Re: Pavoni temperatures?
- From: "Flasherly" <gjerrell@xxxxxx>
- Date: 14 Feb 2007 17:48:49 -0800
On Feb 14, 6:10 pm, "anthony" <anthonyjhcnos...@xxxxxxxxxxxx> wrote:
Whomever wrote that should see lime defined. Very nasty here -
periodically takes strong acid and a toothbrush for cutting through
fixtures and porclain. Wouldn't be in a Pavoni with the manometer, had
I one. Be a large box of citric acid for regular cleaning, instead of
vinegar overnight, as it is, and a quick run of lime juice after for
freshening up. Attractive machines - simplicity within elegance. Bet
he picked it up for a song and dance - perfect shape, $300.
I'll give it a clean with the citric acid -- have a stack on hand I
was using for another
machine -- and we have our own lime juice supply in the garden.....
Pretty close on price .. I got it for $250 Australian, which equates
to around $200 US.
thanks for all the advice .. I hadn't realised how regularly it should
Yes, by all means. Lime juice / vinegar is for my own (not even near
a la Pavoni) - whereas citric acid is the "proper" prescription.
$200. Wow. You got some catch. Think I'll turn green. There will be
web sites, tips and tricks and also for keeping it in good order.
Still wondering why Mr. DaveB isn't particularly fond of taking a la
Pavoni down - an espresso mechanic's insight is interesting.