1ª 10012 - E 02 - 2006
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K1. By-pass
K2. Anti return valve
When an espresso coffee is elaborated, the water pressure needed is quite high to be able to
pass through the compressed ground coffee in the infusion element. This resistance the coffee
offers makes the water pressure in the boiler increase up to a pressure of 9 Kg/cm². At this
pressure the by-pass (2) opens allowing a small amount of water to return; sufficient to
prevent the water pressure from going over the 9 Kg/cm².
The by-pass is a small hole covered with a ball that is held in place by a spring. This spring
will hold a pressure of 9 Kg/cm², but over this pressure it compresses and allows the
water to pass.
The pressure of 9 Kg/cm² is considered the ideal for elaborating espresso coffee.
When the instant beverages are elaborated, there is no resistance offered and so during there
elaboration the water pump works at lower pressures than when elaborating espresso coffees.
Technical characteristics:
Voltage
Pulsing 110 V
Power 70
w
Working pressure
8 Kg/cm²
Maximum pressure
12 Kg/cm²
The pump has an anti return valve that prevents the return of water from the boiler.
Summary of Contents for Tempo LE
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