INSTRUCTIONS FOR USE
First Tim e Operat ion
For first tim e “ou t of th e box” operation we recom m en d you clean th e in side of you r la Pavon i m ach in e.
Follow th e sim ple procedu res below:
I
FILL THE BOILER (9 ) WITH WATER UNTIL THE WATER LEVEL REACHES THE TOP OF THE
1 .
SIGHT GLASS (5 ). FOR THIS CLEANING PROCEDURE YOU MAY ADD ANOTHER
CUP
(5 0 2 .) OF WATER TO THE BOILER.
ADD A COFFEE DESCALER OR IF NOT AVAILABLE ADD 2 TABLESPOONS OF SODIUM
CARBONATE.
2 .
CLOSE THE BOILER CAP (3 ) AND STEAM KNOB (4 ).
TURN THE MACHINE ON AND ALLOW IT TO REACH OPERATING TEMPERATURE (THE
PRESSURE GAUGE (7 ) IN THE GREEN ZONE.) LEAVE THE MACHINE ON FOR 1 0 FULL
3 .
4 .
MINUTES. WATER WILL
FROM THE SAFETY VALVE, THIS IS NORMAL. PLACE A
PAPER TOWEL OVER THE BASE OR LET THE WATER DRIP INTO THE BASIN.
AFTER 1 0 MINUTES PLACE A CONTAINER UNDER THE GROUP (1 1 ) AND SLOWLY RAISE
THE LEVER (1 ).
5 .
6 .
7 .
DIS CH AR GE WATE R UNTIL TH E S IGH T GLAS S S H OWS
A
TANK OF WATER
REMAINING.
LOWER THE LEVER (1 ) AND SWITCH THE POWER OFF (6 ). YOU MAY THEN RAISE THE
LEVER (1 ) AGAIN AND ALLOW THE REMAINING WATER TO
WHEN ALL WATER AND STEAM HAS EXITED, REPEAT STEPS
1 , 3 , 4 , 5 , 6 & -7 AGAIN TO FLUSH
THE SOLUTION.
Th ere are cu rren tly m an y coffee descalers available on th e m arket, su ch as “Urn ex”
coffee descaler. Th ese are u su ally m ade of all n atu ral citric powders. You r favorite
coffee store can advise you wh ere to pu rch ase th ese clean ers, or call u s at
927-0277 for addition al in form ation on wh ere to pu rch ase Urn ex Coffee descaler.
Th is clean in g procedu re sh ou ld be repeated 4 to 5 tim es a year depen din g on u sage.
You r m ach in e m ay sh ow m oistu re in th e sigh t glass, th is is n orm al. ALL la Pavon i
m ach in es are tested prior to packin g an d sh ippin g to in su re th eir reliability.
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1.
2.
3 .
4.
5.
LEVER
SAFETY VALVE
BOILER CAP
STEAM KNOB
SIGHT KNOB
ON - OFF
POWER SWITCH
PRESSURE SWITCH
DRIP BASIN
BOILE R
7.
FILTER HANDLE
10.
11.
12.
STEAM TUBE
COFFEE PRESS
MEASURING SPOON
COFFEE FILTERS
14.
CAP P UCCINO AUTOMATIC ATTACHMENT / P ROFESSIONAL MODEL - cr om e - copper /br a ss
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TRUCTIONS FOR USE
I
Plea se r ea d a ll in st r u ct ion s befor e u sin g you r la Pa von i
Before your la Pa voni ma chine is plugged in you must complete steps 1 a nd
!
Rem ove th e boiler cap (3) an d fill th e boiler (9) with water u n til th e water level reach es th e top of th e
1.
sigh t glass (5) as pictu red in Diagram A.
2. After fillin g th e boiler, close both th e boiler cap (3) an d th e steam kn ob (4) firm ly as pictu red in
Diagram B. Both are closed by tu rn in g clockwise.
Plu g in th e power cord th e lever (1) m u st be in th e down position as pictu red in Diagram C
3.
4 .
Tu rn th e red power switch (6) to th e on position . as sh own in Diagram D. A ligh t will appear.
pressure. This ta kes a pproxima tely 6 to 7 minutes. When the
ma chine is now rea ching ma ximum
pressure ga uge show s a rea ding in the green
7 to 8) open the stea m knob for 5 seconds, then close.
The needle w ill drop tow a rds zero. Allow a few rninutes for your ma chine to build up pressure a ga in.. Now
the thermosta t will cycle norma lly.
The a rt of ma king good, consistent espresso is just tha t, a n
With the la Pa voni espresso ma chine there
time user should be a wa re
you obta in virtua lly perfect espresso every time.
is a bit of initia l tra ining a nd “going to know your ma chine” ritua l tha t the
of The follow ing regiment
COFFEE PREPARATION:
I
To obtain a desirable cu p of espresso you sh ou ld first start with th e proper coffee grin d. You r la Pavon i
m ach in e requ ires fin e grin d espresso coffee, sin ce grin din g tech n iqu es vary you m ay h ave to experim en t
with m ore th an on e type of grin d u n til you are satisfied. Th e grin d sh ou ld h ave th e con sisten cy of
powdered su gar. We recom m en d a la Pavon i grin der m odel PGC (ch rom e) or PGB (Brass). Th ese bu rr
grin ders h ave 9 settin gs an d m ake a fin e con sisten t grin d. Th ey are also plated to m atch you r m ach in es.
It is very difficu lt to m ake con sisten t espresso with a blade- type m ill. Becau se th ey ch op as oppose to
grin d, th ey produ ce coffee th at is always a m ixtu re of too coarse, good or too fin e. Th ese m ills are n ot
recom m en ded, u se a grin der.
Wh ile th e m ach in e is reach in g m axim u m pressu re start you r coffee preparation :
a .
Ch oose eith er a on e or two cu p coffee filter (15) an d in sert th e filter in to th e filter h an dle (10).
Diagram E
b.
Fill th e coffee filter (15) with coffee u sin g th e en closed m easu rin g spoon (14). Apply on e large
scoop of coffee wh en u sin g th e sm aller on e cu p filter. Apply two level scoops of coffee wh en
u sin g th e larger two cu p filter. Diagram E
c. Use th e en closed press (13) to level off th e coffee by pressin g down as in dicated in
Th e coffee filter sh ou ld n ot be filled to th e top, allow
exp os ed .
from top of filter to rem ain
H I N T
It is important to understand the relationship and importance of grinding and tamping. You
need a very fine grind that is
tamping harder, and vice versa. Use the
tamped. You can adjust for slightly coarse grind by
amount of every time,. and stick one
type from one vendor until you get the hang of this.
Insert the filter handle (10) into the group (11) by placing the filter handle in the group and
turning
if you encounter
coffee and try
filter handle to the left as pictured in Diagram
The handle should fit snug, but
the handle into the machine, remove some coffee from the
3
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When the ma chine ha s rea ched ma ximum pressure the pressure ga uge (7) w ill be in the green zone. The la
Pa voni professiona l is equipped with a n interna l thermosta t which controls the temperture. When the
proper tempera ture is rea ched it will be ma inta ined a utoma tica lly. Your ma chine is now rea dy to opera te.
COF F E E DE LIVE R Y:
Place you r cu p or cu ps u n der th e filter h an dle (10).
Raise th e lever as th e gau ge approach es th e h igh est poin t of its cycle. After
coffee sh ou ld dribble ou t slowly. If it gu sh es in stan tly, you n eed fin er grin d or
a
few secon ds
tigh ter tam p.
a
If it doesn ’t dribble after 15 - 20 secon ds, lower th e lever abou t 4 in ch es. Raise it after th e
dribble starts an d loosen you r tam p or grin d coarser n ext tim e.
Lower th e lever after th e bottom of th e cu p is covered. Th is sh ou ld requ ire reason ably firm
pressu re. If th e lever offers little resistan ce, th e coffee will bu bble ou t an d taste weak an d
bitter. In th at case, grin d fin er an d/ or tam p h arder. If you n eed excessive pressu re, loosen u p
you r coffee load. Th e la Pavon i coffee filters are calibrated to give you abou t 1 to 1.4 ou n ces of
liqu id wh en u sin g th e on e cu p filter an d abou t 2.5 ou n ces wh en u sin g th e larger two cu p
filter. If you fin d th at th is is a lim itation you sh ou ld u se a large filter for a sin gle expresso.
Never u se two pu lls of th e lever for on e dose of coffee
After th e lever is in th e down position allow su fficien t tim e for th e coffee in th e filter h an dle to
drip dry before rem ovin g th e filter h an dle (abou t 30 secon ds). You m ay allow th e excess coffee
to drip in to th e drip basin (8). Always rem ove th e filter h an dle slowly from left to righ t. Th is
allows an y excess steam th at m ay rem ain to escape.
H I N T
On e problem th at m ay arise wh en m akin g espresso is produ cin g “Crem a”. Th is problem arises wh en
you u n derstan d th e basic n em esis of crem a, wh ich is h igh water tem peratu re High tem peratu re can
cau se th e coffee to h ave a stran ge taste th at ru n s from bu rn ed to bitter to “ch em ical”, particu larly with
decaf. For profession al m odels th e gau ge sh ou ld top ou t a 0.7 or 0.8 on th e gau ge, it sh ou ld n ever go
past 1. bar, th is settin g will let you produ ce th e correct espresso an d give you en ou gh steam for
cappu ccin o. Never let you r la pavon i rest in th e “on ” position wh en n ot in u se, th is will on ly su bject
m ach in e to u n do h eat an d stress on th e in tern al gaskets.
Water is also an im portan t in gredien t, if you r tap water tastes like ch lorin e, switch to bottled water. Th e
la Pavon i works best wh en th e water level is in th e m iddle to h igh ran ge of th e sigh t glass. At on e in ch
from th e bottom you sh ou ld tu rn off you r m ach in e an d add water. If you are n ot goin g to m ake m ore
restart an d th e
espresso for 30 m in u tes or so, tu rn th e power off -- it will reh eat fairly qu ickly. After you
pressu re is at m axim u m , open th e steam valve for 3 - 5 secon ds to bleed th e system .
Great equ ipm en t an d perfect tech n iqu e can ’t overcom e bad coffee! Use fresh ly roasted coffee; avoid
can n ed coffee. Try differen t types of coffee, even if it’s n ot specifically for espresso. Don ’t let grou n d
coffee sit for m ore th an an h ou r or so. Bu y on ly a week
's worth of bean s at a tim e, keep th em in an
n ot in th e refrigerator or freezer. Th is m in im izes th e ch an ce of
airtigh t con tain er in a cool, dark place --
m oistu re con tam in ation to th e bean s. A fresh oily bean will also produ ce m ore crem a.
Decaf is typically m ade from bean s of lesser qu ality, an d great decaf espresso is extrem ely difficu lt to
ach ieve Experim en t with differen t type of blen ds u n til you fin d on e th at su its you r taste.
S TE AM DE LIVE R Y:
I
Ch eck th e sigh t glass (5) to en su re th at th ere is su fficien t water in th e boiler (9).
Th e lever (1) m u st be in th e down position . Th e steam kn ob (4) m u st be closed.
Wait for th e la Pavon i to bu ild u p proper pressu re as in dicated by th e pressu re
gau ge (7) sh owin g a readin g in th e green zon e.
a.
b.
C.
Th e m ach in e is n ow ready to deliver steam .
4
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TROUBLE SHOOTING
m ach in e to reach tem peratu re
in pressu re gau ge ( 7 )
green zon e
PRESSURE
Bleed air from steam tu be (12) by open in g
th e steam kn ob (4). After steam h as exited,
close steam knob and allow the machine to
reach pressu re again
HANDLE
l
Allow lever (1) to rem ain raised lon ger. Th is
will allow m ore water to en ter grin ds.
Lower h an dle with m ore force so extract
e
in the filter (15)
Ma ch in e h a s n ot rea ch ed tem pera tu re.
Ch eck th at th e gau ge (7) is readin g in th e
COF F EE NOT HOT ENOUGH
Allow excess coffee to drain ou t after coffee
delivery.
Rem ove h a n d le s lowly t o a llow exces s
steam to escape.
SPRAYED OUT WHEN HANDLE
WAS REMOVED
l
.
.
Use wh ole m ilk or 2% low fat m ilk. Do n ot
u se skim m ilk. Milk sh ou ld be cold, ch eck
th at th e pressu re gau ge (7) is in th e green
zon e.
DIFFICULTY MAKING CAPPUCCINO
.
Aerator or tu be are clogged with m ilk.
Disassem ble areator. Clean ,
NO MILK COMES THROUGH
assem ble an d replace. Clean ou t steam
tu be holes wit-h a straight pin.
.
Ch eck th at m ach in e is at proper
operatin g tem peratu re.
MILK EXITS VERY SLOWLY
l
Make su re top cap of aerator is seated
properly an d th e pin is in th e
down position .
MILK EXITS FROM TOP OF AERATOR
Ch eck th at th e clear tu be is attach ed to th e
aerator correctly.
M I L K E X I T S F R O M B O T T O M O F
AERATOR
l
.
Ch eck th at th e boiler is n ot overfilled with
water.
MILK IS EXITING TOO WATERY:
6
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TECHNICAL PRECAUTIONS
I
1. In stall th e m ach in e on a steady, dry base.
2. DO NOT im m erse th e m ach in e or power cord in water.
3. Th is m ach in e develops warm spots (base) an d h ot spots (boiler 9). Su bsequ en tly, it sh ou ld be kept
ou t of t h e reach of ch ildren .
4. Wh en operatin g, please take n ote of th e h ot su rfaces.
O P E R AT I NG P R E C AUT I O NS
Never operate th is u n it with ou t su fficien t water in th e boiler (9) failu re to m ain tain proper water
1 .
level can cau se dam age to in tern al parts.
Never attem pt to open th e boiler cap (3) wh en th e m ach in e is in operation . Th e la Pavon i operates
on a h ot water/ steam pressu re m eth od. Open in g th e boiler cap wh en th e m ach in e is on an d u n der
pressu re will resu lt in th e su dden release of h ot water. If you wou ld like to add water to th e boiler,
then follow these precau tions:
2.
Tu rn th e m ach in e off (6)
Un plu g th e m a ch in e
Release th e existin g steam in th e boiler (9) via th e steam tu be ( 12). Th is is
a ccom plis h ed by tu rn in g th e s tea m kn ob (4) cou n terclockwis e. After ALL t h e
steam h as fin ish ed escapin g, you m ay slowly open boiler cap.
a .
b .
C.
After coffee delivery, n ever rem ove th e coffee h an dle u n til rem ain in g coffee in th e filter
h as been allowed to drip ou t. Always rem ove th is h an dle s lowly to allow excess steam to
esca pe.
3 .
AINTENANCE
I
Before an y clean in g an d m ain ten an ce, discon n ect th e power cord.
Clean th e filter h an dle (10), coffee filters
drip basin (6) after u se.
coffee press
m easu rin g spoon (14) an d
Wipe clean the grou p ( 11) and steam tu be ( 12) after u se.
If you live in a h ard water area an d get m in eral bu ild u p, follow th e in stru ction s for
“FIRST TIME OPERATION.”
Do n ot u se an y types of abrasives or am m on ia based produ cts wh en clean in g you r la
Pavon i.
IMPORTANT !!!
SAVE YOUR ORIGINAL LA PAVONI BOX IN CASE SERVICE IS NEEDED IN THE
CAUTION !!!
NEVER OPERATE THIS MACHINE WITHOUT WATER IN THE BOILER
7
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TECHNICAL DATA
Model: Pr ofes s ion a l
Size: Len th 11
Width 7” Heigh t 12”
Weigh t: 17 lbs.
Boiler capacity: 38 oz.
Steam delivery: 10 m in u teses
Power su pply: 110 Volt
Hz
Heatin g elem en t: 1000 Watt
Available in t h e followin g m odels:
PC 16 Ch rom e base
PB 16 Copper body/ Brass base
PARTS LIST
Drip Basin Top
Bottom
One Cu p Coffee Filter
Two Cu p Coffee Filter
Coffee Press
Measu ring Spoon
Filter Han dle
8
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