|The production date||The production date must be no less than 7-10 days from consumption|
|Blend||Make sure that the blend falls within the quality standards|
|Package||Make sure that the packaging has been stored at an ambient temperature of 15°C|
|Package opening||The package must be open at least 1h before use.|
Make sure that the cock is properly open and that water is arriving.
|Mains pressure||Make sure that the mains pressure is constant and does not exceed 4-5 Bars|
|Pump||Make sure that when switched on, the pump dispenses a pressure of 9 Bar (+/-1)|
|Purification||Make sure there is no lime scale build up in the machine circuit|
Replace flat grinders every 400 kg and conical grinders every 800 kg. Check for signs of wear, analysing the temperature and output speed of the grinders.
|Doser||Keep the doser clean. Regular doses, each time you use it|
|Grinding amount||The ground amount needs to be suited to the volume of work for the next 20 minutes|
Regenerate the resins according to square metre consumption of water. Wash the resins regularly and replace them every 3 years or so.
|Salt||In a softener that can hold 1 kg salt, this needs to be added for every 12-15 kg coffee used|
|Double softeners||If there is a centralised softener system as well as the standard softener, bypass one of the two to prevent the build-up of organic substances in the other.|
|Soft water||In the event of particularly soft water, where hardness is less than 9°F, the use of a softener is not recommended.|
|Chlorinated water||We recommend using a special filter as well as the water softener.|