1 x Spectra XXL
Daudert Kaffeemaschinen Franke Coffee Systems Werksvertretung добавил(-а) 3 новых фото — здесь: 
Staatliche Berufsschule Bad Kissingen
ein „ Hoch „ auf den Nachwuchs.
Wir freuen uns auch in diesem Jahr die 7. Stadtmeistersch aft im Gastgewerbe in Bad Kissingen zu unterstützen. .
Daudert Kaffeemaschinen Franke Coffee Systems Werksvertretung
nun ist die Familie komplett.
demnächst bei uns in der Ausstellung. vereinbaren Sie noch heute einen Termin.
Daudert Kaffeemaschinen Franke Coffee Systems Werksvertretung 
пьет Kaffee в Zum Bäck Weinschleifen Café und Weinhöfle.
Aussage unserer Kundin
Carmen Borst vom „Weinschleifen Cafe Zum Bäck“ in Nordheim am Main.
Das ist die beste Kaffeemaschine die ich je hatte.
Vielen Dank für die Bestellung der neuen Kaffeemaschine und dem entgegengebrach te Vertrauen.
Wir wünschen viel Spaß und Erfolg mit der neuen:
Daudert Kaffeemaschinen Franke Coffee Systems Werksvertretung ест Kaffee в Café Bärenstark.
Vielen Dank an Susanne Bergner für die Bestellung der neuen Kaffeemaschine und dem entgegen gebrachte Vertrauen.
Wir wünschen viel Spaß und Erfolg mit der neuen
Franke A600 Foam Master.
Ihr Team von Daudert Kaffeemaschinen
Daudert Kaffeemaschinen Franke Coffee Systems Werksvertretung добавил(-а) 2 новых фото — здесь: Krone Post
Ab sofort leckeren Espresso in Werneck.
Vielen Dank an Fam. Wegscheid für die Bestellung der neuen Kaffeemaschine und dem entgegen gebrachte Vertrauen.
Wir wünschen viel Spaß und Erfolg mit der neuen
Franke Kaffeemachinen Ag
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Franke Pura Fresco
The Franke Pura resembles simplicity when it comes to coffee making: the concept behind this bean to cup machine simplifies beverage choice and offers enhanced ease of use.
The Franke Pura is the all-in-one professional choice which makes it a great option for catering, gastronomy, medium size office environments and take-away settings. The Pura delivers up to 150 cups a day of your favourite espresso beverages. Available to buy or lease.
The Franke Pura at a glance:
- A high-resolution touch panel colour display (5.7")
- Program up to 32 products
- Green+Gentle concept: Intelligent technologies to help you cut energy costs
- Two high precision direct grinders. Low noise and fitted with ceramic discs.
- HACCP-compliant Clean+Clever rinsing and cleaning programs
- Compatibility with range of billing systems
We are an independent, authorised FRANKE dealer giving you professional advice, great service and peace of mind. We add a number of extra components to our Pura package to ensure you are ready to start making great coffee from day one.
- Brita Water Filter System
- Franke Installation and Operator Training
- 12 Months Commercial on-site Warranty (parts & labour)
- 10kg of premium espresso beans (over 900 cups of coffee)
- 10 Espresso Cups and Saucers
- 10 Cappuccino Cups and Saucers
- 10 Latte Glasses and Saucers (or Latte cups if preferred)
- 25 Pura Cleaning Tablets
- 2L of Franke Milk System Cleaner
- 3 Year Jurang Support Contract
Milk refrigeration options and prices
- Franke KE200 Milk Fridge (5L): £625.00
Other accessories are also available, including cup warmers and payments systems. Your specific requirements are unique so phone us now to get a bespoke quote on this fantastic machine: 0800 993 0831.
Already have a quote? Why not see if we can beat it?
Seeing is believing. That's why demonstrations are available across the UK. Phone us now to discuss getting a Franke Pura demonstration.
THE FUTURE OF FOOD, WELLNESS, DESIGN & TECHNOLOGY
WELCOME TO «THINK NEXT BY FRANKE». AN ANNUAL SUMMIT AT WHICH RENOWNED EXPERTS FROM AROUND THE GLOBE SHARE VALUABLE INSIGHTS ON CUISINE, DESIGN, CONSUMER BEHAVIOUR, ARCHITECTURE, WELLNESS AND TECHNOLOGY.
Insight Sessions
Two inspiring keynote presentations followed by a moderated panel discussion on the topics of “Technology” and “Interior Design & Architecture”: Leading experts share their insights and predictions and discuss evolving business fields.
Both insight session will have a translation to German, French, Italian and Spanish.
INTERIOR DESIGN & ARCHITECTURE
“Interior Design & Architecture” hosted by Tyler Brûlé
TECHNOLOGY
“The influence of technology on the future of cooking” hosted by Marius Robles and Stephan Sigrist
Trend Labs
Four interactive panel discussions on the topics of coffee, water, consumer behavior and food trends. The audience is invited to examine each specific area from different perspectives as experts discuss their personal experiences, challenges and outlooks.
All trend labs will be held in English.
“Democratizing premium coffee” with Shem Leupin and Thomas P. Meier
“Water – Facing future challenges” hosted by Melchior Lengsfeld and Michael Lammel
“A multi-sensorial food experience workshop” hosted by Marije Vogelzang
CONSUMER INSIGHTS
“ Consumer Insights – Values, wishes and demand ” hosted by Mirjam Hauser, with Patrick Camele, Nadia Damaso and Renato Di Rubbo
Food Festival
Street food meets gourmet: Renowned chefs such as René Schudel and Bruno Barbieri as well as cookbook author Nadia Damaso will transform their haute cuisine into a relaxed and entertaining food experience that caters to all tastes.
Speakers & Panelists
CLAUS MEYER
opener keynote: UNFOLDING THE POTENTIAL - A CULINARY ADVENTURE
Claus Meyer co-founder and co-owner of celebrated restaurant Noma, Copenhagen, rated the world's Best Restaurant four times and GUSTU, La Paz has been a gastronomic entrepreneur for the last 30 years. Besides his countless companies, Meyer is an affiliated professor at Copenhagen Business School and Social Impact Fellow at University of California, Berkeley Haas School of Business.
MARIUS ROBLES
INSIGHT SESSION: THE INFLUENCE OF TECHNOLOGY ON THE FUTURE OF COOKING
Marius Robles is the CEO & Co-Founder of Reimagine Food, the world’s first disruptive center committed to anticipate the future of food. It connects startups, entrepreneurs, universities, investors, tech centers and the F&B Industry to build a better global food system. Marius Robles is currently finishing his book “Eatnomics: the new food economy” which provides a new perspective on where the future of food is heading, along with the opportunities and challenges that will come within.
PHILIPPE STARCK
Final Keynote: The duty of creativity
Philippe Starck is a French creator, designer and architect. His profound comprehension of contemporary mutations, his determination to change the world, his anticipatory concern for environmental implications, his love of ideas, his desire to defend the intelligence of usefulness - and the usefulness of intelligence - have accompanied one iconic creation after the other.
INSIGHT SESSION: INTERIOR DESIGN & ARCHITECTURE
Tyler Brûlé is widely considered one of the most influential media innovators of his generation. In 1996 Brûlé launched Wallpaper, a title that won numerous awards for its design, international relevance and use of typography. In 2002 Brûlé sold his stake in Wallpaper to focus on developing Winkreative, the full- service branding and design agency he set up in 1998. Monocle has become the second ground-breaking publication of Brûlé’s career. It is an international briefing on current affairs, business, culture and design published 10 times a year.
Matteo Thun
OPENER KEYNOTE: HERBS - ARCHITECTURE AND ITS RELATION TO NATURE
Matteo Thun is an award winning Italian architect and designer. After becoming a co-founder of the Memphis Group in Milan, he founded his own studio in 1984 and worked as the Creative Director for Swatch for a few years. His company, Matteo Thun & Partners, founded in 2001, develops projects in the fields of architecture, interior design and production design.
Roberto Gavazzi
Special Guest - Beyond the product
Since 1989 Roberto Gavazzi is the C.E.O. and majority shareholder of Boffi. On April 2015 he became C.E.O. of DePadova and from January 2017 he is C.E.O. of MA/U Studio after the acquisition of the brands by Boffi. Roberto Gavazzi has a degree in Economics from Bocconi University, Milan and a Master in Business Administration (MBA) from Columbia University of New York.
MARIJE VOGELZANG
TREND LAB: A MULTI-SENSORIAL FOOD EXPERIENCE
Marije Vogelzang is considered a pioneer and the ‘Grand dame’ in the field of eating design. After having developed and sold two experimental restaurants called ‘PROEF’ in the Netherlands, she broadened her experiments and developed her vision to design out of the verb of eating. She recently became head of a new bachelor department about food at the Design Academy Eindhoven called FOOD NON FOOD. In 2016 Marije initiated the Dutch institute of Food&Design. A global network to celebrate the power of design connected to food.
MIRJAM HAUSER
TREND LAB: Consumer Insights – Values, wishes and demand
Mirjam Hauser is Senior Research Manager at GIM Suisse (company for innovative market research), where she conducts trend and consumer research. She has published several food and consumer trend reports at the GDI (Gottlieb Duttweiler Institute) and belongs to the “Values & Visions 2030” team of the GIM values and future.
Stephan Sigrist
INSIGHT SESSION: THE INFLUENCE OF TECHNOLOGY ON THE FUTURE OF COOKING
Stephan Sigrist is founder and head of the W.I.R.E think tank. He has spent many years analyzing interdisciplinary developments in business and society, focusing on the implications of digitalization in the life sciences, financial services, media, infrastructure and mobility. He is the publisher of the ABSTRAKT book series, author of a number of publications and a keynote speaker at international conferences.
PATRICK CAMELE
Trend Lab: Consumer Insights – Values, wishes and demand
Patrick Camele has spent most of his career in the food industry and has been the CEO of SV Group since 2012. SV Group is an international, innovative gastronomy and hotel management firm based in Switzerland. Camele has a business administration degree from the FHS St. Gallen University of Applied Science and an Executive MBA from the Lucerne University of Applied Sciences and Arts.
Nadia Damaso
Trend Lab: Consumer Insights - Values, Wishes and Demand
Nadia Damaso is a bestselling cookbook author based in Zurich. For her, cooking is like art – a way to express herself creatively and connect people from all over the world. Her slogan "Eat better not less" is a lifestyle she shares with over 170,000 people on her Instagram account and website.
MELCHIOR LENGSFELD
Trend Lab: Water - Facing future challenges
Executive Director of HELVETAS Swiss Intercooperation, a development organisation based in Switzerland. Its vision is a just world in which all men and women determine the course of their lives in dignity and security, using environmental resources in a sustainable way. Melchior Lengsfeld studied sociology, economy and philosophy in Basel and Paris.
MICHAEL LAMMEL
Trend Lab: Water - Facing future challenges
Michael Lammel is the visionary at NOA and its co-founder and managing partner, responsible for the overall product design strategy and future development. After studying mechanical engineering in Aachen and industrial design in Essen he went to Milan to work as a product designer for several companies in the furniture, automobile and watch industries.
Shem Leupin
Trend Lab: Democratizing premium coffee
Shem Leupin, roaster and head of development at Stoll Kaffee, is an ambassador for Switzerland's young and developing coffee scene and won the Swiss Barista Championship in 2013. He will talk about the latest coffee trends and share his expertise in the roasting process and different methods of preparation.
Thomas P. Meier
Trend Lab: Democratizing premium coffee
The CEO of Franke Coffee Systems will share his thoughts about democratizing and spreading premium coffee culture across the globe, and explain the latest product developments in his division. Prior to joining Franke, Thomas P. Meier held various key management positions at Lindt & Sprüngli and Unilever.
Alexander Zschokke
Host of Think Next 2017 by Franke / CEO Franke Group
Before joining Franke in 2012, Alexander Zschokke worked at Sonova and Contraves as well as 14 years in the fashion, luxury and retail industry. He studied Mechanical Engineering and Business Administration at the Swiss Federal Institute of Technology (ETH) in Zurich. He is the initiator and driving force behind the launch of “Think Next by Franke”, bringing together experts from around the world to discuss the future of design, architecture, cooking and technology shaping the industry.
Moderators
Steven Gätjen
Steven Gätjen is a TV host, film enthusiast and food lover. During a career which spans 25 years he has hosted more than 25 different TV programs and up to 500 film premieres and festivals. He has interviewed 1000 celebrities from all over the world and reported live from the Oscars for 15 years. He currently works as a TV host for ZDF.
KATHRIN HÖNEGGER
Kathrin presents the shows “Focus” and “Einstein” on the Swiss radio and television and writes for “Atelieer”, a storytelling workshop. She trained as an actress for traditional stage theatre at Zurich’s drama academy.
ZOE TORINESI
Zoe is a TV host and food blogger. Her food & lifestyle page “cookinesi.com” is a well established blog and covers modern food creations as well as traditional recipes. Torinesi loves everything that has to do with culinary delights, pleasure and gastronomy and is looking forward to share her passion with you.
Opener Keynote 1
UNFOLDING THE POTENTIAL – A CULINARY ADVENTURE
Opener Keynote 2
Herbs: Architecture and its relation to nature
INSIGHT SESSION: INTERIOR DESIGN & ARCHITECTURE
TREND LABS: COFFEE, WATER, FOOD, CONSUMER INSIGHTS
INSIGHT SESSION: TECHNOLOGY
TREND LABS: COFFEE, WATER, FOOD, CONSUMER INSIGHTS
Special Guest: Roberto Gavazzi - Beyond the product
FINAL KEYNOTE PHILIPPE STARCK -
THE DUTY OF CREATIVITY
Closing Panel: How is design shaping consumer behavior
Franke SAPHIRA Instructions For Use Manual
Related Manuals for Franke SAPHIRA
Summary of Contents for Franke SAPHIRA
Page 1: Instructions For Use
SAPHIRA Bedienungsanleitung 1 - 18 Mode d’emploi 19 - 37 Instructions for use 38 - 55 Bedienungsanleitung / Mode d’emploi / Instruction for use Saphira Seite A 18.06.04 / Rev D / PPB.
Keep your hands and the cord away from hot parts of the appliance during operation. Never clean with scouring powders or hard implements. Bedienungsanleitung / Mode d’emploi / Instruction for use Saphira Seite B 18.06.04 / Rev D / PPB.
Conseil Note Important Fig. 1 Fig. 2 Fig. 3 Fig. 4 Fig. 5 Fig. 6 Fig. 7 Fig. 8 Fig. 9 outta here. Bedienungsanleitung / Mode d’emploi / Instruction for use Saphira Seite C 18.06.04 / Rev D / PPB.
Power supply cord 20. Netzschalter Commutateur principal Mains switch 21. Typenschild Plaque d’indentification Data plate 22. Anschluss Festwasserspeisung Connexion d’eau Connection water supply Bedienungsanleitung / Mode d’emploi / Instruction for use Saphira Seite D 18.06.04 / Rev D / PPB.
Lock to housing for coins 39. Kleiner Wassertank Conteneur d’eau petit Small water-container 40. Abrechnungsgehäuse Boite pour sytème de décompte Case vending system Bedienungsanleitung / Mode d’emploi / Instruction for use Saphira Seite E 18.06.04 / Rev D / PPB.
Page 6: Table Of Contents
Entsorgung. 16 Einstellungen durch den Servicetechniker. 16 Tipps, für einen perfekten Kaffee . 16 Meldungen . 16 Probleme . 17 Rechtliche Hinweise . 18 Technische Daten. 18 Bedienungsanleitung Saphira Seite 1 18.06.04 / Rev D / Mask 4 / PPB.
Page 7: Wichtige Hinweise FГјr Die Benutzerin/den Benutzer
Auskunft von Ihrem örtlichen Fachhändler oder direkt von Franke AG an. 2. Gerätebeschreibung Die Saphira für den Office- und Kleingastrobereich besticht nicht nur durch ihre moderne Technologie, sondern auch durch viele Features und bereitet auf Wunsch eine oder zwei Tassen Espresso/Kaffee in nur einem Brühvorgang zu.
Page 8: Wassertank FГјllen
Beziehen Sie je 6 Kaffee/Espresso indem Sie die Mühle „links“ und danach die Mühle „rechts“ manuell anwählen. Wir empfehlen Ihnen, den Mahlgrad ebenfalls neu einzustellen nach: Sortenwechsel der Kaffeebohnen Extremen Mahlgradverstellungen Service Bedienungsanleitung Saphira Seite 3 18.06.04 / Rev D / Mask 4 / PPB.
Page 9: Einstellung Mahlwerk
Durch Drücken der Taste – (28) oder + (27) können Sie die gewünschte Stufe einstellen. Zum Speichern drücken Sie die Taste PROG. (26) Ein akustisches Signal ertönt. Display: WASSERHÄRTE STUFE 3 Drücken Sie die Taste EXIT (30). Bedienungsanleitung Saphira Seite 4 18.06.04 / Rev D / Mask 4 / PPB.
Page 10: Kaffee
Sie können den Bezug vorzeitig durch erneutes Drücken der Produktetaste abbrechen. Beim Bezug von Wasser kann es anfänglich spritzen. Das schwenkbare Auslaufrohr wird heiss. Vermeiden Sie direkten Hautkontakt. Bedienungsanleitung Saphira Seite 5 18.06.04 / Rev D / Mask 4 / PPB.
Page 11: Bezug Von Dampf
Erfolgt bei der Produktevorbereitung die Meldung Kaffeebohnen füllen, bleibt das Guthaben bestehen. Gerät ausschalten Schalten Sie das Gerät mit der Betriebstaste EIN/AUS (23) aus. Beim Ausschalten des Gerätes wird automatisch eine Spülung ausgelöst. Bedienungsanleitung Saphira Seite 6 18.06.04 / Rev D / Mask 4 / PPB.
Page 12: Programmierung
PRODUKT WÄHLEN Drücken Sie eine weitere Produktetaste, die Taste + (27) um zur nächsten Stufe zu gelangen oder die Taste EXIT (30) zum Verlassen der Programmierung. Bedienungsanleitung Saphira Seite 7 18.06.04 / Rev D / Mask 4 / PPB.
Page 13: Programmierung Temperatur
Display: PRODUKT WÄHLEN Drücken Sie eine weitere Produktetaste, die Taste + (27)um zur nächsten Stufe zu gelangen oder die Taste EXIT (30) zum Verlassen der Programmierung. Bedienungsanleitung Saphira Seite 8 18.06.04 / Rev D / Mask 4 / PPB.
Page 14: Programmierung Heisswasser Portion
Drücken Sie die Taste + (27) um zur nächsten Stufe zu gelangen oder die Taste EXIT (30) zum Verlassen der Programmierung. Die Anzeige --:-- bedeutet, dass die Funktion ausgeschaltet ist Bedienungsanleitung Saphira Seite 9 18.06.04 / Rev D / Mask 4 / PPB.
Page 15: Programmierung Gerät Aus
Wird diese Meldung angezeigt, kann kein Bezug mehr erfolgen und der Satzbehälter muss geleert werden. Entfernen Sie vorsichtig die Tropfschale (Fig.2), es befindet sich Wasser darin. Entfernen Sie dann den Satzbehälter (Fig.3). Bedienungsanleitung Saphira Seite 10 18.06.04 / Rev D / Mask 4 / PPB.
Page 16: Tropfschale Leeren
NOTWENDIG Das Gerät erkennt die Notwendigkeit einer Entkalkung. Sie können weiterhin Kaffee oder Heisswasser/Dampf beziehen. Wir empfehlen Ihnen, die Entkalkung (Kapitel 19) innerhalb der nächsten Tage durchzuführen. Bedienungsanleitung Saphira Seite 11 18.06.04 / Rev D / Mask 4 / PPB.
Page 17: Kontakte Reinigen
Bei der Kombireinigung werden beide Systeme - Kaffee und Milchzuführung - gereinigt (Kapitel 18.3). Reinigung Cappuccino Bei der Verwendung der Kaffee und Cappuccinoprodukte empfehlen wir Ihnen, das Reinigungsprogramm „Reinigung Cappuccino“ täglich Durchzuführen (Kapitel 18.2) Bedienungsanleitung Saphira Seite 12 18.06.04 / Rev D / Mask 4 / PPB.
Page 18: Reinigung Kaffee
Füllen Sie ein Gefäss mit ca. 2,5dl frischem Wasser und geben Sie ca. 3 Verschlusskappen des Cappuccino-Reinigers bei. Tauchen Sie den Cappuccinoschlauch hinein. Drücken Sie die Reinigungstaste (32). Display: CAPPUCCINO REINIGUNG Display: BITTE WARTEN Die Cappuccino-Reinigung läuft ab Bedienungsanleitung Saphira Seite 13 18.06.04 / Rev D / Mask 4 / PPB.
Page 19: Kombireinigung
Füllen Sie ein Gefäss mit frischem Wasser und tauchen Sie den Cappuccinoschlauch hinein. Drücken Sie die Reinigungstaste (32). Display: KOMBI REINIGUNG Display: BITTE WARTEN Die Kombireinigung läuft ab. Bedienungsanleitung Saphira Seite 14 18.06.04 / Rev D / Mask 4 / PPB.
Page 20: Entkalkung
Lösen Sie 3 Entkalkungstabletten vollständig in 0,7 Liter Wasser in einem Gefäss auf und füllen Sie das Gemisch in den leeren Wassertank. Wird anstelle der Entkalkungstablette der Franke Flüssigentkalker verwendet, füllen Sie den ganzen Flascheninhalt des Franke Flüssigentkalkers unverdünnt in den leeren Wassertank.
Page 21: Entsorgung
Entsorgung Das Produkt ist zwecks sachgerechter Entsorgung dem Fachhändler oder der Firma Franke AG zurückzugeben. Einstellungen durch den Servicetechniker Folgende Einstellung/Aenderungen können nur durch den Servicetechniker durch- geführt werden. - Tastenbelegung der Kaffeeprodukte neu anordnen - Verändern der Zyklen bei Bezug „Kännchenkaffee“.
Page 22: Probleme
Milchaufschäumen durchführen (lesen Sie Kapitel 18) Konnten die Meldungen und Probleme trotzdem nicht behoben werden, wenden Sie sich bitte an Ihren Kundendienst oder direkt an die Firma Franke AG. Bedienungsanleitung Saphira Seite 17 18.06.04 / Rev D / Mask 4 / PPB.
Page 23: Rechtliche Hinweise
Ausserdem weisen wir darauf hin, dass der Inhalt dieser Bedienungsanleitung nicht Teil einer früheren oder bestehenden Vereinbarung, Zusage oder eines Rechtsverhältnisses ist oder dieses abändert. Sämtliche Verpflichtungen von Franke AG ergeben sich aus dem jeweiligen Kaufvertrag, der auch die vollständige und allein gültige Gewährleistungsregelung enthält. Diese vertraglichen Gewährleistungsbestimmungen werden durch die Ausführungen in dieser Bedienungsanleitung weder.
Réglages effectués par le technicien de service. 34 Quelques astuces pour réussir un café parfait . 34 Messages. 35 Problèmes. 36 Remarques juridiques. 37 Données techniques. 37 Mode d’emploi Saphira Page 19 18.06.04 / Rev D / Mask 4 / PPB.
Une technologie moderne ainsi que de nombreuses caractéristiques ne sont pas les seuls atouts qui font de la première Saphira la machine par excellence pour le bureau et la petite gastronomie. Cette petite merveille est ainsi à même de préparer au choix une ou deux tasses d’espresso/café en un seul processus d’échauffement.
Un nouveau réglage du moulin est également recommandé après : un changement de sorte de grains de café un dérèglement important du degré de mouture un service Mode d’emploi Saphira Page 21 18.06.04 / Rev D / Mask 4 / PPB.
PROG. (26). Un signal sonore se manifeste. Display : NIVEAU DURE. D’EAU 3 Pressez sur la touche EXIT (30). Mode d’emploi Saphira Page 22 18.06.04 / Rev D / Mask 4 / PPB.
Le débit d’eau bouillante peut être accompagné au début de giclements. La buse pivotante d’écoulement eau bouillante/vapeur atteint une température élevée. Evitez tout contact avec la peau. Mode d’emploi Saphira Page 23 18.06.04 / Rev D / Mask 4 / PPB.
Si pendent la préparation du produit le récipient de grains est vide, le crédit ne s’efface pas. Déclenchement de l’appareil Déclenchez l’appareil au moyen de la touche ON/OFF (23). Au moment du déclenchement de la machine, un rinçage démarre automatiquement. Mode d’emploi Saphira Page 24 18.06.04 / Rev D / Mask 4 / PPB.
Pressez sur une autre touche de produit, la touche + (27) afin d’atteindre le degré supérieur ou la touche EXIT (30) pour quitter la programmation. Mode d’emploi Saphira Page 25 18.06.04 / Rev D / Mask 4 / PPB.
Pressez sur une autre touche de produit, la touche + (27) afin d’atteindre le degré supérieur ou la touche EXIT (30) pour quitter la programmation. Mode d’emploi Saphira Page 26 18.06.04 / Rev D / Mask 4 / PPB.
Pressez sur la touche + (27) afin d’atteindre le degré supérieur ou la touche EXIT (30) pour quitter la programmation. L’affichage --:-- indique que cette fonction est désactivée. Mode d’emploi Saphira Page 27 18.06.04 / Rev D / Mask 4 / PPB.
Lorsque cette indication apparaît, aucun débit ne peut s’effectuer. Le bac à marc doit être vidé. Retirez prudemment le bac égouttoir (Fig.2), celui-ci contient de l’eau! Ensuite, retirez le bac à marc (Fig.3). Mode d’emploi Saphira Page 28 18.06.04 / Rev D / Mask 4 / PPB.
L’appareil est à même de déterminer l’opportunité d’un détartrage. Le débit de café ou de l’eau chaude/vapeur reste toutefois possible. Nous vous recommandons de procéder au (chapitre 19) dans les jours qui suivent. Mode d’emploi Saphira Page 29 18.06.04 / Rev D / Mask 4 / PPB.
Pressez sur la touche nettoyage (32) jusqu’à ce que le signal sonore se manifeste. Display : CHOISIR NETTOYAGE - + Pressez sur la touche + (27) 3 fois. Mode d’emploi Saphira Page 30 18.06.04 / Rev D / Mask 4 / PPB.
S.V.P. Le programme nettoyage est en fonction. Un signal sonore se manifeste. Display : EAU POUR CAPPUCCINO Display : PRESSER NETTOYAGE Mode d’emploi Saphira Page 31 18.06.04 / Rev D / Mask 4 / PPB.
S.V.P. Le programme nettoyage est en fonction Display : VIDER COLLEC. MARC (Fig.2 /3) Le programme nettoyage est fini Display: CHOISIR PRODUIT Mode d’emploi Saphira Page 32 18.06.04 / Rev D / Mask 4 / PPB.
NETTOYER (chapitre 17.10 / Fig.8). CONTACTS Elimination Pour l’élimination, le produit est à retourner au commerce spécialisé ou à Franke SA qui s’en chargera en concordance avec les prescriptions en la matière. Mode d’emploi Saphira Page 33 18.06.04 / Rev D / Mask 4 / PPB.
Sucre et crème En remuant le café, celui-ci refroidit. Lui ajouter de la crème ou du lait froid provoque également un refroidissement considérable. Mode d’emploi Saphira Page 34 18.06.04 / Rev D / Mask 4 / PPB.
été effectués indiqué au chapitre 18. - L’annonce ne disparaît pas - Procéder à un 2ème, après le nettoyage nettoyage, cette fois sans ajouter de pastille détartrant Mode d’emploi Saphira Page 35 18.06.04 / Rev D / Mask 4 / PPB.
18. Si malgré ces corrections, les annonces ou les problèmes apparus ne peuvent être écartés, adressez-vous à votre service après-vente ou directement à l’entreprise Franke SA. Mode d’emploi Saphira Page 36 18.06.04 / Rev D / Mask 4 / PPB.
L’intégralité de l’engagement de Franke SA résulte en le contrat d’achat respectif dont fait également partie le seul règlement valable et complet relatif à la garantie. Ces dispositions de garantie contractuelles ne sont ni élargies ni réduites par l’application des instructions de ce mode d’emploi.
Disposal . 53 Adjustments by the service engineer. 53 Tips for a perfect coffee. 53 Messages. 53 Problems . 54 Legal information. 55 Technical data. 55 Instruction for use Saphira Page 38 18.06.04 / Rev D / Maks 4 / PPB.
Page 44: Description Of Appliance, Safety Instructions
2. Description of appliance The first Saphira for the office sector and small caterers is striking not only in its modern technology but also in many features and, if required, is capable of preparing one or two cups of espresso/coffee in only one brewing operation.
Page 45: Switching On The Appliance, Rinsing The Appliance, Selecting The Grinder
Deliver 6 coffees/espressos each by manually selecting the "left" mill and then the "right" mill. We recommend also readjusting the mill after: Change of coffee bean variety Extreme adjustments of degree of milling Service Instruction for use Saphira Page 40 18.06.04 / Rev D / Maks 4 / PPB.
You can set the desired level by pressing the – (28) or + (27) button. To save the setting, press the PROG. button (26). An acoustic signal is heard. Display: WATER HARDNESS LEVEL 3 Press the EXIT button (30). Instruction for use Saphira Page 41 18.06.04 / Rev D / Maks 4 / PPB.
You can stop the delivery prematurely by pressing the product button again. When water is being delivered, splashing may occur initially. The pivotable delivery tube becomes hot. Avoid direct skin contact. Instruction for use Saphira Page 42 18.06.04 / Rev D / Maks 4 / PPB.
Page 48: Switching Off The Appliance
Switching off the appliance Switch the Unit off at the ON/OFF button (23). When the Unit is switched off, a wash is automatically triggered. Instruction for use Saphira Page 43 18.06.04 / Rev D / Maks 4 / PPB.
SELECT PRODUCT Press another product button, the + button (27) to reach the next function or the EXIT button (30) to exit the programming. Instruction for use Saphira Page 44 18.06.04 / Rev D / Maks 4 / PPB.
SELECT PRODUCT Press another product button, the + button (27) to reach the next function or the EXIT button (30) to exit the programming. Instruction for use Saphira Page 45 18.06.04 / Rev D / Maks 4 / PPB.
Press the + button (27) to reach the next function or the EXIT button (30)to exit the programming. The display --:-- means that the function is switched off Instruction for use Saphira Page 46 18.06.04 / Rev D / Maks 4 / PPB.
Page 52: Maintenance And Care
If this message appears, deliveries can no longer be made and the drip tray must be emptied. Carefully remove the drip tray, which contains water (Fig.2). Instruction for use Saphira Page 47 18.06.04 / Rev D / Maks 4 / PPB.
The water tank must be washed out daily and filled with fresh water. If limescale is visible in the water tank, you can remove this with a commercial descaler. Remove the water tank for cleaning. Instruction for use Saphira Page 48 18.06.04 / Rev D / Maks 4 / PPB.
Display: PLEASE WAIT The coffee cleaning works Display: EMPTY DRAWER (Fig.2 and Fig.3) The entire cleaning is finished Display: SELECT PRODUCT Instruction for use Saphira Page 49 18.06.04 / Rev D / Maks 4 / PPB.
The cappuccino cleaning works An acoustic signal is heard. Display: CAPPUCCINO CLEANING Display: PLEASE WAIT The cappuccino cleaning is finished Display: SELECT PRODUCT Instruction for use Saphira Page 50 18.06.04 / Rev D / Maks 4 / PPB.
Display: PLEASE WAIT The entire cleaning works Display: EMPTY DRAWER (Fig.2 and Fig.3) The entire cleaning is finished Display: SELECT PRODUCT Instruction for use Saphira Page 51 18.06.04 / Rev D / Maks 4 / PPB.
Dissolve 3 descaling tablets completely in 0.7 litre of water in a vessel and introduce the mixture into the empty water tank. Wird anstelle der Entkalkungstablette der Franke Flüssigentkalker verwendet, füllen Sie den ganzen Flascheninhalt des Franke Flüssigentkalkers unverdünnt in den leeren Wassertank.
Page 58: Tips For A Perfect Coffee
Disposal The product should be returned to the dealer or to Franke AG for proper disposal. Adjustments by the service engineer The following adjustment/modifications may be performed only by the service engineer. - Reassigning buttons of the coffee products - Changing the cycles for delivery of "Coffee for coffee pots".
(see Section 18) If it is still not possible to eliminate the messages and problems, please contact your Customer Service or Franke AG directly. Instruction for use Saphira Page 54 18.06.04 / Rev D / Maks 4 / PPB.
Page 60: Legal Information, Technical Data
All obligations on the part of Franke AG arise out of the respective contract of purchase, which also includes the complete and sole valid warranty regulations. These contractual warranty provisions are neither extended nor restricted by the statements in these operating instructions.
BeanScene Magazine
Franke FM800 wins the Intergastra 2014 Innovation Award
Franke’s Foammaster 800 (FM800) has been recognised with the Innovation Award at Intergastra in Stuttgart, Germany.
Intergastra is a trade fair for innovative gastronomy. The award acknowledges future-oriented products and solutions and uncovers the latest industry trends in the restaurant, hotel, catering, confectionery and café industry.
The FM800 makes a wide range of drinks, from classic coffees to hot/cold milk foam beverages, all with foam consistency. Franke Coffee Systems said in a statement that it designed the FM800 to present baristas and restaurateurs with a tool to unleash their creativity.
The FM800 has a sleek black exterior, and offers versatility with its beverage program operated using a customisable touchscreen.
The integration of the 10.4-inch touchscreen is designed to make the FM800 easy to use, both in full-service and self-service mode. The range of beverages can be displayed in four different operating modes which allow the users to customise their display preferences by adjusting the menus, drink images (customer images are also possible), as well as the cup sizes and the flavours. The beverage selection can be designed to suit preferences for any season and can be chosen using the touchscreen.
The FM800 was also designed with cleaning and care in mind. The 'Clean+Clever System' from Franke allows impeccable and easy cleaning in a short amount of time. The FM800 balances first-class enjoyment while ensuring compliance with HACCP, and operator friendliness through an automation process.
For more information click here
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Подробные сведения о Brühgruppe Brüheinheit Jura Impressa X7 & X9 & Franke Flair & Franke Saphira
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Dedicated and certified service technicians will work on your espresso equipment. Over 3,500 sq.ft of workshop and parts.
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Connie Steiner | Rancilio North America
BeanScene Magazine
Celebrating 100 years of Franke
BeaneScene takes a look back in time at the journey that has established the Franke empire.
At 100, most people would receive a letter from the Queen, another wrinkle or walking stick, but there’s certainly nothing weary about Franke. As the business celebrates 100 years of company history, Franke shows no physical signs of aging as they continue to expand their ideas and products to a growing worldwide market.
The Franke Artemis Group is one of the world’s leading suppliers of kitchen and commercial systems and has leading market positions in the areas where Franke Foodservice systems, Franke Coffee Systems, Franke Washroom Systems and Franke Beverage Systems operate.
“The customer decides whether a company is successful or not,” says CEO and owner Michael Pieper. “We are proud to have relationships with individual customers that stretch back for nearly half a century. This is also thanks to the passion with which our employees do everything to ensure that the customer is satisfied, and remains satisfied.”
It’s taken four entrepreneurs, two families and three generations for the global Swiss group to turn into a success story. And to think it all started with a little passion and a kitchen sink.
Hermann Franke founded and established the Spenglerei (Plumber’s Workshop) in Rorschach, Switzerland on 1 April, 1911. At that stage, only 30 employees worked out of the small workshop. Hermann recognised the potential of stainless steel at an early stage and laid the foundation for the industrial development of Franke by manufacturing welded sinks in 1937.
Hermann passed away on 25 January 1939 and his son Walter Franke took over his father’s company and made a huge step in leading the family business from a factory to an international company. Walter expanded the sink production business beyond the Swiss border by entering the commercial kitchen sector and introduced the idea of standardised private kitchens. Gradually the business grew and the sink unit range began the start of the manufacture of complete kitchens with the first exports to neighbouring European countries in 1945.
It was in 1975 that Willi Pieper acquired the Franke company from his friend Walter and developed it further with a systematic approach and a clear strategy. Willi Pieper’s goal was to become the number one worldwide in selected niche markets. With the purchase of the Progressive Corporation in Philadelphia, US in 1978, Willi took the first big step towards becoming a global company and expanded Franke to other international markets such as Egypt and Chile.
Willi Pieper later came up with the idea of marketing high-tech coffee machines for the hotel, restaurant and catering trades and in 1984, he bought the Augsburg coffee machine factory which started the manufacture of professional coffee machines. As a result, the first ever Franke coffee machine, the “Franke TA” was launched onto the market as the first fully automatic coffee machine with two grinding mechanisms.
From 1990, the Michael Pieper era took the Franke industry to new heights. As CEO and owner of Franke he led a company with a turnover of CHF 480 million in 1989, into the globally leading provider of intelligent systems for domestic kitchens, professional food service, coffee preparation, intelligent systems for the beverage industry and comprehensive washroom solutions, with a turnover of around CHF 2.5 billion. He realised the potential of Eastern European countries, Asia, South America and Africa, as well as markets in the US and Australia and consistently and successfully built the company into today’s global Franke Artemis Group.
With over 100 years of successful business, the Franke legacy is a foundation with a responsibility for the future that lies ahead. The Franke Artemis Group employs around 11,000 staff worldwide and is established in over 40 countries with about 70 subsidiaries.
According to Michael, hardly any other Swiss company has grown as much as the Franke Artemis Group in the last few decades. An average of three companies a year have been acquired in the last one and a half decades. Michael says: “A tradition of active entrepreneurship, seeing opportunities in challenges and realising them, as well as placing customers at the focus of all activities, are the success factors behind the one-hundred year history of Franke.”
Franke Coffee Systems is a separate entity, part of the Franke Artemis Group that has continued to grow and prosper for over a century, making it one of the world’s leading suppliers of professional fully automatic coffee machines.
German businessman Ludwig Roselius, founded the company Bremen GmbH in 1909. The son of a coffee importer, Ludwig he had grown up surrounded by the aroma of coffee and had undertaken extensive research to devise a process for extracting caffeine from coffee beans. By 1906 he founded Kaffee HAG and this became the first company worldwide to market decaffeinated coffee.
Ludwig was adamant that only the best quality coffee should reach the cup. From the very outside, his developments focused on brewing coffee without using paper filters or steam and by 1909 he began designing coffee machines for the catering industry. The “Bremer brewing system”, as it came to be known, proved to be one of the best methods for preparing coffee.
The company achieved great success during the 1920s from manufacturing large gas-heated coffee units, however, the Second World War and the death of the company’s founder in 1943 was a setback to the company’s fortunes. By 1945 the coffee machine business was in a depressive state and it was only with Germany’s economic recovery that prospects began to improve and the demand for coffee machines soared.
The 1970s brought great changes. The “bremer-consul coffee machine” was established as the first machine capable of preparing excellent brewed coffee in advance and the great changes continued as the “bremertronic” was launched in 1976 as the first ever fully automatic coffee machine. The company grew rapidly and was continually investing in technology and steadily expanding its market position.
Coffee was a beverage with considerable growth potential and consumption had risen rapidly during the 1980s. Italian coffee varieties such as espresso and cappuccino were popular and coffee had in fact replaced beer as Germany’s most popular beverage.
The acquisition of the Augsburg coffee machine factory and the launch of the first ever Franke coffee machine, the Franke TA, was a milestone for Franke Coffee Systems. And the revelations continued with further development of the bremertonic, using a modern microprocessor control system and the introduction of the first fully automatic coffee machine with integrated milk foamer in 1994.
When production was relocated to the Franke headquarters in Aarburg, Swizerland, 1990, the company really began to prosper. Marga Gyger took over as head of the management team and Franke ventured into the US market in 1996 and this paved the way for its international growth.
IThe 20th century coffee cult saw many milestones and significant changes in the coffee industry. With the new millennium just around the corner, coffee evolved from an ordinary everyday beverage to a lifestyle drink.
With the acquisition of bremer Kaffeemaschinen GmbH in Germany, 2002, Franke combined it’s valuable expertise and decades of experience in professional coffee making.
In more recent years, Franke Coffee Systems has captured new market shares through further innovations to its coffee machines and by constantly responding to current trends and the needs of its customers. More than 100,000 Franke automated coffee machines are now in operation all over the world.
The past decade has seen the coffee market evolve, the coffee bean industry gain great significance in the economy, and people’s drinking habits have become more diverse than ever.
A good cup of coffee from an automatic machine was a difficult concept for most to grasp a few years ago, these days Franke’s bean-to-cup solutions offer fresh coffee that’s tampered for every cup. And it was only in 2009 that Franke Coffee Systems found the answer to the desire for more flavor, “The Franke Flavour Station”, that has the ability to prepare coffee mix beverages with flavouring at the touch of a button.
To celebrate their 100th birthday, Franke is celebrating in style with a grand ceremony for customers and business partners taking place at the Culture and Congress Centre Lucerne (KKL), Switzerland. And no birthday bash would be complete without a large party in Aarburg for all Swiss employees.
It seems the innovative ideas of Franke Coffee Systems continue to get better with age.
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Who Are Tudor
Tudor Tea and Coffee, started in 1984, was established upon a highly successful range of high quality catering and specialist tea’s that it produces, with the coffee department being introduced some six years after its inception in 1990.
Our Creations
We spend time with our clients, helping them choose the right blend of coffee. This includes offering tasting on site. Importance is placed on choosing a blend which will enhance their business and suit their clientele. All budgets are accommodated for without compromising on quality. Taste and price are of equal importance! Each blend of beans is unique so we adjust grinders and gram throw when necessary.
With so much choice it’s not surprising that buying a new coffee machine can be a very confusing experience for everyone. We offer our unbiased advice to enable our clients to make the right choice within their budget and to maximize their business. We give in-depth training on the use of the machine as well as its care and maintenance.
In business you must find a way to give ‘Unprecedented Customer Care’. Tudor uses a 360® continual development strategy; everyone within our organisation is welcomed to feedback information regarding any aspect of our company’s performance, this way our colleagues feel valued and we evolve!
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