Consistent cleaning protects taste and equipment life. Use this checklist as a starting point and follow your machine maker’s manual for detergents, intervals, and parts that are safe to remove.
Daily
- Purge and wipe steam wands after every milk drink; deep-clean wands at close
- Backflush groups with water during the day; use approved detergent at close on commercial groups that require it
- Empty and sanitize the knock box; refresh bar mats
- Rinse portafilters and baskets; soak as needed
- Flush group heads and wipe the drip tray
Weekly
- Soak metal parts (baskets, screens if removable per manual) in appropriate cleaner
- Clean the grinder chute and purge stale grounds; brush burr chamber as directed
- Check gasket condition and shower screen cleanliness
- Verify water filter capacity remaining and log gallonage if metered
Monthly / quarterly
Inspect for leaks, unusual noises, and temperature drift. Replace gaskets and screens on wear. Schedule professional descaling or service only as specified for your model and water — incorrect descaling can damage machines. Keep a simple logbook for warranty and troubleshooting conversations.
Water and spare parts
Filtration changes on schedule prevent many “mystery” pressure and temperature issues. Stock spare gaskets, screens, and group brushes. See water filtration and accessories when replenishing the bar.
Need help selecting care gear?
Contact us or request a quote with your machine model. We sell inquire/quote only and will point you to catalog items — we do not invent service-network claims here.
Closing checklist card
Print a one-page closing card and hang it by the grinder: backflush, wand clean, knock box, drip tray, wipe panels, water softener/filter check, lights off. Laminated cards survive better than verbal handoffs between shifts.
When to call for service
Stop and inquire for service guidance if you see leaking boilers, breaker trips, burning smells, or pressure that will not stabilize. Do not keep “working through” electrical or pressure faults. Contact us with the model and symptoms — we help route next steps without pretending we are the manufacturer’s service network unless that is separately true for your case.
Grinder maintenance belongs on the same card
Purge stale grounds, brush the chute, and wipe the dosing area daily. Weekly, inspect for oil buildup if you run darker espressos. A dirty grinder sabotages a clean machine.
For consumables and tools, browse accessories and add what you need to an inquiry list before you run out mid-service.