Your welcome, Aloha! Mark

Just be aware; Spinning power tools grab at sharp corners or 'hook' bends as seen in this vid. Safety mask and keeping by-standers away is good practice.

unnecessary. Only see it if covers removed. Plating, if done only in copper. USA requires plating when sold in US. Hence, shiny clad parts. But it's the insides that count.

I use a propane torch technique as shown in painting parts videos. To fast dry paints,

"Padowon, future, is.*

Ah, just like that other tuber that shows use a tool to guess what it is. My video was in response to another tuber that took apart a La Cimbali M49 Super automatic Espresso machine. Even rarer it was a "Retail use" meaning the actual coffee drinker operated this machine. Now these supers require some form of minimal training. So to find a customer operated model was incredibly rare as I never knew they made this model. It's not in any manuals that I've came across. Anyway, the adventurous new owner started taking it apart and ended up with an extra part. The vid was just my way of saying Hi!. So back to you, I'm curious of your background and what's in your garage? (especially if the wife wants it out!)

Already did (Twice). Pulled it out of storage as I've been getting request's on "How to fix" Currently 2 active tuber's are requesting help. Currently, one appears to be using it in a store or restaurant as a backup unit. Another is overhauling an old model just like the one I have. Extremely good work horses. At one time I thought the Astoria was the best. Changed my mind to the Cimbali equipment. But most of my questions are about the Super automatics; M49, 50, 51, and 52's. I don't do the M1 or 2's as they are a design abomination. (Sorry Cimbali. You should have stayed with the M50 Lite as a basic model.) I'm still thinking of rebuilding my M49 into a 120VAC machine. Thinking of putting the Junior boiler (120VAC) into the M49. Buck boost the 220VAC grinder or just replacing the motor. Well an interesting project for later. Thanks for the comment. Ask if you have questions on your machine or equipment. Aloha, Mark

LOL. It's the original M21 Junior from all my vids. I had pulled it out of the garage after +11 years. There was a request last year? about the dose tank and how to set it. It's rare to come across the older style 'analog' dose tanks. Later models use the digital timer or digital flow meter which is more accurate though expensive. Though we live at higher elevations (+800 ft?) and +3 miles from the bay. I guess in 11 years there's salty grit in the dust here. Though plain steel will rust. Even the portafilter baskets rust as shown on the last Junior review. Though it's an issue that only the technician or inquisitive owner will ever know. Aloha, Mark

Questions Welcome, Aloha, Mark

Not people but coffee grounds.

😂

You know, now that i think about it. I actully have cleaned out clogged bathroom shower heads. Had to use a paper clip to clear lime deposits. Most time just replaced whole head. Humm, 1980's....

group valve discharge is connected to the group coil. the pipe drains straight down to the drain tray. and ends with a white splash guard. The pipe is only about 6 inches long. Sort of a L shape.

The pipe hanging on the right with the white cap at bottom. (it's been disconnected from group valve.) kzfaq.info/get/bejne/h914m5OXmN6lpWQ.html

Oh, by the way. If your not getting any water from the group. Then you might want to rewatch the video to check the Micro mesh filter.

@@ukeboy57I cleaned the mesh filter and the bigger mesh that interface with the porta filter. It's only the shower plate that I am having difficulty dismounting.

Try reassembling and back flush with the cleaning solution sitting in portafilter to soak. come back in 10 mins and continue flushing. Clear and try to remove plate.@@johnnychang4233

kzfaq.info/get/bejne/m9qVo82fx66ph3k.htmlsi=nioOSgHH2yhxrfsu

kzfaq.info/get/bejne/d7NgdNhiq9udhJc.htmlfeature=shared

Absolutely! Imagine...Hot thick coffee syrup sits inside a boiling hot metal head. Waiting for the next shot. Which may not come for a while. It hardens and adds a layer of hard residue from previous 100's of shots. Careful tapping of the shower plate will hopefully dislodge the plate and drop out.

kzfaq.info/get/bejne/qLxlpamfv5a3aI0.html

Hi Johny, The brass head can be cleaned through regular cleaning using the back flush cleaner. There is a more detailed way to clean the diverter. I'll follow up with a link, But it sounds like you need to change the gasket, Your probablu leaking a lot out of the portafilter. Here is related links, Though the link to Espresso Parts. I've never bought anything from them. Though it's reasonable and they have been around a long time. Amazon.com may have it too. Though I recommend the 'conical' gasket not the flat one, I've added the shower head head. This plate will drop down (with a soft tap if stuck) as it's held in place with the shower screen screw. Use a toothpick or paper clip to clear the holes. Pipe cleaner works well after you can clear the holes. Clean it, not nessisary to replace it. (DON'T soak in any acid!) kzfaq.info/get/bejne/pNZ1mq6GvsW-lnU.html kzfaq.info/get/bejne/iZ2EqcuHzr-0ZHU.html kzfaq.info/get/bejne/etWKeJuDu9XSqXU.html kzfaq.info/get/bejne/i7d6lLt5scu8nYk.html www.espressoparts.com/products/la-cimbali-conical-group-head-gasket?variant=37553454055611&currency=USD&msclkid=b10f868797461ff10b59e0836a031470&Shopping%20-%20Main%20Product%20Categories&Parts www.espressoparts.com/products/la-cimbali-group-head-shower-plate?variant=37553451172027&currency=USD&Google&gad_source=2&gclid=CjwKCAjwh4-wBhB3EiwAeJsppF04WCET2fdjfuSInRwiBx3MJdlv-9CljBZfx_gsJCkZspgIAVgpJBoCyUYQAvD_BwE Aloha, Mark

@@ukeboy57Thank You for the prompt response. Your expertise are really valuable. The machine I was servicing is the Cimbali M21 Junior DT1 with the 5 touch buttons. The problem was an oxidized bearing at the Procon pump. I tried to took apart the pump but failed breaking the graphite vanes. I ended ordering a new pump. As I was watching others videos about how to cleanup the coffee machine with backflush method I used some lemon juice poured into the feeding line for the machine and running through several flush until it poured clean water. That is when I realize that some scales may have came loose and clogged the piston of the group as it was pumping very little drops of water. I tried my best to unclog it mechanically by proding it with some paper clips and needles. In the end only one orifice of the six available was open succesfully.

Hi Johnny, Glad to help. Sounds like you have a newer model with pump and Digital dosing (No Dose Tank, Right?) The Volumetric pump is very difficult to fix if vanes have cracked. On a 110 VAC machine, it's difficult to mount the 110 Volt motor and Pump. It's usually (not normal though) to place said pump on floor with braided hoses to M21. I'm wondering if you has a 220 VAC machine. Motor and pump is smaller. Which could fit. Though I've never come across a 220V M21 (Well except for two head machines.). There are youtube vids on fixing pump, though it's not worth the effort. Many rebuilt pumps just don't last due to previous wear (and damage?). You can just replace the (Brass) shower head. Though it's possible to drill out holes with a 1/16" bit. Though I would only "Hand" drill mannually without power. Chrome flakes is harder than Brass. Bit may divert and plow into an undesired area. Keep digging, It will punch through. Double check that your getting full stream of dose water when any of the shots are requested. Keep at it. You will get there. Aloha, Mark @@johnnychang4233

kzfaq.info/get/bejne/fJmpdLdo2pPGZ5c.html @@johnnychang4233

@@ukeboy57It's a 120V machine. The problem is that I cannot figure it out how to take apart the brass shower piston to clean the debris behind it. The pump being stuck caused it to blow a fuse in the logic board also. With the new pump everything is fine except for the aforementioned clogged brass piston head. And you are the one that explain the more precise diagnostics on trouble with espresso machines. Thank You for your valuable lessons.

My kids all started with "It's taking too long! (To cook.). My 14 year old didn't want to make Hamburger 'Patties'. Put the whole bowl on the BBQ to cook it. (It burned). The twin laughed and made a nice patty. Fried (Highest heat), Nice Hockey puck! Start any steak, patty, etc. With a bit of oil in a hot pan. But turn down the heat right after (no longer than 20 seconds. ) Then watch it. Don't walk away! Lift edge to peak at color. Still burning? Flip and lower heat. Most steaks, patties, cook on each side 1 to 3 mins depending on how 'done' you like your cooked meat. Note that rarer steaks are soft though raw is rubbery. The longer its fried (grilled) the harder, tougher it gets. Sure, well done isn't pink but it turns very hard and dry. If your preference is well cooked foods. Then look at Braising, Pot roasted, Stews, or other long term cooking methods. Many 'Comfort foods' are cooked for long periods. Crock pots are a favorite. I have several vids of this style (using a rice pot). You can practice on other foods, fried eggs for one. Cooking can be a joy while your anticipation of the home cooked meals your creating. Mistakes are expected. Just keep trying, you cook for yourself everyday. I'm 80 years old with lots of practice. But even at 18, I was 'Volunteered' buy my Army buddies to cook up Hawaiian foods. I barely could make rice! Fortunately Ramen is easy. Hey, it's food. They ate everything. 😆 Mark

"A question" (Star Trek S1-E28), This (Unanswered) conversion has been on my mind for Decades...though possible to use a 120VAC to 240VAC Transformer (Not a Buck booster!) It's the Amperage needed (20-30 Amps 220VAC). I've thought of replacing the boiler heater to 110 volts (from a M21 Junior). Then use a 120v to 24v transformer for the control voltage (T1 replaced). But always wondered how to run the 220VAC grinder(s) and group water pump. The Turntable is 24VDC from power supply board. So, lots of stuff to change. This is the result: Longer heating time. 3 each 120 to 240 VAC transformers. Separate 120 VAC power lines to heater, motors, T1 transformer. Group water pump. Water pump system could be replaced with a 120VAC version, but it's too big to fit inside frame. Conclusion: possible but not practical. This is a PRO machine and needs to be treated as such. You will find a place for it once it's up and running. My family got spoiled with the one in the house (sorry, I unpowered that one when that room got rented. No, the tennant used a 'Kuric' pod brewer) Imagine the daily orders: Tripple shot Americano, Double thick grind Longo double shot Americano, Straight single Americano, and finally (daughter's) 5 shot with extra milk double Latte and Frothed foam! (2 times for her). I bounced from a double espresso to a double longo (extra water). Yeah, I ran 240v, 30a From an unused spare water heater supply line. I Could have ran a water and drain lines but wife said no. So i set it on counter as a 'Cart' setup: Bottled water, Bucket drain. The M49, 50's use a Group water pump which will suck up water from a water bottle (5 gal.). Though, the turntable group wash cycle gets a bit screwy during wash cycles. Doesn't do a good job. Yeah, it will spoil everyone. 😂

P.S. When your ready, we can get it running. Aloha! Mark

@@ukeboy57 hey! I really wish to do this, I am a congenital procrastinator..I'll start where I left off, and get you the update. Thanks for the moral support.

@@ukeboy57 well now that's what anyone will say is an answer! So I ll take that as a NO. We never use the dishwasher and that slot under the counter is almost ideal; and simple to run 220-240 to that juicy location. Thanks again my friend, God bless. chrisinbigbear

For anyone following this thread: Please note utility reqirements and weight limits for counters. (This sucker is HEAVY!) Check ID plate or go to Cimbali website for additional info. Be safe. Aloha, Mark

😂 Hi Mark, what makes you think that I am a robot? I was busy celebrating lunar new year and juggling between looking after my young daughters and fixing coffee machine 😂 I just removed the heating element. It is a single phase, 230V Austria. The heating element measure 36 ohm, so it is about 1500W, it says 1300W on the heating element, about right. But the heating element to casing (Earth) is only 330k ohm, which translate to 0.7 mA of leakage current. It has a layer of black deposit on the heating element. I guess it is toast. Going to order a heating element before proceeding. Thanks for your kind advice.

I am not sure if the “computer” that set the water volume is still working, if it is not is it quite straight forward to convert it to a semi automatic machine?

I just dismantled the group head and tried to remove the heat exchanger in order to clean the tank thoroughly. I am glad I attempted to remove the heat exchanger because there is a large hole the size (4cm x 1cm) and shape of an eye in it (bulging heat exchanger) Does it happen often? I am curious as to what caused such large split in it? so far there is about USD150 worth of parts that need to be replaced, wonder if there is any more surprises, my worry is even if without consideration for cost of parts, will there be parts that need to be replaced but no longer available?😂

Hi, I'm guessing you have an old machine. Good water to group head. Disconnect the heater element. Remove group valve See: (760 GRP Valve coil remove, 764 Grp valve base remove). Turn on water, it should come out of head where valve was. No? Clogged Heat exchange. Okay? Check and clean group valve or replace. GRP Valve to dose water to your coffee. Okay once water is flowing through group then look at heater. See: "684 Heater Element Install 3 (wires and cover) " Check Ohms on each element (top to bottom lugs, 3 pairs) they should all match. If so then reconnect just 1 pair. Heat, test. (If your not sure then have an electrician ckeck the heater.) Aloha, Mark

Lots of stuff to check. We will check each one at a time. Aloha, Mark

Your probably going to have to overhaul it later. But once done it will last. Current price new: www.1stincoffee.com/cimbali-junior-casa.htm?gad_source=1&gclid=Cj0KCQiAzoeuBhDqARIsAMdH14EKHhdXElZG92zfoTiPV-shDtSZ76BD7YSRq7F1GcAb5wAGDqG6Bc0aAnoPEALw_wcB

Thank you very much for your reply. Busy preparing food for the reunion dinner for lunar new year. Do I assume that you are ethnic Chinese too?I am Malaysian Chinese. If you are, happy lunar new year to you! 恭喜发财

Hi, this is a test of the pump activity with AC power connected. Since it's a 110VAC machine I did a quick test while powered. A safer method would be to remove pump and power test it out of service. This quick test also checks water feed pipes which may be clogged. Yes be careful. Aloha, Mark

Techs often overlook the heat exchange system as it resides inside the boiler. It's attached to the group head. Unless you have overhauled a boiler, you will never see the heat exchange. Other espresso machines may have a tube running through the boiler. The heat exchange rarely gets clogged. Though crystals can form and clog the base of the group valve. Replacing the whole valve (or cleaning it) will clear the clog. Flushing the group (as in this video) will eliminate (loose) floating crystals. Crystals form when machines are not used. These pro machines are happy when used daily (+5 drinks or more an hour). Good flush out at night. With a back flush pill and several water back flush after. Makes for 😊 machine. Aloha, Mark. Safe Holiday!

@@ukeboy57 thanks so much for this. I removed the group head after watching your video and the HX came out with it. The scale had caused it to seal to the group head element. I’m going to descale both parts this weekend. Thankfully, the scale is not nearly as bad as I expected. I’m at least the third owner of this machine, though, so it’s difficult to know the service history! Cheers!

Hi Art, You will find the simplest method to descale is just to diassemble parts and let it dry out. Scale will often flake off. You can apply a bit of heat to metal parts. Soak in water and reheat several times will loosen scale. It's not nessisary to use any chemicals. Avoid acid!. Simply remove loose scale. Rinse, Dry, and reassemble. Rebuilt machines will scale up in 2 years. Some lasts up to 5. But once you do it. It's easy to clean up specific parts. The tank would be last (after previous clean out.)

Check and clean parts in this order: Steam, Tea (hot water), water fill. Group valve, Manual fill, Boiler tank.

Quick check and clean: vacuum valve (anti-ediy), water level probe, preasure switch (on off at right PSI?), Heating slow?, Burnt plug and/or outlet. Is machine level on counter?

Send me pictures: email [email protected]

sorry just saw this@@ukeboy57

There are many methods to tenderize tough meats. Though each method has its own concerns and may not be the best method for a particular cut. Even a whole tenderloin can be tender just cooked as is though over cooking will turn it into a dry disk. The best way may be to 'sear' the tenderloin (medallion) cut, topped with with coconut cream butter. But some may not like the 'rare' center. Chemical tenderizers have their own concerns. Any amount of powders will taint the dish. A bit may be an acceptable alternative to overcome tough cuts. Cooking with strong sauce flavor will cover up heavy use of tenderizers. Baking powder, Baking soda, Salts, Enzymes, Alcohol, etc. have their accompanying sauce. Baking powders tend to be used by Chinese (USA) restaurants. Though this may have dropped off after the 1970's concern about Ajinomoto use. The fallout cause people to suspect funny tang taste of heavy use of Baking powders. Check comments for more details on specific types and methods. Aloha, Mark (ukeboy57-KZfaq)

Baking Powder(s) are commonly used in: Beef Stir Fry (Soy, Oyster, Chili, Curry, Black Bean, Siracha, Harm Ha (fermented shrimp paste), Patic (fermented fish oil), and a whole world of culture based flavors. Though on really tough stuff, prolong slow cooking is the preferred method. Try Doro Wat chicken, BBQ Brisket rub cooked +14 hours in smoker. Every culture has to deal with whatever forms of meat they can access. Wow, all kinds of flavors to experience! Aloha. Mark

There's two circuits that handle temperature. The main is the pressure switch (aka pressurestat). The 2nd is a temperature probe. It's a small plug tith a short 3 inch wire ending in a yellow plug. It's usually around the upper end of the tank. There may be a 2nd probe in a separate water tank if it's an older machine with a dual tank (pre heat exchanger model)

Honestly. I always wondered why they added this type of temperature probe. It does go bad but not often as it's just a twisted bi-metal wire buried in epoxy. I'll try to post a video today. Aloha, Mark

I've speculate this probe is for precise heat control of heating (for brewing?) But thought it an option more for the coffee perfectionist.

It's morning here, give me a couple of hours. I'll look up the part# and any other info.

Posted video: kzfaq.info/get/bejne/epeRp5yQsJuze4U.htmlsi=uSlFQRaEAwjVNF7H

Your welcome to use video. I'll check the remix option is on to allow you to translate into another language. I had left this instructions for my replacement. Aloha, ukeboy57

Chuck comes in many forms. Think breast meat, Abit a really big piece. Butchers cut according to demands and where they can use every part. Like a car, you can make more by selling parts but it's faster to sell the whole car. You could cut the "eye" (aka; poor man's tenderloin), top cap as a "Loin", then the rest as stew meat. Or sell whole as Chuck roast. You could bypass all the cuts and just 'corn' the whole in salt brine for Corned Beef. Salted beef too. But depending on your location (say, Samoa) Corned beef is pricey. Small markets usually reduce cuts to the best (like car parts). COSTCO, Sam's Club, etc. Tend to have larger wholesale or even bigger "Box" cuts. Which is the best way to by in bulk. Box cuts are usually vacuum packed. Lack of selection could be seasonal or demands due to holidays. Look around the other shelves. Even check the freezer section if desperate. Tenderize meats is usually a last resort method. Cooking methods, marinate, aging, even fermentation are employed due to storage requirements. Salting, pickling for long ship voyages. Frozen for railroad freezer cars. Canning for year long storage. With modern refrigerator we just buy what we will eat that night. Tenderness is a reflection of quality and price we are willing to accept. When fresh meat is compared to salted meat that was sitting unrefrigerated for 6 months, then boiled for 4 hours in salty greasy water. The word 'tender' is never mentioned. (Basic seaman's meal with boiled dried peas.) I'm referring to 1800's sailing ships that visited Hawaii (yes, Lahina...prayers.) Then later the big wars which improved the salt meat with can Ham, Luncheon meat, and SPAM!

Humm, pineapple juice. Not unheard of. My mom had a great use for crushed pineapple coating a slow roasted smoked ham. Criss cross skin with knife in a checking pattern. Stick a whole clove in each square. Cover all exposed bare ham with crushed pineapple. Sprinkle dark brown sugar on pineapple for extra sweetness. Bake according to ham's instructions. The use of pineapple in this recipe was to offset the salt cure which will drain out as the ham matures in oven. Tenderness has already been set by the curing process. Cooking matures flavors, caramelize sugars and proteins. Over cooking will only dry out the ham (too long will dry and harden) Raw pork is best cooked slowly over low even heat with a final high heat at end for color and crust. Beef, in any tough form can be slow cooked, braised, roasted, etc. Usually with rubs, marinate, or coatings. I guess if your slow roasting a beef brisket with a salt, pepper corn, pineapple, brown sugar coating. Then yes, the juice if marinated overnight would help. But the primary reason is the slow roasting for +10 hours. (BBQ Brisket)

Another dish with pinapple chunks is 'Sweet & Sour' Chinese (USA) Pork deep fried and topped with Sweet Sour sauce. Stir fried with Pineapple, green peppers, onions, tossed.

Beef tomato in sweet sour sauce. Add 1/2 a wedge cut tomato. Stir fry with onions, bell peppers, pineapple chunks. Add other half of wedge cut tommatos. Cook 30 seconds more. Serve

OK, that explains why this spring was out. Removing lower piston helps relieve stress on turntable movement. I get the impression your not afraid to dig into this . Well there's quite a few videos on my M49/M50 for Middlequinner. I'm sorting through my parts and getting ready to restore The M49 to original factory status. It was converted to the M50 group size to accommodate USA coffee standards. I already have a M50 in the house. So looking forward to assisting you with videos to get yours up and running. Why? that's for the next week's 'exciting adventures of Flash....;-)

@@ukeboy57 This sweet M-49 made the most delicious cup of cappuccino at the roll of a button..superautomatically!

The first super automatic series from Cimbali were the best when they came out. I've worked on several other brands in frustration prior to this model. It's greatest asset was the ability to control most aspects of the brew. But at $17,000 (Hawaii) it was also it's inevitable downfall.

The M49 addressed everything except it's final presentation. Yes, it dosed perfectly every time with precision. It worked for the paper cup crowd, as they never saw the top 'art'. Later models (and competitors) tried to 'improve ' and address other concerns that eventually weakened the concept of a super automatic.

The super was purchased (or more often rented) to replace the traditional Barista. The problem rose when customers thinking that anyone could just make coffee with the touch of a button! It was simpler than a drip coffee brewer. No filters, measurements, pouring water, etc. Easy, but it still needed cleaning. The coffee brew customer often didn't even wash pots. 95% of our service calls were problems caused by dirty equipment. The 'Drip Brew' group destroyed every super automatic out there. (Still does, even with the 'Home' models today.)

Cleaning cycle has mandatory system override to force customers in compliance. It locks out all buttons except for manual controls like steaming. There is also a lock out if drive is overloaded. This happens if something bigger than a coffee puck is obstructing the dosing chamber. I've seen +3 pills, a spoon, pen, cupful ground coffee, Tripple dosed, caramel. Etc. There is a calendar lock if it's not serviced in 3, 6, or 12 months. There is also a life cycle lock out, say you leased it for 12 months. It stops after deadline. M1 & M2's were notorious for lockouts. Fortunately I believe yours is drive overload due to a busted stuck gasket or a simple cleaning cycle lock.

I suggest, when your ready. To continue to remove the bottom piston assembly. (See video on my site). Hook up warer and power. then disconnect the top water dosing hose and point it away from machine and direct it to a drain or container. Power up and see if cleaning cycle continues and finally the turntable moves to next position. This will indicate everything is more or less in order. Suggest replacing lower gasket at this point. Otherwise, reassemble lower piston assembly and perform a second cleaning cycle without the pill. Cycle +2 more times to check all turntable positions. Keep cleaning till your satisfied everything runs smoothly. Perform an single espresso dose. Continue through other settings (without beans is fine). Check steaming and order of frothing in cappuccino vs latte. (Doesn't really mater at this point.) Fill bean hopper(s), milk and run through selections. Note coffees type and amounts for reference. It will be addressed later. Perform simple (no pill) cleaning as needed It helps keep old waters flushing out stale stagnant boiler water. Give a shout if you run into any problems. Aloha, Mark

Welcome, Enjoy the summer. Aloha Mark

Lol, way ahead of you. (I'm looking at +50 bottles on my meds tray. Being retired also means I'm old.) Your suggestion really hits home for all technicians. All industries are getting hit with lost of Experienced workers. Few trainers and lack of younger people to continue. It's just like the 1960's when the transistor radio came out. I learned as a kid how to fix tube radios. Hunting for parts, tubes, caps. Etc. Was fun. Most radio/TV repair shops couldn't fix the new stuff. No training, no swapping parts from older equipment. Same thing happened in 1970's with the first desktop computers: Apple, HP, and Radio Shack. Fortunately they came with programming instructions. The super automatic coffee machines that's used in restaurants to replace trained Barista has also been replaced by mini countertop home coffee machines. Impacting all coffee shops. People fixing things have been regulated to the mystery of fantasy. Like the pyramids, people forgot how to build them. I've made these repair videos to help people remember. Even my kids will learn how to cook simple meals when they get tired of buying fast foods. The wife wants the garage cleared out. But I can't just toss these parts. I've already organized coffee parts. I plan to keep the 2 Cimbali M50's an M20 Junior in working order. Last of these Mystical machines. Aloha

@@ukeboy57 I once had a 1950's Gaggia 1 group with the round glass coffee 'aquarium' onboard..had the fancy hammered copper with a big brass dome. I totally KUSTOMIZED it. Never could afford to pay the county for the permit so I just gave it away. Some people dropped in and got an espresso..they said they had espresso in New York and ours was better!

@@ukeboy57 What should I use to clean the boiler? I was going to pull the upper/lower plugs and spray water through with a narrow nozzle; then let stand with vinegar. Flush again and and a vinegar water mix to run through and out the espresso spouts. Right?

How to get the front cover out? I removed screws and it's all loose except where the espresso drops in the cup. I guess I need to disconnect the plastic water lines to both.

Check out my clean tanks #500 series.

After soaking, thin slice on a bias (diagonal) to thin out in longer strips. Skewer on BBQ stick like you see at carnivals. You can cut into cubes but tend to be more chewy. Skewer whole fingers with 3 sticks in a criss cross pattern so it lays flat on open screen grill. Prevents falling through wire grill. Remove seared fingers from sticks and slice on bias. If the boys like it tough (PipiKaula) then slow smoke cut cubes on small screen or non stick foil. Keep heat real low as on a 2nd shelf for grilled vegetables. Remember that medium rare is the tenderness. Quick sear is a nice compromise. Slow low heat is best with beer as it gets very chewy and salty. Your can also just slow cook in red wine for 3 hours, skim fat, remove meat, reserve. Add chopped onions, carrots, stewing spices, healthy splash of red wine. Reduce till thin sauce forms. Strain. Reheat meat in sauce. Place meat on mashed potatoes, drizzle sauce. Enjoy! (Zippie's Jardine Ribs) Aloha, Mark

Basic Teriyaki is rule of 3's: 1 part soy sauce, 1 part sugar, 1 part water. Your on the right track to customize to your needs. Additional ingredients will tilt it towards different Asian cultures. I do see your's going further South with the addition of curry spices. I've noticed a changing flavors that is not expected in areas. Where street vendors change local foods to include flavors the Tourists would be more inclined to try. Keep exploring! Aloha, Mark

Hi. I'm not a RHEON Representative. Just a old genral Technician thats had the opportunity to work on this brand twice in some 30 years of food industry work.

RHEON has been around a long time. You will probably find them in salvaged restaurant equipment shops.

You will need a strong background in electromechanical work. This is a robot. Built by Japanese engineers. They have a very different perspective to building mechanical equipment.

Each model is very specific to various products. Basically it's a machine that combines 2 plyable products and shapes it to a final form. Any product that can be shaped and holds its form will work. It does not have to be food related. It can form any 'clay' like substance.

If you are producing a standard product: filled Bun, mochi ball, stuffed meat, etc. Suggest looking at others to see what model they are using. Many copying or look alike brands. RHEON has been the industry standard.

Your welcome! Now let's see if my 2 kids will watch it. *sigh*. Aloha, Mark

My son thought so. It evaporated..

Working ar a multi culture company withe +5 languages were spoken. I knew the critical assembly would be lost in miss communication from management to workers. What happens if management changes crews or supervision? Filming was a long term solution. Making it available on internet also helped other crews. If your company is flying a factory technician in to repair or demo a complicated process. It's a good idea to record it to help you remember and share with your crew. They may spot tips you may have missed. Identify pieces and where each piece goes helps when you find something on the clean up floor. Your welcome. Aloha! Mark - ukeboy57 (KZfaq)

There's another video showing it's operation. The tech and crew spoke broken English. Fortunately this was an upgrade to a machine they were familiar with. So, learning the changes to the display was fast while it's operation stayed the same. For myself this has Been the second time working on the RHEON. I've work on one in 1980's. Same machine with just buttons and no computer. Less features but easier to fix. Wow, memories... :-)