To check group flow, either a gram scale (preferred), or a 150ml capacity measuring vessel with 10mL graduated increments will be required.
Remove the portafilter from group 1 and place the measuring vessel beneath the outlet. Then press the start/stop button [\\] and allow
group to flow for precisely 10sec. Check the displaced water weight/volume and record g/mL. Repeat for groups 2 and 3, if applicable.
If intervention is required to correct the flow rate of any group, see the Cooling Procedure section prior to any further action.
Draining:
Check that the drain pan drains quickly and evenly. The drain line should follow a continuous downward path and must be checked for kinks
and p-traps to ensure efficient evacuation. Secure with ties if necessary.
Cooling Procedure:
To permit safe access to hydraulic circuits within a heated machine:
1. Install USB service key to jack on left side of powered machine and IMMEDIATELY select ‘Cancel’ when option to upgrade appears. Main
menu screen will appear and display ‘L4’ on right-hand side, indicating that Level 4 (Technician) access is permitted.
2. From Level 4 Main menu screen, select ‘Maintenance’, then ‘Cooling’.
3. From Cooling menu screen, select the heat/cool key [ ] to discontinue heating of service boiler and all coffee boilers.
4. Flush service boiler via hot water tap by cycling the start/stop button [\\] of the BST steam/water control box until flow has slowed to a
trickle. Then, open both steam valves to completely de-pressurize service boiler.
5. Flush all groups using start/stop button [\\] on each BGX group control box until flow runs lukewarm (approximately 100°F). Usually
three 100sec cycles per group are necessary.
6. Shut-off external water supply to machine.
7. For no more than 3sec, briefly cycle any group using start/stop button [\\] to completely evacuate high-pressure system.
8. Remove USP service key, switch machine off and remove machine from network power supply.
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