Operation procedure of coffee powder 4200 for Delong coffee machine

Delong coffee machine with coffee powder 4200 manual operating steps

I. First check whether the water tank is full of water, and then connect the power connector to the power supply.

II. Move the milk frother to the outside of the machine and place a container under it. Press the power on button on the control panel.

III. After the above work is done, after 30 seconds at most, turn the steam knob of component "B" counterclockwise until it is turned to the end.

IV. After a few seconds, some water will flow out of the milk frother. When about 30cc of water has flowed out, turn the steam knob clockwise. When it stops, no more water will flow out.

v. The control panel single cup coffee temperature ok indicator or double cup coffee temperature ok indicator no longer flashes, but is on permanently.

vi. Before the indicator stops flashing, the coffee maker automatically runs a cleaning cycle, when a small amount of hot water will flow from the "|The coffee comes out of the mouth and flows directly into the "G" drip tray.

1, adjust the coarse coffee powder, and then fill the coffee powder to make coffee normally. If there is no problem you said, it is the problem that the coffee powder is too fine.

2, if you still have the problem you said, then remove the handle, observe whether there is a lot of coffee grounds in the handle circle, if there is, clean the coffee grounds in the handle and brewing head, and make coffee again.

3, if there is still the problem you said, then according to your previous method of normal loading coffee powder, buckle into the handle, remember, the handle buckle force is larger than before, that is, try to tighten to the right, and then press the button to make coffee, if the normal coffee, indicating that the seal ring aging, try to tighten the handle or replace the seal ring later.

4. If there is still the problem you said, the seal ring has been completely aged and damaged, and the seal ring must be replaced.

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= high ground, HEC (high grown central)= medium high ground, CS (central standard)= low ground; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified lnstitut eof America.