Philips Saeco Moltio User manual

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All rights reserved. is document and all the information herein is provided without liability deriving from any errors or omissions. Furthermore, no part may be reproduced, used or
collected, except where express authorisation has been provided in writing or through a contractual agreement.
Published by Saeco International Group Subject to modication EN 4219 400 00021
Service
Coee Machine
Moltio
2013-June-20
ServiceManual
Rev. 04 MAY 2016
General Information
Description Value
Housing material Thermoplastic type
Size (w x h x d) 256 x 350 x 470 mm (data may vary depending on the model)
Weight 8,5 kg
Power cord length 800 - 1200 mm
Control panel Front type
Cup size Up to 152 mm
Water tank 1.9 litres - Removable type
Coffee bean hopper capacity Anima OTC AMF CMF 300 g
Coffee grounds drawer capacity 14
Pump pressure 15 bar
Boiler Stainless steel boiler
Safety devices Thermal fuse
Energy saving mode < 1 Wh
Nominal voltage - Power rating - Power supply Read the data plate placed inside the service door

MOLTIO
Table of contents Page
5. Service mode
5.1.1. Test Mode in Moltio One Touch Milk Carafe 1
5.1.2. Test Mode in Moltio Automatic and Classic 7
5.2. Error messages 12
5.3. Saeco Service Center-Quick Start Guide 12
6. Service and maintenance
6.1. Repair Flow 1
7. Disassembly
7.1. Outer Shell 1
7.2. Coee grinder 2
7.3. Grinder blades 2
7.4. Coee grinder adjustment 3
7.5. Solenoid valve 4
7.6. Pin boiler 4
7.7. Steam pipe 4
7.8. Dispenser 5
7.9 Gear motor 6
7.10. Pump 8
7.11. Flow-meter 8
7.12. Boiler 8
7.13. Flow selector faucet 9
7.14. CPU board 10
7.15. Programming access for SSC (Saeco Service Center) 10
7.16. KYB interface and display 10
7.17. Fitting and removing Oetiker clamps 11
8. Notes
9. Water circuit diagram
10 Electrical diagram
Table of contents Page
1. Introduction
1.1. Documentation required 1
1.2. Tools and equipment required 1
1.3. Material 1
1.4. Safety warnings 1
1.5 Service Policy 2
1.6.1. External machine parts 3
1.6.2. Internal machine parts 4
2. Technical specications
2.1. Technical specications 1
2.2.1. Specication for the measurement of the coee products
temperature
2
2.2.2. Specication for the measurement of the Milk products
temperature.
3
2.3. Machine parameters and performance 5
3. Brief instructions
3.1.1. Customer menu in the Moltio One Touch Milk Carafe 1
3.1.2. Customer menu in the Moltio Automatic and Classic 3
3.2 Operation, cleaning and maintenance 5
4. Operating logic
4.1.1. Water circuit Moltio One Touch Milk Carafe 1
4.1.2. Water circuit Moltio Automatic and Classic 2
4.2. Coee cycle 3
4.3. Single microswitch 4
4.4. Temperature sensor 4
4.5. Coee grinder 5
4.6. Low bean level detection, dose quantity adjustment, coee
grinder blocked
5
4.7. Dose self-learning (SAS) 6
4.8. Water level detection (water tank) 7
4.9. Descaling request 7
4.10. Water lter 8
MODIFICATIONS TO SERVICE MANUAL
From Rev. To R e v. Chapter Inserted Modied
REV.03 REV.04
01 Par. 1.3. Material
05 Par. 5.3. Saeco Service Center -
Quick Start Guide
06 Par. 6.1. Repair ow

MOLTIO
CHAPTER 1
INTRODUCTION

MOLTIO 01 INTRODUCTION
1/4
1.1 Documentation required
The following documentation is needed for repair procedures:
• Instruction booklet for specic model
• Technical documentation for specic model (diagrams, exploded view, sympton cure and
service manual)
1.2 Tools and equipment required
As well as the standard equipment, the following is required:
Qty. Description Notes
1 Screwdriver
1 Pliers for Oetiker clamps
1 CC -A - Vdc tester
1 Digital thermometer Scale limit > 150°C
1 SSC (Saeco Service Center) Programmer
(for programming and diagnostics mode)
1.3 Material
Material Code and Description
Thermal paste Heat resistance > 200°C
Descaler 21001901 “ACC SAE DECALCIFIER 5 L 1 UNIT”
Grease solvent 132253695601 “PARALIQ GB 363”
Silicone grease 14-INTGR22004 “ACC TUBE FIN FOOD GREASE 2 400 ML”
1.4 Safety warnings
We recommend you consult the technical manual of the machine before performing any mainte-
nance work.
Observe all applicable standards relating to the repair of electrical appliances.
Always disconnect the power plug from the mains before beginning repair work.
Disassembling the machine, the operator must pay attention to hot and under
Pressure parts: boiler, pin-boiler, valves, dispensing, steam tube, brew unit,
connections and pipes to avoid burns. Please refer to specic hydraulic circuit
(Image1) to know the parts in detail.
The machine hydraulic circuit can reach maximum pressure of 16/18 bar.
To operate in safety condition is recommended to perform the Steam Out procedure in
order to remove the pressure and hot water inside the hydraulic circuit.
Simply turning off the main machine power switch is not an adequate safety
precaution.
This domestic appliance is rated as insulation class I.
On completion of the repair work, insulation and dielectric rigidity tests must be
performed.

MOLTIO 01 INTRODUCTION
2/4
1.5 Service POLICY grid as used for coffee machine
Components Assembly use Single components available
COFFEE
GRINDER Only for OOW repairs YES, to consult the specic exploded-view of the machine or of the Coffee Grinder on website
BREWING
UNIT Only for OOW repairs YES, to consult the specic exploded-view of the machine or of the Brewing unit on website
BOILER Only for OOW repairs YES, to consult the specic exploded-view of the
machine on website
GEAR
MOTOR Only for OOW repairs YES, to consult the specic exploded-view of the machine on website
FILTER
HOLDER Only for OOW repairs YES, to consult the specic exploded-view of the machine on website
MILK
CARAFE Only for OOW repairs YES, to consult the specic exploded-view of the machine on website
THERMAL
CARAFE Only for OOW repairs YES, to consult the specic exploded-view of the Thermal Carafe on website
MILK ISLAND Only for OOW repairs YES, to consult the specic exploded-view of the
Milk Island on website
List of principal assembly present in all our coffee machines
For IN WARRANTY repairs is raccomanded to use when and where possible the single
components,available in the exploded views of the coffee machines or of the specic components.
If you nd the information “SEE THE EXPLODED VIEW E........” in the assembly description eld, it
means that the single components of the assembly are available in the other pages of the exploded
view. It’s possible to use the assembly only if there is a specic Symptom Cure that include this pos-
sibility or when the single components are not available for the order.
Pump
Safety valve
Water
discharge
Steam pipe
Wa
ter tank
Two-way solenoid valve
Brewing Unit
Flowmeter
Boiler
Water
Hot water /steam
From this point circuit
High temperaure
From this point circuit
in pressure
Flowmeter
Steam and hot water
Two-way solenoid valve
Pump
Brewing Unit
Boiler
Safety valve
Water
discharge
Water tank
Image 1

MOLTIO 01 INTRODUCTION
3/4
1.6.1 External machine parts
Pre-ground coffee
compartment
Coffee bean hopper locking/removal
selector switch
Cappuccino valve
(Automatic)
Pannarello
(Classic)
(One Touch Milk Carafe)
Power cable
socket and
main switch
Dreg drawer
Drip
tray+grille
Service
door
Coffee
dispenser
Water tank
ON/OFF
button
MENU button
Espresso
brew button
Coffee
brew button
Cappuccino/hot
water button
“Aroma”
Pre-ground
coffee button
Automatic
ON/OFF
button
MENU button
Espresso
brew button
Coffee
brew button
Steam/hot wa-
ter button
“Aroma”
Pre-ground
coffee button
Classic
Coffee bean hopper lid
Coffee bean hopper tray
Coffee bean hopper
ON/OFF
button
Espresso
brew button Cappuccino
brew button
Latte Macchiato
brew button
Coffee
brew button
“Aroma”
Pre-ground
coffee button
One Touch
Milk Carafe
MENU button

MOLTIO 01 INTRODUCTION
4/4
1.6.2 Internal machine parts
Boiler pin
Pump
Flow-meter
Safety valve
Power board
Thermostat
Coffee grinder
Coffee
dispenser
Hot water dispenser
and insert milk carafe
3-way
solenoid valve (Milk Carafe)
Boiler
Grinding
adjustment insert
KYB - Interface
2-way
solenoid valve
Automatic and Classic

MOLTIO
CHAPTER 2
TECHNICAL
SPECIFICATIONS

MOLTIO 02 TECHNICAL SPECIFICATIONS
1/6
 2.1. Technicalspecications
Power supply and output: 240 V~ 50 Hz 1850 W - 230 V~ 50/60 Hz 1850 W
120 V~ 60 Hz 1500 W
Temperature monitoring: (NTC) variable resistor sensor - transmits the value to the
electronic card
Safety system: 2 thermostats at 190°C one shot
Coffee heat exchanger output:
Stainless steel
(230 V~) 1900 W - (120 V~) 1300 W - (100 V~) 1100 W
for coffee, hot water and steam dispensing
Gear motor: 2 rotation directions; power supply 24VC
Pump: Ulka Type EP5/S GW approx. 13-15 bar with reciprocating
piston and thermal switch 100°C 48 W, 230V, 50 Hz, 120V,
60Hz 100V, 50/60 Hz
Overpressure valve: Opening at approx. 16-18 bar
Water lter: In tank
Coffee grinder: Direct current motor with at ceramic grinder blades
Automatic dosage: Dose adjustment controlled by the electronic system
Power consumption: During heating phase- approx. 5.6 A
Dimensions: W x H x D in mm: 256 x 350 x 470 mm
Weight: 8.5 kg
Water tank capacity: 1.9 l
Coffee bean hopper capacity: 300 g. of coffee beans
Dreg drawer capacity: 14
Water circuit lling time: Approx. 15 sec Max. on rst lling cycle
Heating time: Approx. 45 sec.
Grinding time: Approx. 8-10 sec.

MOLTIO 02 TECHNICAL SPECIFICATIONS
2/6
Picture 1 Picture 2
2.2.1.Specicationforthemeasurementofthecoffeeproductstemperature.
The temperature is inuenced by the ow from the dispenser and stratication of temperatures in
the glass. In order to consider these phenomena and to introduce measures that allow comparisons
in controlled conditions, below guidelines must be followed:
Conditions:
a) Water temperature in tank: 23°C (+/-2°C).
b) It must be used a plastic cup (see picture N°1).
c) It must be used a thermocouple thermometer (e.g. type K - see picture N°2).
d) The coffee machine is tested without any change of parameters or calibrations, which may
affect the temperature of products, so the measurement of temperature must be done with
machine in default factory setting.
Procedure:
1. The temperature must be measured in the cup, immediately after dispensing. Cup has to be
placed on a non-metal surface using a thermocouple thermometer (Picture 1).
2. The temperature in the cup is measured by immersing the probe of the thermometer up to touch
the bottom.The probe then must be moved in a circular motion for 5/6 rotations. At the of the rota-
tions, stop in the center of the cup (Picture 2).
3. The highest temperature measured during the rotations is the value we are searching for, and
that must be reported;
4. Test measurement: from end of dispensing to the end of rotations must be completed within 12
seconds.
5. the distance of the probe from the bottom of the glass is a function of the quantity of coffee dis-
pensed: 10mm for 35gr - 17mm for 60gr - 35mm for 120gr and superior (Picture 3).
Limits of acceptability
The acceptance limits are divided by features and
products and are the following:
Espresso Coffee Italy Q.ty 25/40 gr.
Temperature of 1st product 69°C ≤ 85°C
Temperature of 2nd product 72°C ≤ 85°C
Coffee Q.ty 70/120 gr.
Temperature of 1st product 69°C ≤ 85°C
Temperature of 2nd product 72°C ≤ 85°C
OFF Tare ON
10 mm
for 120gr and
superior
Ø max 2mm
17 mmfor 60gr
35 mm
for 35gr
Picture 3
DISPLAY