowl or a dual-channel brewing system to complete the production of two cups of the same espresso at one time. Compared with continuously making two single cups, the time can be saved by more than 30% to 40%, greatly alleviating the pressure on the assembly line.

Large-capacity bean hopper and water tanks: A bean hopper with more than 500 g can continuously supply dozens of cups of coffee during peak hours without the need to frequently add coffee beans. Large-capacity water tanks or direct external water sources can reduce the frequency of water replenishment, and the discharge of wastewater can decrease the number of times it is dumped, resulting in less maintenance time.

 

Now, let's test JETINNO commercial coffee machines: JL33A.

 

JL33A is a professional-grade coffee machine designed to meet the demands of any business environment. Featuring dual bean hoppers and dual grinders. This machine delivers exceptional coffee extraction quality for a rich and aromatic experience.

The grinder it used is self-developed PGH64, 64mm metal flat burrs with compact structure. The speed of grinding a cup of espresso is 2.0-3.8g/s. For the brewer, there are two powder quantities to choose from, 20g or 22g. After the coffee grounds fall into the brewer, they will be pre-soaked first, which makes the coffee extraction more thorough and uniform. The brewer automatically depresses and discharges the residual coffee in the pipeline after the extraction, ensuring that the coffee grounds dry and take shape, and reducing pollution.

 

This machine has dual boilers and dual pumps. One of the boilers can store 700ml of water at a constant temperature. During peak hours, the outlet water temperature remains stable, and continuous production does not require waiting for the water to heat up.

We tested the time it takes to make one cup of Espresso and the situation of making ten cups in a row.

 

Watch the full test video

 

It took about 36 seconds from placing an order to making a cup of Espresso. Then we made 10 cups, which took 8'39 s. The average duration of one cup is approximately 51 seconds.

The recipe for this Espresso is 20g of coffee powder and 70ml of water. We can see that the coffee liquid in these 10 cups is all around 45ml.

 

 

Next, look at the concentration. The seventh cup has the lowest concentration because there are not enough beans, so it is not included in the calculation.

The average concentration of the other 9 cups was 8.12%. We can calculate that the average extraction rate is 18.3%. The gold extraction rate is 18-22%.

Through testing, we can see that JL33 demonstrates high stability during continuous production.

 

 

In terms of capacity, it has two 1kg bean bins and a 4L water tank, and also can be connected to bottled water or tap water. The capacity of the waste residue box is 40 cakes, which is flexible and suitable for different scenarios and requires little maintenance.

 

Another choice is JL26 series.

JL26 is a professional coffee machine that offers a range of drink options and delivers top-quality coffee. With its advanced grinding and brewing technology and intuitive interface, this professional coffee machine can satisfy even the most discerning coffee lovers.

Compared to JL33A, JL26 series is equipped with Ditting EMH64 grinder, which is from a top grinder manufacturer in Switzerland. The speed of grinding a cup of espresso is 5.8g/s, faster than JL33A.

Its boiler is also of storage type, but the pump used is a gear pump, which is more stable under high pressure and high flow. Of course, it costs more.

Both machines can handle peak hours with ease. If you're looking for a high-performance commercial coffee machine, don't miss them!

 

The performance of commercial fully automatic coffee machines during peak periods is attributed to the collaborative optimization of each core component inside: from the grinder to the brewing chamber, from the boiler to the water pump, and then to the intelligent human-machine interaction and large-capacity design, none of which can be missing. It is precisely these technical details and system-level design concepts that enable the fully automatic coffee machine to not only maintain high-speed cup output during peak hours but also keep stable quality during long-term continuous operation, truly bringing a hassle-free, efficient, and outstanding experience to commercial scenarios such as offices, hotels, or cafes.