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Hot drinks are often the highest-margin thing you sell. The right machine keeps them flowing.
From a staff room urn to a café espresso machine, beverage equipment needs to deliver the volume you need at your busiest time. This guide explains the main types and how to size them.
Autofill water boilers connect to a cold water supply and top themselves up as you draw water off. They suit cafés, offices, hotels and anywhere hot water is needed all day. Wall-mounted models free up counter space.
Manual fill boilers and urns are filled by hand, so they can be used anywhere with a socket. They suit events, meeting rooms, church halls and sites without plumbing nearby.
Limescale is the biggest cause of trouble with water boilers, especially in hard water areas. Many autofill boilers are designed to work with an in-line filter cartridge, which reduces scale and helps hot drinks taste better. Change the cartridge as often as the manufacturer recommends.
Think about how many cups you serve at your busiest time. A cup of tea needs about 200 to 250ml of water, so a boiler that holds 10 litres serves around 40 cups before it needs to recover. Check the hourly output if you serve continuously.
Yes. Autofill boilers connect to a cold water supply. Manual fill boilers and urns do not.
Follow the manufacturer guidance for your filter and your water hardness. Hard water areas usually need more frequent changes.
Frozen drinks are made from a low-cost syrup mix and sell well in warm weather, at events and in family venues, which is why many sites add one.
