HORECA SOLUTION

Professional Espresso Machines Duetto in pods and capsules for free use for Ho.re.Ca. Solutions

COMPARISON CHART- HO.RE.CA. SOLUTION

differences and advantages between

TRADITIONAL ESPRESSO EQUIPMENT and PROFESSIONAL ESPRESSO MACHINE

TRADITIONAL ESPRESSO EQUIPMENT

PROFESSIONAL ESPRESSO MACHINE

MINIMUM REQUIRED CONSUMPTION

IMPORTANT AND COSTANT

VARIABLE CONSUMPTION, STARTING FROM 1 COFFEE PER DAY

To fill a little the glass of the grinder must grind min. 200 grams of coffee at a time.

But sometimes you only make 4/5 cups a day (35 grams of total powder).

The residual coffee powder will never be as good as the initial one, it goes wild and should be thrown away.

Often you are forced to throw a lot of powder to make only 1 coffee, plus of lower quality and at a higher cost.

There are no glasses to fill, regardless of sales.

The performance of the machine is always the same.

You can make a few or a lot of coffee a day, a lot of coffee on weekends and/or none on weekdays.

The yield in the cup will always be optimal, without unnecessary waste of product and at defined and always equal costs.

VARIABLE	COSTANT
The coffee beans are sensitive to temperature changes, poor care and cleanliness, alteration of the parameters of the machine.	Single dose individually packaged in modified atmosphere in nitrogen: the yield in cup is always the same.

MANDATORY PROFESSIONAL OPERATOR	COMMON
Expert of classic Espresso machines	Without any specific training

ESPRESSO COFFEE ONLY	ESPRESSO COFFEE… AND NOT ONLY
And only a mixture, so as not to alter the aroma	With the same machine you can also prepare herbal teas, instant products, ginseng, barley, chocolate… as well as cappuccinos and other with steam wand or hot water

REMARKABLE	REDUCED
For size and quantity of equipment (Machine+ grinder+ purifier)	For machine size and absence of grinder and purifier

WATER AND ELECTRICAL	NONE
Current 380V+ water loading and unloading for machine and purifier	Simple 220V current connection and no water loading and unloading

HIGH	LOW
Due to electricity and water consumption	Because of the absence of dedicated electrical and water systems and for the possibility

HIGH CONSUMPTION	ALMOST NON- EXISTING CONSUMPTION
Obligation to connect to the water supply and constant pressure. It often needs the monitoring of a deposit with autoclave or a stabilizer of pressure	The machines are equipped with rear tank of 2 or 5 LT. 1 litre of water allows you to get 100 cups 5 litres (full tank) allow you to get about 500 cups

HIGH- EQUIPMENT TURNED ON 24H/24

LOW- IGNITION ONLY 1 GROUP

Average consumption 3 kwatt/hour

Daily consumption 24 kwatt (considering an average of 8 hours daily between use and stand by)

24 kwatt x 0,30 €/1 kwatt= €7,20/dd x 30 days= €223,00 average monthly expenditure

Maximum daily consumption = 1,2kwatt

1,2 kwatt x 30 days=€50,00 average monthly expense

NECESSARY, CONSTANT AND COMPLEX	OCCASIONAL AND OF LITTLE IMPORTANCE
Risk of sudden blockage in coffee brewing	With greater guarantee of continuity of service