Espresso & Coffee Machines

Commercial espresso and coffee machines are purpose-built units designed to handle the demands of cafe, restaurant and hospitality service. They pull consistent shots under pressure, manage steam wands for milk texturing, and recover heat fast enough to keep up during a busy rush. Unlike domestic machines, they are engineered for continuous daily use across multiple operators and shifts.

You'll find traditional espresso machines from brands like La Marzocco, Rancilio, Sanremo, Wega and Brugnetti, available in single, two and three-group configurations. Automatic and semi-automatic models are both stocked. Dr. Coffee and Birko cover fully automatic and batch-brew options, while PUQ and Viper round out the range with grinder and ancillary equipment to match.

A two-group machine suits most cafes and restaurant pass setups producing a moderate volume of covers per service. A three-group unit is the better fit when your barista is pulling shots continuously without pause, or when two baristas work the machine at once. Think about your peak-hour throughput honestly — buying more group heads than you need ties up bench space and adds to running costs.

Measure your available bench run before you order. Two-group machines are generally more compact; three-group models are significantly wider and heavier. Factor in clearance on both sides for steam-wand swing and cleaning access. Your grinder will sit alongside the machine, so budget that footprint too. If bench space is tight, a compact automatic model may serve your volume without the physical footprint of a traditional multi-group unit.

Most commercial espresso machines are designed for a direct plumbed-in water supply and drain. This gives you consistent water pressure and removes the need to manually refill a reservoir during service. A licensed plumber should make the water and drain connections. Some smaller or fully automatic models offer tank-fed operation, but for any venue doing serious volume a plumbed setup is the practical choice.

Many multi-group commercial espresso machines draw enough current to require a dedicated circuit, and some run on three-phase power rather than standard single-phase supply. Check the specification sheet for the specific model you are buying and confirm your venue's switchboard can support it before you order. A licensed electrician should make the final connection — do not assume a standard power point will be sufficient for a full-size machine.

Daily backflushing with a blind basket and approved cleaning detergent keeps group heads free of coffee oil build-up. Wipe steam wands immediately after each use and purge before and after steaming milk. Group gaskets and shower screens should be inspected regularly and replaced when worn. A scheduled descaling programme, matched to your local water hardness, protects boilers and heat exchangers. Most manufacturers provide a recommended maintenance schedule — follow it to protect your investment.

Traditional espresso machines — including the La Marzocco, Sanremo and Rancilio models stocked here — reward trained baristas who understand grind, dose, tamp and extraction. Fully automatic machines from Dr. Coffee simplify the process significantly, making them a practical fit for venues where dedicated barista training is not feasible. If your team is new to espresso, a super-automatic model reduces the skill barrier while still producing consistent results.

Chefs Depot stocks ancillary products including PUQ automatic tampers and Viper equipment to complement the espresso machine range. For consumable parts such as gaskets, screens and cleaning tablets, check the Beverage and Coffee Equipment section of the site. Stocking the right accessories from day one means your machine stays in service rather than sitting idle waiting for parts.

Pricing across the range varies considerably depending on group configuration, automation level and brand. Entry-level automatic machines sit at a lower price point, while flagship multi-group machines from La Marzocco and Sanremo represent a significant capital outlay. Members save off RRP on every machine in the range. If your venue buys equipment regularly, a Chefs Depot membership pays for itself across the full order, not just on big-ticket items.