Leasing and/or renting available from €52.61/month, including installation and maintenance.
Contact us for more information.

 

Positive points

1. Great flexibility / multiple options

The fact that it is available in several configurations (number of groups, electronic or semi-automatic versions, T.C.I. capability, etc.) allows it to be adapted to different types of cafes, bars, and restaurants depending on their production volume.

2. Good thermal stability

The compensated / thermostatic groups + high-capacity boiler provide great ease in maintaining stable extraction temperatures, even with frequent use. This is an advantage for the consistency of the espresso’s taste.

3. Solid professional construction

Use of copper boilers, robust components, and well-dimensioned water and steam support. This results in a machine capable of lasting and withstanding heavy-duty use.

4. Modern controls & ergonomics

Programmable dosing, displays, electronic buttons or panels, which simplify the barista’s work, allow for greater precision, and enable quick adjustments of parameters according to different coffees or roasts.

5. Steam power and overall performance

Ability to generate sufficient steam for milk-based drinks, quick recovery after double shots, etc., which is essential in a cafe/bar where cappuccino and latte are in high demand.

6. Design / image

Finish / style that creates a strong visual impression in a café. This is significant if you want the machine to be part of the establishment’s atmosphere, rather than just a functional appliance.

 

Who it is for / in which context it is a good option

• For cafes, bars, and small restaurants where the volume of coffee served is medium to high, with peak periods for orders, particularly for milk-based drinks.
• If you want to offer consistent quality: well-extracted espresso, good crema, etc., even under high demand (peak hours).
• If aesthetics and the image of the establishment matter: a beautiful machine with style can be an asset for attracting customers.

Could be less ideal if:

• You serve very few coffees per day (e.g., a very small establishment or domestic use),