Grp infus esp Z3000 vari_ - Expert-CM
Contents
1. and 18 seconds which is a consequence of the different parameters and cannot be set directly The pre brewing time is set to 1 second by default and it refers to the time between opening the solenoid valve and starting the pump The brewing time can be increased within a certain range keeping in mind that an excessive increase does not lead to improved quality and it lengthens the total dispensing time 4 THE WATER AMOUNT For an Italian style Espresso coffee 40 c c must be set with a total amount in the cup of about 35 c c doses can vary for long coffee selections in other countries but in this case the coffee DOES NOT have the characteristics of a typical Espresso coffee It is however possible to dispense double doses for versions with double coffee selections For other markets or specific machines refer in any case and always to the documentation supplied with the machine N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 3 11 OPERATING CYCLE FOR DI SPENSI NG ESPRESSO COFFEE STANDBY AND COFFEE FILLING POSITION In this position the coffee unit is in standby The cycle starts when the grinder an2. is reached the pump stops the pre brewing spring returns to the initial position and squeezes the coffee dose drying it PHASE 5 HYDRAULIC PISTON DI SCHARGE The exchange solenoid valve is triggered and the water used for the upper piston movement is discharged the action of the return spring causes the upper piston to return to the start position PHASE 6 EJ ECTION The handle controlled by the ratiomotor rotates and moves to the start position the mechanisms move both the upper piston and the brewing chamber to the initial position during this cycle a lower lever pushes the central rod of the brewing chamber ejecting the spent coffee while the scraper that also returns to the initial position brushes off the spent coffee dropping it in the special compartment e Hydraulic circuit of unit with variable brewing chamber STANDBY AND GROUND COFFEE LOADI NG PHASE BA IHELL PPE LEWD N amp WGOBAL VENDI NG SPA SERVI CE MANUAL H amp C FUNCTI ONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 4 11 STAND BY POSITION stand by Phase FIG 1 Phase 1 oa ioe aay ea Phase 4 5 Phase 6 N amp WGOBAL VENDI NG SPA SERVI CE MANUAL H amp C FU
3. the information supplied with the machine 1 THE COFFEE QUALITY AND AMOUNT AND ITS GRADE OF GRI NDING Coffee quality and amount are ensured by the grinder and doser assembly fitted to the unit capable of preparing coffee with optimum grade of grinding The Z3000 V unit can operate with doses of 5 5 to 12 g of ground coffee In any case in order to get an optimum espresso coffee in a single selection the dose of ground coffee must be between 6 5 and 7 g The other available doses are for different versions and markets 2 THE TEMPERATURE AND CHARACTERISTICS OF THE BOILER The boiler is adjusted to an optimum setting at the factory however in specific climate conditions or height from sea level the setting can be adjusted through the software programming keeping in mind that the boiler is set to approximately 94 C by default and that it is advisable to carry out the testing after stabilising the temperature achieved after two or three on off cycles The boiler must be made of specific material and certified as being food safe N amp W uses a special bronze alloy that is able to maintain the temperature constant avoiding any temperature fluctuations and ensuring that the characteristics of the water are not altered without the risk of toxic contamination 3 THE BREWING AND DI SPENSI NG TI ME The brewing and dispensing time depend on the water amount settings the coffee dose and the grade of grinding The optimum brewing time is between 15
4. GLOBAL VENDING AFTER SALES SERVICE SERVICE MANUAL ESPRESSO COFFEE BREWER UNITS Z 3000V with variable brewing chamber N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 1 11 ESPRESSO COFFEE BREWER UNITS Z 3000 V FIG 1 ESPRESSO Perspective view of unit in brewing position The espresso coffee brewer unit Z3000 V is practically an evolution of the Z 3000 model but with changes to the size of the brewing chamber 45 mm dia to allow the development of the version with variable size chamber and for special applications The upper filter piston can change the protrusion of the filter holder so as to vary the height of the brewing chamber In addition the unit was designed for installation inside the machine leaning either to the left or to the right allowing more option for present and future developments THE BREWER UNIT COMPRISES 1 RIGHT AND LEFT SUPPORT 2 PISTONE MOBILE COMPLETO 3 GRUPPO CAMERA DI INFUSI ONE E CONVOGLI ATORE 4 SIDE SLI DES 5 ROTATI NG LEVER 6 OSCI LLATI NG LEVER FOR EJ ECTI NG THE USED CAPSULE 7 RODS Two handles are located on the two external side
5. NCTI ONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 5 11 OPERATION DI AGRAM OF HEATING SYSTEM FOR FIRST COFFEE SELECTION iN j BREWING CHAMBER ALUMINIUM LINING SLEEVE A HEATER UNIT BREWING CHAMBER STANDBY POSITION READY FOR COFFEE LOADING AND TOUCHING THE HEATER SYSTEM BREWING AND DISPENSING POSI TION DETACHED FROM THE HEATER UNIT The heater system standard feature in some versions and supplied as a Kit in others is based on the use of a 230 V AC PTC type heating element with an absorption of approximately 25 W at start up and 5 Wunder running conditions During the machine standby the brewing chamber which is lined with a die cast aluminium sleeve A is brought into contact with the heating element positioned on the wall of the boiler assembly the mechanical contact allows maintenance of the optimum temperature in the brewing chamber During the brewing and dispensing stage the aluminium sleeve is detached from the heating element when the unit is brought back into standby position the thermal contact is resumed again maintaining the correct temperature NB The shape of the part in contact with the heating element may vary according to
6. d doser device releases a coffee dose as set by the software in relation to the selection made The ratiomotor operates the brewer unit by rotating the handle 90 the position Is verified by the triggering of a micro Switch PHASE 1 DISPENSING POSITION During the handle rotation the connecting rods bring the upper piston down and at the same time the mechanism oscillates the brewing chamber to line up with the piston axis continuing its movement the piston is inserted into the brewing chamber and the scraper is moved to the back of the chamber PHASE 2 START OF THE PISTON COMPRESSION PHASE In this phase the water injection in the upper section of the mobile piston starts an exchange solenoid valve and the pump perform such function see hydraulic diagram The pressure generated pushes the piston downwards and compensates the empty volumes according to the amount of ground coffee dispensed The compression force Is determined by a bypass valve and by a pressure switch according to the hydraulic circuit of the machine PHASE 3 COFFEE BREWING The pump is started and a dose of water determined by the software at a temperature of 95 C and pressure of 12 bar is sent to the upper piston water flows through the filter and enters the brewing chamber wetting all the ground coffee and exits from the lower section of the chamber reaching the dispensing spouts through a silicone tube PHASE 4 DRYING AND SQUEEZING As soon as the set dose
7. e seeger filter fastening screw and remove the specific grease if damaged replace ring in the lower part freeing the filter remove the O ring Fig 8 9 Clean and if necessary descale the lower piston Descale the filter or if necessary internal chamber Reassemble all parts replace with a new one proceeding in the reverse order N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 10 11 Remove the small on the body of the brewing chamber uncovering a small hole Such hole communicates with the lower portion of the brewing chamber Using a 0 5 mm bit free from any body and of the brewing chamber Fig 10 Reassemble all parts making sure to carry out the operations in the reverse order to disassembly reassemble the upper half shell encrustations Clean the internal side of the 3 EVERY YEAR REGARDLESS OF THE NUMBER OF SELECTIONS MADE PLANNED OPERATIONS REPLACE OR CLEAN THE UPPER AND LOWER FILTER DISASSEMBLING THE BREWING CHAMBER AND COMPLETELY DESCALI NG AND LUBRI CATI NG EXPECTED TI ME FOR THE OPERATION IS 14 MI NUTES In addition to the operations scheduled in the previous poi
8. he filter remove the O ring seals Descale or replace the filter FIG 6 N B in any case it is advisable to carry out all operations at the workshop and replace the components subjected to maintenance with others already cleaned and descaled previously N amp WGOBAL VENDI NG SPA SERVI CE MANUAL H amp C FUNCTI ONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 9 11 2 EVERY 6000 8000 COFFEE DISPENSED OR AFTER 6 MONTHS OF OPERATION PLANNED OPERATIONS REPLACE OR CLEAN THE UPPER AND LOWER FILTER CLEAN THE VENT HOLE TOTAL EXPECTED TI ME FOR THE OPERATION IS 6 MINUTES Completely remove the upper Completely undo the hexagonal head Place the brewer unit on a surface and rotate teel connecting r y sing a special Allen ke the handle to the upper dead centre ai Sept a y Remove the seeger rings stopping the connecting rod Undo all screws 5 pcs of the upper half shell and open the two Slide out the handle wheel and half shells to access the internal brewing chamber remove it from its seat Fig 5 6 EN Fig 8 Fig 9 Fig 7 Remove the brewing chamber Remove the lower piston undo the Clean and lubricate the O ring with assembly and slide out th
9. nt completely clean and ensure that all brewing chamber components are in working order Remove the lower cover of the brewing chamber undoing the three screws that keep it closed making sure to hold the springs inside it is advisable to use a holding clamp Remove all components paying attention to their position Replace the O ring clean all parts lubricate lightly and reassemble everything proceeding in the reverse order When reassembling use the clamp to compact the springs before tightening the screws EXPLODED VI EW OF BREWING CHAMBER COMPONENTS Lower filter holder Guide bush External spring piston Avy r a DN 1 OS ye T O ring a Closing flange Internal spring with screws Internal guide bush N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 11 11
10. r filter FIG 12 assembly Brewing chamber assembly Dose ejecting lever Internal handle Diverting slides RODS N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 8 11 SCHEDULED MAI NTENANCE OPERATIONS The brewer unit Z2000 M is very reliable however in order to continue to have the initial features some basic scheduled maintenance is necessary The number of cycles to reach before maintenance Is only a guideline as they depend on the type of coffee and its grade of grinding 1 EVERY 3000 4000 COFFEE DISPENSED OR AFTER 2 MONTHS OF OPERATION REPLACE OR CLEAN THE UPPER FILTER TOTAL EXPECTED TI ME FOR THE OPERATION IS 3 MINUTES Remove the brewer unit from the Slide out the connecting rods from the upper side so as to free the upper piston machine disconnecting the hydraulic assembly it is not necessary to open completely the unit but only slightly deflect connections and undoing the knurled the half shells to be able to extract the piston assembly knob Undo the central hexagonal head screw holding the spring and free the mobile piston Undo the central filter fastening screw remove t
11. s for controlling the rods connected to each other by a steel pin And similarly to the previous model a brewing chamber heating system is fitted for some specific applications The new system differs slightly from the previous one and its shape was changed to be able to adapt it to different models FIG 2 BREWER UNIT COMPLETELY DI SASSEMBLED af N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 2 11 DESCRI PTI ON OF BREWER UNIT OPERATION In an espresso coffee brewer unit for automatic vending machines in order to obtain coffee with taste and quality parameters that are as much as possible similar if not better than the drinks obtained with a machine used in the bar as well as the intrinsic characteristics of the brewer unit there must be some objective conditions to be met and namely 1 THE COFFEE QUALITY AND AMOUNT AND ITS GRADE OF GRINDING 2 THE TEMPERATURE AND CHARACTERISTICS OF THE BOILER 3 THE BREWING AND DI SPENSI NG TI ME 4 THE WATER AMOUNT N B The following reference information is valid exclusively for Italian espresso coffee selections for other markets and other requirements refer to
12. the machine in which the the brewer unit is installed N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS BREWING CHAMBER ALUMI NI UM LINING SLEEVE A This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 6 11 DISASSEMBLY PROCEDURE FOR PERI ODI C MAINTENANCE Remove the brewer unit from the Release the seeger rings Slide out the rods and lay them aside machine and clean all coffee residue from the connecting rods Release the other seeger rings that secure the diverting slide Using an Allen key undo the central screw of the external handle Remove the external handle wheel Undo all screws that secure the two half shells and open the unit FIG 8 FIG 9 N amp WGOBAL VENDING SPA SERVICE MANUAL H amp C FUNCTIONAL UNITS This document was produced by MARK AC for the exclusive use of the N amp W GLOBALVENDING personnel No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of N amp W GLOBAL VENDING SPA All rights reserved Z 3000 var 13 10 2005 page 7 11 FIG 10 FIG 11 Open the two half shells removing all internal components Ground coffee feeder Uppe
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