Beverage Equipment

Cafes are less likely to use single-cup capsule brewers, which provide between 6 and 20 ounces of coffee at a time in 30 to 50 seconds, since these operators typically use shuttle brewing systems, which brew into 1.5-gallon containers or shuttles. A standard twin shuttle brewer can produce approximately 10 shuttles per hour, or approximately 160 12-ounce cups per hour. With optional heating elements, productivity boosts up to 20 shuttles per hour or 320 12-ounce cups per hour.

Most undercounter machines operate on a single two-minute cycle. Operators can also choose from among types with longer cycle times that handle heavy soil loads.

Coffee brewers are generally categorized by brew volume or the vessel into which the beverage is brewed. For example, decanter types brew into glass decanters, thermal coffee brewers brew into large servers, and satellite or shuttle brewers brew into non-thermally insulated servers.

Operators often use undercounter dishmachines in front-of-the-house bar areas to wash mainly glassware and utensils. These units clean between 24 and 40 racks per hour, with fill-and-drain and heat recovery types on the lower end. Higher-end models can feature adjustable cycle times for light-, medium- and heavy-volume applications.