The thermo-syphon system automatically circulates hot water through the group head while the machine is idle. Hot water flows from the heat exchanger into the group head through the upper pipe. As heat is transferred to the group head the water cools and leaves the group head through the lower pipe. The continuous movement of hot water maintains the group head at a stable temperature vital for producing a consistently great espresso.
Dual pressure gauges
The double pressure gauges allow you to monitor the steam boiler pressure and the coffee brewing pressure from pre-infusion to final extraction.
Over Pressure Valve
An adjustable OPV (Overpressure valve) limits the group head pressure for optimal extraction.
Spring-loaded long life non-compression steam and hot water valves are easy to operate have a long working life.
No Burn Steam Wand
The steam wand produces a powerful dry steam ideal for texturing milk. The ball joint connection allows perfect positioning of the steam wand.