A commercial espresso machine is a daily-workhorse piece of equipment. With proper care it will pull consistent shots for a decade or more — neglect it and you will taste the difference within weeks. Here is a simple weekly checklist our factory engineers recommend to every buyer.
1. Backflush Daily
Run a blind filter backflush at the end of every service day to flush coffee oils out of the group head and solenoid. Use a dedicated cleaning detergent at least once a week.
2. Steam Wand: Clean After Every Use
Wipe the steam wand and purge it immediately after texturing milk. Once a day, remove the tip and soak it in warm water to prevent milk stone buildup — blocked steam tips are the most common service call we see.
3. Group Gaskets & Screens Weekly
Inspect the group gasket and shower screen weekly. A worn gasket leaks pressure; a clogged screen channels water and ruins extraction. Spare gaskets cost pennies compared with lost shot quality.
4. Water Treatment Matters Most
Hard water is the number one killer of boilers. Use softened or filtered water, and check your machine's total dissolved solids (TDS) monthly. Descaling frequency depends entirely on your water — let it guide you, not the calendar.
5. Listen to Your Machine
New noises, slower recovery, weaker steam — these are early warnings. A quick remote check with your supplier can catch problems before they become expensive repairs. Heatdongdong machines are supported by remote diagnostics; just send us a short video.
Maintenance is the cheapest insurance a café can buy. Fifteen minutes a day protects a machine that works eight hours a day.
Need spare parts, gaskets or a maintenance-trained machine? Talk to our team — we supply everything from complete espresso machines to the smallest sealing ring.