Beanscene Magazine illustrated the cutting edge technology, classic heritage and reliability of the LaCimbali M100, in December's Edition:


 

Any milestone birthday is worth celebrating. For those of us lucky enough to reach 100, we might expect a letter from the Queen or a grand affair with great great grandkids. But to celebrate Gruppo Cimbali’s 100-year anniversary in 2012, it marked the occasion with the launch of the M100.

Service Sphere is the Australian partner for LaCimbali and the distributor of the M100. National Business Development Manager David Burchett says Service Sphere is excited to share Cimbali Group’s technolgy with the Australian market. “Many people in Australia are not aware that Gruppo Cimbali are the largest manufacturer of professional coffee equipment in the world,” he says.

Since its inception in 1912 and after the acquisition of Faema in 1995, Gruppo Cimbali has consistently grown year on year.

“Each day more than 30,000,000 drinks are served around the world from a LaCimbali or Faema machine,” David says.

Adding to that list is the M100, a machine David describes as “elegant, reliable, and energy-saving”.

“The development of this machine proves that LaCimbali listens to its audience. It doesn’t launch new products for the sake of it – it takes the time to understand the ergonomic and technical needs of its clientele, and delivers it to the best of its ability,” he says.

And what it seems baristas want, most commonly, is control. To cater to this need, the M100 features a display screen per group head with key touchscreen commands that can be programmed individually for each group. 

Each screen displays a temperature reading along with an extraction shot timer. David says the dedicated in-built flush key on each display screen is a welcome addition; each time a barista presses the flush key, which can be set from 0 to 5 seconds, it controls the flush function while allowing the barista to utilise the other groups for service.

“This is a great advantage for baristas as they don’t have to sacrifice one of the volumetric selections to flush the machine,” he says.

Another key feature to the M100 is the automatic backflush function which allows the barista to automatically clean all of the group heads simultaneously, or independently to allow for the barista to keep making coffees.

David adds a common misconception with backflushing is that the primary goal is to clean the shower screen in the group head. Not true.

“When you backflush you have to let the machine pulse and the solution rest otherwise it won’t clean out the discharge solenoid, which is the main purpose for backflushing,” David says. “Think about the brown muck that gets flushed out of the machine when you back flush – it’s the built up of coffee oils on the discharge solenoid. If they’re not removed by cleaning correctly it can cause the discharge solenoid to fail. Of course a by-product of backflushing the machine is that the shower screen in the group head will also be cleaned.”

David says the M100 will surprise any barista with its extreme simplicity and efficiency. Light-emitting diodes (LED) lights illuminate a wide work area, inclined ergonomic and soft-touch filter-holder handles provide comfort for users, and the high group heads accommodate for a broad variety of beverages.

The main display provides the barista with different information, such as steam boiler bar pressure, time, date and barista mode. In barista mode, the user can easily adjust the brew temperature, quantity of delivered water and steam pressure. Three different temperatures and programmable doses are available for the hot water outlet.

In the M100, LaCimbali utilises a mix of hot water, cold water and steam reducing pressure on the steam boiler. The M100’s patented GT thermal system consists of a 10-litre steam services boiler made from stainless steel, equipped with two heat exchangers, which work in series, and independent stabilisation chambers for each delivery group. Water is preheated through the heat exchangers in the steam boiler and distributed to the coffee boilers at around 80 to 85°C, where it is brought to the desired infusion temperature once in the group head boiler.

The M100 is fitted with LaCimbali’s patented Smart Boiler technology, which optimises the refilling of water into the boiler, by constantly injecting water, while maintaining thermal balance during down times and peak business hours.

“This is a great function for baristas who use high volumes of water – for steaming or balancing tea orders – as it stabilises the pressure in the boiler,” David says. “Commonly, to replace lost water the machine will inject a large dose of water to refill the boiler all at once. This can cause the machine to lose pressure because the high influx of cold water shocks the machine. With Smart Boiler technology, water is pulsed into the boiler constantly to minimise the impact on the recovery of the services boiler. This way the boiler isn’t working so hard to heat and it has a chance to recover so you don’t lose steam pressure during service.”

Not only is the potential for steam performance huge and energy consumption lowered with the M100, the machine’s long- term performance is protected thanks to its Smart Boiler technology. To prevent heat loss the M100 boiler is insulated with a jacket made of a special material with an efficient thermal property which results in lower energy usage.

Components in the M100 that regularly come into contact with water and steam are subject to Cimbali Group’s patented Ruveco Teck treatment, a production process that reduces the release of metals in delivered drinks.  This patent has enabled the M100 to obtain National Sanitation Foundation certification.

This article features in the December 2016 edition of BeanScene Magazine.

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For more information visit www.servicesphere.com.au/

 

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