OUBLE OMOBAR Version 3 DRAFT VERSION 8.0 Watch our website for posting of the final version when it becomes available. OWNER’S MANUAL ©2011 - All Rights Reserved - Information and specifications contained herein subject to change without noticei V.
Safety Warnings and Cautions • Read and understand all of these safety warnings and cautions as well as this entire manual before attempting to operate the Vibiemme Double Domobar Espresso Machine. • This manual is to be used only with the Vibiemme Double Domobar (dual boiler, rotary pump, and PID controlled brew temperature). • Your Vibiemme Double Domobar espresso machine is heavy. Take great care when lifting or moving it. Place it on a suitable, stable surface which can support the weight.
• Some of the procedures outlined in this manual may be beyond the ability or experience of some users. This may include, but is not limited to, de-scaling of the boiler. Read all instructions before beginning any procedure, and if you do not feel comfortable performing the task, refer servicing to qualified personnel. Damage caused by improper servicing or maintenance is not covered by the warranty.
Table Of Contents CHAPTER page PART I - Introduction and Safety I Safety Warnings and Cautions ............................. i III Quick Start Guide ........................................... iv IV Quick Start Step-by-Step Checklist ................ v 1 Welcome To Vibiemme! ........................................ 1 PART II - Learn About Your machine Knowing how the machine operates will help you make better use of your Vibiemme Double Domobar. 2 Hot Water & Steam Delivery Systems ................
Quick Start Guide The diagrams in this manual are not necessarily to scale. They have been created for general educational purposes only to illustrate function of the Vibiemme Domobar Super in a simple-to-understand manner. These do not depict the exact design features of the espresso machine. They are not be used for technical support nor for repair purposes. They are diagrammatic illustrations to help you gain a better understanding of the basic operation of the major internal components.
Quick Start Step-by-Step Checklist WARNING: Not properly setting up, starting up, or using the Double Domobar properly can result in damage to the machine, bodily injury, or property damage. Damage due to improper setup or use is not covered by the warranty. We highly recommend reading through this manual in its entirety before plugging the Double Domobar into an outlet or attempting to connect the machine to an external water source. This checklist is supplied as a convenience only.
Welcome To Vibiemme! Congratulations on your choice of a Vibiemme (“VBM”) Double Domobar espresso machine (the machine is referred to as “DD” in this manual). In Italian, the name is pronounced: Vee Be Em-may Dough-Mow-Bar The DD is a highly sophisticated machine representing years of research and development. We regard the DD as one of the very finest home espresso machines available today, and as you become accustomed to the DD we think you will agree.
Hot Water & Steam Delivery Systems NOTE: The diagram on this page is not to scale and is designed for general educational purposes only to illustrate function in a simple-to-understand manner. It does not depict the exact design features of the espresso machine. It is not be used for technical support nor repair purposes. It is a diagrammatic illustration to help you gain a better understanding of the basic operation of the major internal components of this system.
4 A large, powerful motor.. 5 ..spins the rotary pump which pushes water into and through the machine. A factory-set, adjustable bypass valve built into the pump regulates the pressure which the pump delivers for optimal performance. The pump is activated whenever the user is extracting espresso, and it can activate automatically whenever the machine needs to refill the steam boiler. 6 Just after the pump is a pressure relief valve. This valve serves two purposes.
Brew Boiler, PID Control, and the E-61 Group NOTE: The diagrams on these pages are not to scale and are designed for general educational purposes only to illustrate the function of the machine in a simple-to-understand manner. These do not depict the exact design features of the espresso machine. They are not be used for technical support nor repair purposes. They are diagrammatic illustrations to help you gain a better understanding of the basic operation of the major internal components of this system.
The Inner Workings of the E-61 Group The E-61 group has been around for over five decades, and it continues to be one of the most effective group designs in the industry. Why? Because it is simple, easy to service, and effective. In the following diagrams we explain the basic operation of this marvelous design. The numbers in the illustrations refer to the red numbers in the text below to make it easier to follow along: At Idle 1 The brew lever is in the fully-down position.
Pressure Builds 14 The infusion valve is pushed open by the pressure of the incoming water (direction of flow indicated by the blue arrows). The space below the infusion valve begins to fill with water. During the time it takes to fill this void, the pressure in the entire brew path cannot exceed that which is determined by the force of the spring which normally holds this valve in the closed position. This water at low pressure is pre-wetting (“infusing”) the coffee at this time.
20 19 21 22 Extraction Ends 19 At the end of the extraction the user lowers the brew lever fully, rotating the internal cam back to its “at rest” position. This also opens the contacts of the electrical microswitch on the front of the DD (switch not shown) and the pump stops. 20 The brew valve is returned to its closed position... 21 ...and both the infusion as well as the exhaust valve (the two valves in the lower group) are opened by the movement of the cam.
Vibiemme E-61 Group Cutaway View Gicleur Dark blue arrows indicate location of some of the various sealing gaskets. Mushroom Operating Lever Shaft Thermosyphon Inlet & Outlet Brew Valve Brew valve is in the closed position Cam Shaft Seal Note that the infusion and exhaust valves are both open (indicated by these two green arrows). This group is shown in an “at rest” state as it would be when the machine is not being used.
Steam And Hot Water Boiler Operation NOTE: The diagram on this page is not to scale and is designed for general educational purposes only to illustrate function in a simple-to-understand manner. It does not depict the exact design features of the espresso machine. It is not be used for technical support nor repair purposes. It is a diagrammatic illustration to help you gain a better understanding of the basic operation of the major internal components of this system. The Vibiemme DD has two boilers.
4 With the vacuum breaker valve closed and the heating element still energized, pressure in the boiler increases which is indicated by the boiler pressure gauge on the front panel of the DD. As long as the heating element is energized, pressure will continue to increase. There has to be some way to turn off the heating element. 5 The Pressurestat is a switch that is operated by the pressure in the boiler.
Gauges, Lights, And User Controls Let’s take a tour of the Vibiemme DD’s interface and see what it offers the user in terms of control, monitoring, and operating functions: Power Switch The Power switch has three positions: POSITION 0 - This is the “Off” position. No power is supplied to the machine. POSITION I - The brew boiler and other functions related to making espresso are powered on, but the steam boiler is off.
Gauges There are two pressure gauges on the front of the machine. These allow you to monitor important functions inside the machine while in operation: Steam Boiler Pressure The gauge on the left displays the pressure in the steam boiler. Normally this will move up and down in a rhythmic cycle. This movement is the range through which the pressure builds and decreases in response to the pressurestat’s switching of the steam boiler’s heating element on and off (see Chapter 7 for details).
NOTE: The low-water lamp will not light if the user has selected the to plumb the machine and has defeated the low water warning system by tightening the screw in the middle of the reservoir’s platform. This is explained in Chapter 11. Brew Lever The brew lever moves through a range with no real “stops” other than at the two extremes of all the way upwards and all the way down.
Unpacking And Basic Assembly WARNING: Read through this entire manual, paying close attention to the safety warnings before plugging in the Vibiemme DD. If there is any part of this manual you do not understand, contact your reseller before attempting to power up or use the DD. If not set up properly, or not started up properly, the machine can be damaged, constitute a hazard, or cause property damage. Improper plumbing procedures can damage property, the machine, or create a safety hazard.
CAUTION: Damage by electrical surges is not covered by the warranty. Be sure that the DD is protected by a surge suppressor capable of at least 1040 joules of protection. Besides the grinder, there should be room for the various tools (tamper, measuring spoon for coffee, cleaning brushes, etc.), the knock box, and some workspace for tamping coffee and such. Some storage space for coffee beans, spare towels, and possibly cups and saucers can be helpful as well.
Water Quality All coffee beverages start with two things- coffee and water. Because the majority of espresso is water, it should come as no surprise that quality water is important to the taste of the espresso. Water that is too high in minerals can eventually create problems for your machine and even cause failures. Water that is too low in mineral content can cause over-filling of the steam boiler. Either condition can degrade the quality of the espresso.
Water Supply Choices The Vibiemme Double Domobar gives you two choices to supply water to the machine. You can manually fill the reservoir located inside the case at the rear of the machine, or you can choose to connect the machine directly to a pressurized water source and supply it much like water is supplied to your kitchen faucet. Each method of supplying water has its place and its own benefits.
NOTE: For those users who choose to plumb the machine, Chapter 11 details setting up and starting the machine using the plumb option. Chapter 10 should first be followed by all users to verify that the reservoir option also operates correctly. Why Use The Reservoir? With all the benefits of a plumbed machine, why use the reservoir? There are situations where you may have no choice. It may be that the water available is too harsh and you cannot install a treatment system.
Drip Tray The drip tray catches water from the exhaust valve, flushing of the group, and other waste water that comes from the machine. You have two choices when it comes to the drip tray. You can use the drip tray as a self-contained catch-pan, or it can be plumbed into a waste drainage system. If the tray is plumbed into a waste system, it eliminates the need to empty the tray. When the drain operates properly, all the waste water runs into the tray and out of the DD through the supplied hose.
Plumbing The Drip Tray The drip tray may come with the plumbing fitting (seen here) installed on the drip tray. It “plugs” into a “socket” on the machine so that water will flow out of the tray and through that fitting. Two O-rings on the tray’s fitting eliminate leakage at that point. CAUTION: Check to see that the nut holding the brass drain fitting on the drip tray is tight. If left loose, water will leak, get under the drip tray, into the machine, and onto the counter.
After connecting the hose to the barb fitting, and depending on how the hose is run, you may need to secure the hose onto the fitting with a tie-wrap or hose clamp (not included). Additionally, make sure that the nut securing the fitting to the machine, behind the area where the drip tray slides in, is tightened and the other end of the drain hose cannot be dislodged out of the drain location.
Final Setup And Initial Startup - Reservoir NOTE: This chapter will take you through setting up the machine in order to use water from the internal reservoir. Even if you plan on plumbing the machine, it is important to first verify that the reservoir option operates properly. You will eventually need to use the reservoir to descale the machine, and if for no other reason, we would like you to verify that the reservoir option is working properly while the machine is still under warranty.
NOTE: be sure to store the screw in a place where it will not be lost. If you ever decide to plumb the machine, that screw will be necessary for proper operation. Do not leave the screw loose in the machine. Do not tape the screw inside the machine. NOTE: DO NOT fill the reservoir at this time. To Finish Preparing the Reservoir: 1 Be sure that the particle filter is properly installed on the end of the hose. It simply pushes on. The hose should be inserted about half-way into the filter as seen here.
3 At this time the indicator lamp closest to the center of the machine should be illuminated. This is the low-water warning lamp and being illuminated at this time indicates that the low water level safety system is operating properly. Slowly and carefully begin to fill the reservoir. The use of a large funnel or a pitcher with an easy-to-control stream is recommended. When there is approximately one inch (about 2.
NOTE: Glance under the machine occasionally for signs of water leakage. If water shows under the machine, first unplug the power cord and then turn the machine off before assessing the situation. If the source of the leak cannot be determined and eliminated, contact your reseller for assistance. Damage caused by water leaks is not covered by the warranty. WARNING: Water leaking from the machine may indicate a hazardous situation exists. Discontinue use until the cause is determined are mitigated.
When the pressure indicated on the gauge is at about 1 BAR and the heating element activity light goes off, place an appropriate vessel under the hot water wand and slowly open the valve. Hot water should issue forth from the wand. WARNING: The water from the hot water wand can be dispensed with great pressure. It will be very close to the boiling temperature of water which can cause very serious burns! Use extreme caution when dispensing hot water! Open the valve slowly and carefully.
Final Setup And Initial Startup - Plumbed This chapter covers setting the machine up to receive water directly from a pressurized water source. If you have completed all the steps in Chapter 10 and are NOT going to plumb the machine at this time, skip this chapter and go to Chapter 12. WARNING: For those plumbing their machines to an existing water source, it is important to complete Chapter 10 to verify that the reservoir option is working correctly.
7 The reservoir platform’s center screw has to be tightened until the microswitch clicks. This closes the low-water safety switch allowing the machine to operate without water in the reservoir. Slowly tighten the center screw while carefully listening for the water-level safety microswitch to click. After the click, turn the screw at least one more additional turn. If you do not hear the click, loosen the screw fully and try again, tightening the screw until the audible click occurs.
NOTE: When the machine is plumbed, and the water line is pressurized (on), the brew pressure gauge will read the line pressure or higher. Very high readings will sometimes occur when the machine is on and idling (not used), and that is normal. The only time that this gauge shows useful information is generally when you are extracting espresso. NOTE: If the pressure on the line is excessive it has the potential to cause leaks and inconsistent performance.
CAUTION: If the PID display does not illuminate or shows odd, unreadable characters which do not clear in a few seconds, turn the power switch to “Position 0”, unplug the machine, and contact your reseller for technical support. NOTE: The indicator lamp to the LEFT of the brew pressure gauge on the right side of the front panel will never be illuminated if you are using the plumbed option. 16 Glance under the machine occasionally for signs of water leakage.
If the heating element in the steam boiler is energized, the indicator on the far left side of the front panel, next to the steam boiler’s pressure gauge, will be illuminated. Watch the pressure gauge, and after some preheating time you will see it begin to rise indicating that pressure in the boiler is increasing. CAUTION: Keep an eye on the steam wand and the hot water wand.
PID Operation And Adjustment The PID has various settings and functions that can be changed by the user. This section leads you through the various settings, explaining their function as well as giving step-by-step instructions on how to change each of them and which to leave alone. WARNING: There are certain PID settings that if changed can have a negative effect on the operation of the DD.
6 You can verify that the selected system is in use by this by repeating steps 1 through step 4 above. CAUTION: If you change the temperature measurement system from F to C it is critical to change the temperature offset to “10” as explained later in this chapter. Temperature Setpoint The electronic control that sets the temperature of the water which brews espresso is controlled by the PID. You can easily adjust this temperature.
The temperature offset gives the user a convenient way to refer to the brewing temperature without doing the math to figure out the difference between the displayed temperature and the brewing temperature, except that temperature offset is not always a precise indication of the actual brewing temperature. There are a number of environmental and other factors which can affect the actual brew temperature, and thus the accuracy of the offset.
4 Press and release the right button. The display now shows the P value (default is 1.0). Wait approximately two seconds for the display to return to “P.” 5 Press and release the left button. Display now reads “I.” 6 Press and release the right button. The display now shows the I value (default is 0.00). Wait approximately two seconds for the display to return to “I.” 7 Press and release the left button. Display now reads “d.” 8 Press and release the right button.
It’s All About The Coffee Let’s take a few moments before making espresso and talk about coffee. Whatever the beverage you intend to make with your new Vibiemme Double Domobar, they all start with two things- water and coffee. It should be apparent that the “coffee taste” of the beverage comes from the coffee beans that you use, whether it be a straight espresso, an Americano, latte, or cappuccino. Coffee Must Be Fresh First and foremost, it is important that the coffee you use be fresh.
dark and oily beans are almost always over-roasted for most any coffee making method, especially espresso. There are exceptions, but they are rare. If you like the taste that dark-roasted coffee gives then that is fine, but give yourself the opportunity to experience the taste of properly roasted coffee which should only exhibit a few drops if oil here and there and have a dark oak or mahogany color to them.
Grind, Dose, Tamp Let’s put the DD to work! You have spent a good amount of time making sure that the DD is properly setup and working as intended, so you deserve a nice espresso as a reward for your efforts. If this is your first time making espresso, don’t worry if things do not go quite as planned. Even the most confident and respected of baristas will pull a bad shot once in a while that ends up being poured into the sink.
Also included was a blind basket (with no holes) for backflushing. The use of that filter will be described fully in Chapter 19. You were also supplied with two portafilter handles. These are identical as seen on the previous page except for one having a double spout to make it easier to pour into two cups at the same time, and the other has a single sided spout which is designed to pour into one cup.
one of the finest espresso machines available and to get the most from it you need to use a grinder of equal quality. A grinder specifically designed to be used for espresso is highly recommended. The best of these are designed to have an infinite range of adjustment so that fine-tuning of the grind can be accomplished. If you are shopping for a grinder or are not sure whether your grinder is up to the task at hand, please contact your reseller to discuss what grinder will best suit your needs.
to use a scale to measure the amount of force it takes to accomplish that. If you are new to this process, the amount of force needed to achieve a ten pound tamp is probably a lot less than you might think! For most people, ten pounds can be achieved with two fingers (but don’t attempt that). When tamping, grip the tamper comfortably and tamp in a way that leaves the top surface of the coffee level.
The Espresso Speedometer If everything in Chapter 14 went smoothly and was done within the necessary parameters, out dribbled some viscous, warm, dark, delicious espresso, but it doesn’t always work that way. Within all those preparation steps you went through there are a lot of things that can cause poor results. This chapter is aimed at assisting you in diagnosing the problems and applying solutions. Espresso has speeds- more accurately, it has rates of flow while being created.
Too Fast Here we see a flow of espresso that is issuing forth too quickly. The flow seen here began almost immediately, lacked viscosity (it is thin and watery), and was spraying espresso all over the counter. Notice that the color of the stream is quite light in color. The spraying jets are not noticeable with the original portafilter included with the DD, but the fast flow and light color certainly will be. The espresso will lack body (will be like water on the palate).
Too Slow Here is a pull that lasted a long time and yet hardly an ounce was produced even though this was a double basket and we should have double that amount in the cup. This photo was taken after about thirty seconds. Notice the dark, viscous flow which is a sign of over-extraction. This will usually result in a harsh taste that few would enjoy. Possible causes of this slow flow extraction could include: • Coffee ground too fine. Adjust the grinder one or two clicks (or settings) more coarse and try again.
At The Speed Limit Here we see a delicious, proper flow that created about two ounces in about twenty-five seconds. It flowed from the spouts like warm honey, slow and thick, and although the color lightened a bit as it neared the end, even at its lightest color it was a rich, caramel tone. Looks good enough to drink! The variables involved when choosing a grind, dosing an amount of ground coffee, and tamping can create a wide range of results.
Cooling Flush One of the benefits of the Vibiemme Double Domobar is the thermosyphon built into the E-61 brewgroup. As you read in Chapter 3, convection recirculates hot water from the brew boiler through the E-61 brewgroup and back into the boiler which helps create thermal stability throughout the entire brewing path. With the PID control of the dedicated brewing boiler, the boiler and the group are held at a controlled temperature, ready to brew when you are.
Preinfusion If you have chosen to plumb your machine to an external water source you have already read that the DD’s plumbing is pressurized all the time.*1 Lifting the brew lever at any time, even if the DD is disconnected from the power source, will allow a steady, low-pressure water flow out of the brewhead. This can be used to great advantage when making espresso. For the DD to make espresso, water is forced through the coffee at approximately 130 PSI (around 9 BAR).
Steaming Milk Making a latte, cappuccino, or other similar milk and espresso beverages requires you to “stretch” milk. That involves using the steam wand to force steam and air into the milk causing the milk to increase in volume and viscosity. This is a skill that can take time to master. Although making stiff, fluffy foam is not hard, getting the fine microfoam that the finest baristas desire is more difficult.
If you do this correctly, the last bit of steam will be coming from the wand just as the wand enters the milk. This helps avoid the splashing you might get otherwise. It also helps avoid the contracting air in the wand from pulling milk into the wand. Having the wand directly in the center of the pitcher, pointed straight down makes the best use of the Vibiemme steam wand.
150° (70 c.) or a few degrees past that. If you get the milk too hot it will rapidly lose its stretch and volume. Beyond that point it will be scalded and can add a nasty taste to your beverage. Practice timing when to stop so the milk hits no more than about 150° F. (70 c.). With your hand on the pitcher, the time to stop is about the time the pitcher becomes, or is about to become, uncomfortably warm to hold. CAUTION: The outer surface of the pitcher can get hot enough to cause you to jerk away.
milk, soymilk comes in different quality ranges, and some stretch better then others. Try several to find one that works for you. Generally speaking, soymilk will not create the sort of quality microfoam that can be had from “real” milk, nor will it hold its stretch quite as long. • If things are going too fast as you begin learning, try placing the pitcher as well as the milk in the freezer for a few minutes before use. The colder the milk, the more time you will have to work it.
Cleaning and Maintenance As with all fine tools, the Vibiemme Double Domobar can give you years of trouble-free service and better performance if properly maintained. Your DD does require a bit of care, but it is not at all difficult. Although the following guidelines will give you some idea of how often the tasks should be performed, there is no specific set of rules concerning the frequency of various cleaning and maintenance chores.
Daily Blind Flush- At the end of the session, or when you are through using the machine for that day, you should do a blind flush. It is a very simple task: 1 Remove a filter basket from either of the portafilters and insert the blind basket in its place. The blind filter basket is the one that has no holes in it seen here: 2 Lock the portafilter into place just like you would to make espresso. 3 Engage the brew function as if you are making espresso 4 Watch the pressure gauge.
agent appear, leave the portafilter in place for about two or three minutes to allow the cleaner to work on the coffee oils and particles in the brewing path. Then repeat steps 4 and 5 again. 7 After two or three of those cycles, loosen but do not remove the portafilter and turn on the brew switch again. While the water is flowing, wiggle the handle and allow the cleaner to be flushed up into the brewhead. The cleaner will overflow the portafilter and clean the area up inside the brewhead of coffee.
aluminum so they are less likely to damage the group, and the flat cross section keeps them in place as you work. Hook the tool in the groove in the screen (indicated by the yellow arrow), and push the tool towards the screen and at the same time apply a prying action and remove the screen and gasket as a unit. Another tool that can be used is a paint can opener. Use a rag between the tool and the group at the fulcrum point where the tool will be sitting on the chrome.
Rinse all parts thoroughly before replacing in the machine. Screw the dispersion disk in using the coin, but do not over-tighten. A snug fit is sufficient. Long Term Storage The brew boiler and steam boiler contain water. Because of that, if the Double Domombar is not going to be used for a while or is being placed into storage some factors must be considered. The first is environmental temperature. If it can be avoided, the machine should never be stored where it will be subjected to freezing temperatures.
Cleaning and Maintenance - Level I Descaling WARNING: Descaling requires the pumping of a strong chemical solution through the machine. These special chemicals usually contain an acid which can be hazardous. Carefully follow the manufacturer’s safety precautions and recommendations for proper use. Even when working carefully, some of this chemical may splash. Gloves and eye protection are required when handling and using these chemicals. Do not allow spectators in the area when working.
2 If you equipped your machine with an in-reservoir water softener, remove it from the intake hose and place it aside until this process is completed. The descaling agent can damage the water softener if it is left in place during this process and can damage the espresso machine as well! Do not reinstall the water softener until this entire procedure is completed. 3 The original particle filter which came with the machine that fits onto the end of the hose must be installed.
CAUTION: The discarded fluid from the machine will contain some of the acid solution. In all these steps, discard the used descaling agent according to the manufacturer’s recommendations and local regulations. If the used de-scaling agent can be legally and safely poured down a drain, allow the faucet to run into the sink to dilute the acid. Never re-use the spent acid. 10 Wait at least thirty minutes for the descaler to work.
28 While waiting for the descaler to work, remove the reservoir and empty it. Take care not to allow the reservoir hose to drip or splash descaler. Rinse the reservoir out with clean water, and dry it. Replace the reservoir and fill to within approximately 1/2 inch (2 cm) of the top with clean water. Replace the pickup hose into the reservoir. 29 After the required wait time (Step 27), turn the power switch to “Position 0.” 30 Place the vessel under the hot water wand and open the valve.
smell the air in the vessel and if it smells clean and free of the acid smell, taste a sample of some of the condensed liquid in the pitcher to detect any trace acid solution. Repeat step 42 and 43 as necessary until all acidic aroma is gone from the steam. 41 Turn the PID back on so that it once again displays the brew boiler temperature. NOTE: To remind you once again, if you are using the reservoir option, be sure to refill the reservoir with clean water as necessary while you complete these steps.
Hints, Tips, and Tricks You might have found that the owner’s manuals of some other machines have a special section filled with little tweaks, tricks, and adjustments aimed at teaching the owner to enhance or modify the way their espresso machine operates to make it work they way they want, or sometimes just to force it to make a drinkable espresso. The Vibiemme Double Domobar has been designed in a way that the home barista can be successful virtually from the start with little further effort.
Troubleshooting 1 • The machine is not working at all and no lights come on. Be sure it is plugged in and the circuit into which it is plugged is working. Try another outlet if in doubt. Try an outlet on a circuit that powers no other electrical appliances. Check the voltage of the circuit while the DD is in operation. Be sure that the PID is on (see Chapter 12) and that the power switch is in “Position I” or “Position II.
6 • I can brew espresso but there is no pressure for steam. • Be sure that the power switch is in “Position II.” • Check the reading on the steam-boiler pressure gauge. • Allow time for steam boiler to heat up after turning the machine on • Remove the steam wand’s tip and check for debris in the tip. 7 • The coffee tastes bad The list of causes is nearly endless. Volumes can be written on what can cause espresso to taste bad.
12 • The counter area under the machine is wet. Immediately unplug the machine from the outlet and turn the power switch to “Position 0.” The most likely cause is from the drip tray area. If water gets outside of the drip tray it can leak out of the bottom of the frame. Remove the drip tray and check for water under the tray. Wipe dry. Also check that the plug or plumbin fitting in the tray is tight.
MAINTENANCE NOTES Date 9/1/2011 Task Descaled Notes Small amount of scale removed 66
NOTES: Warranty Contact Information For East Coast Warranty Service 1st-Line Customer Care Center E-mail: Sales@1st-line.com 732- 414-1816 For West Coast Warranty Service Stefano’s Espresso Care E-mail: info@espressocare.
OUBLE OMOBAR OWNER’S MANUAL This manual created by FRCN Digital Imaging - www.FRCNdigital.
