2011 PRoDUcT cATAloG

cATAloG Icon leGenDAGency syM bolsU LInternational models availableUL ListedNSF InternationalElectrical TestingLabs SafetyA BUNN InnovationModels listed as 120/208V or 120/240V must be connected to 208V or240V electrical service respectively. Please refer to the installation manual.Electrical TestingLabs SanitationElectrical TestingLabs CanadaCanadian SafetyAbDetailed decsriptions are availableon pages 1-2.UL Classifi edEnvironmental &Public HealthGlossARyTRADeMARKs392; AutoPOD, AXIOM, BrewLOGIC, BrewMETER, Brew Better Not Bitter, BrewWISE, BrewWIZARD, BUNN Espress, BUNN Family Gourmet,BUNN Gourmet, BUNN Pour-O-Matic, BUNN, BUNN with the stylized red line, BUNNlink, Bunn-OMatic, Bunn-O-Matic, BUNNserve,BUNNSERVE with the stylized wrench design, Cool Froth, DBC, Dr. Brew stylized Dr. design, Dual, Easy Pour, EasyClear, EasyGard, FlavorGard,Gourmet Ice, Gourmet Juice, High Intensity, iMIX, Infusion Series, Intellisteam, My Café, PowerLogic, Quality Beverage Equipment Worldwide,Safety-Fresh, savemycoffee.com, Scale-Pro, Silver Series, S ngle, Smart Funnel, Smart Hopper, SmartWAVE, Soft Heat, SplashGard, The Mark ofQuality in Beverage Equ pment Worldwide, ThermoFresh, A Partner You Can Count On, Air Brew, Air Infusion, Beverage Bar Creator, BeverageProfit Calculator, Brew better, not bitter., BUNNSource, Coffee At Its Best, Cyclonic Heating System, Digital Brewer Control, Nothing Brews L ke aBUNN, Pouring Profits, Respect Earth, Respect Earth with the stylized leaf and coffee cherry design, Signature Series, Tea At Its Best, Phase Brew,The Horizontal Red Line, Titan, tr fecta, Ultra, Velocity Brew are either trademarks or registered trademarks of Bunn-O-Matic Corporation.bUnn sUsTAInAbIlITy feATUResRoHS Compliant: In keeping with our Susta nability Mission, BUNNelectronics design can be made with NO hazardous substances andpart assemblies are recyclable wherever possible.Lead-free Solder is specified in the production of all electroniccontrol boards.Energy Saver Modes will lower power usage by disabling warmersand tank heater during periods of inactivity.LED Lighting is be ng specified where possible for product displays.LED lights use considerable less energy than fluorescent orincandescent lighting and have a longer l fe.Corrugated, Biodegradable Materials are gradually replac ngStyrofoam pack ng.HFC-free Foam Insulation (no hydro fluorocarbons) is now usedexclusively to insulate Soft Heat ® servers and the cabinets of liquidcoffee and cold beverage dispensers.1GeneRAl TeRMsbypass (and variable bypass): A function, l ke dilution, that reducesstrength of a concentrate but it is ntended for hot beverages.Generally, hot water is blended with coffee concentrate. Variablebypass allows different bypass rates for various brew volumes (small,med um and large) within a recipe.cold brew lock-out: A programm ng feature that prevents brewingwhen actual water temperature is below the Ready temperature.Dilution: A function used to reduce strength of a concentrate forcold beverages. Generally cold tap water is blended with tea orcoffee concentrate.Drip Time: Sett ng of t me from the end of the spray head flow untilthe funnel flow stops (also applies to funnel lock).easy Pulse: This is a simplified version of Pulse Brew. It isprogrammed by selecting the time period of brew water dispense.Easy Pulse allows the operator to input a set time for which thebrewer software will determine a pulse sequence.extraction: Water-soluble materials dissolve and move out of thecoffee grounds and into the water. Part of the brewing process thatincludes Wetting and Hydrolysis.funnel lock: see Dr p T me.Hydrolysis: A chemical reaction where the materials createddur ng extraction break down further nto water-soluble proteinsand sugars. Part of the brewing process that ncludes Wetting andExtraction.Pre-Infusion: A minor adjustment to a brew cycle when an nitialvolume is dispensed, followed by a pause to allow for saturation ofthe material, then the rema nder of the brew cycle progresses. Thisis also descr bed as a “pre-soak.”Pulse brew: A method used to increase the water contact t medur ng a brew cycle. Pulse Brew can be programmed manually, byset t me or through BrewMETER adjustments. This method is veryuseful for smaller volumes.satellite brewer: A system that includes a mother brewing systemthat remains in one location (e.g., kitchen) and dispenses intoportable, or removable, servers for remote service.Wetting: Grounds beg n to absorb hot water from the sprayheadand release gasses from the coffee. Part of the brewing process thatincludes Extraction and Hydrolysis.www.bunn.com