La Pavoni VASARI, Operating Instructions Manual, Page: 31 / 72

English
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N.B. The programming phase is signalled by the flashing LED of
the unit on which programming is being carried out.
10 – COFFEE DELIVERY
To obtain coffee delivery, press the selected button on the brewing
unit ( 17 ); the LED in the “ P ” ( E ) button will switch on, after which
coffee delivery will start and will be automatically interrupted once
the previously set amount has been reached. Delivery stop will be
signalled by the related LED switching off.
Delivery or selection deletion may be interrupted by pressing any
key on the brewing unit ( 17 ).
The “ P ” ( E ) button, besides interrupting supply or aborting selec-
tion, is also designed for continuous delivery, which means that the
dose is not previously set, but the unit will continue to deliver coffee
until the button is pressed again to interrupt delivery from that unit.
If the coffee is too finely ground or too much coffee is placed in
the filter, when you press one of the 4 control selectors ( A , B , C ,
D ) coffee delivery will not start; after 45 seconds the machine will
be automatically blocked and the LED will switch from a fixed to a
flashing light state.
To restart the machine, remove the filter-holder and replace the cof-
fee contained in the filter, tpress the ON/OFF switch ( 1 ), in order
to turn off the machine and subsequently restart it.
N.B. We recommend a maximum delivery of 60 seconds.
N.B. To avoid the automatic block of the machine, if within 10
seconds coffee delivery has not yet started, press one of the selector
buttons to cancel the command, replace the coffee contained in the
filter and repeat the delivery operation.
10.1 – PRE-INFUSION
Important! The settings made on unit 1 (operating on
the first keyboard) will be automatically copied on to
all the other units.
Our software permits measure configuration so that the relative
delivery of the COFFEE measures through volumetric control is
preceded by preinfusion.
Delivery of the coffee measure after time 1 (ON) is suspended for
a time 2 (OFF) and is then resumed for the completion of selection.
On pressing one of the volumetric control measure keys, the normal
delivery cycle is preceded by a short timed water jet in order to
dampen the coffee pellets before actual delivery stage.
This function ensures the optimum use of the coffee pellets.
ENGAGEMENT
Start the machine by pressing the main switch keeping key ( A )
of unit 1 pressed and wait for the led relative to key ( E ) to begin
flashing. Turn off the machine and then switch it on.
The pre-infusions has been started up.
DEACTIVATION: Start the machine by pressing the main switch
keeping key (C) of unit 1 pressed and wait for the led relative to
key (E) to begin flashing. Turn off the machine and then switch it on.
The pre-infusions has been deactivated.
12.2 BREWING PRESSURE PROFILING CONTROL
The VASARI S-SV models are equipped with the system BPPC
(Brewing Pressure Profiling Control)
The pressure gauge set on the group, allows to read the brewing
pressure profiling of the espresso.
Thanks to this instruction the barman can verify the exact milling,
pressing and dose of the coffee in the filter.
If the brewing pressure is lower than the pump calibration (9 bar is
our company setting), it means that the milling is big, or the coffee
is not pressed correctly, or the dose is not enough.
11 – HOT WATER WITHDRAWAL
Place a container under the hot water delivery nozzle ( 13 ), press
the jointed handle ( 16 ) downwards to allow water delivery; once
the desired amount of water has been obtained, the handle will
resume the stop position thus interrupting delivery.
N.B. We recommend a maximum delivery of 60 seconds.
12 – PREPARATION OF OTHER DRINKS
12.1 – MILK, CAPPUCCINO AND OTHER HOT DRINKS
Before you heat any drink, carefully let a small amount of steam
out of the steam tube ( 11 ), by operating the steam tap knob ( 20 )
anticlockwise, to eliminate any condensation that may have formed
inside the boiler.
Pour the liquid to be prepared into a container, immerse the steam
delivery nozzle ( 11 ) into the liquid and slowly turn the steam tap
knob ( 14-20 ) anticlockwise; subsequently open the tap comple-
tely, so as to produce a great outflow of steam and bring the
liquid to the boil. To obtain a thick milk froth for cappuccino, we
recommend you use a high and narrow container, only half-filled
with milk.
Immerse the steam delivery nozzle ( 11 ) until you touch the bottom
of the container and then bring the milk almost to the boil.
Alternatively lift and lower the container with the tap open, until
you touch the surface of the milk for a few seconds, until the froth
has formed. To make a cappuccino, add the hot whipped milk to
hot coffee in the specially designed cup.
12.2 – TEA, CAMOMILE
Place a container under the hot water delivery tap ( 13 ), press the
jointed handle ( 16 ) downwards to allow water delivery; once the
desired amount of water has been obtained, the handle will resume
the stop position thus interrupting delivery. Now add the tea bag or
drink sachet required for preparation.
For hygiene purposes, we recommend that in any case you use
water from the water system, heated by means of the steam deli-
very nozzle ( 11 ).
13 – MAINTENANCE AND CLEANING OPERATIONS
13.1 – STEAM DELIVERY NOZZLE CLEANING
To avoid altering the taste of the drinks to be heated and to prevent
the holes of the end part of the steam delivery nozzles getting
clogged, carefully clean the nozzles after each use.
13.2 – DAILY CLEANING OPERATIONS
Rinse the filters and filter-holders in boiling water to avoid scale for-
mation or coffee deposits, and clean the jets of the delivery units.
14 – WEEKLY CLEANING OPERATIONS
14.1 – BREWING UNIT AND JET CLEANING
Remove the filter-holder from the brewing unit.
Position the provided seal inside the filter, pour a spoonful of
coffee-machine detergent powder and fit the filter holder ( 22 ) into
the brewing unit to be cleaned ( 21 ).
Operate the brewing unit by means of the unit control ( 17 ) and
interrupt delivery after approximately 4-5 seconds.
Alternatively operate and interrupt delivery for approximately one
minute, so as to allow removal of coffee and scale deposits.
Remove the seal and operate the delivery system several times to
rinse the unit. Deliver a few servings of coffee so as to eliminate
any unpleasant taste from the jets and from the brewing unit.
After a long period of hot water stagnation within the conduits, let
water briefly flow vertically so as to remove any deposits.