la marzocco, synesso, simonelli, cimbali etc


Postby Sandy on Thu May 29, 2008 1:33 pm

I'm training a restaurant tomorrow on a Wega.
While i'm used to working a Linea, i have no problems working another system.
Does anyone have experience, good or bad, right or wrong with this machine?
I'd specifically like to know how to program the touch pads and know for any other quirks that might linger about...
it's tough to find anything online.

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Re: Wega

Postby Jason Haeger on Thu May 29, 2008 2:20 pm

I trained someone on a restaurant's 1grp Wega once.

I wasn't worried about the touch-pad, but I don't remember it being difficult to program. (pretty similar to many other machines)

The thing I remember most was that the restaurant had the boiler pressure set way too high. Since my student was a friend of the restaurant owners, they let us train there. Unfortunately, I wasn't in a position to make any adjustments to the machine.

It was pretty easy to work with. You shouldn't have any issues with "brand" quirks.
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Re: Wega

Postby Brent on Thu May 29, 2008 3:52 pm

If the program pad doesn't work, theres a switch under the cup tray thing - two positions "Programmable" "Not Programmable" and it isn't marked :) (on mine at least)
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Re: Wega

Postby Matt Milletto on Thu May 29, 2008 5:45 pm

If you do need to change the boiler pressure it is on the right side of the machine, panels are easy to remove.
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