Ascaso Factory | Espresso coffee machines manufactured in Barcelona |

Stainless Steel & Multi-Groups System

Contents

Stainless steel: A remarcable material
multi-group system
thermodynamic coffee groups
steam/water boiler
PID control
Energy efficiency

Stainless Steel: A remarcable material

Mechanical resistance

The mechanical resistance of copper is almost nil. Stainless steel has a high mechanical resistance.

Anti-lime scale

Stainless steel is the ideal material to avoid the build-up of lime scale deposits.

100% FOOD-SAFE

Its offers optimal corrosion resistance. It is an excellent choice from a hygiene point of view.

Multi-Group System

The multi-group technology is based on coffee groups and a steam boiler that work completely independently. Each group and boiler have their own autonomous heating system, safety device and precise electronic temperature control.

This system is much more evolved than the conventional system of a single boiler or the dual boiler machines.

Advantages

Aids energy saving.
You can turn a group on or off independently.
Standby function by group or for all the groups. Being independent, the power is only used for the parts of the machine you are using at that particular time.
Excellent thermal stability.
Excellent extraction quality for either small or large operating volumes. The quantity of steam does not influence the thermal stability of the coffee groups.
High, consistent steam production (exclusive boiler)
The machine can be adjusted to different types of coffees and roasts.
Extra safety level. If there is a problem with one group, the others will continue working.

Professional coffee group

New Thermodynamic Coffee Groups. With a large thermal mass (lead free brass), heated with a separate professional-grade thermoblock (modern thermodynamic technology) in each group, with a temperature sensor that can be easily adjusted by the barista.

With thermal insulation on all surfaces. Unit thermally insulated from the rest of the machine. Focused on conserving energy by heating the extraction water only. The coffee group is completely ‘enveloped’ by thermal cladding. Unique in the market.

Thermal stability. Energy efficiency. Coffee groupindependent of the steam production and water boiler.

Thermodynamic group

Clean water. Here it is constantly renewed and clean for every coffee. The taste and smell of the coffee are unaffected. As the water does not stand in the boiler, being constantly re-heated, quality is not affected.
Thermal stability. Quality in cup. Thanks to its high capacity and internal pipe measuring over a metre long. Optimised with electronic temperature control.
100% food-safe. AISI 316 stainless steel water circuit. No metal migration in water.
Less limescale build-up. Easy-to-clean stainless steel circuit reduces limescale build-up.

Coffee Groups: Logical evolution.

Learn more about Thermodynamic group

Group Restrictors made of Peek

Their manufacturing in Peek offers many advantages for the group flow of water.

Particulary:

Wear resistance. A constant water flow through a small hole produces high level of friction which affects to its size. Peek material ensures a much longer durability than stainless steel or brass. And less erosion.
Reduced possibility of scaling in the restrictor. Peek is the best material to prevent clogging.

Restrictor is a key element in the coffee brewing. Its clogging or fluctuation may produce a variation of the rate or quantity of water flow.

Learn more

Independent steam boiler in AISI 316 stainless steel

Manufactured in 100% AISI 316 stainless steel.
Plasma-welded both inside and out.
Extremely sturdy and large capacity: 8,5 litres
Weight: 9 kg

In addition, with more than 9 kg of thermal mass in very thick AISI 316 stainless steel it provides exceptional thermal stability. This means that the steam pressure is kept constant and it uses less energy while at the same time maximising steam production.

Lime scale hardly ever adheres to stainless steel. This makes cleaning much simpler and means repairs are a thing of the past.

Our boilers (coffee and steam) include a thermal sleeve which reduces the machine’s consumption by up to 35%.

Learn more about energy saving

Energy-efficient

Stainless steel, meanwhile, is a very bad heat conductor and thus an extremely bad dissipater. Therefore, it is a material that requires less power to maintain thermal stability. This characteristic of stainless steel results in improved energy efficiency. By maintaining the optimum operating temperature, the machine requires less electrical power.

We guarantee a saving 50% compared to a single boiler traditional coffee machine. Use of electronically controlled thermoblocks focused on conserving energy by heating the extraction water only.
Electronic temperature management. The heating element only operates when necessary and only for as long as required. It allows ‘smart’ control, with a much lower energy consumption than other systems on the market.
PID Control in all the coffee boilers and the steam boiler. Featuring electronic thermostats that are much more precise and act much faster than the traditional mechanical pressure gauge system.
The Multi-Group System means that power is only used by the part of the machine in use at any time. Each group can be turned off or on independently.
Thermal lagging made from high-tech material for coffee and steam boilers. Notably increases the quality of the coffee machine and the energy-efficient.

PID Control

(PID) (Proportional Integral Derivative)
Easy and optimal temperature regulation lets you select the appropriate extraction process for each coffee, producing excellent results.

Our system offers a precision of 0.5ºC which considerably reduces any heat fluctuations within the coffee group.

The barista simply has to select the desired temperature and Barista T will do the rest.

To do so, Barista T has triple temperature control:

1. Dynamic pre-heating/temperature control of the water entering the coffee group.

2. Control of the temperature of each coffee group (PID).
Each group is completely independent and easy to control by the general or individual display (precision of 0.1ºC).

The temperature of each group is controlled by an NTC sensor. The high-speed heat sensor replaces the traditional mechanical thermostat.

These high-precision sensors are immersed in the water of each distribution group. The sensors activate the element by means of a static relay (Triac). They improve thermal stability, eliminate mechanical failure, and significantly reduce heat fluctuations in each coffee group.

3.Control of the steam boiler/water temperature (PID). We do not use electromechanical pressure switches. They are much slower and less accurate and reliable..