Sage Barista Pro BES878 Guide Rapide page 19

DESCALING
After regular use, hard water can cause mineral
build up in and on many of the inner functioning
components, reducing the brewing flow, brewing
temperature, power of the machine, and the
taste of the espresso. The LCD will display
a DESCALE alert, when a descaling cycle
is required.
1. Empty the drip tray and reattach to the
machine. Remove the water tank from the
machine and remove the filter from the water
tank.
2. Fill the water tank to the DESCALE line
indicated and add the descaling agent to the
water. Reattach the water tank to the machine.
3. Press the MENU button to enter the main
menu. Use the GRIND AMOUNT dial to
navigate the menu to DESCALE, then press
to select. The 1 CUP button will illuminate.
4. Press the 1 CUP button to start the descaling
cycle. The descale cycle cleans in 3 stages;
coffee, hot water and steam. After each stage
is complete, the machine will beep. The STEAM
DIAL must be manually turned to the HOT
WATER and STEAM position when indicated
on the LCD.
GRIND LOCK
FASTER
POUR
HOPPER
DOUBLE
GRIND
SINGLE
SIZE
FLUSH
AMOUNT
DESCALE
RESET
DEFAULTS
SLOWER
PAUSED SEC
POUR
5. Once the descale cycle is complete, the
machine needs to complete a rinse cycle.
The 1 CUP button will illuminate. As with the
descale cycle, the STEAM DIAL must be
manually turned to correct position when
indicated on the LCD.
6. Remove and empty the drip tray then replace
onto the machine. Empty any remaining
descaling liquid from the water tank, then fill
the water tank to the MAX line and reattached
to the machine.
SHOT TEMP
SHOT
PRE-INFUSE
HOTTER
HOT
WATER
IN
PROGRESS
COOLER
FILL
TANK
STEAM
CUSTOM MANUAL CUSTOM
7. Press the 1 CUP button to commence the rinse
cycle. The rinse cycle is also 3 stages. The LCD
will show which stage it is up to. After each
stage, the machine will beep.
8. Once the rinse cycle is complete, the machine
will beep and return to READY mode.
9. Remove and rinse the drip tray and water tank.
Dry thoroughly before replacing them on
the machine.
EN
19