Bezzera
Bezzera 3L Black 3-Group Professional Espresso Machine BZB2016B3DE
$8,074.15$9,499.00
In Stock
Commercial Beverage Equipment
Commercial coffee machines are for cafes, restaurants, hotels, workplaces, takeaway counters and dessert venues where coffee service affects speed, customer experience and staff workflow. The machine is only one part of the station. Buyers also need to plan drinks volume, coffee style, bench space, milk access, cup storage, dirty returns, washing and available site services before choosing a model.
A coffee machine that looks right can still be wrong if staff cannot reach cups, clean around it, return dirty glassware or keep milk close during peak service. KW can help rule out the wrong coffee-machine path before purchase by checking the business type, drink mix, station layout, support accessories and exact model documentation.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial coffee machines that fits your budget, venue type and compliance needs.
Standards & Compliance
FAQ
A commercial coffee machine is selected for repeated service in a business setting, but the right choice depends on the station workflow as well as the machine type.
Choose the espresso category when espresso is the main coffee style and your staff, bench space, cleaning and support equipment can handle that workflow.
Plan for cups, milk, accessories, cleaning items, waste, dirty returns and a practical wash path close to the station.
Requirements vary by model and site. Check exact model documentation and available services before ordering.
Why KW
Start with the business type and drinks per day, then decide whether the venue needs espresso, self-service, hot beverage support or a wider beverage station. Staff skill matters because a busy cafe, hotel breakfast area and workplace counter do not run the same way. Bench space matters because the machine still needs room for cups, milk, accessories, cleaning and handoff.
Next, check power and water if relevant to the model being considered, then map milk workflow, cup storage, dirty-cup return and the wash area. Accessories and support items should be planned with the station, not added after the counter is crowded. Use this category to choose the coffee-machine path, then confirm exact model specifications before ordering.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Workflow area | What to plan | Why it matters | Useful category |
|---|---|---|---|
| Machine position | Bench width, operator reach, handoff point, cleaning space and service queue. | A machine can fit the bench but still slow staff if the station is cramped. | Commercial beverage equipment |
| Espresso path | Whether espresso is the main coffee style and whether staff can run the workflow. | Espresso service needs a planned station, not only a machine body. | Commercial espresso machines |
| Accessories | Knock bins, machine support items, cleaning items and coffee-machine add-ons. | Missing support items create clutter, slow cleaning and interrupt service. | Coffee machine accessories |
| Cold drinks and ice | Whether the station also supports iced drinks, blended drinks or cold beverage service. | Coffee counters often share space with wider drink service during peak periods. | Commercial ice makers and commercial drink dispensers |
| Dirty cups and glassware | Where used cups, glasses and barware return during service. | Poor dirty-return planning clutters the counter and slows the next order. | Commercial glasswashers or underbench dishwashers |
| Milk and bar support | Cold storage position, reach distance, restocking routine and undercounter access. | Milk stored too far away adds repeated movement during the busiest part of service. | Commercial bar fridges |
Do not rely on a headline number alone. Match the machine path to drinks per day, staff skill, counter layout, cleaning and support equipment.
Cafes should check peak drinks, cup flow, milk access, bench space, staff skill, dirty returns, wash area and delivery access.
Yes. Send the preferred brands or models with your site details so KW can help check whether the coffee-machine path fits the station.
Send drinks per day, business type, preferred coffee style, available power and water if known, bench space, delivery suburb and preferred brands or models if any.
| Venue | Good coffee-machine fit | First thing to check | When to widen the plan |
|---|---|---|---|
| Cafe | Coffee is a core service point and the station must support repeated drinks during peak periods. | Drinks per day, staff skill, cup flow, milk access, bench space and wash area. | Use cafe equipment planning if the whole counter needs mapping. |
| Restaurant | Coffee supports breakfast, dessert, takeaway or table service. | Service timing, staff access, dirty-cup return and whether the machine competes with other stations. | Widen the plan if washing, cups or milk storage sit away from the service point. |
| Hotel | Coffee may support breakfast, lobby, room service, events or staff service areas. | Multiple service periods, cleaning responsibility and back-of-house movement. | Widen to beverage equipment if coffee is part of a larger drinks station. |
| Workplace | Coffee is an amenity or staff-service point rather than a barista-led counter. | Ease of use, cleaning responsibility, access and who maintains the station daily. | Do not choose a complex setup if the team cannot clean and manage it. |
| Takeaway counter | Fast handoff, short staff movement and compact counter workflow matter most. | Queue position, cups, milk, waste, dirty returns and underbench washing. | Widen the plan if drinks, food handoff and washing all compete for the same bench. |
| Bakery / dessert bar | Coffee supports cakes, pastries, desserts or takeaway service. | Counter presentation, cup flow, milk access and whether coffee slows food service. | Widen to refrigeration or display categories if cakes and drinks share the counter. |
Send KW your drinks per day, business type, preferred coffee style, available power and water if known, bench space, delivery suburb and preferred brands or models if any. We can help rule out the wrong coffee-machine path before you spend money on equipment, counter changes or support items.
Call 1300 001 366 or contact KW Commercial Kitchen.
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