Nuova Simonelli Aurelia Semi-Auto Espresso Machine WBC PID 3 Group
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Showing posts with label Aurelia. Show all posts
Showing posts with label Aurelia. Show all posts
Simonelli Aurelia Semi-Automatic 3 Group Head commercial espresso machine
Sale Price : $8,199.00
Availibility : Usually ships in 3-4 business days
Technical Details
- The Nuova Simonelli Aurelia is an engineering marvel and is the only espresso machine designed using computed theoretical models to achieve temperature stability.
- self-stabilizes using its own water and a single heat source to maintain thermal equilibrium.
- The Aurelia's scientifically designed brew group weighs over 12 pounds and is a key factor in the machine's temperature stability, and it allows the operator to customize the degree of pre-infusion, brew temperature, and flow rate individually.
- Each group head on the Aurelia has a one liter boiler of fresh water on reserve that never comes in contact with a heating element.
- The Soft-Infusion-System is unique due to the fact that it extracts centrifugally by injecting water at different angles into the coffee cake which eliminates channeling and maximizes espresso extraction by creating more contact time between the water and coffee.
Sale Price : $8,199.00
Availibility : Usually ships in 3-4 business days
Technical Details
- The Nuova Simonelli Aurelia is an engineering marvel and is the only espresso machine designed using computed theoretical models to achieve temperature stability.
- self-stabilizes using its own water and a single heat source to maintain thermal equilibrium.
- The Aurelia's scientifically designed brew group weighs over 12 pounds and is a key factor in the machine's temperature stability, and it allows the operator to customize the degree of pre-infusion, brew temperature, and flow rate individually.
- Each group head on the Aurelia has a one liter boiler of fresh water on reserve that never comes in contact with a heating element.
- The Soft-Infusion-System is unique due to the fact that it extracts centrifugally by injecting water at different angles into the coffee cake which eliminates channeling and maximizes espresso extraction by creating more contact time between the water and coffee.
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