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600
USER'S GUIDE for
BLOOMFIELD TRADITIONAL DISPLACEMENT-TYPE
COFFEE BREWERS
Includes:
Installation
Checkout
Theory of Operation
Troubleshooting
p/n 86772 Rev. (-) M600 102203 cps
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INTRODUCTION This manual is intended for use by qualified service personnel. The technical content of this manual represents Bloomfield coffee brewers are intended exclusively for commercial use current production models and are designed expressly to brew beverage products for human as of October, 2003. consumption. No other use is recommended or authorized by the Data, specifications and manufacturer or its agents. materials, and model number designations are Except as noted
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TABLE OF CONTENTS INSTALLATION PROCEDURES …………………………………….. 2 BREWER OVERALL CHECKOUT ……………………………………. 4 BREWING COFFEE …………………………………………………… 5 CLEANING INSTRUCTIONS …………………………………………. 6 THEORY OF OPERATION WATER FLOW ………………………………………...………….… 7 HOT WATER FAUCET …………………………………………….. 8 BREW WATER TEMPERATURE CONTROL …………………… 9 TROUBLESHOOTING GUIDE QUICK GUIDE ………………………………………………………. 10 BREW WATER SYSTEM - AUTOMATIC OPERATION .....…… 11 BREW
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INSTALLATION READ THIS CAREFULLY BEFORE STARTING THE INSTALLATION IMPORTANT: This general information may not apply to all models. Refer to To enable the installer to make the owners manual and any technical data sheets for your a quality installation and to specific equipment for additional information. minimize installation time, the PREPARATION following suggestions and tests should be done before the Unpack the unit. Inspect all components for completeness and
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INSTALLATION (continued) NSF requires that the brewer be able to be moved for cleaning NOTE: This equipment must be underneath. A flex line or loops of copper tubing will satisfy this installed to comply with requirement. See Figure 2 below. applicable federal, state and local plumbing codes and ordinances. WARNING: SHOCK HAZARD Brewer must be properly grounded to prevent possible shock hazard. DO NOT assume a plumbing line will
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BREWER OVERALL CHECK-OUT BREWER CHECK-OUT CAUTION: SHOCK HAZARD These checks should be performed: Always disconnect the brewer • When the brewer is installed fro electrical power before servicing or cleaning. • During any service call on the brewer • During any subsequent follow-up call CAUTION: IMPORTANT: BURN HAZARD Tank must be full of water before pressing POWER key "ON". Brew water is extremely hot. Heating elements will be damaged if allowed to operate w
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BREWING COFFEE CAUTION: PREPARATION Burn Hazard Place one (1) genuine Bloomfield PAPER FILTER paper filter in the brew chamber. Exposed surfaces of the Add a pre-measured amount of brewer, brew chamber and fresh coffee grounds. decanter may be HOT to BREW Gently shake the brew chamber to CHAMBER the touch, and can cause level the bed of grounds. Slide the serious burns. brew chamber into place under the CAUTION: brew h
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CLEANING INSTRUCTIONS PROCEDURE: Clean Coffee Brewer CAUTION: BURN HAZARD PRECAUTIONS: Disconnect brewer from electric power. Brewing and serving Allow brewer to cool. temperatures of coffee are FREQUENCY: Daily extremely hot. Hot coffee will cause TOOLS: Mild Detergent, Clean Soft Cloth or Sponge serious skin burns. Bristle Brush, Bottle Brush CAUTION: SHOCK HAZARD 1. Disconnect
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THEORY OF OPERATION WATER FLOW Typical Brew Water Delivery System POUR-OVER FEATURE Pouring any amount of cold water into the pour-over opening and into the basin pan forces an identical amount of hot water out of the tank and through the spray head into the brew chamber. AUTOMATIC OPERATION Pressing BREW button energizes the solenoid valve, allowing water from an external water supply to flow into the basin pan and then into the hot water tank. This forces an
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THEORY OF OPERATION (continued) HOT WATER FAUCET Typical Hot Water Faucet System The faucet water coil is submerged in the hot water tank and draws heat from the brew water. Faucet water flows through the bypass side of the water inlet and is not controlled by the solenoid valve. The faucet is at supply water pressure any time the faucet shut-off valve is OPEN. Hot Water Faucet Flow Diagram 8
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THEORY OF OPERATION (continued) BREW WATER TEMPERATURE CONTROL Typical Heating System Electrical Configuration The heating elements are energized when line power is applied to the element terminals. Water temperature is sensed by a thermobulb inserted into the water tank. This temperature signal is fed to the thermostat by a capillary tube. An increase in temperature causes an increase in pressure in the thermobulb. This will cause the pressure diaphragm in the thermostat to ope
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TROUBLESHOOTING GUIDE QUICK GUIDE SYSTEM PAGE The first step in troubleshooting BREW WATER - AUTOMATIC OPERATION .....……..… 11 is to determine where to start. BREW WATER - POUR-OVER ………………………..….. 12 A few simple checks should FAUCET WATER ………………………………….……….. 15 quickly point to the major area ELECTRICAL - BREW ……………………………….……. 19 of concern. ELECTRICAL - HEATING ……………………………….… 20 ELECTRICAL -
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TROUBLESHOOTING GUIDE (continued) BREW WATER SYSTEM - AUTOMATIC OPERATION 11
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TROUBLESHOOTING GUIDE (continued) BREW WATER SYSTEM - AUTOMATIC OPERATION 12
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TROUBLESHOOTING GUIDE (continued) BREW WATER SYSTEM - AUTOMATIC IMPORTANT: To avoid overflowing the brew container, ALWAYS start the brew with an empty container under the brew head. 13
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TROUBLESHOOTING GUIDE (continued) BREW WATER SYSTEM - AUTOMATIC OR POUR-OVER OPERATION 14
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TROUBLESHOOTING GUIDE (continued) BREW WATER SYSTEM - POUR-OVER OPERATION 15
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TROUBLESHOOTING GUIDE (continued) FAUCET WATER SYSTEM 16
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TROUBLESHOOTING GUIDE (continued) FAUCET WATER SYSTEM 17
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TROUBLESHOOTING GUIDE (continued) FAUCET WATER SYSTEM 18
