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MOLI 6ID 2007.qxp
5. Cleaning
In order to guarantee a proper operation
of the machine as well as ground coffee
good quality, all areas directly in touch
with coffee must be cleaned regularly (at
least once a week), with the machine dis-
connected from the mains in all cases.
Hopper
Remove the hopper
(FIG.3) and wash it with a piece of cloth
moistened with water and soap to elimi-
nate the inside oily residues produced by
coffee (FIG.4). Rinse and dry it carefully.
Ground coffee spout (I.1 / I.2 /
I.3(mini) models)
Remove the upper cover
grinder body by pressing on both sides
and pull it up. Remove the screw that fas-
tens the ground coffee spout and clean it
in the same way than the hopper.(FIG.5)
Dose dispenser (I.1D / I.2D mo-
dels)
Remove the remaining ground coffee from
the dose dispenser.
Remove the dispenser lid and clean all
the internal parts by using a brush. (FIG.6)
Grinding group
See item no. 7
External cleaning
Use a brush or a piece of cloth moistened
with water and soap.
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6. Maintenance
Before carrying out any kind of mainte-
nance operation the grinder must be swit-
ched off as well as disconnected from the
mains.
Grinding discs wear must be regularly
checked to produce homogeneously
ground coffee and obtain a perfect es-
presso.
Grinding discs must be replaced between
400-600 Kg (875-1,300 lb) of ground cof-
fee.
Grinding group maintenance
(fig.7)
Remove the remaining coffee beans from
the hopper
and remove from its posi-
A
tion. Remove the upper cover of the grin-
der
. Once the grinding groups is at
B
sight, remove the screws from the grin-
ding regulator
and remove it from its
C
position.
Turn the upper disc holder
counter-
D
clockwise until it may be removed from
its housing. Clean both discs
yet chec-
E
king their state, disc holder thread
D
and grinding group cavity internal
part
by using a brush. (FIG.8,9)
F
Turn upper disc holder
D
clockwise.
Reassemble the grinding regulator
by
C
fastening the screws. Reassemble the up-
per cover of the grinder
and hopper
B
. After this operation
A
adjust the grinding point.
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