La Marzocco Linea, Руководство пользователя

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18
EN
7. Maintenance and periodic cleaning operations
Cleaning groups and drain wells
Insert the blind filter into portafilter
and put the correct amount of espresso
cleaning product (following the product’s
instructions) into the filter, engage the
portafilter into the group you want to
clean.
• Press the brewing button for said group,
as if you were making a regular cup of
coffee. Stop the water after about 15-20
seconds.
• Start and stop the group several times
until you notice clear water being released
instead of soapy water when you remove
the portafilter.
Do not remove the portafilter when
group is actually brewing water.
• Rinse the group using a normal filter
in the portafilter, by running hot water
through it several times.
Cleaning filters and filter holders
With daily cleaning of the stainless steel
filters and portafilters it is sufficient to
clean them with water and a cloth or
appropriate brush. Otherwise, using an
espresso cleaning product, following the
product’s instructions put the correct
dose in about 1/2 a litre of water inside a
heat-resistant container and heat.
• If using stainless steel portafilters
with snap-on spouts remove the spout.
Immerge filters and metallic parts of por-
tafilters (not handles) in the hot solution
and leave them submerged for about 30
minutes.
• Rinse thoroughly with clean water and
run hot water through the group sev-
eral times with the filter and portafilter
engaged.
• Make one cup of coffee in order to
remove any unpleasant flavour.
Cleaning the drain collector
Remove the drain tray grill every night,
pull out the water drain collector and
clean it thoroughly. Also inspect and clean
the drain well (part 19) at least twice a
week, and remove any leftover grounds
with a tablespoon.
Cleaning the body
Wipe the stainless steel surfaces with
a soft cloth in the direction of the glaz-
ing marks, if any. Do not use any alcohol
or solvents whatsoever on painted or
imprinted parts in order not to damage
them.
Cleaning the hot water and steam nozzles
Steam nozzles must be cleaned immedi-
ately after use with a damp cloth and by
producing a short burst of steam (being
careful to avoid burns) so as to pre-
vent the formation of deposits inside the
nozzles themselves, which may alter the
flavour of other drinks to be heated.
Cleaning the diffuser screens (infusion
filter)
Due to filter holder discharge operations
(subsequent to coffee brewing), a certain
amount of coffee grounds may slowly
build-up on and obstruct, even partially,
the infusion filter. To clean, you must first
CAUTION
NEVER REMOVE THE FILTER HOLDER WHEN
WATER IS BEING DELIVERED. THIS OPERATION
CAN BE ExTREMELY DANGEROUS SINCE THE
HIGH PRESSURE BUILT-UP INSIDE THE BLIND
FILTER WOULD SPRAY OUT HOT AND
SLIGHTLY CAUSTIC WATER,
WHICH MAY CAUSE SEVERE BURNS.
THE COFFEE BOILER CONTAINS WATER AT
ELEVATED TEMPERATURE. WATER
TEMPERATURE OVER 125°F / 52°C CAN
CAUSE SEVERE BURNS INSTANTLY OR DEATH
FROM SCALDING.
THE MACHINE MUST BE INSTALLED SO THAT
qUALIFIED TECHNICAL PERSONNEL CAN
EASILY ACCESS IT FOR MAINTENANCE.
WARNING
CAUTION
THE MACHINE MUST NOT BE DIPPED IN, NOR
SPLASHED WITH, WATER IN ORDER TO
CLEAN IT. FOR CLEANING OPERATIONS,
PLEASE FOLLOW THE INSTRUCTIONS LISTED
BELOW VERY CAREFULLY.