Jump to content
Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Augusto Krause

Pressão da maquina

Recommended Posts

Fala pessoal,

 

Dei uma breve pesquisada e não encontrei nenhum um tópico semelhante. Realizei a compra de uma Fiamma Pacific II multiboiler foi instalada a poucos dias. Estou com dúvida na pressão da maquina, ela tem trabalhado a 7 bar, não acham pouco? Ela esta fragmentando o creme ai tenho q diminuir a moagem mas ai ta passando rapido demais e não fica aquele espresso de primeira.  A maquina está com o teto de  temperatura da água em 94ºC.

 

Aguardo ajuda dos sábios cafezeiros.

 

  • Like 1

Share this post


Link to post
Share on other sites
Guilherme Torres    3,191

Ao que me aparenta, 7 bar estáveis não chega a ser insuficiente para uma máquina comercial, com bomba rotativa. Muito se discute sobre a pressão ideal. O senso comum é de em torno de 9 bar.

Tem que ver a regulagem da válvula de expansão. Se o grupo for e61, tem que ajustar o pressostato.

Mas, pode muito bem ser que você esteja moendo o pó grosso demais, de forma que não esteja possibilitando uma extração com uma pressão maior.

Já tentou chocar a máquina? (com um porta filtro cego e olhando para o pressure gauge (medidor de pressão) - você tem como saber qual o perfil de pressão regulado para a máquina). Se mantiver os 7 bar, você pode aumentar, querendo, a pressão, com uma regulagem na válvula de expansão, no pressostato (se a máquina tiver esse elemento), ou na saída da bomba rotativa.

A temperatura de extração  me parece ok.

 

A respeito do assunto,

All pumps are adjustable, but may have different looking adjustment screws on the mechanism, called the "by-pass valve", depending on the pump manufacture. These are always located on the side of the pump, and are usually only accessible by removing the body panel closest to the pump and motor (except in the cases where they are found outside the machine). It should be noted that manufactures do not necessarily use the exact same make and model of pump on every piece of equipment that they sell, and, depending on supply, a different version pump may be found on two machines that are in all other ways exactly the same.

The owner and user of the equipment should always know where the pump is located, and it is highly recommended to have a spare on hand, in the event of pump failure. A gradual loss of water pressure, manifested by slow dispensing times and a very low reading on the pressure gauge (lower than 9 bar or optimal pressure previously set) while dispensing is indicative of a pump failure. The complete loss of any pressure whatsoever may also indicate a pump failure, but is more likely the motor or start capacitor on the motor that has failed (after confirming water at 20psi is being supplied to the pump).

Adjusting the pump pressure is simple. It is important to note two things only:
  • there is water supplied to the pump at a minimum of 20psi to a maximum of 60psi, and
  • water is dispensing out of one of the group heads

While water is dispensing out of the group head, turn the adjustment screw on the by-pass valve clock-wise to increase the pressure and counter clock-wise to decrease the pressure. 9 bar is a standard acceptable pressure for brewing espresso, but is by no means exact for every manufacture. The pressure at the group head and the pressure at the gauge can and do vary in most cases, due to their proximity to the pump as well as expansion valves in the hydraulic system of the equipment. Use 9 bar as a starting point and adjust accordingly to the shot time and volume that best suits your taste.

- See more at: https://www.espressoparts.com/rotarypumppressureadjustment#sthash.leRi5yqG.dpuf
All pumps are adjustable, but may have different looking adjustment screws on the mechanism, called the "by-pass valve", depending on the pump manufacture. These are always located on the side of the pump, and are usually only accessible by removing the body panel closest to the pump and motor (except in the cases where they are found outside the machine). It should be noted that manufactures do not necessarily use the exact same make and model of pump on every piece of equipment that they sell, and, depending on supply, a different version pump may be found on two machines that are in all other ways exactly the same.

The owner and user of the equipment should always know where the pump is located, and it is highly recommended to have a spare on hand, in the event of pump failure. A gradual loss of water pressure, manifested by slow dispensing times and a very low reading on the pressure gauge (lower than 9 bar or optimal pressure previously set) while dispensing is indicative of a pump failure. The complete loss of any pressure whatsoever may also indicate a pump failure, but is more likely the motor or start capacitor on the motor that has failed (after confirming water at 20psi is being supplied to the pump).

Adjusting the pump pressure is simple. It is important to note two things only:
  • there is water supplied to the pump at a minimum of 20psi to a maximum of 60psi, and
  • water is dispensing out of one of the group heads

While water is dispensing out of the group head, turn the adjustment screw on the by-pass valve clock-wise to increase the pressure and counter clock-wise to decrease the pressure. 9 bar is a standard acceptable pressure for brewing espresso, but is by no means exact for every manufacture. The pressure at the group head and the pressure at the gauge can and do vary in most cases, due to their proximity to the pump as well as expansion valves in the hydraulic system of the equipment. Use 9 bar as a starting point and adjust accordingly to the shot time and volume that best suits your taste.

- See more at: https://www.espressoparts.com/rotarypumppressureadjustment#sthash.leRi5yqG.dpuf

 

 

All pumps are adjustable, but may have different looking adjustment screws on the mechanism, called the "by-pass valve", depending on the pump manufacture. These are always located on the side of the pump, and are usually only accessible by removing the body panel closest to the pump and motor (except in the cases where they are found outside the machine). It should be noted that manufactures do not necessarily use the exact same make and model of pump on every piece of equipment that they sell, and, depending on supply, a different version pump may be found on two machines that are in all other ways exactly the same.

 

The owner and user of the equipment should always know where the pump is located, and it is highly recommended to have a spare on hand, in the event of pump failure. A gradual loss of water pressure, manifested by slow dispensing times and a very low reading on the pressure gauge (lower than 9 bar or optimal pressure previously set) while dispensing is indicative of a pump failure. The complete loss of any pressure whatsoever may also indicate a pump failure, but is more likely the motor or start capacitor on the motor that has failed (after confirming water at 20psi is being supplied to the pump).

 

Adjusting the pump pressure is simple. It is important to note two things only:

 

    there is water supplied to the pump at a minimum of 20psi to a maximum of 60psi, and

    water is dispensing out of one of the group heads

 

While water is dispensing out of the group head, turn the adjustment screw on the by-pass valve clock-wise to increase the pressure and counter clock-wise to decrease the pressure. 9 bar is a standard acceptable pressure for brewing espresso, but is by no means exact for every manufacture. The pressure at the group head and the pressure at the gauge can and do vary in most cases, due to their proximity to the pump as well as expansion valves in the hydraulic system of the equipment. Use 9 bar as a starting point and adjust accordingly to the shot time and volume that best suits your taste.

 

- See more at: https://www.espressoparts.com/rotarypumppressureadjustment#sthash.leRi5yqG.dpuf

  • Like 3

Share this post


Link to post
Share on other sites
Gilberto    5,707

Quando peguei minha Fiamma o pessoal também havia deixado a 7 BAR, normalmente deixam assim pois mesmo sendo tudo feito a olho sai uma extração controlada, mas o certo é mesmo 9/10 BAR. Esta pressão é regulado na bomba rotativa, talvez tenha mais uma OPV também.

  • Like 1

Share this post


Link to post
Share on other sites

Pois então, ontem fiz os testes com o cego e ela chegou aos mesmos 7 bar, eu to tendo que deixar a moagem mais grossa pra não deixar lento. Vou ligar pro técnico e resolver, valeu pessoal

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×