CCH Audit

Dose of grams of classico 14-15 gr

Dose of grams of SO 17-18

Check R.O.P of an Espresso

Check grinder Sec( acceptable 3.60-3.80)

Check boiler pressure (0.9-1.1)

Check Pump pressure (8-10 bars)

Water level button 1,2,3 (tea water)

Measure the water for group heads (87.5-90ml)

Water shower temperature (97.5 C)

Coffee check list

Softener (3/4 full)

Ice cubes

Water TDS(150 target/acceptable 75-250)

Grinders condition( power button,coffee dispenser button,programming button,handle rest,LCD screen,hopper&lid,adjusting rods,coffee exit,pads,tray)

Tamper’s condition (spring,visual condition,tray,Lever)

Blenders Condition(screen,buttons,cleanliness, blenders lid)

Coffee machine condition (buttons,steamer handle,plastic panels,tray&grill,water spout&filter,group heads,cleanliness,pump pressure,boiler pressure)

Hamilton (button,butterfly,visual condition,noisy)

Artemis&Johny (button,butterfly,visual condition,noisy)

Milk frothier(cleanliness,working condition,inside button,exit spout condition)

Coffee drawer (secure properly, knock bar in good condition)

Enough handle brushes

Enough blendtec jugs

Enough milk jugs

Correct colour coding( blue-oat,yellow skimmed,red-full fat,brown/balck-milano,green -soya,coconut,soya vanilla,white-delact)

O ring replacements

Handle basket in good condition

Do they need double spouts replacement

Two working timers per coffee machine

Digital scale

Closing box(lindo,sponge,blindhandle,brush for group head,brush for double spouts)

Steamers work properly