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2-phase descaling tablets

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Description

Description

Scale is the biggest enemy of any automatic coffee machine

To extend the service life of its coffee machines, JURA has developed a 2-phase descaling tablet which gently removes scale while also protecting your coffee machine.

NEW: Descaling in 2 phases

The descaling tablet developed especially for JURA coffee machines has an optimised dissolving time, removes scale cleanly and efficiently and delivers lasting results.

The descaling operation now comprises two phases:

  • Phase one: Carefully removes all scale residue from the coffee machine.
  • Phase two: Seals the fluid system and ensures long-term corrosion protection for pipes and thermoblock.

Only original JURA descaling tablets guarantee complete hygiene and protection. Our protective formulas have been carefully optimised to suit the processes and materials used in JURA automatic machines.

Phosphate-free

There is a long history of pronounced awareness of environmental issues and sustainable use of resources and energy at JURA. This explains why JURA’s original descaling tablets contain no phosphates. The optimised formula guarantees TÜV-certified hygiene while protecting the environment and delivering the perfect coffee result at the same time.

Consistently perfect coffee thanks to TÜV-certified hygiene

JURA coffee machines were certified as extremely hygienic by independent international testing organisation TÜV Rheinland in accordance with its own strict criteria. This proves that JURA maintenance products, precisely formulated to be effective with the electronically controlled programmes, guarantee TÜV-certified hygiene and cleanliness for every JURA coffee machine.

Limescale causes faults and impairs flavour

When water is heated, limescale is deposited. Pipes narrowed by limescale not only slow down the heating process and therefore consume more energy, but may even cause the machine to break down completely. Limescale also has a negative effect on the coffee itself. Although a small amount of calcium carbonate is important to the flavour of coffee, too much gives the water an unpleasant aftertaste and prevents the coffee aromas from developing as they should, partly due to fluctuating water temperatures.

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