This is our floor model, just used to show to customers. She comes with an extended warranty 3 year parts and labor.
You want to get endless steam for latte coffees: Athena Leva is the answer.
You want a commercial espresso machine which is unique: Athena Leva is the answer.
You want to get a low maintenance machine: Athena Leva is the answer
You want to get a silent machine: You know the answer...
You want to get the show stopper in your restaurant or bar: You know the answer...
You want to get the best espresso extraction possible: Again, you know the answer...
Why is the espresso extraction with a lever machine just better than all espresso machines equiped with electronical and electrical helpers?
If you might not know, lever machines use one or two springs inside of the cylinder with the lever on top and the portafilter on the lower end. We put a spare part diagram as picture as well to show you what is inside of the cylinder. Lower end the portafilter, filter screen, chamber for boiling water, stamp/valve and at the upper end the lever. And her comes the convincing point:
After pulling down the lever, boiling water flowes into the cylinder and pre-soaks the espresso ground (we call it the puck in the portafilter) just based on the boiler pressure of about 2 bar. If you then release the lever, the initial pressure of the boiling water to be pressured through the puck is 9 bar. As more as the spring gets released, the tension of the spring changes down, the tension is not linear. Until the lever is completely up, the pressure decreases constantly down to around 6 bar. This makes the best espresso extraction: As more as the ground is soaked with the pre-soaking and then through the initial 9 bar pressure, as more the texture of the puck and the flavor reaction of the puck to boiling water changes. Now with the lower pressure during the second half of the extraction, developing extraction of acids in the puck (see above: changing texture) get reduced. If you use high end espresso beans, not a hint of acids you can taste anymore. Smooth taste compared to all electronic/eletrical espresso machines under the same espresso beans.
Uniqueness of the Leva
With this system it is possible to heat the water in the tank using a heat exchanger. This is made in brass and is located inside the boiler tank, where it allows fresh water from the mains to reach optimum temperature in a very short time. It is positioned so as to guarantee constant temperature even as coffee production varies. The temperature is always connected to the pressure in the tank.
In typical lever espresso coffee machines the water that enters the group is straight from the boiler, which is well known to have a pressure of 1 to 1.2 bar, corresponding to 120-130° C. Basically it is the same water used to generate steam. Instead, in the Victoria Arduino Athena Leva, which uses heat exchangers (even though it is a lever machine), the water temperature can be controlled to optimize the quality of extracted coffee. In this case, for an excellent pre-infusion, a special pressure reducer reduces the pressure of the water supply, which is normally 4 to 6 bar. With these specifications, coffee extractions with the Athena Leva are particularly creamy and not burnt (as may happen with water at high temperatures).
The lever system of this professional coffee machine lets the barista modulate the pre-infusion manually for each delivery. When you lower the lever hot water from the boiler enters the group, wetting the coffee. The more the barista pulls the lever, the longer the pre-infusion phase. A good professional waits for the first drops of coffee to come out before lifting the lever; this means that water will have permeated all the coffee. For effective pre-infusion, the pressure of the water as it enters the group should not exceed 2 bars.
The lever system allows the barista to set the pre-infusion time manually at every pouring operation. When he or she lowers the lever, the hot water from the boiler tank enters the group, wetting the coffee panel. The lower the lever, the longer the pre-infusion stage. A good professional barista will wait for the first drops of coffee to leave the spout before raising the lever; this means that the water has permeated through the whole coffee panel. For efficient pre-infusion, the inlet pressure of the water in the group should not exceed 2 bars.
Pure form. A strong, powerful body and bodywork made in precious, noble materials. Athena Leva turns a coffee break into a precious and magical moment. With its horizontal, moulded volume, Athena Leva fits comfortably on any surface. An original, unique piece that has made rational, linear style its main characteristic. In line with the criteria for reliability that is Victoria Arduino, the Athena has made simplicity its strong point. And when the barista performs the traditional gesture of lowering the lever, thick, creamy and fragrant coffee is poured into the cup, with an aroma that makes the moment unique.
- Two lever-action groups
- Cup warming tray with metal cup guard
- Two steam wands
- Hot water dispenser
- Heavy duty steam and hot water knobs
- 3 inch clearance from the drip tray to the portafilter spout
- 4 galloon boiler
- Heater: 3,000 watts
- 20 Amp
- 220 Volt or 110Volt
- CSA electrical & sanitation
- CSA electrical & sanitation, NSF standard 4
- Plumbing Plumbed
- Drain Tray Plumbed
- Hot Water Spigot 1 Stainless steel hot water spigot
- Steam Arms 2 Stainless steel steam arms
Height 20.00 inches \ 28.00 inches with lever
Width 25.00 inches
Depth 22.00 inches
- Colors / Options: Copper or Stainless Steel
Please call us prior ordering
Please Call Andrew for configuration and best pricing before finalizing your purchase, please call (800 746 6174) to allow us the opportunity to make sure you've selected the machine and options that best meet your needs and budget. All specifications are subject to change without notice.
Price shown per month on a 60 months approved commercial loan.