240
Termopid Setting and Functioning model CAROLA ................................ 330
Pid Parameters Graph (model 0960 CAROLA)....................................... 331
4. ACCESSORIES ..................................................................................... 334
5. TRANSPORT ......................................................................................... 335
Packaging ............................................................................................... 335
Removal of packaging ............................................................................ 335
6. INSTALLATION ..................................................................................... 337
Water connection model 0993 ................................................................ 337
7. MACHINE CLEANING ........................................................................... 338
Cleaning the coffee brew group .............................................................. 338
8. MAINTENANCE ..................................................................................... 339
Daily ........................................................................................................ 339
Periodically after machine heavy duty ..................................................... 339
As well as the daily routine operations, proceed as follows: ................... 339
Extraordinary maintenance ..................................................................... 340
Decalcification ......................................................................................... 340
9. POSSIBLE PROBLEMS ........................................................................ 341
10. DECOMMISSIONING ............................................................................ 343
Temporary .............................................................................................. 343
Definitive ................................................................................................. 343
11. THE GOOD COFFEE ............................................................................. 344
Grinding Capacity and Settings .............................................................. 344
Good Rules to Obtain an Excellent Expresso ........................................ 345
How to Heat and Dose the Milk .............................................................. 347
How to Pour the Milk Cream .................................................................. 348
Menú ...................................................................................................... 349
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