10 Transport, storage and
disposal
10.1 Venting the appliance
We recommend venting the appliance
when it is not used for a long period, prior
to transport and when there is a risk of
frost.
During venting, residual water is removed
from the appliance.
Requirement: The appliance is ready for
operation.
1. Place a vessel beneath the outlet.
2. Press the "menu/ok" button for 2sec-
onds.
» The menu appears on the display.
3. Navigate to the System > Venting menu.
4. Select Start using the arrow buttons
and conrm with "menu/ok".
5. Follow the further instructions on the
display.
» The appliance switches o.
10.2 Transporting the appliance
ATTENTION
Freezing residual water can damage the
appliance.
Prevent the appliance from being
exposed to temperatures below 0°C.
Information
Transport the appliance in the original
packaging. This avoids damage in transit.
Before transporting the appliance, carry
out the following activities:
1. Vent the appliance (see section10.1,
page62).
2. Empty the drip tray and the coee
grounds container.
3. Empty the water tank.
4. Empty the bean container.
5. Clean the appliance (see section9.1,
page56).
6. Secure loose parts (cup plate, etc.) with
suitable adhesive tape.
7. Package the appliance.
10.3 Disposing of the appliance
Appliances marked with this sym-
bol are subject to the European
Directive 2002 / 96 / EC for WEEE
(Waste Electrical and Electronic
Equipment).
Electrical appliances do not belong in
domestic waste.
Dispose of the appliance in an environ-
mentally friendly manner via suitable
collection systems.
11 Technical data
Technical data
Operating voltage 220 V to 240 V, 50 Hz
Power consumption
Max. 1450 W
Pump pressure Static, max. 15 bar
Dimensions
Width
Height
Depth
255 mm
365 mm
465 mm
Capacity
Bean container
Water tank
2 × 135 g
1.8 l
Weight (empty) 10.6 kg (Barista TS)
10.4 kg (Barista T)
Ambient conditions
Temperature
Relative humidity
10 °C to 32 °C
30 % to 80 %
(non-condensing)
Bluetooth Bluetooth Smart (low energy),
BTLE 4.0
Water hardness
range
°dH °e °fH
Soft 0 to 10 0 to 13 0 to 18
Medium 10 to 15 13 to 19 18 to 27
Hard 15 to 20 19 to 25 27 to 36
Very hard
> 20 > 25 > 36