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General| Brand | La San Marco |
|---|---|
| Model | 100S |
| Category | Coffee Maker |
| Language | English |
Guidance on how to use this manual for information on installation, use and maintenance.
Critical safety precautions and warnings for operating and maintaining the coffee machine.
Information on ambient temperature, water pressure, and water hardness for starting the machine.
Diagram illustrating the water flow and components within the machine.
Explanation of the symbols and numbered parts used in the water system diagram.
Specifications table detailing models, boiler capacity, power input, weight, and dimensions.
List of accessories and components included in the machine's packaging kit.
Instructions for connecting the water supply line and drain line.
Information on the importance and connection of a water softener for machine performance.
Detailed steps for connecting the water system, both internal and external pump configurations.
Instructions for connecting the drainage tube to the appropriate system.
Crucial safety instructions and requirements for connecting the machine to the electrical mains.
Step-by-step guide for filling the boiler with water before initial operation.
Procedure for adjusting the water level probe to set the boiler water quantity.
Steps to calibrate the pump's operating pressure for optimal coffee dispensing.
Instructions on how to adjust the steam pressure using the pressure switch.
How to adjust the serving group temperature using the flow variator valve.
Explanation of the cooling system for thermal stability in DTC models.
Guide to calibrating the hot water mixer temperature for infusions.
Procedures for dispensing espresso coffee on both 100 S and 100 E models.
Instructions on how to draw steam for frothing milk or heating liquids.
How to dispense hot water for beverages and cleaning cups.
How to activate and use the optional cup heater.
Step-by-step guide to program coffee and hot water dispensing quantities.
Detailed procedure for cleaning the group heads and filter holders.
Instructions for cleaning the drip tray and cup support grill.
Method for cleaning the steam wand after use.
Procedure for draining and refilling the boiler water.
Precautions to take when the machine is left idle for extended periods.
Explanation of the alarm triggered by the volumetric counter on 100 E models.
Description of the alarm indicating low water level in the boiler.
Description of the alarm indicating an overfilled boiler.
Information about the safety thermostat and when it trips.
Details on the safety valve, its function, and activation pressure.
Information regarding WEEE directive and proper disposal of electrical waste.
Conditions under which the product warranty becomes void.
Manufacturer's declaration of compliance with relevant EC directives and standards.
Troubleshooting for water leaking from the safety valve.
Steps to resolve issues when the safety valve activates.
Diagnosing why the boiler water fails to heat.
Troubleshooting for lack of water delivery from a serving group.
Addressing variations in programmed coffee quantities.
Steps to resolve issues with programming serving volumes.
Solutions for alarms related to displacement meters.
Troubleshooting steps for the automatic water level alarm.
Addressing the alarm for excessive water level in the boiler.
Diagnosing issues when the electronic control unit malfunctions.
Troubleshooting for accidental water dispensing from a serving unit.
Solutions for continuous water dispensing on 105 S models.
Diagnosing low steam output or water droplets from the steamer.
Resolving minor dripping from the hot water tap.
Troubleshooting whistling sounds after coffee dispensing.
Solutions for the filter cup detaching from the group head.
Diagnosing coffee leakage from the filter cup edge during serving.
Resolving leaks from the serving unit solenoid drain.
Troubleshooting for coffee with insufficient crema and fast flow.
Diagnosing coffee with dark crema and slow dripping.
Solutions for coffee grounds appearing in the cup.
Troubleshooting coffee that spurts with little crema.
Resolving issues with crema being thin and disappearing quickly.
Addressing depressions observed in the coffee puck after extraction.
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