Cremesso Coffee machine User Manual Page 13

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Product Criteria Paper
13
The application of flow-type heaters is a current development towards super efficient
coffee machines. These types of coffee machines currently represent the best
available technology.
Table 2 shows the different properties of the three types of heating units in coffee
machines. Flow-type heaters have the lowest thermal capacity (due to their very small
thermal mass). The smaller the thermal capacity the less “heating up”-energy has to be
supplied. The flow-type heater shows a small non-insulated surface. The huge energy
saving potential compared to boilers and thermo-blocks is mainly due to the fact that it
is heated only for 1 to 2 minutes whenever a cup of coffee is produced. They do not
need autopower- down and have no ready mode losses, as they are activated only for
coffee brewing and switched off immediately when the coffee production is finished.
Heat losses during the brewing process are also low because of their little water
content. (Josephy, B. et al. 2011).
Table 2 Properties of heating units for coffee machines: material contents
and resulting thermal capacity at a temperature difference of 70°C (ambient 20°C,
coffee production 90°C) (Josephy, B. et al 2011).
Type Boiler Thermo-block Flow-type Heater
Water 200 g 10 g 10 g
Metal 400 g 650 g 120 g
Thermal capacity at
T = 70°C
22 Wh 12 Wh 3 Wh
Availability of an Auto-Power-Down and Short Delay Time
An auto-power-down function is the first and simplest measure to shorten the duration
of the keeping hot state and thus to reduce the high energy consumption of the ready
mode (keeping hot of the water). However, the duration of the delay time, or in other
words, the time until the coffee machine switches from the ready mode into standby
mode is important: the shorter the delay time the greater the impact of this feature.
New water heater units that are designed as flow-type heaters do not need auto-
power-down, as they are activated only for coffee brewing and switched off
immediately when the coffee production is finished (see below).(Josephy, B. et al.
2011).
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