The Group; Coffee Dispensing - Faema E61 Legend Uso E Instalacion

16. The Group

Every group is independently thermoregulated, with its own
separate "THERMOSIPHON CIRCULATION".
The following devices are found on the front of the machine
M)
- the spout (N)
- the under cup gasket (P)
On the rear are the water entry and exit perforations (A
and B respectively) for the themosiphon circulation water
and for the coffee.
The three group valves perform the following functions:
1. The dispensing valve (E). When the group is operating
this valve is open and allows the passage of water to
the ground coffee.
The valve is closed when the group is not operating and
allows the thermosiphon circulation.
2. Infusion valve (I). Determines the "cooking" of the coffee
thanks to a play on the pressure.
3. Drainage valve (S). This valve is closed during
dispensing. It opens and drains the group at the end of
the dispensing, controlled by the command lever cam
wheel.
HOW THE GROUP FUNCTIONS
A. Group at rest.
1. Group command lever (2) - horizontal.
2. Thermosiphon circulation - the water circulates in the
changer around the central head (G) .(metal tube),
maintaining the group thermoregulated.
3. Dispensing valve (E) - Closed.
4. Infusion valve (I) - Kept open by the cam (C).
5. Drainage valve (S) - Kept open by the cam (C).
6. Filter-holder - Inserted and containing the previous coffee
grounds.
7. Pump - Standstill.
B. Group in operation
1. Filter-holder - Inserted with freshly ground coffee.
2. Group command lever (2) - Vertical.
3. Pump - In operation.
4. Dispensing valve (E) - Kept open by the cam (C).
5. Infusion valve (I) - Closed.
6. Drainage valve (S) - Closed.
Group command lever (2) in vertical position acts on the
cam shaft which presses on the microswitch button of the
pump motor.
INFUSION TIME
- The pressure in the thermosiphone circulation reaches
the pump delivery head value (8 ÷ 9 bar).
- The water under pressure enters the chamber above
the nozzle (H) via the 4 perforations in the central head.
- Nozzle (H) permits the passage of a small calibrated
quantity of water into the group (cam chamber, dispensing
chamber, ducts and space on the ground coffee) which
that opens the infusion valve (I).
- At this point, the infusion chamber (L
contained therein has contact with the ground coffee.
Steam is formed in this air bubble.
- The entire group is now at infusion pressure and remains
this point, the pressure rises to reach the pump delivery
head value.
- Completion of the infusion requires about 6 seconds
from the moment the group command lever (2) rises.
This is the "INFUSION PERIOD".
- During this period hot water comes into contact with
overcome the resistance.
- The water pressure gradually increases on the ground
coffee, causing its preliminary swelling and "cooking".

COFFEE DISPENSING

- At the end of the infusion period, i.e. when the water
pressure on the ground coffee has reached the pump
delivery head, dispensing of the "coffee cream"
commences and continues until the group is halted.
Dispensing of a normal coffee must last about 25 seconds.
- These times are based on the type of coffee (blend)
used, its correct roast level and above all to its grinding
degree.
NOTE: The closure of the group must be made quickly
so that the cushion of steam that forms upon
contact with the coffee grounds can contribute
to an effective drainage from the group and
consequently the drying of the coffee grounds.
Upon completion of the dispensing, the group
drains automatically to remove the pressure and
C. Dispensing completion
1. All the group components return to the point A position.
2. The opening of the infusion valves (I) and drainage
valves (S) via the cam (C) empties the spaces under
the dispensing valve.
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