Kees van der Westen Mirage Slim Jim User manual

Slim Jim User manual page 0
User manual Slim Jim –in progress
Document ID: Sup-Tum-Eng Date of issue: December 20, 2018 Revision date: - - -

CONTENTS
Slim Jim User manual page 1
Water Quality ......................................................................................................................................... 2
Parts identification ................................................................................................................................ 3
Operational features.............................................................................................................................. 4
MAIN switch......................................................................................................................................... 4
HEAT switches .................................................................................................................................... 4
Circuit breakers ................................................................................................................................... 4
Temperature display............................................................................................................................ 6
On control panel .............................................................................................................................. 6
On 3-digit displays........................................................................................................................... 6
Shot time.............................................................................................................................................. 6
Pressure gauge ................................................................................................................................... 7
Dispensing hot water........................................................................................................................... 7
Mixed water ..................................................................................................................................... 7
Hot water ......................................................................................................................................... 7
Steaming.............................................................................................................................................. 8
Pre-infusion cylinder............................................................................................................................ 9
Control panel ....................................................................................................................................... 10
Change individual boiler to ECO and back........................................................................................ 10
Go to stand-by................................................................................................................................... 11
Sensor malfunction............................................................................................................................ 12
Technical assistence......................................................................................................................... 12
Use external temperature sensor (option)......................................................................................... 13
Start automatic back-flush program .................................................................................................. 13
Program volumes with touchpad or bastone..................................................................................... 14
Change settings in the Barista menu................................................................................................ 15
Sub-menu TEMPERATURE SETTING............................................................................................. 15
Sub-menu VOLUME SETTING......................................................................................................... 16
Sub-menus TIMED ON/OFF and TIME/DAY.................................................................................... 16
Timer function to switch the machine............................................................................................ 16
Why switch to ECO … ................................................................................................................... 17
… and not to OFF?........................................................................................................................ 17
Pump-pressure .................................................................................................................................... 18
Check................................................................................................................................................. 18
Adjust................................................................................................................................................. 18
Cool down the machine ...................................................................................................................... 19
Daily to weekly routine........................................................................................................................ 20
Use hot water from the machine ....................................................................................................... 20
Clean body ........................................................................................................................................ 20
Remove filter basket.......................................................................................................................... 20
Clean filter holder .............................................................................................................................. 20
Clean steam wand............................................................................................................................. 21
Back flush group................................................................................................................................ 21
Clean group screen, check and replace group seal.......................................................................... 22
Clean group dispersion plate............................................................................................................. 23
Replace dispersion base and plate ................................................................................................... 24
Check machine condition, report malfunctions............................................................................... 25
Free-flowrate ..................................................................................................................................... 25
Heating element indicator lights ........................................................................................................ 25
Check pressure gauges..................................................................................................................... 26
Opening pressure of expansion valve............................................................................................... 26
External temperature probe (option) ................................................................................................. 26
Consistency in programmed volumes ............................................................................................... 26
Recommended maintenance scheme ............................................................................................... 28
Maintenance Record ........................................................................................................................... 29
Contact information ............................................................................................................................ 31

Slim Jim User manual page 2
Water Quality
Have a water treatment system installed and its function checked regularly. The treatment system
should at least have a carbon block that not only traps drug-remnants, Chlorine and organic
compounds but also prevents rigid particles >30 μm to enter the pump. Optimally, the water fed into
the espresso machine would fall in the SCA “core zone”, see Figure 1, and have a pH of 7.0-7.5 (at
25°C).
Figure 1. Alkalinity vs-Total Hardness graph showing the SCA “core zone” in green outline.
Besides the Alkalinity and Total Hardness requirements, the water should have the following
properties:
Parameter
Target
Acceptable range
unit
Total Hardness
72
50-175#
ppm
Total Alkalinity
40*#
40-75#
ppm
pH
7.0*
6.5-7.5*, 6.5-8.0#
--
Electrical conductivity
< 3 times Alkalinity
(in ppm)#
μS/cm1
Total Dissolved Solids
150*
75-250*
ppm1
Calcium Hardness
51-68*
17-85*
ppm
Sodium
10*
at or near 10*
ppm
Sulfate
30
0-50
ppm
Chloride
0
0-30
ppm
Silica
0
0-5
ppm
Odor and colour
clean*, fresh*, odor free*, clear*
Taste influencing organic compounds*#
not present
Chlorine#, Hypochlorite#, Chloramines#
Iron#, Lead#, Manganese
* SCAA Technical Standards Committee, 2009: water properties for optimum taste.
# Values from “The SCAE water Chart”(2015?).
Table 1. Showing parameter values for water meant to brew coffee with.
Water with properties that lie within the SCA “core zone”and correct pH combines technical aspects
enabling a safe operation and sensory aspects yielding a high quality brew, provided the other
parameters are met as well. Low brew-ratio’s, as for espresso, shift the optimum of total hardness and
alkalinity towards higher values.
1
The conversion from electrical conductivity to TDS depends heavily on the water composition and temperature, yielding results
that can vary significantly. Additionally, even if the estimated TDS value is accurate, it does not contain any information about
what the TDS is actually made up of.
0
20
40
60
80
100
120
020 40 60 80 100 120
Total Hardness (ppm CaCO3)
Alkalinity (ppm CaCO3)

WELCOME
Slim Jim User manual page 3
Parts identification
Figure 2. Showing the main operational parts of the Slim Jim Duette Bastone version. The Slim Jim
Triplette has three groups but its functions are identical to the Duette. On the Touchpad version, the
group brewing lever units are replaced with touchpads (see Figure 5).
1. Right hand group 3-digit display (shot-timer and/or temperature)
2. Main switch (switches power to everything but the heating circuits)
3. Switch circuit 3 (switches power to right group heating (Triplette only) and upper spiral in
steam boiler)
4. Switch circuit 2 (switches power to right (Duette) or center (Triplette) group heating and middle
spiral in steam boiler)
5. Switch circuit 1 (switches power to left group heating and lower spiral in steam boiler)
6. (Center group 3-digit display; only on Triplette: shot-timer and/or temperature)
7. Capacitive interface and display of controller
8. Left hand group 3-digit display (shot-timer and/or temperature)
9. Volume switch (left group)
10. Program & continuous button (left group)
11. Group indicator light (left group)
12. Group brewing lever (left group)
13. Group (left)
14. Coffee brew pressure gauge (left group)
15. Two-stage pre-infusion cylinder
16. Hot water spout
17. Hot water toggle switch (hot water only)
18. Hot water button switch (mix-water)
19. Steam valve (right)
20. Steam wand (right)
A. Cup-rack
B. Drip-tray
Not visible on this photo:
•Green indicator lights for heating spirals (one for each spiral; see page 25)
•Connection for external temperature probe (see page 26).
15
1
12
13
14
2
3
17
B
A
4
5
9
10
11
19
20
(6)
7
8
18
16

USER MANUAL - operation
Slim Jim User manual page 4
Operational features
MAIN switch
The main switch (see Figure 3) is located at the right hand side of the machine and has 2 positions:
DOWN=OFF Power to the controller is disconnected. When the machine is functioning correctly, all
heating is also off, whatever the position of the heat switches. With a malfunction it is
however possible that one (or more) heating elements/sections are still active.
Depending on latent heat in the machine the brew will not be warm enough, hot water
will be at lower flow-rate and temperature and steam power is reduced or absent.
UP=ON The machine is connected to the electric mains, but power to the heating elements will
remain disconnected as long as the heat switches are still off. The machine functions
but the boilers will not heat. The optional cup-heater may function if it is turned on.
Figure 3. Showing the three HEAT switches, the MAIN switch and a blank TEMP/TIMER (3-digit)
display.
HEAT switches
Heating power to the machine is split in three different circuits. Each circuit can be (dis-)connected
individually. The heating element of the steam boiler consists of a lower middle and upper section.
Notes!
The boilers will not heat up when the HEAT switches are in the OFF position.
With the main switch in OFF position, the boilers will not heat up, irrespective of the position of the
HEAT switches.
1. HEAT 1 powers the left group heating element and the lower section of the steam boiler heating
element.
2. HEAT 2 powers the central (Triplette) or right (Duette) group heating element and the middle
section of the steam boiler heating element.
3. HEAT 3 powers the right group heating element (Triplette only) and the upper section of the steam
boiler heating element.
Circuit breakers
The machine has an individual breaker for each of the four electrical circuits in the machine (main-
circuit plus 3 heat-circuits). When one of the circuits has a malfunction (electric short), the
corresponding breaker will cut power to that circuit only. If the main-circuit breaker is activated the
machine will be completely inoperable but if a single heat-circuit breaker is activated the rest of the
machine will remain functional.
The circuit breakers are located within the electrics tray and cannot be accessed by the barista. If a
circuit breaker is activated, have a technician check and repair the machine as soon as possible.

USER MANUAL - operation
Slim Jim User manual page 5
Bastone unit
A bastone unit includes a brew lever, an
indicator light, a momentary push button and a
two-position toggle switch.
Shortly pressing the brew lever will start the pre-
set volume determined by the toggle-switch. A
pre-set volume can be stopped before the
volume is reached by shortly pressing the brew
lever again.
When the group is active, the indicator LED is lit.
The push button is the continuous (“on/off”)
switch with programming function.
The toggle switch determines which of the two
possible pre-set volumes is active.
Figure 4. Bastone unit.
The push button underneath each brew lever is the continuous (“on/off”) switch equivalent to button #5
on a touchpad (see below). The indicator light will light up continuously when the controller is in
programming mode. A continuous dispense can also be stopped by shortly pressing the brew lever.
Touchpad
A touchpad has 5 momentary push buttons with
internal indicator LED.
The upper button (#5, larger circle) is an on/off
group switch with programming function.
Buttons #1-4 are used to start a pre-set volume.
A pre-set volume can be stopped before the
volume is reached by shortly pressing any
button.
When the group is active, the indicator LED of
corresponding button is lit.
Figure 5. Touchpad.
Press the upper button briefly to open the group valve and activate the pump, the LED in the button
will light up. Press it briefly again to deactivate the pump and group valve, the LED will go off.
Press the upper button and keep pressed to get the controller in programming mode such that shot-
volumes (and hot water timer) can be programmed. The indicator LED of the upper button will flash
and the other 4 will be lit continuously. Press and keep pressed again to leave programming mode.
For shot-volume programming with bastone units or touchpads see page 14: Program volumes with
touchpad or bastone.
start/stop
volumes
volume 2 ←
→volume 1
replace
with new
photo
920 x
(max)
780
on/off group
(program)
indicator LED

USER MANUAL - operation
Slim Jim User manual page 6
Temperature display
Each boiler is equipped with its own temperature controlling system. Measured temperature values
can be displayed 2-ways: on the control panel and/or on the large 3-digit displays underneath each
group (see Figure 6). In the barista menu, the temperature unit can be switched from °C to °F.
On control panel
At “normal” operation, the control panel will show the temperatures of all coffee boilers and the steam
boiler and and will continue to do so during a shot such that information about temperature is always
real-time available during a shot.
An orange line above a temperature value on the interface indicates that the corresponding heating
element is active.
Figure 6. Showing a 3-digit temperature/timer display (left) and the control panel (right).
On 3-digit displays
Factory setting is that a 3-digit display will display the temperature of the corresponding group during
idle. It changes to a shot-timer when the group is activated. The shot-time will be replaced by the
boiler temperature after a user-adjustable amount of seconds.
Shot time
The shot time gives an excellent indication of the brew process and can assist the trained barista to
refine that process.
The large 3-digit displays underneath each group (see Figure 7) function as shot timers and/or
temperature display. In factory setting the displays show at idle the temperature of the corresponding
coffee boiler. As soon as the group valve opens the function changes to shot timer, starting at zero,
and counting starts. The timer stops counting when the group valve is closed and the measured time
between opening and closing of the group valve remains displayed for an adjustable amount of
seconds after the group valve was closed upon which the display changes back to showing the
temperature.
Figure 7. A 3-digit display showing shot time (left) and the same display showing temperature (right).

USER MANUAL - operation
Slim Jim User manual page 7
Pressure gauge
While brewing a real shot the coffee-bed becomes less permeable during wetting (pre-infusion stage)
and pressure will rise until pump-pressure is reached (ideally 9 bar). The pressure gauges display the
pressure in the line that runs from group-valve to group-screen. This means that when a group is
inactive or when no portafilter is locked in, the pressure gauge will display 0 bar.
The pressure gauge shows the actual pressure
on the coffee bed.
When the group is inactive, the pressure
displayed is thus (very close to) 0.
Figure 8. The brew pressure gauge of group 2.
If 9 bar pressure is not reached during a normal brew, either the pump pressure is set too low or the
coffee bed was not able to produce enough counter pressure. Insufficient counter-pressure can be
caused by too few and/or too coarse coffee grinds, channelling in coffee bed during extraction, etc.
Dispensing hot water
Momentary toggle switch for dispense of water
directly from steam boiler.
Push-button switch for timed dispense of non-
sputtering mix-water.
Figure 9. The hot-water toggle switch and mix-water push button switch.
Mixed water
Press the mixed-water push button switch down briefly. The flow will stop when the pre-set time has
elapsed, or when the switch is pressed down briefly again, whichever comes first.
A technician can manipulate the cold inflow with a set-screw on the manifold inside the machine to
optimise the mix-water temperature.
Hot water
Press-hold the toggle switch down to start water flowing directly from the steam boiler to the spout. It
will take a moment before the water starts to sputter indicating that boiling water is being dispensed.
The duration of that moment depends on the temperature of the intermediate parts just prior to
pressing the switch. The flow will stop when the switch is released.
Note!
Hot water can only be dispensed when the steam boiler is above 100°C as steam pressure is the
means to push the water out of the boiler. When the steam boiler is not at operational temperature yet,
the mix-water temperature will be lower than the set temperature.

USER MANUAL - operation
Slim Jim User manual page 8
Steaming
The Slim Jim has two identical mechanical steam valves that can optionally be equipped with foot
operated solenoid valves.
Before steaming milk it is necessary to open the valve for a short while to purge water from the steam
wand and heat up the wand and valve. The purged water is condensate from steam coming in contact
with the cold tubing, valve and wand. Position the tip of the steam wand over the drip tray when
purging the condensate.
Directly after steaming milk, flush the steam wand with a little steam and clean the tip of the steam
wand with a damp cloth. For hygienic reasons, do not use this cloth for anything other than cleaning
the steam tip.
Twist the valve-knob to open/close and adjust
the steam flow. From fully open to fully closed is
about ¾ turn, there is no need to close the valve
firmly.
If the optional foot-operated steam valve is
mounted, do not fully close the mechanical
valve.
Figure 10. The right hand steam valve.
When the optional foot operated solenoid valve is mounted, the knob is used to adjust the flow of the
steam only. The solenoid valve will be opened and closed by an air-switch that is activated by a bellow
on the floor. Of course, when the mechanical valve is turned close, no steam will flow from the wand.
Note! It is advised not to decrease the steam power by lowering the steam boiler temperature. A lower
boiler temperature will reduce the amount of steam that can be produced and the temperature of the
mix-water dispensing.

USER MANUAL - operation
Slim Jim User manual page 9
Pre-infusion cylinder
The piston rod will rise up during the initial stage
of a brew. A double spring assembly inside the
pre-infusion cylinder assures a slow-starting and
gradual pressure build-up to about 3 bar when
the maximum displacement of the piston is
reached.
Figure 11. Piston-rod ends of the pre-infusion cylinders.
At the start of a brew water leaving the group-valve can go into the coffee-bed and into the pre-
infusion cylinder. The water will flow in the direction of the least back-pressure. At start the coffee-bed
will have no back-pressure but once the grinds are wetted, dominant water-flow changes towards the
pre-infusion cylinder. Pressure gradually increases until the cylinder is completely filled and all water
has to flow through the coffee-bed. From that moment brew-pressure quickly increases to pump-
pressure.
Caution! The piston-rod of the pre-infusion cylinder can become very warm.
The advantage of the pre-infusion cylinder over a reduced flow-rate at start is that the entire coffee-
bed will be soaked relatively quick and then has time to swell and settle at reduced pressure before
high pressure is established. With reduced flow-rate during pre-infusion it will take a longer time to wet
all grinds and swelling and setting of the coffee-grinds starts where water reaches the grinds first such
that the upper part of the coffee-bed becomes more impermeable to the later inflow.