Gidday.
Eventually I am going to take much delight in retiring my Breville 800ES and get a real machine.
Whenever I go into a cafe, I notice they use what I refer to as a commercial machine - something that looks like this or similar, sometimes two group.

Obviously there would be differences in need between a domestic and a commercial requirement.
Warm up times are an issue. Plumbed / not plumbed. Size on the bench. Lots of other things that I really dont know what to take into consideration when choosing a machine.
One that I do know is aesthetics. Good looks.
Such as

My favourite in the machines that dont look like a commercial machine so far.
Im not saying I prefer the look of what I call a commercial machine, I am saying that of all the machines I have seen other than those that look like the 1st image above, this is the front runner for looks.
So I found the brochure and saw the bench space it takes up - a LOT less than I thought - this thing is somewhat smaller than I imagined.
Being in Tassie, though, no chance of seeing one for real unless I am to buy one.
What I am really getting to is performance - I assume cafes, restaurants etc use commercial machines for a reason, but can machines such as these Giottos really cut the mustard as good as, and why dont they use them in cafes? Perhaps they do, but not in Tassie.
Apart from plumbed / not plumbed, what are some other differences that make for cafes to use these commercial machines instead of something "pretty". And pretty small, too, it would seem from the statistics, only 330mm wide.
Cmon, make some comments and help me justify >$2K.....
Eventually I am going to take much delight in retiring my Breville 800ES and get a real machine.
Whenever I go into a cafe, I notice they use what I refer to as a commercial machine - something that looks like this or similar, sometimes two group.
Obviously there would be differences in need between a domestic and a commercial requirement.
Warm up times are an issue. Plumbed / not plumbed. Size on the bench. Lots of other things that I really dont know what to take into consideration when choosing a machine.
One that I do know is aesthetics. Good looks.
Such as

My favourite in the machines that dont look like a commercial machine so far.
Im not saying I prefer the look of what I call a commercial machine, I am saying that of all the machines I have seen other than those that look like the 1st image above, this is the front runner for looks.
So I found the brochure and saw the bench space it takes up - a LOT less than I thought - this thing is somewhat smaller than I imagined.
Being in Tassie, though, no chance of seeing one for real unless I am to buy one.
What I am really getting to is performance - I assume cafes, restaurants etc use commercial machines for a reason, but can machines such as these Giottos really cut the mustard as good as, and why dont they use them in cafes? Perhaps they do, but not in Tassie.
Apart from plumbed / not plumbed, what are some other differences that make for cafes to use these commercial machines instead of something "pretty". And pretty small, too, it would seem from the statistics, only 330mm wide.
Cmon, make some comments and help me justify >$2K.....

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