Coffee grinder is a specialized catering device designed to grind coffee beans immediately before preparing the beverage. Professional grinders used in gastronomy are characterized by significantly higher throughput, durability, and grinding precision compared to home models. Properly ground coffee is the basis for achieving a drink with optimal taste, aroma, and qualities, which is crucial in professional catering establishments.
Types of coffee grinders in professional applications
In the professional catering equipment range, we distinguish several main types of coffee grinders:
- Single-function grinders – dedicated exclusively to grinding coffee, such as the Bartscher Tauro 0.275 kW/230 V model, which provides precise bean grinding with lower power consumption (0.275 kW). They are an economical solution for smaller venues.
- Multi-function grinders – devices that allow grinding various products, e.g., the Sirman MCG 750 W, which combines a coffee grinder and cheese grater. Such solutions optimize space and costs by combining two devices into one.
- Universal grinders – advanced models like the Sirman MCGP 750 W/230 V or the Sirman MC F-MPF Hp3 2208 W/230 V, which, in addition to coffee, can grind pepper and fine spices. They provide a comprehensive solution for catering outlets that require regular grinding of various products.
Key technical parameters of coffee grinders
When choosing a professional coffee grinder for a catering establishment, you should pay attention to the following technical parameters:
- Motor power – from 0.275 kW in basic models up to 2208 W in high-performance devices. Higher power translates into faster grinding and the ability to handle a larger number of orders, which is important in high-traffic venues.
- Supply voltage – available in 230 V (single-phase) and 400 V (three-phase) versions. The 400 V models, such as the Sirman MCG 750 W/400 V, are dedicated to intensive use in large catering establishments, while the 230 V versions, like the Bartscher Tauro 0.275 kW/230 V, are suitable for smaller outlets.
- Grinding capacity – indicates the amount of coffee the device can grind per unit of time. High-power models like the Sirman MC F-MPF Hp3 ensure much higher throughput, essential in venues serving large quantities of coffee beverages.
- Bean hopper capacity – affects how often the beans need to be refilled. Professional grinders typically have larger hoppers than home models.
- Grind size adjustment – the ability to regulate grind coarseness is key to achieving optimal coffee parameters depending on the brewing method (espresso, French press, drip, etc.).
Use of coffee grinders in various types of catering outlets
The variety of available coffee grinder models allows for selecting a device suited to the specifics of each venue:
- Cafés and patisseries – require precise coffee-dedicated grinders that ensure consistent product quality. Single-function models like the Bartscher Tauro work well in smaller outlets, while larger cafés are recommended to use higher-power devices.
- Restaurants and hotels – multi-function universal grinders, such as the Sirman MCGP or the Sirman MC F-MPF Hp3, are optimal due to their ability to grind not only coffee but also kitchen spices.
- Fast food outlets and bars – compact medium-power devices combining coffee grinding and cheese grating functions, like the Sirman MCG 750 W, provide functionality in limited spaces.
- Catering services – require efficient grinders, often in 400 V versions, that allow preparing large quantities of ground coffee in a short time.
Maintenance and care of coffee grinders
Proper maintenance of professional coffee grinders is crucial to preserve their performance and longevity:
- Regular cleaning – removing residual ground coffee and oily deposits that can affect the taste and aroma of subsequent batches.
- Burr inspection – periodic checking of the grinding elements’ condition, which naturally wear out. In high-throughput models like the Sirman MC F-MPF Hp3, the burrs may need replacement after a certain volume of ground product.
- Calibration – regularly verifying and adjusting the grind size, which may change due to hardware wear.
- Periodic technical inspection – recommended every 6–12 months, depending on usage intensity, to assess the device’s condition and replace worn parts.
Criteria for selecting a coffee grinder for professional gastronomy
When choosing the right grinder model, consider the following factors:
- Size and profile of the venue – determines the required throughput. High-power models like the Sirman MC F-MPF Hp3 2208 W are recommended for large venues.
- Menu specifics – if the venue offers a wide range of coffees and dishes requiring freshly ground spices, multi-function devices are optimal.
- Electrical installation – before selecting a 400 V model, ensure the venue has the appropriate three-phase wiring.
- Usage intensity – for high-traffic venues, durability and high throughput are key, which professional high-end models deliver.
- HACCP compliance – professional grinders like those from Sirman and Bartscher meet food safety standards, important for sanitary inspections.
Choosing the right coffee grinder for professional gastronomy is an investment that directly affects the quality of served beverages and staff efficiency. Models in our range, from the economical Bartscher Tauro 0.275 kW/230 V to the advanced Sirman MC F-MPF Hp3 2208 W/230 V, allow you to select a device perfectly matched to the needs and specifics of any catering establishment.
