Saeco ODEA, Service Manual

Page: 34 / 99

Saeco Intrnational Group Page 7 / 14
TALEA / ODEA - LINE 04 FUNCTIONAL PRINCIPLES
SBS - Saeco Brewing System - principle
Contr olling the fl ow speed that then infl uences
the contact time between the coffee and water,
changes the extraction and therefore the taste
intensity and strength of the coffee.
• Slower fl ow: strong extraction
• Rapid fl ow: weaker extraction
SBS / dispensing valve
Turning the SBS control knob creates a back
pressure in the brewing unit where the fl ow
speed is regulated using a controllable cream
valve.
Cream valve control
High fl ow (slow extraction)
The coffee can fl ow much easier when the
SBS valve is open. The pressure applied to the
membrane remains comparatively low and with
the support of spring, the membrane almost
stays in its original position and the control
needle is not pulled into the opening - the fl ow
remains unchanged.
Cream valve control
Low fl ow (strong extraction)
The coffee can only dispense inadequately with
a throttled SBS valve - a back pressure forms,
forcing the membrane to the side and pushing
it against the spring force.
In the next stage, the valve needle is pulled
into the opening that, in turn, reduces the
fl ow.
4.7. SBS