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frEsH brEw aDvaNcED paramEtErs
start
DElay
Sets a time delay for the next ingredient;
the delay is useful if a recipe which consists
of multiple ingredients is created.
For example, when creating the "Fresh
the milk is dispensed.
poD squEEziNg
The squeezing is carried out by the upper
piston which, by mechanically compressing
the pod, favours the expulsion of the water
from the pod before it is discarded into the
solid waste container.
-ON: the pod squeezing is enabled.
-OFF: the pod is not squeezed.
squEEzE DowN forcE
Sets the squeezing force exerted on the
squEEzE rEst forcE
Sets the safety value of the squeezing force
on the pod.
This value must be greater or equal
to the “squeeze down force”.
squEEzE start
The parameter (expressed in % of dispens-
ing time) allows how long the infusion takes
place at low pressure (fresh brew) and how
long it takes place at high pressure (espres-
so) to be established.
Modifying the parameter will result in the
absence or a change in the quantity of
cream in the beverage.
For example:
-A 100% value means that the infusion is at
low pressure (fresh brew) for 100% of the
dispensing time (no cream in the glass).
-A 80% value means that the infusion is at
low pressure (fresh brew) for 80% of the
dispensing time, whilst for the remaining
20% of the infusion time, it is at high pres-
sure (some cream in the glass).
k coNvErsioN factor
Sets the FB valve opening delay time (in
order to lower the extraction pressure) with
regards to the solenoid valve/ pump activa-
tion time.
A higher value will result in a higher initial
infusion pressure.
A value of 0 will disable the function.
valvE opEN pErioD
Sets the delay time every time the FB valve
is opened in order to lower the extraction
pressure.
valvE opEN Duty
For fresh brew selections only.
Sets the opening time of the FB valve in
order to lower the extraction pressure.
Value expressed in % of the valve open
period value
2
4
1
Fig. 33
1. Dispensing time
2. K conversion factor
3. Valve open period
4. Valve open duty
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