English
English
35
34
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 CREMA 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.
13 – HOT WATER WITHDRAWAL
13.1 – CREMA S AND CREMA L - CREMA SV MODELS
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.
13.2 – MODELS WITH HOT WATER DELIVERY SWITCH - CREMA M
AND CREMA V MODELS
Place a container under the hot water delivery tap (
13
), press the
switch (
15
) which will activate a device capable of blending the
hot water in the boiler with the cold water coming from the water
system in the programmed amount.
N.B.
We recommend a maximum delivery of 60 seconds.
14 – PREPARATION OF OTHER DRINKS
14.1 – 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.
14.2 – 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
).
14.3 – MACHINES WITH HOT WATER DELIVERY SWITCH
Place a container under the hot water delivery tap (
13
), press
the water delivery switch (
15
) and then add the tea bag or drink
sachet required for preparation.
15 – MAINTENANCE AND CLEANING OPERATIONS
15.1 – 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.
15.2 – 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.
16 – WEEKLY CLEANING OPERATIONS
16.1 – 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.
16.2 – FILTER AND FILTER-HOLDER CLEANING
Frequently check the filter holes to remove any coffee deposits.
Prepare about a litre of boiling water with four teaspoons of coffee-
machine detergent in a suitable container, and immerse in this
solution the filters and filter-holders for 20-30 minutes; then rinse
thoroughly under running water.
16.3 – DRAIN TRAY CLEANING
Remove the drain try grid (
25
) and pull out the drain tray (
24
) in
order to clean it from coffee powder residues.
16.4 – CASING CLEANING
Use a damp, non abrasive cloth, without alcohol or solvents, to
avoid damaging the sides, the base and any painted parts.
Important! The machine can not be immerse in water
and can not be cleaned with jets’ water.
17 – REPLACING THE GROUP GASKET
If, during delivery, the coffee drips out of the edges of the filter-
holder (
G
), this may be caused by the obstruction of the filter-holder
delivery hole, in which case the hole needs to be cleaned; if the
problem persists or, if when fitting the filter-holder into the brewing
unit it significantly moves beyond the unit centre, the group gasket
needs replacing (
D
).
17.1 – CREMA M AND CREMA V MODELS
In order to replace it, unscrew the jet fastening screw (
E
), remove the
jet (
C
) and the sprayer (
B
), and then use a screwdriver as a lever to
remove the round metal block (
A
) and subsequently the gasket (
D
).
After having removed the gasket, thoroughly clean the seat before
placing the new gasket, after which reinstall the component by
following the above listed steps in reverse order.
17.2 – CREMA S
- CREMA SV
MODEL
S
For the replacement, it is necessary to lever with a screwdriver for
the removal of the seal (B) and the shower (A). After removing the
seal and hand shower, properly clean the seat before reassembling
the new parts.
17.3 – CREMA L MODEL
For the replacement, it is necessary to lever with a screwdriver for
the removal of the seal (B) and the shower (A). After removing the
seal and hand shower, properly clean the seat before reassembling
the new parts.
18 – BOILER WATER REPLACEMENT
It is essential to replace the water contained in the boiler every
15-20 days, in order to eliminate the iron bacteria and the build-up
of various residues due to water stagnation.
Turn off the main switch (
1
), remove the drain basin grid (
25
) and
pull out the lower drain basin (
24
).
Open the drain tap placed under the level glass (with the boiler
under pressure) and let the water flow out of the boiler comple-
tely. Close the tap again and repeat the start-up procedures by
following the steps outlined in the related section of this manual.
19 – USE OF THE SOFTENER
Calcium and magnesium contained in the water circulating insi-
de the boiler and brewing unit circuits damage the machine.
The softener dissolves the calcium and magnesium, which settle on the
resins therein contained.
To prevent the build-up of deposits from saturating the resins, thus limi-
ting their functions, these need to be regenerated at regular intervals
according to the following criteria:
- 8 litre softener for 40 French degree HARDness water
• up to 400 cups of coffee/day, every 10 days
• up to 800 cups of coffee/day, every 5 days
• up to 1000 cups of coffee/day, every 3 days
- 12 litre softener, for 40 French degree HARDness water
• up to 500 cups of coffee/day, every 15 days
• up to 1000 cups of coffee/day, every 7 days
• up to 1500 cups of coffee/day, every 5 days
• up to 2000 cups of coffee/day, every 3 days.
Failure to comply with the above regeneration timings will prejudice the
thermal and mechanical functions of the machine and the taste of the
coffee, owing to the formation of scale.
For regeneration, proceed as follows:
Place an empty container, having a capacity of at least two litres, under
pipe (
e
), turn the (
c
) and (
d
) handles to the right, unscrew the (
g
) lid
and wait for the water to fully flow out of pipe (
e
), Introduce 1.5 Kg. of
cooking salt for the 8 litre model or 2 Kg. of salt for the 12 litre model,
place the lid back in place and move the (
c
) handle from right to left;
let the salted water flow out of the (
f
) pipe and wait until the water has
become fresh again (the cycle takes approximately 90 minutes).
A.
Round metal block.
B.
Sprayer.
C.
Jet.
D.
Gasket.
E.
Jet fixing screw.
F.
Filter.
G.
Filter-holder.
A
B
C
D
E
F
G
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