Hey guys...if any of you have experience using using a semi-commercial machine for light catering purposes please chime in.

I have an Isomac Millenium currently, and while I can keep up with the shot making, it take forever just to steam 6oz of milk. If I'm going to make back to back milk drinks, steaming 6-12 oz at a time, I'm going to need a better steaming performance.

A few other considerations
Tank or Plumb: I don't mind refilling a tank, sure a flojet and a 5 gallon jug is easier, but that's also extra cost and more to lug around I guess. Also a unit that has the ability to convert to both is a desirable but not essential. If you have a strong argument for one or the other, let me know.

15/20 Amp: Since there's no guarantee where I'll be going will have a 20amp plug, I'm assuming the 15 is the safest way to go, even if I loose some steaming performance.

Weight: I think anything beyond 75lbs is going to be a BEAR to move around.

I think this narrows my choice down to the following (under $2,500):
Vivaldi II
Vivaldi Mini
Izzo Duetto
Vibiemme Super Dombar HX

The Vivaldi Mini only has a 1.3L Steam Boiler but uses the same heating element as the 2.5L Vivaldi II Steam Boiler but can it maintain the same steaming pace after a few drinks?

Izzo Duetto has the ability to switch between Plumb and Tank but I'm worried about the 1.8L steam boiler keeping up.

The Vibiemme has a 2.7L steam boiler so I'm assuming it would be able to keep up? Also the 3.5L water tank requires less refilling.

As a side note, I have a 3 group Linea at my cafe, and while it's a great machine, I've had it down for service on several occasions so an afterthought would be this unit could at least "stand in" for a few hours if something were to go wrong with the Linea.

Love to hear any suggestions. Thanks!

In my experience, the bottle+flojet option is going to be a lot better than using a small built-in reservoir. Also the drip tray should drain to second bottle for waste water. Believe me, when you are in the weeds with customers waiting, the last thing you want to deal with is an overflowing drain tray or empty reservoir.

I agree that 15-amp is the way to go.

If you will not be near a sink you'll want to think through how you will rinse your pitchers. Theoretically you could run an EspressoParts pitcher rinser off of a bottle.

You might want to add the Nuova Simonelli Appia 1-group to your list. It has a 5L boiler and runs on 15-amp.

I would avoid shiny E61 boxes for catering... the polished stainless steel body is just more to scratch/dent. The plastic bodies implemented by commercial manufacturers (La Spaz, Simonelli, Rancilio, etc.) are much better suited for catering in my opinion.

The double-boiler Vivaldi II has the advantage of reducing your water consumption as compared to a HX which requires a cooling flush.

I like the Rancilio Epoca for catering. Large boiler (3.8 L), pour over, reasonably priced, operates on 110. I think the best machines for catering are large boiler 1 group 110 volt machines, I have done a lot of catering and we would normally bring one machine for every 75 - 100 people at a event such as a wedding. So a wedding of three hundred we would bring three machines. You can also get the machine in a plumbed, automatic (volumetric dosing) and then use a flojet system. It is about 75 pounds and I would agree that is probably about the max weight you want to tote around.

Unfortunately the Appia is going to be too heavy at nearly 100lbs.
Hmm, I hadn't considered the Epoca. The plumbed water line version says the drain is plumbed only? Also do various steam tips fit on that unit or is there just the one that comes with it?

The Vivaldi II can run on a flojet no problem. Don't be confused the Vivaldi II is one machine that with the flip of a switch can run on 20 amp, both boilers on at the same time or 15 amp going back and forth. You simply flip the switch from 20 amp to 15 amp and use the converter cord. If you have 20 amp flip it to 20 amp and no converter cord necessary.

Here is the important thing the Vivaldi II has both UL and NSF approval; you will run into occasions where they will check and if your equipment does not have both you will not be allowed to use the equipment.

Chris

So here is how I am planning to use this set-up. I have been asked to provide drinks at a busy restaurant a few nights where they have no current espresso set up. My best guess is that it's going to be at least 50 drinks, up to 100 during, from about 6pm-11pm. I will have some bar space to work with and access to a sink.

When a bunch of orders come in at the same time, which it will, I'm going to need a machine to knock those out as fast as I can make them. With a one group machine, my best time is probably 2 minutes per cappuccino, grind, tamp, steam milk and rinsing pitchers/portafilter. That puts it at about 30 drinks/hr.

Let's say 30 cappuccinos come in an hour. Is it doable with a Vivaldi II? Or do I need to look at the Epoca or Appia(heavier unit than what I would really prefer)? I'm especially concerned about the steaming output, I need to be able to handle 6oz under 15 seconds or less and 12oz under 25.

I'm guessing that a Vario probably isn't going to cut it either for the grinder, not to mention that fact that many people will order decaf as well. So maybe the Vario for decaf and a Mazzer SJ or sorts for the regular?

Thanks

I'm not familiar with the machines you are considering, but I would go and pick up the machines up that you are thinking about and see if you can move them. You may be able to move a heavier machine than you think. I tote my machine around and it's a 2 group Astoria lever with a boiler 2/3 full. It's 150+ pounds. It's not so bad if you don't have to set it on the ground, but just have to get it out of a vehicle and on to a stand or a cart. Get the biggest boiler you can and still be able to move it, because doing a bunch of cappuccinos and lattes back to back can really tax a machine. The Flo-Jets work great.