semi commercial machines maintenance and group head best practice

[cheers272]

I'm a proud new owner of a Expobar Minore and a great $1000 grinder.

1/ What daily and weekly measures would you commonly do to maintain the machine best? I always use filtered water through a machine and past coffee machines never built up scale over 10 years.

2/ I have been told by a few to leave the grouper in over night to keep seal moist. Its rubber, and by doing this, would it not give the seal a new memory and in effect damage it also? I had a cafe series sunbeam and floged it hard for 10 years or near and with only one seal replacement and one descale. I never allowed grouper to be left fitted and so I pose the question now, is this why people say the seal needs changing yearly? I do gather it maybe the heat of the 61 grouper? but the heat of a thermo head on a sunbeam is also hot but as its warm up time is short, i turned it of and on as required.

Comments really appreciated.

[Dimal]

G'day mate...

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Mal.

[Barry_Duncan]

Hello Cheers,

Mal (Dimal) and Chris (Talk Coffee) are two of the most knowledgeable people who discuss coffee here so take note of what they have to say.

While some others may disagree, I suggest that you remove the group handle from the machine whenever it is turned off.

I do that.

The shot clock on my 4 year old Breville Dual Boiler tells me that I have done 10,970 shots and a resent inspection of the original group seal shows it looking as new except for coffee stains. I don’t see why a plastic seal has to be kept moist and under pressure.

Barry

[Dimal]

I have been told by a few to leave the grouper in over night to keep seal moist.

Agree with Barry....

Who ever suggested this to you doesn't really understand the mechanics or physics of espresso machines...

Mal.