BOILER FLUSH

We recommend customers do a Boiler Flush once per month after doing a Backflush on the coffee machines Group Head. This will ensure your hot water arm remains free from sediment and maintains water clarity. A Boiler Flush should be completed once every kg of coffee, or monthly, whichever comes first.

We recommend this for a couple of reasons:

• Flushing water out of the hot water arm prevents blockages in the pipework to the arm from lack of use.
• Most customers don't realise that a heat exchanger system only empties water from the heat exchanger itself when you take water from the group head. 
• If you are not flushing water out of the arm regularly, the water inside the boiler can become musty, stale, off-smelling and discoloured which in turn is transferred into the milk that is being frothed. 
• In addition to this, when steam is used for frothing, any minerals that are in the water will remain in the boiler. Over time, these minerals will develop a coating within the boiler and hoses.

So, the process is as follows:

1. Use the machine as you would normally once it is up to pressure.
2. Make sure the water tank is full. (Not required if your machine is plumbed in.)
3. Place a large 2 Litre heatproof vessel (jug/pot) under the hot water arm
4. Turn the machines power off on the front panel
5. Open the hot water tap all the way
6. Allow all water to drain from the arm until no more water comes out (The pressure in the boiler will help empty as much water as possible). NOTE: Be
7. Close the hot water tap
8. Turn the machine back on and allow the boiler to re-fill and the machine to re-heat.
9. Please ensure you top up your water tank with fresh water at this time if not plumbed in.

NOTE: This process is not applicable to single boiler machines

Updated on: 24/02/2026