Profitec Pro 400 Temperature Stability During a Shot

Being a heat exchanger HX machine, temperature control is not as good as for a dual boiler, but is it good enough? I measure and graph temperature during a shot so you can see.

[@gergelytrajtler3762]

Thanks for the very helpful video on the temperature stability; I have a pressure gauge setup on the mashroom valve, so I have no information about the actual heat. The thing what I do not understand that in the user manual it’ says that the temprerature must be approx 98 C in the highest position (position II) and it’s around 94 in the video. Is it another noticable difference?

[@michaelporter000]

I heard that the 3 position switch is low temp for dark, medium temp for medium or light roast, and high temp just for better steam, but I always use the high temp. After 40 minutes the group is at the right temp of around 94 'C, but it can vary up over 100 if left on long enough. That's why I would recommend swapping the pressure gauge for a temp gauge so you know what it really is. HX machines don't have accurate temp control on the group, even though presumably the boiler pressure control is accurate because it uses PID.