Faema E61 Jubile Technical manual

E61 Jubilé
USE AND INSTALLATION
Translation of the original instructions
USA
Code 903-170-000 (rev. 1835)

Index
Page
Dear Madam, Dear Sir
Congratulations on your new Faema!
With this purchase, you have chosen an advanced espresso coffee machine built with the most modern technologies. This
machine not only offers you a perfect combination of efciency and functionality, but also provides you with all the tools you
need to do your job in the best possible way.
We recommend that you take some time to read this Use and Maintenance Booklet. It will help you become more familiar with
your new espresso machine, which we’re sure you are looking forward to using.
Wishing you all the best.
GRUPPO CIMBALI S.p.A.
These chapters in the manual are to be used by qualied, authorized technical staff.
Description 2
1. General Rules 3
2. Installation Rules 4
3. Electrical Installation Rules 4
4. Equipotential Connection 5
5. Water Installation Rules 5
6. Installation Check-up 6
USE
7. Daily Switch-On 7
8. Heating phase 7
9. Delivery of the coffee 7
10. Other hot beverages 8
11. Programming measures 8
12. Water level control of boiler 9
13. Cleaning and maintenance 9
14. Rules for the worker operating
the machine 10
15. Caution 11
16. Dismantling the machine 12
17. Defects - Malfunctions 13
ILLUSTRATIONS 15
Service Line 16
1

LEGEND
1Main ON/OFF switch
2One coffee key long
3One coffee key short
4Continue/STOP key
5 Boiler water lling lever
6Steam jet pipe
7Steam adjustment knob
8Hot water dispensing pipe
9Hot water dispensing button
10 Filter holder
11 Two coffee key long
12 Two coffee key short
13 Boiler water level indicator
14 Boiler pressure gauge
15 Pan
16 Pressure gauge pump
17 Cup warmer tray
18 Backlit glass switch
19 Backlit glass
E61Jubilé
19
10
15 1
13
5
6
7
10
14
9
8
16
18
6
7
32 12114
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2

1. General Rules
Please read the warnings and rules in this User’s Manual carefully before using or handling the machine
in any way because they provide important information regarding safety and hygiene when operating the
machine.
Keep this booklet handy for easy reference.
• The machine was designed solely for preparing espresso coffee and hot beverages using hot water or steam, and for
warming cups.
• The machine must only be used by suitably trained employees who are well aware of the possible risks that can occur when
operating the machine.
• The machine is for professional use only.
• The machine must not be used by children or by people with physical, sensorial, or mental impairments: if such people use
the machine, they must be supervised during operation.
• The machine must not be left unattended.
• The machine must not be used outdoors.
• If the machine is stored in rooms where the temperature can drop below freezing, empty the boiler and water circuit tubes.
• Do not expose the machine to atmospheric agents (rain, sun, and cold).
• Noise: the equipment does not exceed 70dB.
• If the machine is used improperly or for purposes other than those described above, it can be a source of danger. The
manufacturer will not be held responsible for damages caused by improper use of the machine.
3

These chapters in the manual are to be used by qualied, authorized technical staff.
2. Installation Rules
3. Electrical Installation Rules
• Staff responsible for moving the machine must realize the risks in moving heavy loads.
Move the machine carefully, using the correct lifting equipment (fork lift, for example).
If moving the machine by hand, make sure:
- enough people are available for the task, depending on the machine weight and difcult handling;
- to always use the necessary safety gear (shoes/gloves).
• After removing the machine from its packing materials, make sure that the machine and its safety devices are intact.
• If the power supply cord is damaged, it can only be replaced by qualied and authorized technicians.
• Packing materials (plastic bags, polystyrene foam, staples, etc.) must be kept out of the reach of children because they are
potentially hazardous.
• Before plugging in the machine, make sure that the information on the nameplate (voltage, etc.) matches that of the electrical
and water systems.
• Completely unwind the power supply cable.
• The coffee machine should sit on a at, stable surface at least 1 inch (20 mm) from walls and from the counter. Keep in mind
that the highest surface on the machine (the cup warmer tray) sits at a height of at least 47 inches (1.2 meters). Make sure there
is a shelf nearby for accessories.
• Room temperature must range between 50° and 90°F (10°C and 32°C).
• An electrical outlet, water connections, and a drain with siphon must be in the immediate vicinity.
• Do not install in rooms (kitchens) that are cleaned with jets of water.
• Do not clean the machine with jets of water.
• Do not obstruct openings or ventilation and heat vents.
• Do not install the machine outdoors.
WARNING
Installation, dismantling, and adjustments must only be performed by qualied and authorized technicians.
Carefully read the warnings and rules in this manual because they provide important information regarding
safe installation, use and maintenance of the machine.
Keep this booklet handy for easy reference.
Prior to installation, make sure there is a circuit breaker installed with a distance between the contacts that allows for complete
disconnection when there is a category III overload and that provides protection against current leakage equal to 30 mA. The
circuit breaker must be installed on the power supply in compliance with installation rules.
The electrical safety of this machine is only ensured when it is correctly connected to an efcient earthing system in compliance
with the electrical safety laws in force. This fundamental safety requirement must be veried. If in doubt, request that a qualied
electrician inspect the system. The manufacturer cannot be held responsible for any damage caused by the lack of an earthing
system on the electrical supply.
It is unadvisable to use adaptors, multiple plugs, and/or extension cords. If their use is indispensible, only use simple or multiple
adaptor plugs and extension cords that are in compliance with safety laws. Make sure these devices do not exceed the voltage
capacity marked on the simple adaptor and on extension cords, and the maximum voltage marked on the multiple adaptor.
Check that the type of connection and voltage correspond with the information on the nameplate: see illustrations chapter gure 1.
For machines with a single-phase connection: see illustrations chapter gure 2.
4

These chapters in the manual are to be used by qualied, authorized technical staff.
This type of connection, required by some laws, prevents differences in the electric potential level between the earthing connections
of equipment installed in the same room.
This machine is provided with a clamp underneath the base for connection to an external equipotential cable.
After installation, this type of connection MUST be made:
• Use a cable with a nominal section in compliance with the laws in force.
• Connect one end of the cable to the clamp (see illustrations chapter gure 3) and the other end to the earthing of adjacent
equipment.
Failure to follow this safety norm releases the manufacturer from any responsibility for machine breakdowns or damage to people
or property.
NOTE: DO NOT CONNECT TO THE POWER SUPPLY EARTHING BECAUSE IT IS NOT CONSIDERED AN EQUIPOTENTIAL
CABLE CONNECTION.
4. Equipotential Connection
Bear in mind that Gruppo Cimbali S.p.A. is not responsible for damage caused by improper electrical connections,
and that the installer is responsible for any damage.
5. Water Installation Rules
WATER REQUIREMENTS
Water used in coffee machines must be potable and suitable for human consumption (see laws and regulations in force).
Check on the machine’s water inlet that:
• the pH level complies with the laws in force
• the chloride value is less than 100 mg/l
If the values do not fall within the limits, an appropriate water treatment device must be inserted (respecting the local laws and
compatible with the machine).
If the machine uses water with a hardness exceeding 8°F (4.5 °D), a specic maintenance plan must be implemented according
to the hardness detected and machine usage.
WARNING
Only use the supplied parts for installation. If other parts are installed, they must be new (not used) and they must be able to come
in contact with potable water suitable for human consumption (according to local laws in force).
WATER CONNECTIONS
Place the machine on a at surface and stabilize it by adjusting and securing the feet.
Hook up the water connections as shown in the Illustrations chapter Figure 4, respecting the hygiene, water safety, and anti-
pollution laws in the country of installation.
Note: If the water pressure can rise above six bar, install a pressure reducer set at 29÷43 psi (2÷3 bar). See Illustrations chapter
Figure 5.
Water draining tube: place the end of the water draining tube in a drain with a siphon for inspection and cleaning.
IMPORTANT: The curves of the draining tube must NOT bend as shown in Illustrations chapter Figure 6.
ATTENTION: This equipment is to be installed to comply with the applicable federal, state or local plumbing codes having
jurisdiction.
5

These chapters in the manual are to be used by qualied, authorized technical staff.
WATER CONNECTIONS
• No leaks from the connections or tubes
FUNCTIONING
• Boiler and operating pressures are normal.
• The pressure gauge is working properly.
• The self-leveling device is working properly.
• The expansion valves are working properly
6. Installation Check-up
WARNING: AFTER INSTALLATION, CHECK TO SEE IF THE MACHINE IS WORKING PROPERLY (see the
Installation Module C)
GROUPS
• Hook up the lter holders to the groups (without coffee).
• Let each group dispense water for about a minute.
HOT WATER
• Continuously dispense hot water (pressing the appropriate button) until at least 4 liters of water have been used for a machine
with 1 group and 6 liters of water have been used for a machine with 2 groups (see the “Cleaning and Maintenance” Chapter
in the User’s Manual).
STEAM
• Dispense steam from the nozzles for about a minute, using the appropriate buttons.
WARNING: ONCE THE MACHINE HAS BEEN INSTALLED AND IS READY FOR USE, BEFORE ALLOWING THE
WORKER TO START USING THE MACHINE, WASH THE INTERNAL COMPONENTS ACCORDING TO THE
INSTRUCTIONS BELOW:
6

USE
9. Delivery of the coffee
1. Unhook the lter-holder (10) from the group.
2. Place the grounds in the grounds drawer.
3. Fill the lter with a dose of ground coffee.
4. Level out with the coffee press.
5. Insert the lter-holder (10) into the group ensuring it that
the gasket provides a good seal.
6. Place the cups (or cup) under the dispensing spouts.
7. Press the coffee distribution key (2, 3, 11 or 12) corre-
sponding to the desired dose. The corresponding led lights
up, the coffee will be issued and will stop automatically
upon completion. Press the continuous/STOP distri-
bution button (4) for a continuous distribution.
The distribution, both dosed and continuous, may be
interrupted at any time by pressing the continuous/STOP
key (4).
8. Heating phase
7. Daily Switch-On
“Before switching on the machine, ensure the
following:
The mains switch is on.
The water mains tap is open”.
Electric switching on
Turn the main switch (1) to position 1.
The boiler is lled until the set level is reached.
Turn the main ON/OFF switch (1) to position 2.
“Heating” now begins.
At the end of the day, turn the machine OFF by turning the
main ON/OFF switch (1) to position 0.
While awaiting for the machine to be ready for use, insert the
lter baskets (10) in the groups.
Do not cover the cup warmer with cloths to prevent over-
heating of the machine.
When the pressure gauge (14) indicates normal working
pressure, the machine is ready to be used.
CAUTION: do not put any cloth on the cup-
warmer.
2
10
114123
1
14
7

10. Other hot beverages
Steam dispensing
Put a cup with the beverage you wish to heat under the right
or left steam nozzle (6).
Completely immerse the steam nozzle in the beverage.
Gradually open up the steam ta (7) , allow the beverage to heat
to the desired temperature, stop the ow of steam by turning
knob (7) the other way (towards “0”).
Note: At the conclusion of each steam dispensing phase, clean
the inside of the steam nozzle as follows:
Turn the nozzle towards the cup tray and carefully
activate steam dispensing at least once.
Heating milk for frothy coffee (cappuccino)
Use a tall narrow jug and ll it up to about the half-way mark.
Then plunge the steam jet pipe (6) into the milk.
Gradually open up the steam tap (7) and heat the milk for a
few seconds.
When the required amount of froth has been made and the
temperature is sufciently high, stop the ow of steam by
turning knob (7) the other way (towards “0”).
When the steam jet pipe (6) is no longer required, clean it
thoroughly with a sponge and a clean cloth.
Distribution hot water
After having positioned the appropriate container under the hot
water nozzle (8), distribution is made in two ways.
Dosed Function
Press the hot water distribution key (9) hot water will be issued
and will stop automatically upon completion.
8
6
97
7
6
11. Programming measures
How to access the programming function
To enter the programming mode, press STOP/progr button (4) and
keep it pressed for a few seconds; the buzzer sounds intermittently.
To exit the programming mode, after programming the various
drinks, press STOP/progr button (4) again.
Programming coffee measures
“Before programming the coffee dispensing push buttons
ll the lter holder with the correct serving of ground cof-
fee. Don’t use coffee grouts for programming servings.”
Fit and tighten the lter holder (10) on the coffee dispenser
unit, positioning the cup (or cups) under the nozzle (or nozzles)
of the lter holder (10).
Press the coffee dispensing push button (2,3, 11 or 12) cor-
responding to the required serving to be programmed.
When the amount of coffee in the cup reaches the required
level, press again the button to stop dispensing.
Repeat the above operations for the other coffee push buttons.
Note: if you make a programming mistake, use a new dose of
ground coffee and repeat the operation.
Programming
To perform the programming of the coffee dose follow the
procedure herebelow:
1)Place a container by the hot water distribution nozzle (8).
2) Keep the distributor key (9).
3) When the quantity of water in the container has reached
the desired level, press again the key (9).
411 122 39
8
10
The distribution may be interrupted at any time by pressing
the previously active key again (shown by the lighted led).
Continous Function
Press the hot water distribution key (9) and keep pressed for
approximately 3 seconds.
Hot water will be issued continuously until the hot water key
(9) is pressed again to stop this function.
In continuous function the progrmmed dosed in the key is
not changed.
8

12. Water level control of boiler
The machine is tted with a series of automatic level control
devices to keep the water in the boiler at a pre-set level.
Filling the boiler with water using the manual service
tap
This function should be used only if the electronic level control
devices are not working correctly.
Press the lling lever (5), taking care not to exceed the MAX.
level on the boiler water level indicator (13).
13
5
13. Cleaning and maintenance
Cleaning the dispenser units
This procedure should be carried out at the end of the
working day on all dispenser units.
1) Clean the underpan gasket with a brush.
2) Fit the blank ring into the lter holder.
3) Pour in the lter holder the content of a sachet or a measure
of detergent powder.
4) Insert the lter carrier into the group and press the selection
button. After a few seconds, press the STOP button. Repeat
this operation a few times.
5) Remove the lter carrier, clean the spout with a sponge.
6) Rinse by dispensing water from each group for about 30".
Filter Holders
1) Pour 1 litre of cold water and a dose of detergent into a
suitable receptacle.
2) Remove the lters from the lter holders.
3) Leave the lters and lter holders in the solution for at least
two hours.
4) Remove any residues with a sponge and rinse in plenty of
cold water.
5) Ret the lters in the lter holders, making sure that the
lter xing spring is in the correct position.
Steam and hot water dispensing pipe
Using a clean sponge, wash with hot water removing any
organic residue present. Rinse carefully.
For correct application of the HACCP system,
please follow the instructions in this paragraph.
1
2
3
ATTENTION
When the machine has not been used for more
than 8 hours, and in any case once a day, the
internal components must be washed before use,
in accordance to the following instructions:
Supply Groups
Insert the lter carriers into the groups (without coffee) and
dispense from each group for one minute.
Hot water
Dispense hot water repeatedly (using the relative
command) until at least 4 liters of water have been
dispensed from the 1-group machine and 6 liters of water
from the 2-group machine.
Steam
Dispense steam from the steam pipe for about one minute,
using the relative commands.
To clean the inside of the steam nozzle, follow these steps:
Turn the nozzle towards the cup tray and carefully activate
steam dispensing at least once.
Drip pan
Remove the drip plan and complete the cleaning with running
water.
Discharge tank
At the end of the working day, pour a jug of hot water into the
discharge tank, removing any organic residue present.
Bodywork
Use a soft cloth and cleaning products WITHOUT ammonia or
abrasives, removing any organic residue present in the work area.
N.B. Do not spray liquids into the panel slots.
9

BEFORE YOU START
Groups
• Hook up the lter holders to the groups (without coffee).
• Let each group dispense water for about a minute.
Hot Water
• Continuously dispense hot water (pressing the appropriate button) until at least 4 liters of water have been used for a machine
with 1 group and 6 liters of water have been used for a machine with 2 groups (see the “Cleaning and Maintenance” Chapter
in the User’s Manual).
Steam
• Dispense steam from the nozzles for about a minute, using the appropriate buttons.
ON THE JOB
Steam dispensing
• Before heating the beverage (water, milk, etc.), open the steam nozzle for at least 3 seconds and let the steam escape so
that the condensation is eliminated.
Coffee dispensing
• If the machine has not been used for more than an hour, before making coffee, dispense about 100 cc and discard the
liquid.
Hot water dispensing
• If the machine has not been used for more than an hour, before using the hot water, dispense about 200 cc and discard the
liquid.
Cleaning the coffee circuits
• Please read the specic section in the user’s manual to learn how to clean these circuits.
14. Rules for the worker operating the machine
WARNING: BEFORE YOU START OPERATING THE MACHINE, WASH THE INTERNAL COMPONENTS
FOLLOWING THE INSTRUCTIONS INDICATED BELOW.
THESE STEPS MUST BE REPEATED AT LEAST ONCE A DAY AND WHEN THE MACHINE HAS NOT BEEN
OPERATED FOR MORE THAN 8 HOURS.
10

15. Caution
GENERAL
The manufacturer disclaims all liability for
damages to items or persons due to improper
use or due to the coffee machine being used
for reasons other than its intended use.
Never work the coffee machine with wet hands
or naked feet.
Cup-warming plate
Place only coffee cups, cups and glasses to be
used in conjunction with the coffee machine on
the cup-warming plate.
Ensure that the coffee cups are completely drained
before placing them on the cup-warming plate.
No other objects shall be placed on the cup-
warming plate.
Danger of Burns
Do not place the hands or other parts of the body
close to the coffee distribution points, or near to
the steam and hot water nozzles.
Ensure that the machine is not handled by
children or persons who have not been instructed
in its correct use.
MAINTENANCE AND REPAIR
If the machine does not function correctly, switch
it off, turn off the main switch and call the service
agent.
Only qualified and authorised servicing
personnel should be called.
Use only original spare parts.
Maintenance activities performed by
unqualied personnel may jeopardise the
safety of the machine.
Danger of burns
The areas marked with this sign become
hot.
Great care should be taken when in
the vicinity of these areas.
WARNING: Hot surface
ACHTUNG: Heisse Oberäche
ATTENTION: Surface chaude
ATTENZIONE: Supercie calda
If the electric cable is damaged, switch off the
machine and apply to the servicing department
for a replacement.
The following measures are indispen-
sable for ensuring operational and
functional safety:
- Comply with all the manufacturer’s instruc-
tions.
- Ensure that specialized technicians peri-
odically verify that the protection devices
are intact and that all the safety devices
function correctly (the first inspection
should be made within 3 years and subse-
quently once yearly).
Regeneration of the Water Softener
(where is present)
The water softener may be of different types,
with different resin capacities and different
periods of validity.
The resins are regenerated by adding coarse
kitchen salt or salt pastilles to the water softener.
If regeneration is not performed at the set times,
calcareous deposits are formed which progres-
sively diminish the machine’s performance until
the functions are blocked.
See the instructions provided with the appliances
for periods of time between one regeneration
and another and for the description of the re-
generation method.
Regeneration at the set times keeps the machine
in ideal working conditions.
MACHINE CLOSE-DOWN
When the machine remains unattended
for a long period of time (at night, during
the weekly closing day or during holidays)
the following operations shall be performed:
- Remove the plug or switch off the main
switch.
- Close the water tap.
Non-compliance with these safety measures
exonerates the manufacturer from all liability for
malfunctions or damage to persons or items.
11

16. Dismantling the machine
Electrical equipment cannot be disposed of as ordinary urban
waste.
Due to the substances and materials it contains, inappropriate
or illegal disposal of this equipment, or improper use of the
same, can be harmful to humans and the environment.
Improper disposal of electric equipment that fails to respect
the laws in force will be subject to administrative nes and
penal sanctions.
To protect the environment, please proceed in compliance
with the local laws in force.
12

17. Defects - Malfunctions
Interventions by a specializes technician
PROBLEM
Infusion time too short
Rapid dispensing.
Coffee very bland, without cream.
(Same defects on all groups).
Infusion time very short.
Rapid dispensing.
Coffee very bland, without cream.
(Same defects on all groups).
Low coffee yield.
Slow dispensing.
Coffee cold and bland.
Fast dispensing, coffee bland.
Pressure gauge pump indicates pressure
greater than 9 bar.
Low coffee yield.
Fast dispensing.
Coffee hot and bland.
Coffee cold, bland and without cream.
Normal infusion and dispensing times.
Coffee cold in the morning at start of
work.
SOLUTION
This defect is associated to other
secondary symptoms which may be
caused by a number of other causes as
per the previous points. Do not adjust the
machine until all other causes have been
excluded.
The capacity of the group without lter
must be 100 cm³ in 8 ÷ 10 seconds.
If the group is operated without the lter-
holder, thin, isolated jets will be dispensed
instead of one central jet.
Coffee grounds in cup.
Move group to and fro to remove air
bubble.
When touching the water tube it is warm
near to the machine.
Pressure gauge calibrated with values that
are too low.
See switching on instructions.
CAUSE
Coffee grounds too course.
Old coffee.
Group nozzle widened through use.
OR gasket in cone-shaped section leaks.
Infusion valve remains open
Filter edge broken.
Spout dirty.
Pump out of calibration.
By-pass valve blocked.
Filters with perforations widened.
Coarse grinding.
Air bubble in thermosiphon circulation.
Check valve does not hold (with low
pressure in system).
Heat exchangers emptied.
Heat exchanger defective (shows
pressures higher than real values).
Air in boiler.
17. Defects - Malfunctions
Direct action by the customer
Before calling service personnel, to avoid useless expense, check whether the machine problem corresponds to one of the cases
listed below.
PROBLEM
Leaking from the lter-holder rim (10).
Coffee dispensing time too short.
Coffee drips out of machine.
Loss of water under the machine.
SOLUTION
Clean using the special brush provided.
Use a ner grind.
Use new coffee.
Clean.
Use a coarser grind.
Clean.
Clean.
CAUSE
Underpan gasket dirty with coffee.
Coffee ground too coarse.
Coffee too old.
Filter holes blocked or lter-holder (10)
outlet hole dirty.
Coffee ground too ne.
Discharge well clogged up.
Discharge pan hole blocked.
13

17. Defects - Malfunctions
Interventions by a specializes technician
PROBLEM
Dispensing slow.
Coffee burnt and cold.
Cream very dark, with tendency of
formation of an “eye”.
Dispensing slow, coffee burnt.
Pressure gauge pump lower than 9 bar.
Drainage tube leaks when group is at rest
(defect only on one group).
Coffee dispensed normally.
Group at rest
Dispensing valve gasket fails rapidly.
Water leak from the drainage tube.
Coffee dispensed normally.
Defect on all groups.
Group at rest.
Continuous loss of cold water in the
drainage tray. Groups do not dispense
any more coffee and the pressure gauge
pump shows low values.
Group in operation.
Drainage tube leaks.
No coffee.
Group in operation.
Loss of cold water in drainage tray.
Coffee bland.
Dispensing slow.
Machine does not go into pressure or
reaches pressure level slowly.
Groups function normally.
Pressure gauge pump does not give
correct pressure reading (8 ÷ 9 bar).
Pump does not reach pressure level.
No dispensing.
Pump noisy.
SOLUTION
If this defect is not corrected immediately, the
water softener runs out long before the expiry
time, with consequent scale deposit.
If this defect is not corrected immediately,
the water softener runs out long before
the expiry time, with consequent scale
deposit.
If this defect is not corrected immediately,
the water softener runs out long before
the expiry time, with consequent scale
deposit.
CAUSE
Coffee grounds too ne.
Low pressure in pump.
Mesh lter above spout dirty.
Spout partially blocked.
Pump out of calibration.
Pump with reduced capacity.
Dispensing valve does not hold.
Expansion valve with calibration too high
(above 12 bar).
Expansion valve remained open.
Drainage valve does not hold.
Expansion valve out of calibration (opens
at less than 9 bar).
No electricity.
Automatic switch gone off.
Resistances burned.
Electric circuit to resistance interrupted.
No water in boiler.
Pressure gauge defective.
Motor does not work:
- No electricity.
- Capacitor burnt.
- Microswitch burnt.
- Motor burnt.
Check valve pump open.
By pass valve completely opened.
Pump defective.
No water in system.
14

MACHINE
A) possible water treatment device
A
Illustrations
Install a water feeding tap
WATER MAINS MAX. PRESSURE
87 psi (6 bar)
(for pressure beyond this value, install a pressure reducer)
Ø 3/8 GAS
DRAIN
Min. Ø 2 inches
Fig. 1
Machines with single phase connection
N White N Blue
T Black T Brown
1 2
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
15

GRUPPO CIMBALI and the "SERVICE LINE"
The GRUPPO CIMBALI Company's client service, the aim of which is to assure top coffee-machine performance for its clients at
all times, also makes available its ECO LINE, a series of specic cleaning products expressly designed for this purpose.
ECO LINE - Cleaning products
A) For cappuccino makers in liquid form 610-004-129;
B) For dispensers, lter-holders, coffee cups in powder form 610-004-220;
C) For dispensers, lter-holders, coffee cups in small envelops 610-004-224;
D) For superautomatic-machine dispensers in tablet form 610-004-214.
Order directly from your local distributor and refer to the particular item you require by its number, as shown above.
GRUPPO CIMBALI S.p.A.
Via A. Manzoni, 17
20082 Binasco
(MI) Italy
GRUPPO CIMBALI reserves the right to make changes to the machines in accordance with the needs of individual countries
and on the basis of technological progresses.
This publication may not, either in whole or in part, be used, copied or published without the written authorisation of
GRUPPO CIMBALI S.p.A.
© Copyright by GRUPPO CIMBALI S.p.A., Milan, Italy
All rights reserved
SERVICE LINE
16

GRUPPO CIMBALI SpA - 20082 BINASCO (MILANO) ITALY
CERT. NR. 50 100 3685 / 10877 / 11721
The Manufacturer reserves the right to modify the appliances presented in this
publication without notice