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MAINTENANCE
DAILY MAINTENANCE
Proper and regularly scheduled cleaning and maintenance procedures are CRITICAL for trouble-free and op-
mum quality performance from your espresso machine.
Backushing
This process forces water through the inlet tube and drain system. This should be performed on EACH brew
group daily.
To backush:
1. Replace the lter basket with the ‘blind’ basket, which has no lter holes.
2. Engage the portalter, then follow the instrucons on page 36 to use the auto backush funcon.
3. When using an approved espresso industry detergent during backushing, follow the manufacturer’s in-
strucons. It is extremely important to thoroughly rinse the blind lter basket and repeat backushing sever-
al mes with clean water to clear the system of any detergent residue. Failure to rinse can cause valve prob-
lems and bad avor.
NOTE: NEVER remove the screen and screw when backushing. Remove and clean them aer backushing is
complete. Do not forget to reinstall.
General machine cleaning
1. Clean the surface of the machine using a so damp cloth. Avoid using abrasive cleaners or cleansing pads.
Take extra care on the mirror nish stainless steel surfaces. A “micro-ber” towel is recommended to avoid
scratches.
2. Make sure the steam wands and ps are free of milk build-up. It is always best to clean the steam wand
and p aer each use. Approved espresso industry cleaners can be used to dissolve milk build-up. Tips can
be removed to soak.
3. The drip tray, drip tray grates, and portalters should be removed and cleaned every day. If you clean the
portalters in the dishwasher, rst remove the lter baskets and springs before washing.
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