E61 3 GR - Coffee machine Faema - Free user manual and instructions

USER MANUAL E61 3 GR Faema

1. Carefully read the instruction herein, which contain important

information for safe installation, use and maintenance. Keep this booklet on hand for further reference.

2. This appliance shall only be used for its specific purpose. The

manufacturers shall not be liable for damages due to improper, wrong or unreasonable use.

3. Unpack and check machine for soundness. Do not leave packaging

components ( plastic bags, expanded polystyrene, nails, etc.) within children's reach, as they represent potential hazards.

4. Prior to plugging in, check that nameplate data correspond with

those of the electric and water mains.

5. The coffee machine should be placed on a stable flat surface with

the bodywork at a minimum distance of 20 mm from the supporting surface and the walls. Furthermore, it must be installed taking into account that the highest shelf (cup warmer) must sit at a height that is at least 1.5 meters.

6. The (electricity and water) supply connections and a water outlet

fitted with a siphon should be close to the machine. A support surface should also be available for accessories.

7. Install an omnipolar switch with minimum 3 mm. gap between

contacts and 30 mA dispersion-current protection.

8. This appliance is electrically safe only when properly earthed as

set forth in the current electric safety specifications. Check for compliance and, when in doubt, have the wiring thorougly inspected by skilled personnel. The manufacturers shall not be liable for any damage caused by faulty earting.

9. Using adapters, multiple plugs and cable extensions is not

recommended. Should they be indispensable, use simple or multiple adapters and extensions that comply with the current safety regulations, take care not to exceed the limit current load shown on simple adapters and extensions, and the limit power load shown on multiple adapters.

10. To prevent dangerous overheating, uncoil the power cable to its full

11. To ensure correct operation and safety, the coffee machine should

not be exposed to outdoor weather conditions (rain, sun, ice).

12. Do not install in rooms (kitchens) cleaned using water jets.

13. Do not plug or clog the ventilation and heat-exhausting louvres.

14. If the machine’s electrical cord is damaged, it should be replaced.

This should only be done by an authorized service technician.

15. If the machine is stored on premises where the temperature may

drop below freezing point, always empty the boiler and the water circulation pipes Installazione - Installation - Installation - Installation - Instalación - Instalação

HYDRAULIC CONNECTION Place the machine on a perfectly levelled surface, adjusting and then fixing the feet in place. Make the hydraulic connections as per Figure. Install the drain siphon in the water-drain line so that it is easily accessible and will thus facilitate periodic cleaning. Remember to put the relevant washer in the junctions between the tubes and the connectors. If water hardness is higher than 8° F, it is advised to install a water softener. For the choice, please comply with local hygiene laws. If the machine is fed with water with a hardness of over 8° F, a specific maintenance plan must be implemented to ensure correct functioning of the machine. The amount of chlorine in the water must not exceed 100 mg/l; otherwisw, install the appropriate devices. N. B. : If the main pressure could rise above 6 bar, install a pressure reducer calibrated at 2 ÷ 3 bar before the softener.

POTENTIAL-EQUALIZING CONNECTION This connection, which is the one called for by several norms, avoids electrical potential differences building up between any equipment that may be installed in the same room. There is a terminal clip on the under side of the base of the machine to which an external potential-equalizing wire should be connected. This connection is ABSOLUTELY NECESSARY and must be made right after the machine is installed. - Use a wire whose cross-sectional area conforms to the existing norms. - Make the terminal connection (see diagram) and then connect the other end to the ground connections located on the adjacent equipment. Failure to do observe these safety precautions will exempt the manufacturer from any responsibility as regards damage caused to persons or property. NOTE: DO NOT CONNECT THE MACHINE’S TERMINAL CLIP TO THE MAINS GROUND TERMINAL BECAUSE THE GROUND TERMINAL OF ANY MAIN SOURCE OF ELECTRICAL POWER IS NOT CONSIDERED TO BE A POTENTIAL-EQUALIZING CONNECTION.

Absence of leaks from the connection or from the tubes.

Antisuction valve seal Boiler pressure and operating pressure in conformity with normal values Correct functioning of the pressurestat Correct functioning of the autolevel Correct functioning of the expansion valve Check of the water output of the group Dose check Temperature check of the hot water output Check of the ground doses and of the functioning of the coffee grinder

BELOW: COFFEE DISPENSERS: - Connect the (empty) filter-holders to the dispenser units. - Dispense water from each dispenser for about one minute. HOT WATER: - Dispense hot water repeatedly (using the relative command) until at least 6 liters of water have been dispensed from the 2-group machine, 9 liters of water from the 3-group machine and 12 liters from the 4-group machine. STEAM: - Allow the steam to flow through the nozzles for approximately one minute, using the appropriate commands. NOTE: See the instructions in the USE and MAINTENANCE MANUAL for dispensing water, hot water and steam.

Installazione - Installation - Installation - Installation - Instalación - InstalaçãoEnglishEnglish CE Declaration of conformity According to the EC Directives We , FAEMA S.P.A. hereby declare that the design and construction of the machines designated below, as marketed FAEMA conform to the relevant safety and health requirements of the EC Directive. This declaration shall not apply to machines modified without FAEMA approval. Machine type: E61 ...... Machine number: refer to machine data Relevant EC Directives: 98/37/CE EC Machinery Directive 73/23/CEE, 93/68/CEE EC Low Woltage Directive 89/336/CEE EC Electromagnetic Compatibility Directive 97/23/CE Pressure Equipment Directive (PED) Applied harmonized EN 292-1, EN 292-2, EN 60335-1, EN 60335-2-15, Standards: EN 55014, EN 61000-3, EN 61000-4, EN 60335-2-75 Certification for materials in contact with food used in FAEMA products We, FAEMA S.P.A. hereby certify that the cleaning materials (used as specified in the manual) and the materials used in our products in contact with food, are suitable for foodstuff or substances for personal use, and the machine is conform to the HACCP system. Description pressure equipment:

max Heat exchanger 12 bar 133° C water 0,65 2 3 N° Heat exchanger 2 units FluidP max Capacity (L) Applied standard: Raccolte M, S, VSR edizione '78 e '95 Source of applied standards: : Via Manzoni 17, Binasco (Mi), Italy Date: 01.11.2003 Signature: .................................... USE INDEX Daily Switch-On Heating phase Delivery of the coffee Other hot beverages Water lever control of boiler Cleaning and maintenance Cautions The Group Defects - Malfunctions 3 units 3 unitsEnglishEnglish “Before using the machine make sure that: the main electricity supply ON/OFF switch is ON; the water supply and water softener taps are open .” Electric switching on Turn the main switch (1) to position 1. The boiler is filled until the set level is reached. Turn the main ON/OFF switch (1) to position 2. “Heating” now begins. Daily Switch-On

At the end of the day, turn the machine OFF by turning the main ON/ OFF switch (1) to position 0. Heating phase While awaiting for the machine to be ready for use, insert the filter 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. Delivery of the coffee

1. Unhook the filter-holder (10) from the group.

2. Place the grounds in the grounds drawer.

3. Fill the filter with a dose of ground coffee.

4. Level out with the coffee press.

5. Insert the filter-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. Raise the lever (2) of the group to a vertical position.

From this moment, no coffee will be issued for 5-6 seconds. This is the time required for the pressure to reach pump delivery head value. Infusion occurs at this time, i.e. the preliminary “cooking” of the coffee. Dispensing commences at the end of the infusion, during which the coffee flows out continuously. Once the required quantity of coffee has been obtained, dispensing is stopped by replacing the lever (2) in the horizontal position.

12EnglishEnglish Other hot beverages Water level control of boiler The machine is fitted 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 filling lever (5), taking care not to exceed the MAX. level on the boiler water level indicator (13). 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 flow of steam by turning knob (7) the other way (towards 0). Dispensing hot water Put the pot below of pipe (8) and open the tap (9).

Heating milk for frothy coffee (cappuccino) Use a tall narrow jug and fill 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 sufficiently high, stop the flow 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. 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.

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 filter holder.

3) Pour in the filter holder the content of a sachet or a measure of

4) Connect the filter carrier to the group and perform a few cycles.

5) Remove the filter carrier, clean the spout with a sponge.

6) Rinse by dispensing water from each group for about 30".

1) Pour 1 litre of cold water and a dose of detergent into a suitable

2) Remove the filters from the filter holders.

3) Leave the filters and filter holders in the solution for at least two

4) Remove any residues with a sponge and rinse in plenty of cold

5) Refit the filters in the filter holders, making sure that the filter fixing

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. 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. 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 filter 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 6 liters of water have been dispensed from the 2- group machine, and 9 liters from the 3-group machine. Steam Dispense steam from the steam pipe for about one minute, using the relative commands.EnglishEnglish

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 unqualified personnel may jeopardise the safety of the machine. If the electric cable is damaged, switch off the machine and apply to the servicing department for a replacement. Regeneration of the Water Softener The machine must be installed with an ionic resin water softener. 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 the regeneration of the resins is not made at the due dates, calcareous deposits will form which progressively decrease the machines efficiency until its functions are completely blocked. The regeneration due dates and method thereof may be found in the instructions provided with the equipment. If regeneration is performed at the due dates, the machine is maintained in ideal working conditions. The following measures are indispensable for ensuring operational and functional safety: - Comply with all the manufacturers instructions. - Ensure that specialized technicians periodically 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 subsequently once yearly). 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

Cautions 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. - Close the gas tap. Non-compliance with these safety measures exonerates the manufacturer from all liability for malfunctions or damage to persons or items. !EnglishEnglish Every group is independently thermoregulated, with its own separate “THERMOSIPHON CIRCULATION”. The following devices are found on the front of the machine where the filter-holder is inserted: - the flow block (M) - the spout (N) - the under cup gasket (P) On the rear are the water entry and exit perforations (A and B respectively) for the themosiphon circulation water and for the coffee. The three group valves perform the following functions:

1. The dispensing valve (E). When the group is operating this valve

is open and allows the passage of water to the ground coffee. The valve is closed when the group is not operating and allows the thermosiphon circulation.

2. Infusion valve (I). Determines the “cooking” of the coffee thanks

to a play on the pressure.

3. Drainage valve (S). This valve is closed during dispensing. It

opens and drains the group at the end of the dispensing, controlled by the command lever cam wheel.

2. Thermosiphon circulation - the water circulates in the changer

around the central head (G) .(metal tube), maintaining the group thermoregulated.

3. Dispensing valve (E) - Closed.

4. Infusion valve (I) - Kept open by the cam (C).

5. Drainage valve (S) - Kept open by the cam (C).

6. Filter-holder - Inserted and containing the previous coffee

B. Group in operation

1. Filter-holder - Inserted with freshly ground coffee.

2. Group command lever (2) - Vertical.

3. Pump - In operation.

4. Dispensing valve (E) - Kept open by the cam (C).

5. Infusion valve (I) - Closed.

6. Drainage valve (S) - Closed.

Group command lever (2) in vertical position acts on the cam shaft which presses on the microswitch button of the pump motor. INFUSION TIME - The pressure in the thermosiphone circulation reaches the pump delivery head value (8 ÷ 9 bar). - The water under pressure enters the chamber above the nozzle (H) via the 4 perforations in the central head. - Nozzle (H) permits the passage of a small calibrated quantity of water into the group (cam chamber, dispensing chamber, ducts and space on the ground coffee) which gradually fills up until the level of pressure is reached that opens the infusion valve (I). - At this point, the infusion chamber (L) is filled. - While the infusion chamber is being filled, the air contained therein has contact with the ground coffee. Steam is formed in this air bubble. - The entire group is now at infusion pressure and remains at this level until the entire infusion chamber is filled. At this point, the pressure rises to reach the pump delivery head value. - Completion of the infusion requires about 6 seconds from the moment the group command lever (2) rises. This is the “INFUSION PERIOD”. - During this period hot water comes into contact with the ground coffee at a pressure that is not sufficient to overcome the resistance. - The water pressure gradually increases on the ground coffee, causing its preliminary swelling and “cooking”. The Group COFFEE DISPENSING - At the end of the infusion period, i.e. when the water pressure on the ground coffee has reached the pump delivery head, dispensing of the “coffee cream” commences and continues until the group is halted. Dispensing of a normal coffee must last about 25 seconds. - These times are based on the type of coffee (blend) used, its correct roast level and above all to its grinding degree. NOTE: The closure of the group must be made quickly so that the cushion of steam that forms upon contact with the coffee grounds can contribute to an effective drainage from the group and consequently the drying of the coffee grounds. Upon completion of the dispensing, the group drains automatically to remove the pressure and thus making it safe to remove the filter- holder.

C. DISPENSING COMPLETION

1. All the group components return to the point A position.

2. The opening of the infusion valves (I) and drainage valves (S)

via the cam (C) empties the spaces under the dispensing valve.

PEnglishEnglish Defects - Malfunctions PROBLEM SOLUTIONCAUSE 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. Leaking from the filter-holder rim (10). Clean using the special brush provided.Underpan gasket dirty with coffee. Coffee dispensing time too short. Use a finer grind. Use new coffee. Coffee ground too coarse. Coffee too old. Coffee drips out of machine. Clean. Use a coarser grind. Filter holes blocked or filter-holder (10) outlet hole dirty. Coffee ground too fine. Loss of water under the machine. Clean. Clean. Discharge well clogged up. Discharge pan hole blocked. Defects - Malfunctions Interventions by a specializes technician PROBLEM COMMENTSCAUSE 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. Dispensing slow. Coffee burnt and cold. Cream very dark, with tendency of formation of an “eye”. 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 filter must be 100 cm³ in 8 ÷ 10 seconds. If the group is operated without the filter- 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. 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. Coffee grounds too fine. Low pressure in pump. Mesh filter above spout dirty. Spout partially blocked.EnglishEnglish Defects - Malfunctions Interventions by a specializes technician PROBLEM COMMENTSCAUSE 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. Group leaks at cam shaft. Difficult to move the groups. 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. 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. Remove the glands taking care not to mark the housings. Do not use tools made of steel or other hard materials. Before remounting, clean the shaft thoroughly, especially the grooves Steam taps leak: 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). Leak on the two glands. Cam profile worn. 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.Smontaggio - Disassembly - Demontage - Abmontierung - Desmontaje - Desmontage

Disassembly of the framework

1 - Unscrew the knobs (D) at the four corners.

2 - Remove the framework from the rear, holding it by the

two lower sides and slightly rotating towards the top.

3 - Disconnect the connector of the lighted panel.

4 - Place the framework down carefully on the the 4 stud

bolts towards the ground, away from the work area.

5 - Upon completion of the repair, follow the instructions from

PRESSURESTAT A - Screw for adjusting the boiler pressure

MACHINE EQUIPPED WITH SAFETY THERMOSTAT

In case of thermostat intervention, switch on again

BY-PASS A - Screw for adjusting the pump pressure

= Pump pressure gauge = Pump filter = Pump = Pump pressure regulator = Non return valve (heat exch.) = Expansion valve = Boiler = Safety valve = Vacuum release valve = Coffee dispenser group = Boiler non return valve = Hot water tap = Water filling manual valve = Pin-tap for solenoid valve 21 = Automatic filling solenoid valve = Automatic filling neck = Steam tap = Pressure switch = Level indicator = Boiler pressure gauge = Heat exchangers = Automatic level probe = Drain valve = Infusion valve = Dispensing valve = Infusion nozzle = Nozzle filter = Thermosiphon setup valve