1. Check the boiler pressure (lever-type: 1.2 - 1.4 bar; exchanger-type: 0.9 - 1.1 bar).
   If the pressure is incorrect, have the internal pressure switch regulated by a technician.
   
2. Discharge all steam from the boiler to check pressure switch and valve efficiency.
   
3. Check that the boiler water level is filled to 70% capacity. Note that:
   1. if the water level is > 70%, the boiler temperature will be lower;
   2. if the water level is < 70%, the boiler temperature will be higher.
      
4. Check that the water delivery through the diffuser plates on the brewing head (when the filter holder is not coupled) is conical with steam, rather than separate sprays or pressurised (indicating that some plate holes are closed).
   
5. Check that the espresso delivery pressure is 9 bar.

OPERATIONS TO BE PERFORMED DURING THE WORK SHIFT

1. Always use cups heated to approx. 40°C on the cup heater (stacked max. 2 high).
   
2. Always leave the filter holder coupled to the brewing head after each serving to prevent it from cooling. Leave the used coffee inside the filter until the next operation; without the dregs, the filter will overheat and scorch the fresh coffee.
   
3. Keep the cup heater tray and the steam wands clean by means of a damp cloth to prevent residue build-up and the development of bacteria.
   
4. Periodically activate water flow through the brewing head without the filter holder to free the diffuser of residues.
   
5. Empty the filter holder of used coffee by striking it on a bar made from softer material (e.g. wood or plastic).

OPERATIONS TO BE PERFORMED AT THE END OF THE WORK SHIFT

1. Leave as little coffee in the dispenser as possible.
   
2. Uncouple and empty the filter holders; remove and wash the filters, checking them against the light that all holes are clear of residues.
   
3. Empty the coffee hopper of the grinder- dispenser and put the coffee in a can to prevent it losing its aroma. Clean the coffee hopper at least once a week of oil (which will otherwise turn rancid).
   
4. Clean the diffuser on the brewing head, then wash with a blind filter and suitable product. When the pump is started up, a hydraulic blockage will form due to the lack of an outlet.
   When the pump shuts down and the solenoid discharge valve opens, the water and product will back up through the head to the discharge.
   Repeat this operation 5-6 times.
   
5. Clean the upper gaskets on the brewing head with a soft-bristled brush.
   
6. Do not couple the filter holders; leave them to soak in a bicarbonate bath with the filters (this will prevent permanent deformation of the gaskets). For the sake of safety, shut down gas- operated machines.
   Leave electric machines on if for short periods of time (i.e. 5-6 hours), to eliminate waiting at the beginning of the following shift (in this way, salts in the boiler are prevented from precipitating, slowing build- up and the need for overhaul). If the machine is left on, check that the boiler has been filled and the seal and closure of water and steam valves.
   
7. Periodically empty the boiler to prevent water stagnation and build-up of deposits. It is possible that the boiler water has not been changed for a long time; do not use it for the preparations of infusions and teas.