ASCASO - BARISTA T - 3 GROUP HEAD (PREORDER)
ASCASO - BARISTA T - 3 GROUP HEAD (PREORDER)
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First, society changes. Neither manufacturers nor engineers nor industrial engineers invent new needs. It is society that demands products that are more sustainable with improved energy efficiency, easier to use and longerlasting.
In these new times, it is the professional barista who demands innovative products without compromising the espresso’s.
At Ascaso, our team of engineers has spent years working to differentiate and perfect our espresso coffee machines. And this has led us to reappraise our approach to tradition. To ground our projects on sustainable engineering.
In the ‘60s, the development of the E-61 group brought innovation to the espresso world. It was an instant success and became one of the most widely used systems in the history of espresso coffee Even today, many manufacturers still use it or work with its principles.
But, almost 60 years later, we needed to look for a new technology that addressed the shortcomings of the old.
After the creation of our Big Dream model, in which we have changed a technical criterion used for more than 100 years (using stainless steel instead of copper and brass), we wanted to continue creating unique products. A product that would also mark a turning point in the industry.
Technology T, is a state-of-the-art multi-group technology. Engineering developed entirely by Ascaso. It offers great thermal stability with a high level of energy efficiency (low energy consumption) and clean and fresh water in each coffee.
High professional-grade performance: Thermal stability guaranteed (in continuous or intermittent use). High steam production (separate, high-volume boiler).
Minimal metal migration to the beverage through the use of stainless steel.
Complies with European regulation EN 16889
Avoiding the use of standing, constantly reheated water to make the coffee. The water for each coffee comes directly from the mains supply, taking fresh, filtered water to the group. Without affecting the water's oxygen and improving the coffee's taste.
One of the T technology’s key goals was to reduce the machine’s energy consumption. We deliver a 50% average saving compared with a traditional machine and 25% compared with other multiboiler m
