10071 UK 08 - 2005
Technical Information: BRAVO 4
Infusion: this is the process of forcing hot water through the ground coffee to extract the oils,
aromas and essences.
-Volumetric infusion: when a constant, measured volume of water is used in the
infusion process.
-Continuous infusion: when the volume of water that is used in the infusion
process is controlled by the person elaborating the beverage.
Coffee cake: this is the name given to the coffee residue left inside the group after the
infusion process.
Programming mode: when the machine is ready to have any of the programming functions
programmed.
Working mode: when the machine is ready to elaborate any of the services it has to offer.
1.2. PRINCIPLE TECHNICAL CHARACTERISTICS
Programmable volumetric dosage of the water used in the different services of the
espresso coffee.
All the groups have a button for the elaboration of an espresso coffee using the
“continuous infusion” method.
Two steam nozzles for the extraction of steam in the BRAVO range and one in the
BRAVO COMPACT range.
All the machines can optionally have installed the Cappuccino kit for the elaboration of
hot milk and steamed milk services.
Accounting of the number of services in the machines in the A range (shown on the
display).
Thermo compensated coffee infusion groups.
The boiler is filled automatically. The water level is controlled by a sensor.
The machines have a manual tap that is used to fill the boiler on installation and if
there is a problem with the sensor for the automatic filling.
There is an automatic switching on and off programme in the machine.
A water pump incorporated inside the machine to force the water through the ground
coffee in the infusion process.
The steam boiler has an anti vacuum valve.
