Brasilia OPUS User manual

O P U S
USER MANUAL

Rev 0 - 09-2008

GENERAL INFORMATION
Manufacturer.................................................
Model ............................................................
Stamp of local agent ....................................
BRASILIA S.p.A.
Strada Provinciale Bressana - Salice
27050 Retorbido (PV) Italy
Tel. [phone]
Fax [phone]
e.mail: [email protected]
www.brasilia.it
OPUS
Rev. No. Date Remarks
0 09/2008 Document issued

Rev 0 - 09-2008 ENGLISH / 1
1. GENERAL INSTRUCTIONS
BRASILIA S.p.A. has taken every possible measure to ensure that the equipment operates safely and efciently.
BRASILIA equipment comes with built-in safety devices to protect both users and authorised technicians.
• Read this manual carefully before installing the machine, starting it up and using it. Not doing so could cause
damage to the equipment, poor performance by the machine and health risks or personal injury.
• This manual should be treated as a part of the machine itself and should always be available to the user
and/or maintenance technician. If it gets lost, or you need further information, please get in touch with your
local retailer or with the manufacturer. The manual reects the state of the art at this time and any updates
will not imply that it was inadequate. The manufacturer reserves the right to change the manual with no
obligation to update earlier editions, except in unusual circumstances. The Figures in this manual are purely
explanatory and might not look the same as all the models referred to in the instructions.
You must not:
•operate the machine without complying with the safety regulations in force in the country where it is
installed;
• operate the machine without an earth connection. Not complying with this instruction could lead to electric
shocks;
• replace or remove the safety stickers and the specications plate afxed directly to the machine and its
packaging with a view to proper and safe installation and use;
• touch groups or nozzles while the machine is working. When handling the wands only touch them by the
grips. The beverages dispensed and some parts of the machine are hot and could cause burns or scalds;
• remove or tamper with any part of the machine; do NOT make arbitrary changes. Get in touch with the
authorised technician and specialist for your area;
• pull the line cord to unplug the electricity supply;
• allow children or unskilled staff to use the machine;
• expose the machine to the elements (sun, rain etc.);
• leave the machine in places where the ambient temperature is 0°C or lower because the water in the boiler
might freeze and cause damage;
• install the machine in places where jets of water that could reach the machine are used;
• operate the machine if any door or panel is not properly closed;
• stick spoons, forks or other utensils into the internal parts of the machine;
• operate the machine without water;
• to pour hot or boiling water into the machine;
•obstruct the air vents: you must leave a space of at least 10 cm between the machine and any walls and at
least 5 cm free on both sides, to allow proper ventilation.
For the machine to work properly you should use:
• only ground coffee, or, for models that have a special lter holder, cartridges.
• only cold tap water suitably softened (~7 French degrees).
• only original Brasilia S.p.A. spare parts
If these instructions are not followed, the guarantee does not apply and the manufacturer or the
maintenance technician declines all responsibility.
BRASILIA S.p.A. and the maintenance technician decline all responsibility in the following cases:
• if the machine is used in a manner other than as described in this manual;
• if the safety and maintenance instructions are not followed;
• if original BRASILIA spare parts are not used;

Rev 0 - 09-2008
ENGLISH / 2
• if the INSTALLER, or the MAINTENANCE TECHNICIAN, is not authorised and specialised;
• The INSTALLER or MAINTENANCE TECHNICIAN should inform the manufacturer about ANY
MALFUNCTIONS or improper uses that could adversely affect the original safety of the system.
• CHECK ON the condition of the parts and, if they are faulty, stop the installation and ask for them to be
replaced.
• If the machine is going to be left unused for a long time the electric power and water supply should
be disconnected.
1.1 - EXPLANATION OF SYMBOLS
Information given in this manual about hazard operations is marked with the following symbols, indicating:
Danger due to electricity
General danger or miscellaneous information
Heat danger (burns or scalds)
Danger because of damage to the machine.
1.2 - USE FORESEEN
The machine for making coffee with powder is designed and made solely for dispensing espresso coffee and
for preparing hot drinks (tea, cappuccino etc.) by using hot water or by emitting steam.
These are the only purposes for which the machine should be used and use for any other purpose is
considered improper and therefore dangerous.
1.3 - IMPROPER USE
The coffee machine is made and designed for food use only and the following are therefore forbidden:
- use of the machine by unqualied workers;
- adding liquids other than water;
- heating up drinks or other non-food substances;
- putting powders other than coffee into the lter holders;
- placing anything except cups on the cup warmer;
- placing containers with liquids on the cup warmer;
- obstructing the air grilles with cloths or other materials;
- covering the cup warmer with cloths;
- touching the dispensing areas with your hands;
- using the machine if it is very wet.
N.B.
In this paragraph we have listed some foreseeable situations of improper use; however the use of the
machine must comply with the instructions set out in the “Use foreseen” paragraph.

Rev 0 - 09-2008 ENGLISH / 3
DECLARATION OF CONFORMITY...................................................................2
1 - GENERAL WARNINGS. .................................................................................. 3
1.1 - Description of the symbols ........................................................................ 4
1.2 - Intended use ............................................................................................. 4
1.3 - Incorrect use ............................................................................................. 4
2 - TECHNICAL FEATURES.................................................................................. 7
2.1 - Dimensions ............................................................................................... 7
2.2 - Description of the machine ........................................................................ 8
2.3 - Identication of the components ............................................................... 9
2.4 - Identication plate ..................................................................................... 9
3 - DESCRIPTION OF THE COMMANDS .......................................................... 10
3.1 - Version with display ................................................................................. 10
3.2 - Pversion ................................................................................................. 10
3.3 - Digit version ............................................................................................ 10
4 - USE ................................................................................................................ 11
4.1 - Starting up the machine .......................................................................... 11
4.2 - Description of drink supply ...................................................................... 11
4.3 - General rules for correct supply .............................................................. 11
4.4 - Digit version coffee supply ...................................................................... 12
4.5 - P version coffee supply ........................................................................... 13
4.6 - Tea supply ............................................................................................... 13
4.7 - Cappuccino preparation .......................................................................... 14
4.8 - Steam and water supply .......................................................................... 14
4.9 - Versions with Hyperwand ........................................................................ 15
CONTENTS

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ENGLISH / 4
5- OPERATIONS TO PERFORM AT THE START OF THE DAY ....................... 14
6- OPERATIONS TO PERFORM AT THE END OF THE DAY ........................... 14
7 - CLEANING ..................................................................................................... 15
5.1 - General cleaning rules ............................................................................ 16
5.2 - Daily cleaning .......................................................................................... 16
5.3 - Cappuccino maker cleaning .................................................................... 16
5.4 - Weekly cleaning ...................................................................................... 16
8 - TROUBLESHOOTING ..............................................................................17-20
9 - DISPOSAL ..................................................................................................... 21
CONTENTS

Rev 0 - 09-2008 ENGLISH / 5
2. TECHNICAL FEATURES
2.1 - Dimensions
FEATURE 2 GROUPS 3 GROUPS
NET WEIGHT (kg-lb) 76 Kg 93 kg
POWER
230V/50/1 - 3500W-15,2A F/N
220V/60/1 - 3500W-15,2A F/N
240V/50/1 - 3500W-15,2A F/N
400V/50/2 - 3500W-7,6 A F1/F2/N
400V/50/3 - 4500W-6,5 A F1/F2/F3
230V/50/1 - 5000W-21,7A
220V/60/1 - 5000W-21,7A
240V/50/1 - 5000W-21,7A
400V/50/2 - 5000W-10,8A F1/F2/N
400V/50/3 - 5500W-8 A F1/F2/F3
WATER FILLING CONNECTION 3/8” NOMINAL BORE 3/8” NOMINAL BORE
WATER DRAINING CONNECTION Ø16-17mm Ø16-17mm
OPERATING TEMPERATURE +5° C +40 ° +5° C +40 °
STORAGE TEMPERATURE +5° a +55°C +5° a +55°C
RELATIVE HUMIDITY 5 ÷ 80% 5 ÷ 80%
SUPPLY PRESSURE 3bar max 3bar max
BOILER CAPACITY 11,4 L 18 L
RAISED VERSION
POWER
230V/50/1 - 3500W-15,2A F/N
220V/60/1 - 3500W-15,2A F/N
240V/50/1 - 3500W-15,2A F/N
400V/50/2 - 3500W-7,6 A F1/F2/N
400V/50/3 - 4500W-6,5 A F1/F2/F3
230V/50/1 - 5000W-21,7A
220V/60/1 - 5000W-21,7A
240V/50/1 - 5000W-21,7A
400V/50/2 - 5000W-10,8A F1/F2/N
400V/50/3 - 5500W-8 A F1/F2/F3
WATER FILLING CONNECTION 3/8”NOMINAL BORE 3/8”NOMINAL BORE
WATER DRAINING CONNECTION Ø16-17mm Ø16-17mm
OPERATING TEMPERATURE +5° C +40 ° +5° C +40 °
STORAGE TEMPERATURE +5° a +55°C +5° a +55°C
RELATIVE HUMIDITY 5 ÷ 80% 5 ÷ 80%
SUPPLY PRESSURE 3bar max 3bar max
BOILER CAPACITY 11,4 L 18 L

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ENGLISH / 6
2.2 - DESCRIPTION OF THE MACHINE
The main features of the continuous supply coffee machine with electronic coffee dosage control are listed
below.
- Machine for ground coffee or coffee in pods or capsules (on request), with electronic microprocessor dosage
control using a push-button panel.
- Automatic boiler lling.
- Stainless steel body.
- Large capacity boiler: used to contain hot water and steam and made of nickel-plated copper in order to
ensure its properties remain unchanged over time.
- Supply group and heat exchanger: The brass supply group is the component in which, on attaching the
portalter (containing the lter and the ground coffee or coffee pods), when the hot water arrives, the infusion
and supply phases for the drinks take place.
The heat exchanger, one for each group, is immersed in the boiler water and allows the mains water to be
brought up to the optimum temperature in a short time, preventing thermal imbalances to the system.
- Bullone Rosso (OPTIONAL) is the exclusive technology of Brasilia S.p.a. which, thanks to it particular
circuitry, allows the optimisation of heat stability, resulting in better coffee extraction.
- Heating element: made up of an electrical resistance immersed in the boiler water to allow water heating
and steam production.
- Rotary pump, with pressure control device.
Used to raise the mains pressure, normally insufcient for the purpose, to 9 bar, the ideal pressure to make
the best use of the coffee.
- Steam nozzles: steam production with a two-position lever allows steam to be used to prepare cappuccinos
or hot chocolates and heat water. Stainless steel nozzles.
- Hot water nozzle: a specic button allows the user to produce water to prepare hot drinks or infusions.
Stainless steel nozzles.
- Cappuccino maker (Optional): Emulsies and heats the milk (using steam) to produce frothed milk for
making cappuccinos or hot milk.
- Control instruments:
Pressure gauges: these indicate the pressure in the boiler and the operating pressure of the pump.
Pressure switches: these check the pressure and insertion of the heat sources to keep the temperature of
the water in the boiler constant.
Level indicator: this marks the water level in the boiler.
Alarm lights: these show boiler lling and the insertion of the heating elements.

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8
5
10
12
15
11
13
5
9
2
3
7
4
1
1
14
4
9
2.3 IDENTIFICATION OF THE COMPONENTS
DETAIL N°
1 STEAM TAP KNOB
2 PUSH BUTTON PANEL
3 PRESSURE GAUGE
4 WATER TAP KNOB
5 STEAM NOZZLE
7 WATER LEVEL INDICATOR
8 GROUP WITH FILTER HOLDER
9 WATER NOZZLE
10 WATER FILLING TUBE
11 MANUAL FILLING BUTTON
12 DRAINAGE TUBE
13 MASTER SWITCH
14 WARNING LIGHT
15 ELECTRIC CABLE
16 VERSION WITH DISPLAY
FUNCTION
• TO START UP STEAM SUPPLY
• TO SELECT DRINKS AND MACHINE PROGRAMMING
• TO SHOW THE BOILER PRESSURE AND PUMP OPERATING
PRESSURE
• TO START UP WATER SUPPLY
• TO SUPPLY STEAM
• TO SHOW THE BOILER WATER LEVEL
• TO SUPPLY COFFEE
• TO SUPPLY WATER
• TO ALLOW WATER INTO THE MACHINE
• FOR MANUAL WATER FILLING
• TO DRAIN WATER FROM THE DRAINAGE TRAY
• TO SWITCH THE MACHINE ON AND OFF
• TO SHOW WHETHER THE RESISTANCES ARE ON
• TO CONNECT THE MACHINE TO THE ELECTRICAL MAINS
2.4 - IDENTIFICATION PLATE
The data shown on the identication plate is as follows:
A = Model
B = Serial n°
C = Year of manufacture
D = Power supply voltage
E = Frequency
F = Power

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ENGLISH / 8
In the OPUS P version, there is only one supply button (g.);
Pulsantiera programmazione
ed utilizzo funzioni da display
Pulsante erogazione 1
dose acqua calda
Pulsante erogazione 2 dosi
acqua calda
Pulsante produzione
latte caldo
Pulsante produzione
latte schiumato
LED segnalazione
lavaggio Hyperwand
3. DESCRIPTION OF THE COMMAND
3.1 DISPLAY VERSION (HYPERWAND)
3.2 P VERSION
3.3 DIGIT VERSION
DESCRIPTION OF PUSH BUTTON PANEL
1 = CONT button LED (continuous supply)
2 = ESPRESSO COFFEE dose button LED - green LED
3 = DOUBLE ESPRESSO dose button LED - green LED
4 = STOP / Programming button LED - orange/green LED
5 = ESPRESSO dose button LED - green LED
6 = DOUBLE ESPRESSO dose LED - green LED

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4.1 DESCRIPTION OF DRINK SUPPLY
4.2 RULES FOR CORRECT SUPPLY
Always heat the cup by rinsing it with hot water: if the
cup is cold, the sudden change in temperature of the
espresso will change its taste.
- NEVER ll the portalter without performing supply
immediately afterwards; the ground coffee “burns” in
the group and the resulting espresso will be very bit-
ter.
- The machine operating process forces the water onto
the ground coffee at high pressure.
If the contact between the water and the ground coffee
lasts more than 20/30 seconds, the drink will taste un-
pleasant and bitter.
This effect is known as over extraction.
- Dose of ground coffee for ONE espresso coffee
between 6 and 7 g, for 2 coffees 12-14 g.
- Periodically, check for wear to the grinder part of the
grinder-doser.
4. USE
4.1 - STARTING UP THE MACHINE
• Check that the water mains supply tap located upstream
from the machine is open.
• Check that the thermomagnetic differential switch located
upstream from the machine is in the “ON” position.
• Check that the water level in the boiler, shown by the in-
dicator (1), is between the minimum level “MIN” and the
maximum level “MAX”.
• Turn the main switch (2) to the “ON” position for switch
on the machine (Fig.1).
• Turn the main switch (2) to the “ ” position to acti-
vate heating of the water contained in the boiler (Fig. 2),
shown when light 1 comes on.
• Wait for the water temperature to reach the set value,
shown when the light goes off.
• Position the portalters in the relative groups.
Check that the pressure in the boiler indicated by the
pressure gauge (7) is 0.9-1 bar.
• Switching on of the cup-heater surface (Optional):
In order to switch on the cup-heater resistance, press
button 1 (Fig. 3). When light 2 comes on, this shows that
the resistance is on.
1
2
Fig.1
Fig. 2
Fig. 3

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4.4. DIGIT VERSION COFFEE SUPPLY
1) Remove the portalter from the group (A) and throw away the
grounds by knocking the edge of the portalter on the bar of the
coffee ground drawer.
It is advisable not to knock the portalter against an unprotected
surface; the portalter seal could be damaged.
The small quantity of ground coffee which is left will not have a
negative effect on the taste of the coffee supplied.
2) Fill the portalter with nely ground coffee, positioning the
portalter in its position on the base of the grinder-doser (B) and
pulling the lever (C) once for a single coffee and twice for a double
dose.
Caution: always remember to pull the grinder-doser lever as far as
it will go; then let it return to the rest position by itself.
Ensure that the grinder-doser has enough ground coffee in its con-
tainer for at least one dose.
3) Once the portalter for espresso coffee supply is full, press the
ground coffee using the tamper.
Clean the edge of the portalter to remove any excess ground cof-
fee, in order to ensure that there is a perfect seal between the por-
talter and the machine.
If the user has a mixed use lter, it is possible to insert a pod of
coffee instead of the ground coffee.
4) Attach the portalter to the group, turning it until it is secure
(D).
Do not tighten too much, in order to prevent the portalter from
being difcult to remove after supply.
5) After having attached the portalter correctly, place a previously
heated cup (~40°C), under the spout.
In the case of a double portalter, use two cups.
6) Press the push button panel key (*), which corresponds to the
drink to be supplied.
(*) CONTINUOUS SUPPLY:
In order to have continuous supply (non-dosed), proceed as descri-
bed in points 1)-5) and press the CONT button (1).
Once the required quantity of coffee in the cup has been reached,
press the STOP button (4).
Caution: if continuous supply is not stopped manually using the
STOP button within the time limit of 120 seconds, the group is
blocked and the orange block LED (4) comes on.
In order to restart the machine, disconnect power for at least 5
seconds and then reconnect it.

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4.5 P VERSION COFFEE SUPPLY
Proceed as described in points 1) - 5) in the “DIGIT version sup-
ply” paragraph.
In order to start supply, press the switch located above the chosen
group.
When supply has reached the required quantity, press the button
again to interrupt it.
4.6 TEA SUPPLY
(for OPUS TEA versions)
CAUTION! Use only ground tea leaves (Dose ± 3 grams per
150 cc.)
• Remove the portalter from the group (A) and throw away the
grounds by knocking the edge of the portalter on the bar of the
ground drawer.
It is advisable not to knock the portalter against an unprotected
surface; the portalter seal could be damaged.
The small quantity of ground coffee which is left will not have a
negative effect on the taste of the coffee supplied.
• Fill the portalter with nely ground tea.
• Once the portalter is full, press the tea using the tamper.
Clean the edge of the portalter to remove any excess ground
coffee, in order to ensure that there is a perfect seal between the
portalter and the machine.
• Attach the portalter to the group, turning it until it is secure
(D).
Do not tighten too much, in order to prevent the portalter from
being difcult to remove after supply.
• After having attached the portalter correctly, place a previously
heated cup (~40°C), under the spout.
In the case of a double portalter, use two cups.
• Press the push button panel key which corresponds to the drink
to be supplied.
CONTINUOUS SUPPLY:
Prepare the group with the require dose of ground tea as normal,
attach the portalter to the group (D) and press the CONT button
(1).
Once the required quantity of tea in the cup has been reached,
press the STOP button (4).
Caution: if continuous supply is not stopped manually using the
STOP button within the time limit of 120 seconds, the group is
blocked and the orange block LED (4) comes on.
In order to restart the machine, disconnect power for at least 5
seconds and then reconnect it.

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ENGLISH / 12
4.7. HOW TO MAKE CAPPUCCINO
In order to prepare a cappuccino in a professional way, it is necessary to
“froth” the fresh milk (±4°C) until obtaining the foam which will be pou-
red onto a freshly supplied espresso coffee.
1 - Activate the steam for 1 or 2 seconds in order to clean the nozzle of
milk residues.
2 - To heat the milk, use a metal or ceramic milk jug, at least half lled
with fresh milk.
3 - Bring the milk jug up close to the steam nozzle in order to immerse the
spout in the milk for ~1-2cm.
Keep the milk jug tilted and the nozzle not in the centre and not in contact
with the edge.
4 - Open the steam tap slowly and move the milk jug in a circular direc-
tion in until the milk begins to froth
5 - Close the steam tap quickly.
6 - Extract the nozzle from the frothed milk, tap the milk jug in order to
stabilise the bubbles and, moving the milk jug backwards and forwards,
pour the foam onto the espresso.
MODEL WITH CAPPUCCINO MAKER (OPTIONAL):
(Fig. 1)
Insert the milk inlet tube (B) into a container with fresh milk (± 4°C),
place a cup with 1 dose of espresso coffee under the cappuccino maker
spout: press the cappuccino maker switch. When the quantity of frothed
milk in the cup is sufcient, press the switch again to halt supply and
serve the cappuccino.
4.8 HOT WATER AND STEAM SUPPLY
• Turn on the hot water/steam tap to start supply.
• Turn off the tap to interrupt supply.
Caution: The nozzles are very hot. Do not touch them until they have cooled down.
  Onlymovethenozzlesusingthespecicprotectiondevices.
Clean the nozzles immediately after use, in order to prevention the formation of deposits which can
be difcult to remove. Inform the customer as soon as possible that the drink is very hot.
Keep the frothed milk aside for the next cappuccino.
NEVER heat the same milk. Always add COLD milk to what is left in the milk jug.
NOTE: The temperature of the steam is regulated on the basis of a certain quantity of milk in the jug.
So as not to encounter any variations in temperature during normal machine use, it is advisable to always use
the same quantity.
A
B
C
Fig.4
Fig. 1

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Fig. A
1
2
3
Fig. A
1
2
4.9 HOT WATER AND STEAM SUPPLY -
VERSIONS WITH HYPERWAND
HOW TO USE THE HYPERWAND
• Insert the hyperwand nozzle (g.a - 1) fully into the milk contained in
the jug,
CAUTION: the temperature of the milk must be approximately 4°C).
• Choose whether to have hot milk or frothed milk by selecting one of the
two buttons located on the control panel (g.a - 2).
Steam supply comes to a halt automatically on reaching the preset tem-
perature.
Note: Supply can be interrupted at any moment using the previously se-
lected button.
DOSED HOT WATER SUPPLY
• Press one of the two buttons (g.a - 3) on the control panel, correspon-
ding to the dose of water required: supply will begin and end automati-
cally.
AUTOMATIC CLEANING:
after using the Hyperwand, if the device is out of use for a period of time
programmed beforehand, the automatic cleaning cycle begins.
LED “1” starts to ash and the display shows the “Push Steam Button”
alarm.
Press one of the two drink selection buttons: “Hot Milk” or “Frothed
Milk” (g.a - 2).
Once this operation has been performed, cleaning begins and lasts 15 to
25 seconds.
The cleaning cycle can be programmed within a time period from 1 mi-
nute to a maximum of 5 minutes from the last steam supply.
CAUTION: DANGER OF BURNS!

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ENGLISH / 14
5- OPERATIONS TO PERFORM AT THE START OF THE DAY
1 - CHECK BOILER PRESSURE: The pressure of the boiler must be between 0.9 and 1.1 BAR.
Switch on the machine, then check the existing pressure on the pressure gauge; if it is different from
the pressure shown, it is necessary to have the pressure switch inside the machine serviced by a
technician.
2. Discharge all steam from the boiler using the steam delivery taps to check that the pressure
switch and vacuum valve operate correctly.
3. Check that the water level in the boiler is approximately 70%.
4. Perform water delivery from the unit spouts without lter holders attached in order to check that
the water falls correctly without coming out in separate or pressurised sprays, indicators of many
blocked holes.
5. Check that the delivery pressure is 9 BAR.
6- OPERATIONS TO PERFORM AT THE END OF THE DAY
1. Detach and empty the lter holders, then remove the lters and wash them carefully.
2. Carry out cleaning operations as described in the relative chapter.
3. In the case of the OPUS gas version, once the working day is over, it is advisable to switch it off
for safety reasons.
For the electric version, it is advisable to leave it switched on in order to prevent any delays in hea-
ting up at the start of the day, and to prevent the salts present in the boiler from forming deposits.
4. It is also advisable to empty the boiler periodically in order to prevent the stagnation of the water
present inside and the formation of deposits.

Rev 0 - 09-2008 ENGLISH / 15
7 CLEANING
7.1 GENERAL CLEANING RULES
- Do NOT use jets of water to clean the machine.
- Do NOT use detergents containing alcohol or ammonia or use abrasive sponges to clean the machine.
- USE specic detergents for cleaning coffee machines or dishes only.
- The chemical detergents used for cleaning the machine and/or the system must be used with care so as not to deteriorate
the components and the environment (degradability greater than 90%).
- Constant grinder-doser cleaning and checking of wear to the grinder.
- Carefully clean the steam and Hyperwand nozzles used to heat drinks immediately after use, in order to prevent the for-
mation of breeding grounds for bacteria or deposits which could obstruct the holes in the diffuser and to prevent different
types of previously heated drink from altering the taste of the drinks being heated.
CAUTION: Incorrect maintenance and cleaning, with the use of non-softened water, or damage to the internal parts may
lead to unexpected interruptions to the ow of water and unexpected jets of liquid or steam, with serious consequences!
7.2 DAILY CLEANING OPERATIONS
Clean the sprayhead, saucer gaskets and portalter guides of the supply groups with a cloth/sponge.
Rinse the lters and portalters in hot water adding specic detergent, in order to remove greasy coffee deposits.
Attach and detach the portalter to the group, after having mounted the blind lter, performing a few supplies.
Automatic group cleaning:
• Prepare the group as follows:
1) Detach the portalter from the group (detail A g.1) and replace the supply lter (detail B g.1) with the blind lter
(detail C g.1).
2) Place the recommended quantity of detergent into the blind lter (detail D g.1).
3) Reattach the portalter to the group (detail E g.2).
4) Access to the cleaning phase takes place by pressing the STOP button four times in a row on each push button panel.
5) At this point, the machine will start up the coffee group washing phase which will last 3 minutes in total.
The washing phase is divided as follows: 30 seconds of operation, 5 seconds of pause, all repeated 5 times. The whole
duration of the washing phase is shown by the ashing of the green dose LEDs and the orange LED (details 2-3-4-5-6 -
see push button panel diagram).
6) The cycle can be interrupted by pressing STOP on the respective push button panels.
7) The end of every washing cycle is shown when one of the green dose LEDs (details 2-3-5-6) goes off. When all the
LEDs are off, the cycle has come to an end.
Fig. A
Fig. B

Rev 0 - 09-2008
ENGLISH / 16
A
B
C
Fig.4
7.3 CLEANING THE CAPPUCCINO MAKER (OPTIONAL):
CAUTION! HOT LIQUID!
It is advisable to perform the following operations at the end of every working day:
1 - Immerse the milk inlet tube (B - Fig.4) in a glass of water, press the “Cappuccino”
button and supply water for a few seconds. For more thorough cleaning:
2 - Remove the cappuccino maker from the support and disassemble it completely.
3 - Place everything in a container and cover it with a detergent solution suitable for
cleaning dishes (remove any solid milk deposits beforehand).
4 - Wash and rinse thoroughly with running water, the put the cappuccino maker back
together and place it back in its position.
A = Steam tube
B = Milk inlet tube
C = Air inlet tube
• The group rinsing phase is similar to the washing procedure.
8) Detach the portalters (detail F g.2) and replace the blind lters (detail G g.3) with the supply lters
(detail H g.3).
9) Reattach the portalters (detail E g.2).
10) Press the CONT button (detail 1); press the STOP buttons on the respective push button panels.
Fig.1
Fig.2
Fig.3
7.4 WEEKLY CLEANING OPERATIONS
Clean the basin and cup-holder grille:
Remove the cup-holder grille, pull out the drainage basin and clean it. Also check the plastic drainage tray, clea-
ning it if necessary, removing the remains of the coffee grounds with the aid of a spoon.
Cleaning the body:
Use a damp, non-abrasive cloth on all the surfaces.
Do not use products containing alcohol or ammonia which could damage the machine components.

Rev 0 - 09-2008 ENGLISH / 17
8. TROUBLESHOOTING
• The user (the installer or maintenance technician) is obliged to notify the manufacturer of any faults or dete-
rioration which could jeopardise the original safety of the system.
• Each fault must be notied immediately to the authorised, qualied technician. Only an authorised technician
can install, repair or perform maintenance operations on the machine. The non-observance of this instruction
can render the warranty void and cause serious damage.
• If an alarm blocks the machine, ensure that it is not just a temporary system error, resetting the functions of
the machine by switching it off and back on again.
• If the power cable is damaged, it must be replaced with one which has the same characteristics, exclusively
by an authorised, specialised installer/maintenance technician. The non-observance of this instruction may
cause damage to the machine and lead to electric shocks.