VA358 WHITE EAGLE LEVA

It is a machine where Victoria Arduino united modern style and the most innovative technology of its recent production, the White Eagle, with the traditional lever infusion system introduced in 1946. A machine that brings out a special something from the barista that pulls the lever down to brew that great cup of coffee.

Details

The fascination of a lever extraction

The lever system of the professional coffee machine allows the barista to set the pre-infusion time manually for every supply: when the lever is low, the hot water of the boiler enters the group, dampening the coffee cake. The more the barista keeps the lever low, the longer the pre-infusion phase will be. A skilled barista waits for the first drops of coffee the come out of the spout and then raises the lever; this means that the whole coffee cake is soaked.

Lever and technology for cup excellence

White Eagle lever has technical characteristics able to offer particularly creamy coffees. The secret is to use heat exchangers to control the water temperature and optimize the quality of the extracted coffee

LEVER TECHNOLOGY

Each supply group operates a liter of water per time; the water is always pure (not stagnant) and arrives at the group at 100°C and then decreases to 88-92°C. The optimal temperature for an espresso coffee. This system differentiates the lever with other machines of the same category. She is also silent because none of the electrical components function while the devices make the coffee. The lever system takes a little bit more time to extract the espresso compared to her electronic sister machine. The great thing about this lever machine is that it cuddles the client while the expert barista makes the espresso and emerges him in the best atmosphere to sip an excellent cup of coffee.

Info

Article No.

MVA358ALEV02

Weight

75 kg/pcs