The Design of a Commercial Coffee Maker

The lack of new and constructive developments in the coffee maker field during the past twenty years and the present great demand for improved commercial cooking equipment evidenced the need for an improved coffee maker. An ideal brewing cycle was established by analysis of the factors controlling and affecting the brewing process. The features, fabricating methods and materials incorporated in units now on the market were studied. Interviews with representatives of various types of eating establishments and reference to national surveys showed a desire for a coffee maker as automatic as possible that would reduce labor costs, increase safety or operation, and maintain a constant quality of coffee. These factors were integrated to form the final design. The unit has a capacity of 350 cups per hour, is heated electrically by immersion units, has an automatically controlled brewing cycle, is easy to clean and service, is priced in the range of present coffee makers, occupies a space the same or smaller than that required by present coffee makers, and has an appearance that is conducive to selling both the coffee maker and the beverage it produces.