There are many types of espresso machines available. Of them, the stove top espresso machine is widely used in homes, and it works very well for trekkers or travelers.

However, there are some types of espresso machines which are widely used commercially in espresso bars. Commercial Espresso Machines can be graded as semi-commercial espresso machines and commercial espresso machines.

One of the main differences between semi and home espresso machines is the heat exchanger. With the semi-commercial espresso machines, one does not have to wait till the boiler heats up after the espresso is brewed.

Commercial espresso machines are separated from semi-commercial-espresso machines by the pump. While the semi-commercial machine has a vibratory pump, the commercial machines have a rotary vane pump. The rotary vane pump is larger, stronger and more powerful.

In a semi-commercial-machine, the user has to determine the amount of water used. The user also has to determine the doses and disposal of the coffee beans.

Semi commercial machines cost around $1000 to $2000, while commercial machines cost $3000.

The characteristics of a commercial espresso making machine are:

Heat exchanger and boiler for heating the tea and the boiler for steam. Some machines have separate boilers for brewing water and for preparing steam; therefore, there is no need to switch from brewing mode to brewing mode as in other espresso making machines.

The various types of commercially used Espresso machines are:

Pump Driven Espresso Maker:

This machine is a modification of the piston driven espresso machine. It has become the most popular machine in commercial espresso bars. Unlike the piston driven espresso maker, it doesn’t use manual force, but a pump with a boiler.

The higher-end machines specifically made for commercial use have a built-in timer for ’shots’. The low-end machines have an in-built water reservoir, whereas the higher-end machines can be attached directly to the site. In some models, the boiler is eliminated due a heat-exchanger, which heats the water as it is pumped.

Automatic Espresso Machines:

Though automatic espresso machines are more expensive than pump driven espresso machines, they produce a more consistent quality than pump driven ones. Therefore, they are becoming used more commercially.

They also require less fine-tuning than pump driven espresso machines. Some automatic espresso machines have a flow meter, through which, once a previously amount of water is reached, the ’shot’ is automatically cut.

A thermoblock eliminates the use of a boiler in favor of a heat exchanger that heats the water as it is pumped.

There is one type of wedding favor which is almost always appreciated by the guests at the wedding and this is an edible wedding favor. It doesn’t matter what type you eventually decide on a sweet option or a savory one, they will still be enjoyed. If you have a special wrapper made up it will look that little bit special and even a simple bar of chocolate will be a popular choice. These chocolate bars can be simple milk chocolate, dark or white chocolate which are filled with items such as almonds or raisins. Most wedding candy wrappers will have the details of the bride and groom plus the date and venue of the wedding which can be kept as a memento of the special day.

When candy bars are not an option, why not have the edible wedding favor candy in a tin instead! Guests are more likely to hold onto the tin as a keepsake if there is a reminder of where they were given it so placing the wedding details on the tin makes sense. You can guarantee your guests will take the tins away with them even if they are empty because not only will they be a reminder of the day but they are practical as well. Most people will tuck into an edible wedding favor even if they do not normally eat candy because the occasion makes them more susceptible.

One unique way to give out candy as wedding favors is to use large glass bowls as the centerpieces for the tables and fill the bowls with the bride and grooms’ favorite types of candy.

Copyright 2006 Tony Buel

Most conscientious cooks use common sense when preparing or storing food. But common sense in food preparation doesn’t just happen -it is learned. This learning happens and when we forget where we learned it, we call it common sense.

Here are just a few pointers to refresh and reinforce your common sense as you are preparing your current meal or storing it for future use.

- Food safety actually starts with your excursion to the supermarket. Pick up the packaged or canned foods. Do the cans have dents? Don’t buy them. Is the jar cracked? Leave it. Does the lid seem loose or bulging? Pick up another. Look for any expiration dates on the labels -they are there for a reason. Never buy outdated food. Check the “use by” or “sell by” date on dairy products and pick the ones that will stay fresh the longest.

- After grocery shopping, put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature is set to 40 deg F and the freezer is set to 0 F. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours. Raw meat, poultry, and seafood should be placed in containers to prevent their juices from dripping on other foods. Raw juices could possibly harbor harmful bacteria. Eggs always go in the refrigerator.

- Always cook food thoroughly until it is done. Red meat should turn brown inside. Chicken, when poked with a fork, should have clear juices. Fish, on the other hand, when poked with a fork, should flake. Cooked egg whites and yolks should be firm and not run. Be sure to use a food thermometer to check the internal temperatures of your poultry, meat, and other foods. Leave it in long enough to ensure an accurate reading.

- Wash your hands and cooking surfaces frequently. Bacteria can be spread quickly so this will ensure that it will not take hold and grow onto your food. A solution of one teaspoon of bleach in one quart of water is all that is needed to sanitize washed surfaces and utensils.

- Cooked foods should definitely not be left standing in the kitchen counter or table for more than two hours. Bacteria tends to grow in temperatures between 40 and 140 deg F.

- Foods that have been cooked ahead and cooled should be reheated to at least 165 deg F. (This just so happens to be one of the most overlooked areas in food prep).

- Chill Leftover Food Promptly. Place food in the refrigerator and don’t overfill. The cold air needs to circulate freely to keep food safe. Divide the food and place in shallow containers. Think about labeling some of these containers so you don’t lose track of how long they’ve been refrigerating.

These are just a few pointers that you already know, but need to keep remembering. If you follow these basics you will avoid most of the ‘disasters in waiting’!

Tony has been working diligently to provide free cooking related resources for the chef in all of us. His website is full of Easy Crockpot Recipes and is a labor of love which provides delicious and easy to make crockpot recipes as well as related tips and advice. Stop by any time!
www.my-crockpot-recipes.com