Grinder Calibration; Cleaning Settings - Unic Tango ST Duo Technical Note

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►Grinder calibration

The type of coffee used and the grinder collar setting will affect the
ground coffee dose. This procedure calibrates the actual ground
coffee weight dispensed to match the value in the programmed
settings. Select the desired grinder, prepare the weighing kit and
the scale, and then follow the procedure.
This procedure is done in 2 steps:
1 – Grinder Tuning (Grinder collar adjustment)
A test cycle displays the time of the extraction in seconds.
Test cycle: 2 cups of 50 cl. using about 14 grams of ground coffee.
The test cycle infusion time is displayed at the end of the cycle.
2 – Grinder dose Calibration
2 grind cycles, one short and one longer, are weighed and recorded. The resulting time needed per gram is
automatically calculated and applied to the programming to produce an accurate weight for each dose.
A master reset returns to the initial calibration preset in the machine's memory, in the case of replacing grinder
burrs, if no scale is available, or incorrect operation, etc.

►Cleaning settings

This submenu permits adjusting the settings for all
cleaning and/or rinsing cycles.
Machine factory settings (Do not change):
Wash cycles
Half-cycle washing times
Rinse cycles
Half-cycle rinsing times
Tube rinsing pause
Tube rinsing time
Early EWS hot milk
Automatic cleaning delay
Milk purge time
Auto milk circuit cleaning interval
Auto milk circuit cleaning time
EVNR activation with the 1st milk(s)
EVVS delay with the 1st coffee(s)
10
5.0 sec
8 20 (to delay coil fouling)
5.0 sec
10 sec
7.0 sec
Permits increasing the temperature of the milk (only) by preheating the
3.0 sec
coil if necessary. (this does not affect the foam)
Automatic 5 min internal rinsing after the first milk-based product. Never
set a time less than 3 minutes.
5.0 min
During this sequence, a milk-based product cannot be made for 15 secs.
A coffee product can still be made.
Steam purge for the "into the cup" circuit after a milk-based product.
1.8 sec
Prevents stagnation of milk in the circuit.
Internal rinsing for 20 secs of the coffee circuit 5 minutes after the last
5.0 min
coffee made. A coffee can still be made at any time.
20 sec
Primes the water circuit to prevent the bubbling effect after an "Automatic
3.5 sec cleaning delay rinse" or a long period of inactivity. (During 3.5 sec
everything remaining in the circuit is directed to the drain)
Offsets preheating of the heating device to prevent overheating of the
1.5 sec
milk foam.