• Heavyweight Thermal Stability: Built with a massive 4.4 kg traditional temperature-compensated brass group head (or ring group option) and a high-capacity copper boiler (up to 27L) for heavy foot traffic.
• Optional T.C.I. Tech (Independent Temperature Control): Features individual group boilers with dedicated electronic PID control alongside a separate main steam boiler. This allows baristas to fine-tune extraction temperatures per group for different bean roasts.
• Flexible Operation Modes: Available in fully automatic volumetric (programmable keypads), manual lever, or push-button semi-automatic options.
• High-Volume Steam Performance: Equipped with multidirectional stainless steel steam wands and optional Turbo Steamer (auto-temperature milk probes) for effortless hands-free frothing.
• Striking Aesthetic Customization: Premium bodywork crafted with Italian steel, curved side panels, and integrated working lights.

• High-Volume Specialty Cafes & Coffee Shops: Businesses that pull hundreds of drinks per day and need zero temperature drop during rush hours.
• Multi-Roast Specialty Bars: Coffee shops offering multiple single-origin espresso options simultaneously that require individual group temperature settings.
• Boutique Hotels & Upscale Restaurants: Establishments seeking an impressive, centerpiece machine with a high-end visual presence.

1. Necessary Operating Conditions

• Plumbed Water Line: Requires a dedicated direct water line connection.
• Water Quality & Softening: Critical. Water total hardness must stay within 35–85 ppm to prevent scale buildup. Must be installed with a dual-stage commercial water filtration/softening unit.
• Electrical Connection: Commercial-grade 20A/30A power supply (depending on 2-group, 3-group, or 4-group configuration).
• Direct Drainage: Requires a plumbed drain line under the counter for the drip tray.

2. Maintenance Schedule

Interval Routine Tasks After Every Shot Flush/purge group heads; wipe portafilters clean. After SteamingWipe steam wands immediately with a wet cloth and purge steam. Daily (End of Shift)Water backflush groups with a blind basket. Soak portafilter baskets and steam tips in espresso cleaner. Empty and scrub the drip tray.Weekly Full chemical detergent backflush (e.g., Cafetto EVO or Urnex). Scrub group head gaskets and shower screens with a group brush.6 to 12 MonthsReplace group head rubber gaskets and shower screens. Inspect and service anti-vacuum valves and safety relief valves. Regenerate or replace water softening filters.