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© Rocket Milano s.r.l. - RE DOPPIA series. User Manual Ed. 01.2019. Specifications subject to change without notice. Page 13
Brewing of espresso with semiautomatic portion control
Key “P” must be used for semi-automatic dispensing of espresso. Press this key to
begin espresso dispensing and press again to stop the supply.
For all other procedure, please see above.
Dispensing of hot water
1. Position the end nozzle of the hot water wand (Fig. 1-6) inside a suitable
pitcher used for food only.
2. Press the hot water key.
3. Hot water will be dispensed into the pitcher.
4. When the programmed quantity of hot water has been reached, the
dispensing will stop automatically. The dispensing can be stopped
manually anytime pressing again the hot water key.
Dispensing steam to froth or heat up liquids
1. Fill a suitable ideally stainless-steel pitcher (used for food only) with an
insulated grip with the liquid to be heated up or frothed.
2. Position the steam nozzle of the steam wand (Fig. 1 - 2) just below the
surface of the liquid inside the liquid in the recipient.
To avoid personal injury always ensure that the end nozzle of the steam
wand (Fig. 1 - 2) is below the surface of the liquid to be steamed.
3. Turn on steam lever (Fig. 1 - 3).
4. Heat up or froth the liquid inside the pitcher. Pay attention to hot sprays!
They may cause injuries.
5. When you are done, close the steam lever (Fig. 1 - 3).
6. Clean the steam wand (Fig. 1 - 2) and the steam wand’s end nozzle
carefully with a non-abrasive damp cloth after each single use without
touching it directly with any part of the body to avoid injury or damage due
to the hot surface of steam wand end nozzle. Caution: Hot surface.
Example: Steaming milk
1. Use a clean, cold pitcher and fill 1/3 with cold, fresh milk.
If milk has previously been steamed and stored in the refrigerator, we
suggest adding some fresh milk to achieve optimum foam. Milk should be
stored at a temperature around 4-5°C (app. 40°F).
2. Insert steam wand’s (Fig. 1 - 2) nozzle into the centre milk just below
the surface of the milk.
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