Necta Brio Espresso, Installation, Use And Maintenance Manual

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11
© by NECTA VENDING SOLUTIONS SpA 0101 Brio C-I
Fig. 12
OPERATION OF THE COFFEE UNIT
COFFEE DISPENSING CYCLE
When selecting coffee, the grinder is started and will
continue until the coffee doser chamber is full (see fig. 15).
When the doser unit is full, the ground coffee dose is
released into the coffee unit.
The coffee falls into the vertical brew chamber (1) (see Fig.
12).
The ratiomotor handle engaged with the disk (2) located
outside of the unit rotates by 180°, causing the brew
chamber to swing and lowering the upper piston (3) (see
Fig. 13).
Due to the water pressure, the pre-brewing spring (5) sinks
and the lower piston (4) goes down 4 mm, thus forming a
water cushion which allows an even use of the coffee dose.
At the end of the dispensing cycle and during a pause of 3
seconds, the pre-brewing spring (5) will discharge the
water through the third way of the dispensing solenoid
valve, lightly pressing the used coffee dose.
By completing its rotation, the ratiomotor makes the swing-
ing lever (6) lift the pistons and the coffee dose.
At the same time, when the brew chamber returns to its
vertical position, the scraper on the coffee hopper stops
the used coffee dose and drops it. The lower piston now
returns to the bottom dead centre.
CHECKING AND ADJUSTING
THE MACHINE SETTINGS
To get the best results from the product used, the following
should be checked:
for coffee
That the used coffee dose is lightly compressed and damp.
The grade of grinding of coffee.
The weight of the ground coffee.
The dispensing temperature.
The water dose.
For instant products
The weight of the instant products.
The drink temperature.
The water dose.
Should the standard settings be varied, proceed as indi-
cated in the next sections of this manual.
The weight of the instant products, the water dose and
temperature are directly controlled by the microprocessor.
To adjust them it is therefore necessary to follow the
programming procedures.
1 - Brew chamber
2 - External disk
3 - Upper piston
4 - Lower piston
5 - Pre-brewing spring
6 - Swinging lever
Fig. 13
1 - Brew chamber
2 - External disk
3 - Upper piston
4 - Lower piston
5 - Pre-brewing spring
6 - Swinging lever
STANDARD SETTINGS
The vending machine is supplied with the following set-
tings:
- coffee temperature (at the spout) approx. 85÷89° C;
- instant product temperature (at the spout) approx. 75° C;
The machine standard settings assign the same price,
expressed in number of basic units, to all selections