Making Hotaking Hot Water; Maintenance And Cleaning - Ascaso bar Manual Del Usuario

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Possible problems.
The cream may be too thin and lack consist-
ency.
1) A possible reason is that the milk has already
been heated.
2) The milk has been overheated (the steam
nozzle has been placed too deeply in the jug
and the milk has been heated without allow-
ing the air to circulate on the surface) before
the required texture has been attained. Step 1
(texturing) has not been performed prop-
erly: and the air has not been allowed to
circulate in the milk.
Attention! If the steam or water function has
been used uninterruptedly for a long period of
time and you notice a reduction in pressure,
wait a few moments for the boiler to recover.
Optimal pressure is 1/1.5 bar.
Important. After each use it is advisable to re-
lease steam for 5 seconds to
clean the tube and avoid block-
age. You can use a clip to clean
the absorption holes (A). Make
sure the nozzle is free of ob-
structions.
6.
Making hot water
Put a cup or other receptacle under the water
12
outlet . Use the control
Turn the control to close the water outlet when
you have the amount you want.
22
11
to obtain water.
7.

Maintenance and cleaning

Cleaning and preventative care of the ma-
chine's internal system is vital if an espresso
of optimum quality is to be obtained.
General Notice:
Cleaning and maintenance should be done
when the machine is cool and disconnected
from the power source. Do not place the
machine under water. Not dishwasher safe.
1. Daily cleaning:
To clean the outside of the machine, use
96º alcohol or specific products for stain-
less steel.
Remove and clean the tray from time to
time.
If you are not going to use the machine for
a long period of time, empty the water tank.
Immediately after use, clean the steam noz-
zle with a damp cloth.
At the end of the day, clean the steam
nozzle, removing milk residue. To do this,
prepare a solution of 25 ml Ascaso V.142
or V.144 steam nozzle cleaner dissolved
in 1/2 litre of cold water. Use this to wash
the steam nozzle, opening and closing the
tap about 10 times, keeping the tap open
for 10 seconds each time. Now repeat the
process using clean water to remove any
remaining cleaning product from the steam
nozzle.
Drainage vessel. Clean all coffee remains
and residues from the vessel using a tea-
spoon.
2. Cleaning the internal circuit – every
three months or after 3,000-6,000 coffees
per group.
In order to clean the machine's internal circuit,
as well as the delivery unit, use Ascaso Coffee
Washer V.100. This product is also useful for
descaling the machine. Regularly descaling
your coffee machine helps ensure the excellent
quality of the coffee and prolong the useful life