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Descale espresso machine
Descale espresso machine
With the constant use of hard water, limescale deposit will
accumulate at an early stage. These residues must be re-
moved on a regular basis, as the limescale impairs the avour of
many internal functional components, the water ow, the brew-
ing temperature and the performance of the espresso machine.
The hardness of the mains water can be tested with the test strip
included in the scope of supply or it can be requested from the lo-
cal water management authority.
Proceed as follows when using the test strip: Hold the test strip
under the owing water of your tap for approx. 1 second. Then,
let the test strip dry for 15 seconds. Afterwards, you can check the
colour on the test strip against the back of the test strip packet and
nd out whether your water is soft, hard or very hard.
You should descale your machine at the following intervals.
- soft: no later than after approx. 6 months
- hard: no later than after approx. 3 months
- very hard: monthly
After 1000 cycles, in which the machine has not been descaled,
the keys will fl ash red twice with a break in between.
The machine must then be descaled. Use commercially available
descaler for this on the basis of citric acid or the descaling gran-
ules contained in the scope of delivery (citric acid). Please note all
of the instructions on the descaler.
36


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