Tradition Espresso Machine:
Daily Cleaning Instructions
- Step: 1 - Group Heads:
- Put cleaning dam in port filter. (blind cup) (1)
- Put one teaspoon of Puly Caff detergent in cleaning dam.(2-
3)
- Lock port filter into group.
- Begin brew cycle.
- Wait thirty seconds.
- End brews cycle.
- Repeat steps 4 & 6, ten (10) times for each group head.
- Lightly scrub out coffee grinds from group head with appropriate brush. (4)
- Step: 2 - Drain tray:
- Remove grate panels to be washed and sanitized.
- Wipe drain pan clean with a clean towel
- Step: 3 - Discharge tank:
- Remove the machine drain tray.
- Pour a jug of hot water into discharge tank to remove any incrustations.
- Replace the machine drain tray
- Step: 4 - Filter Holder:
- Remove filter baskets and scour with scrub pad.
- Heat ˝ liter of water to boiling point in a container, add 1 tablespoon of
Puly Caff. (3)
- Soak port filter and filter baskets in Puly Caff for 10 minutes.
- Rinse thoroughly with hot water.
- Step: 5 - Steam wands:
- Never use abrasive scrub pads on the steam wands.
- Soak steam wands in to soften milk
residue
- Wipe clean with a clean towel.
- Using a paper clip or small wire, clear the nozzle holes of any milk build up.
!! Attention !!
When machine has been idle for more than 8 hours once a day, the internal components must be washed before use:
- Group Heads: Insert the filter handle into the group(s), without coffee, and dispense water through it/them.
- Hot Water: Dispense at least 2.5 liters of hot water from a 2 group.
- Steam: Allow steam to flow for at least one minute.
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