Expobar BREWTUS III Owner's manual

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EXPOBAR
“BREWTUS III”
Supplemental Instructions
www.wholelattelove.com
888.411.5282

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Congratulations on the purchase of your new Brewtus III R or
Brewtus III V! The Expobar “Brewtus” is a very unique machine
designed to provide you with the ultimate in brewing temperature
control and, therefore, the best quality extraction out of your
coffee.
Please read both the manufacturer and our supplemental instructions thoroughly before
you start brewing.
Note: Do not plug in the machine or do any other start
up procedures until the boiler is properly primed by
following the initial start up instruction.
Index
1. Unpacking the Machine
2. Description of Controls and Programming
3. Water and Drain Line Connections (Brewtus III R Only)
4. Accessories
5. Initial Start Up Instructions
6. Water Softener Instructions
7. Coffee Preparation
8. Advanced Brewing and Operational Techniques
9. Steaming and Frothing
10. Hot Water Dispensing
11. Cleaning the Brewing Components
12. Cleaning the Housing
13. Trouble Shooting Guide
14. Recipes
15. Coffee Education
16. Cautions

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1. Unpacking the machine.
The Brewtus III “V” and “R” are very heavy machines (over 60 lbs.) so please use
caution not to hurt yourself when unpacking it. The best way to remove Brewtus from the
box is to turn the box upside down, open the bottom four flaps, turn the box right side up
and lift the box straight up. Then set the machine down on its side and remove the top
layer of foam. Carefully remove the machine from the bottom layer of foam. NOTE: It is
easier to have a second person helping during this operation as the machine is heavy and
the bottom layer of foam may stick to the machine.
2. Description of the Controls and Programming
Control Lever
Main Power Switch
PID Control Panel
Steam Boiler Light
Hot Water Knob
Hot Water Wand
Steam Boiler
Pressure Gauge
No-Burn Steam Wand
Steam Knob
E61 Brew Group
Cup warmer and reservoir access
(Brewtus III V)
Removable drip
tray
Portafilter handle
Brew Pressure
Gauge

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Controls
Control Lever
The lever on the front of the machine controls a valve inside the brew group and it
also controls the pump for brewing. The lever has three positions--up, middle and
down.
1. Up: When in the “up” position the pump turns on for brewing and the valve
inside the brew group opens and allows water to flow over the coffee.
2. Middle: Do not use this position. When in the “middle” position, the pump is
turned off but the pressure in the brew group has not been released so it’s
important that you Do Not Remove the Portafilter until the lever is in the
‘down” position.
3. Down: When in the “down” position, the pump is turned off and any water
pressure left on the coffee is released and deposited into the drip tray through
the tube at the bottom of the brew group. Always move the lever to the
down position before removing the portafilter from the brew group.
Main Power Switch
The main power switch is located on the top left side of the front of the machine.
When turned on the machine will automatically start heating up and the water level
control system will make sure that the steam boiler is full of water. NOTE: When the
main power switch is turned on, the pump may go one for a few seconds, even if the
steam boiler is full.
Steam Boiler Light
This light goes on whenever the heating element in the steam boiler is on. It is
perfectly normal for this light to go on and off with or without any discernable pattern
when the machine is in use.
Steam Pressure Gauge
This pressure gauge shows the pressure inside the steam boiler. The pressure comes
set from the factory at around 1.3 to 1.4 bar. This is the proper boiler pressure and
there should be no need to make any adjustments. The needle on the pressure gauge
will go down during steaming but will quickly rise up as the steam boiler heating
element is activated.
Brew Pressure Gauge
This pressure gauge will display brew pressure on the coffee.
Steam Knob (Left side of machine)
When this knob is turned counter clockwise, the steam valve is opened and steam
under high pressure will exit through the steam wand.
Hot Water knob (right side of machine)
When this knob is turned counter clockwise, hot water and some steam will exit
through the hot water wand. NOTE: Use caution when using this function as boiling
water exiting from the hot water wand can cause severe burns.

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Steam Wand
Use this wand for frothing and steaming your milk. The wand is insulated and is
what we call a “No Burn” wand.
E61 Brew Group
The brew group will become very hot, so always use caution while working with the
machine.
Optional Bottomless Portafilter with a triple shot basket (not included.)

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Control Panel with PID Temperature Control
The PID controller was specially designed and programmed
for the Expobar Brewtus III. It works in Degrees F and can be
adjusted in one-degree increments.
The PID control will display the current temperature inside the brewing boiler and
will be used to adjust the temperature of the brewing boiler. It has no effect on the
steam boiler, which is controlled by a pressure stat.
Display functions:
1. On start-up, the digital display will show the current temperature inside, less an
offset factor of approximately 18 degrees.
2. The small LED light will blink as it sends power to the brew boiler.
NOTE: The steam boiler heats up first and will take approximately 8 to 10 minutes
before the brewing boiler will turn on. Both Boilers will not operate at the same time.
Changing the Brewing Boiler Temperature
1. Push and release the “Down Arrow” (left button). The display will show
“PRG”.
2. Push the “Up Arrow” and release. Then adjust the up and down arrows to set
to your desired temperature.
3. Once the temperature is set, it may take up to 10 minutes before the new
temperature is achieved.
Steam boiler adjustments
We do not recommend making any adjustments to the steam boiler pressure. It is set to
cycle between 1.2 and 1.4 bars.
Down Arrow for Temperature Control Adjustment
Boiler Temperature and Set Temperature
Up Arrow for Temperature Control
Boiler Operation Light

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3.Water and Drain Line Connections (Brewtus III R Only)
Water Line Connection (On Brewtus-III-R) The water line supplied with the machine
is 3/8” braided stainless steel line that measures 52.” You will need a 3/8” NPT female
fitting to screw it into. Use Teflon tape for all threaded connections. Depending on your
water quality, you may want a good water filter to condition your water to help with
machine longevity. Remember: The taste of the coffee is affected by your water.
Drain Line Connection (On Brewtus-III-R) The drain line measures 57” in length from
the drain pan, has an inside diameter of ¾”, and an outside diameter of 7/8”. You will
want to have an open drain line stand pipe for it to drop into. You will not want the end to
be below the surface of the water in the stand pipe as it may back up. If you do not want
to use a drain line, we do have drain pans without the hole in the bottom.
4. Accessories
Included accessories: portafilter with a double spout, single shot filter basket, double
shot filter basket, tamper, rubber back flush disc and coffee scoop.

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5. Initial Start-Up Instructions
Brewtus III V (Vibration pump with reservoir)
(See next page if you have the Brewtus III R-Rotary Pump)
After the machine has been removed from the packaging, place it on a level surface.
1. Remove the white protective covering from the all parts of the machine.
2. Remove the reservoir from the top of the machine and rinse it out.
3. Fill the reservoir with water and place back into the machine. Make sure both
rubber tubes are placed back into the reservoir. NOTE: Do not use water that
has had all of the minerals removed. Minerals are necessary for the sensors
in the boiler to work properly.
4. Caution: Notice that the water inlet line has a water softener on it. Make
sure that it fills with water and is not floating.
5. Plug the machine into a wall socket that matches the three-pronged plug on the
machine. It is important that the machine is grounded. If you have any questions
regarding this, call us at 888.411.5282 and ask to speak to one of our trained
technicians.
6. Turn on the main power switch and move the lever on the brew group to the “up”
position. The pump will go on and fill both the steam boiler and the brew boiler.
Leave the lever in the up position until there is a steady stream of water coming
out of the brew group. Look into the reservoir and see if the water level is getting
lower. If the water level is not going down, make sure that the water inlet line (the
one with the water softener) is below the water level in the reservoir. If the water
level is still not going down, turn off the machine and call Whole Latte Love at
the number above.
7. Move the lever to the “down” position and let them machine heat up.
8. Always leave the empty portafilter in the brew group so that it will be hot when
filling for the next shot
9. When the water in the reservoir gets low, the machine will turn itself off.
Note: It will take around 18 minutes for both the brewing boiler and steam boiler to
reach operating temperatures. Please see the brewing tips section for information on
how to get the best out of your new Brewtus III.

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5. Initial Start-Up Instructions
Brewtus III R (Rotary Pump)
(See previous page if you have the Brewtus III V-Vibration Pump)
After the machine has been removed from the packaging, place it on a level surface.
1. Remove the white protective covering from all parts of the machine.
2. Connect the water line from the machine to your water line connection and turn
on the water supply to the machine. Run the drain line from the bottom of the
machine to your drain line.
3. Plug the machine into a wall socket that matches the three-pronged plug on the
machine. It is important that the machine is grounded. If you have any questions
regarding this please give Whole Latte Love a call at 888.411.5282 and ask to talk
to someone in our technical department.
4. Turn on the main power switch and move the lever on the brew group to the “up”
position. The pump will go on and fill both the steam boiler and brew boiler.
Leave the lever in the “up” position until there is a steady stream of water coming
out of the brew group. If the pump runs for more than 1 minute and no water
comes out of the brew group, please turn off the machine and call Whole Latte
Love technical support at the number above.
5. Move the lever to the “down” position and let the machine heat up.
6. Always leave the empty portafilter in the brew group so that it will be hot when
using it to brew your next shot.
Note: It will take around 18 minutes for both the brewing boiler and steam boiler to
reach operating temperatures. Please see the brewing tips section for information on
how to get the best out of your new Brewtus III.

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6. Water Softener (Brewtus III V only)
The Brewtus comes with a water softener that will help keep damaging minerals out of
the boilers. There is nothing that has to be done on initial start-up to get the water
softener ready for use. See the chart below for recommendations on when to recharge the
water softener. Use the following recharging instructions.
Water softener filter Water reservoir
a) Fill a container with water (same amount as the reservoir)
b) Pour in 3 tablespoons of salt.
c) Stir the salt into the water.
d) Insert the water softener filter inside the reservoir.
e) Drain the water from the reservoir through the water softener filter.
To drain the water from the reservoir:
Place the plastic tube as is indicated.
Suck in the tube until it fills with water.
Press your finger over the inlet from the tube in order to avoid any air.
While the tube is being pressed, place the inlet from the tube downwards
(as indicated). Wait until the reservoir is completely empty.
Once the water reservoir is empty, fill it again with water (without salt) and repeat
the process, in order to clean the water softener filter.
Plastic tube
Drain the water from the tank
this way
Water tank filled with salty water
Water softener filter Salty water outlet
Litres of softened water, depending on its hardness
(In French Degrees) Salt
Water
Hardness 20 30 40 60 80 Grams
Maximum
Volume of water
softened by filter
11 9 8 7 5 300

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7. Coffee Preparation
What is crema?
Crema is creamy foam that is on top of your espresso and is the essence of what espresso
is all about. The crema houses the multitude of aromas and flavors that are extracted from
the beans. The color will vary with the beans that are used and will vary from a medium
golden brown to a dark golden brown
Golden Rule
The Golden Rule is a simple formula that if you read it, understand it, and follow it, you
will be brewing commercial quality espresso in no time.
“A double shot of espresso should equal 2 to 2.5 fluid ounces, have approximately 14
grams of ground coffee in the filter basket, and take approximately 25 seconds from
the moment you start the pump until you reach the appointed liquid volume. A single
shot of espresso should equal 1 to 1.5 fluid ounces, have approximately 7 grams of
ground coffee in the filter basket and take approximately 20 seconds.”
Your best shots are always double shots due to the chemistry involved in extracting the
flavors and aromas from the coffee. Use the two shot filter basket, loosely fill the filter
basket with coffee and tamp with around 30 pounds of pressure. Put the portafilter in to
the machine; turn on the brew switch to start the pump and time how long it takes to
dispense 2 to 2.5 ounces of espresso into your cup.
If the coffee comes through too fast, grind your coffee a little finer and try it again. If it
comes through too slow, grind your coffee a little more coarse and try again. The tamp
pressure and the coffee volume stay the same, the only thing that changes is your grind
setting.
If you don’t have your own grinder so you can’t vary how fine or coarse the coffee is
ground. You will then have to vary your tamp pressure according to the shot timing. If
the water runs through the coffee too fast tamp a little harder. If too slow, tamp a little
lighter.

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8. Advanced Brewing and Operational Techniques
1. It will take about 18 minutes for both boilers to show on the digital display and
pressure gauge that they have reached the set temperature. At this point, the
brew group hasn’t had enough time to properly preheat itself. If you want to
brew right away, we recommend doing 3 separate blank shots of 4 ounces
each to preheat the brew group and portafilter. To do a blank shot, place your
portafilter into the brew group and raise the control lever to the “up” position
and run 4 ounces of water through it. If the temperature falls below the set
point, wait for it to heat back up and then repeat this procedure. Do this for a
total of three times.
2. If the machine has been on for over 35 minutes and sitting unused for over 5
minutes, it is recommended that you run 2 ounces of water through the brew
group.
3. After programming the machine to brew at a different temperature, it may
take up to ten minutes for the boiler temperature to balance out.
4. The “Brewtus” has two 1.7-liter boilers: one for brewing and one for both
steaming and dispensing of hot water. When the Brewtus is turned on, the
steam boiler will automatically fill with water. The brewing boiler must first
be filled by lifting the Control Lever and leaving it in the “up” position until
the water is flowing out of the brew group in a steady stream. When the steam
boiler is full, the heating element in the steam boiler will be energized and the
steam boiler will start to heat up. When the steam boiler reaches operating
pressure (approximately 1.3 bars on the gauge), the heating element in the
steam boiler will turn off and the heating element in the brewing boiler will
turn on. As the brewing boiler heats, the small LED on the digital display will
flash and will display the current temperature of the boiler. Both the steam
boiler and brewing boiler will take approximately 8 minutes to heat up.

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9. Steaming and Frothing
Place the steam arm above the tray and open the steam knob a little so that any build-up
of condensed water is removed from the arm. Close the steam knob. Put the steam arm
into the liquid you’d like heated and open the steam knob.
When you finish the steaming or frothing, put the steam arm over the tray and open the
knob to clean inside the steam arm. Close the knob and wipe the steam arm with a soft
damp cloth.
FROTHING TECHNIQUES
What is frothed milk?
When you froth milk, you inject air into it while steaming. The thickness and texture of
the froth will vary with the technique used. Frothing is always done when the milk is at
its coldest. Keep the tip near the surface of the milk so that you will hear a hissing sound
as the air is being injected into the milk. The longer you froth, the thicker the froth will
be. If you want creamy froth (micro foam), only froth until you are at around 110° F and
then steam the rest of the way. Never steam or froth over 160° F. Skim milk will froth
very easily and create a thick froth. The higher the fat content, the creamier and sweeter
the froth will be.
What is steamed milk?
Steamed milk is heated, but not frothed. In other words, you don’t inject any air into the
milk while heating it. The key to this is to keep the tip of the wand buried in the milk so
that it does not let in any air. Never steam or froth over 160 F.
10.Hot Water Dispensing
Place a cup under the hot water outlet, open the water knob and then close when you have
the required quantity of water. You can use the hot water for pre-heating cups prior to
brewing, as well as for tea and Americanos.
NOTE: Use caution as some steam will come out with the water and may splash or spray.

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11.Cleaning Brewing Components
Cleaning the brew head on the lever-style machines is necessary for optimal taste and
brewing pleasure. There are three different processes that are done to accomplish this
task: backflush with water only, backflush with cleaner, and hand-cleaning the shower
screen. Under normal household conditions, we recommend that you backflush your
machine with water about ever 10 to 14 days and with cleaner about 6 times a year. It is
also recommended that you remove the shower screen, inspect and clean it, along with
the brew group behind the shower screen, as often as necessary.
To prepare for a backflush cycle, your machine must be up to brew temperature and
pressure.
Backflushing with WATER ONLY:
1. Install the single shot filter basket into the portafilter and place the rubber
backflush disc in the single shot filter basket with the nipple side facing up, or use
a stainless steel blind filter basket.
2. Raise the Control Lever for 5-10 seconds, or until the pressure builds up. Then
move the lever to the down position to release the pressure.
3. You will notice a pressurized stream of water released into the drip tray a moment
after you turn the lever to the “down” position. This is the backpressure release, or
the backflush. Check the water in the drip tray. Is it dirty? If so, repeat the process
until the released water is clean.
Backflush With Cleaner:
It is recommended that you backflush 6 times a year with a cleaner such as Urnex Cafiza
(a cleaner we recommend). Add 1 tablespoon of the espresso machine cleaner to the blind
filter basket/backflush disc and follow the procedure above. It may take 5 cycles or more
to completely clean the machine. Rinse the brew group thoroughly and backflush 4 times
without cleaner to make sure that there is no cleaner left.

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Cleaning the Brewing Components by Hand:
Cleaning the brewing surfaces on the lever machines is done as follows:
Note: The cleaning of the brew head should be done while the machine is cold to avoid
burns.
1. First you must remove the shower screen on your machine. The shower screen is
located at the same place the portafilter installs into the machine. Using a flat head
screwdriver, wiggle the screen out. You will have to work a little on one side, then
the other side, to get the screen out. The screen and gasket will come out together.
2. Separate the screen from the gasket as the solution can damage plastic and rubber
parts. Note: Remember what side of the gasket faces up.
3. Add two tablespoons of cleaner to a container filled halfway with hot water. Soak the
shower screen, shot baskets and portafilter head in the solution for about 10 minutes.
Take care not to soak the portafilter handle; as the solution may damage the plastic.
4. After cleaning thoroughly, rinse all parts with fresh clean water.
5. Reassemble in reverse order, and you’re ready to brew some delicious espresso.
12.Cleaning the Housing
Use a non abrasive cleaner and a soft cloth.
Do not forget to disconnect the machine from the electrical supply before cleaning.

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13.Trouble Shooting Guide
The machine does not turn on:
Make sure the power is turned on and the machine is plugged in.
Make sure that there is power to the outlet in the wall.
Make sure there is water in the reservoir (Brewtus III V only)
Coffee comes out too quickly:
See the Golden Rule. The coffee probably has to be ground finer or fresher coffee needs
to used.
Coffee comes out too slowly.
See the Golden rule. Coffee may be ground too fine.
Clean the brew group as described in the cleaning instructions.
Make sure the reservoir is full of water (Brewtus III V only).
Coffee is not hot enough:
Make sure that the cup and all the brewing components are preheated by doing a blank
shot as explained in the “Advanced Brewing and Operational Techniques” section.
Pump runs but no water is sucked into the machine.
The pump needs to be primed or the machine needs service. Call Whole Latte Love at
888-411-5282 for instructions.
Water leaks around the portafilter:
Make sure the group gasket is clean.
The gasket may be old and need replacing.
Check to see if there is too much coffee in the filter basket.

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14. Recipe
Espresso
Espresso is pressure-brewed coffee. A properly brewed espresso with fresh coffee will
have a thick golden crema on top and not taste bitter or sour.
1.A single shot of espresso consists of approximately 7 grams of ground coffee and 1
to 1.5 ounces of liquid.
2.A double shot of espresso consists of approximately 14 grams of ground coffee and
2 to 2.5 ounces of liquid.
Café Latte
A Latte is made of 2/3 steamed milk and 1/3 espresso.
1. Steam a pitcher of milk.
2. Fill your cup about 2/3 of the way with steamed milk.
3. Add a couple spoonfuls of froth.
4. Brew your espresso and mix together.
Cappuccino
A Cappuccino is traditionally served in a 7 oz cup. The drink is comprised of equal
amounts of espresso, steamed milk and frothed milk.
1. Steam and froth a pitcher of milk.
2. Brew your espresso into your cappuccino cup.
3. Add steamed milk by holding back the froth with a spoon.
4. Spoon the froth on top.
Ristretto
Also known as the “little one” and is the strongest espresso of the family. The Ristretto
uses the same amount of ground coffee as a regular espresso but uses less water. The
name is derived from the “restricted use of water”.
1. Prepare to brew an espresso using your normal amounts of ground coffee.
2. Stop the extraction just short of the “Golden Rule.”
Café Mocha
Adding some hot chocolate milk to an espresso and you’ve got a Mocha!
1. Steam some milk.
2. Add a squirt of chocolate syrup to the milk and mix it well.
3. Brew your espresso and pour it into a larger glass or mug.
4. Add the hot chocolate milk.
5. Top it off with some whipped cream or chocolate shavings.
Café Crema
A Café Crema is a long espresso. Instead of stopping the shot at the normal amount of
time for your single or double shot, let the pump run until you have a cup of coffee.
Café Americano
Brew a proper espresso and then add hot water.
Espresso Macciato
This is an espresso with a wee bit of froth on top.

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15.Coffee Education
What is Espresso?
Espresso is “Pressure brewed coffee”, which means that the coffee is brewed under
pressure. The pressure can be created by either a pump, piston or through steam pressure.
Your Expobar is a Pump style of espresso machine, which is the best type available. The
pressure is necessary to create the crema, which is the golden-colored creamy foam on
top of the espresso.
What is Crema?
Crema is the golden layer of foam that you will find on top of your espresso. The crema
is what holds many of the unique flavor characteristics of you espresso.
SCAA’s (Specialty Coffee Association of America) definition of Espresso
Single shot: 7 Grams of ground coffee and 1 to 1.5 ounces of liquid espresso
Double shot: 14 grams of ground coffee and 2 to 2.5 ounces of liquid espresso.
Basic Bean info
There is no such thing as an espresso roast. There is no such thing as an espresso bean.
The beans used for brewing espresso will be either a blend of certain varieties of beans
that will produce the flavor characteristics that the roaster is looking for, or a single origin
bean that has good flavor characteristics for Espresso.
Some people like a dark roast and some people like a light or medium roast. The color of
the roasted beans has nothing to do with the brewing equipment used. A dark roast coffee
can be used for drip or espresso. What will make it taste good is the blend of beans used.
The blend used for espresso will be different than the blend used for drip coffee makers.
Arabica and Robusta Beans
Arabica
Arabica is grown at higher elevations and is more expensive because it is harder to farm.
It is generally agreed that the Arabica is the higher quality bean.
Robusta
Robusta is grown at the lower elevations and is a bean with a higher acidity. Some
roasters may add some robusta beans to give the espresso an edge, and also because
robusta beans work well for milk based drinks. The robusta may also be used to help give
the coffee a thicker crema.
Steaming and Frothing
There is a difference between steamed and frothed milk. Steamed milk is milk heated
with steam from a steam wand. Frothed milk is also heated, but air is injected into the
milk to create froth. Different techniques can be used to create either creamy or foamy
froth. Low fat milk froths easier and creates a more airy froth. Milk with a higher fat
content requires more technique to create froth and will create a creamier and sweeter
froth.

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Basic Terms
Filter Basket -The stainless steel basket that holds the ground coffee. Most machines
come with a single and a double shot.
Portafilter - The handle that holds the filter basket.
Shower screen - The part of the machine where the water exits the brew group. It
distributes the hot brewing water onto the coffee.
Brew group - The part of the machine that holds the shower screen and the portafilter
attaches into.
Drip grate - The area you place the cups on when brewing.
Drip tray - Catches any spilled coffee and is located under the drip grate.
Extraction - When you brew coffee or espresso, you extract the flavors out of the coffee.
Flavor Characteristics - These are the many unique flavors that you can taste in a cup of
Espresso or coffee.
Five Basic drinks
1. Espresso: See the SCAA definitions above
2. Café Crema: This is a long espresso. Instead of turning off the pump when you
get to a proper single shot or double shot, keep the pump ruining until you get a
full cup of coffee. The actual volume of the café crema can be whatever we
choose. The more water through the coffee, the weaker it is. A Café Crema would
be classified as an over extraction.
3. Café Americano: Brew a proper single or double shot and add hot water. This is
the best full cup of coffee that you can make.
4. Café Latte: Consists of one-third espresso and two-thirds steamed milk.
5. Café Cappuccino: Equal amounts of espresso, steamed milk and frothed milk.
Extraction information
Your Expobar machine is designed to brew a proper single or double shot according to
the Specialty Coffee Association of America’s(SCAA) definition. With a proper shot of
espresso, you extract the flavors out of the coffee that the roaster intended. If you take
more water through than a proper shot calls for, you extract some of the undesirable
flavors, which will make it bitter. When brewing a shot, you can see how at the end of the
extraction the flow gets lighter in color. This lighter color is the sign of an over extraction
and will cause the bitter flavor. For this reason, a Cafe Americano will taste better than a
Café Crema. This is because a Café Americano is a proper shot of espresso mixed with
hot water. The coffee is not over extracted. Because of the three types of coffee you can
make, espresso, café crema and Café Americano, you may find that you will never need a
drip machine again. One of the best full cups of coffee you can ever have is a Café
Americano.

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16.Cautions
-THERE ARE NO USER SERVICEABLE PARTS INSIDE THE
MACHINE. REFER SERVICE TO A QUALIFIED TECHNICIAN.
-DO NOT TRY TO PUT ANYTHING INSIDE THE MACHINE
THROUGH THE VENTS.
-PLEASE CHECK THE WATER LEVEL IN THE TANK FREQUENTLY.
-DO NOT LET CHILDREN TOUCH OR OPERATE THE MACHINE. IT
CAN BE VERY DANGEROUS AND COULD CAUSE INJURY.
-DO NOT USE THE MACHINE WITH WET HANDS.
-TO DISCONNECT FROM THE ELECTRICAL SUPPLY, PLEASE USE
THE PLUG AND NOT THE POWER CORD.
-PLEASE REFER TO A QUALIFIED TECHNICIAN FOR ANY
PROBLEMS OR QUESTIONS.
The manufacturer reserves the right to make any changes to the machine for improved
performance without prior notice.