To ensure the optimum long-term speed and performance of your Markibar Izaga KEY, and to maintain espresso extraction quality, we recommend thoroughly deep cleaning your burr set, grinding chamber and dosing chute every 20 - 30KG using the custom tools provided.
Please see the video below for detailed instructions.
IMPORTANT:
Unplug the Izaga KEY from its main power source before cleaning,
Remove the security stopper at the rear of the grind adjustment wheel before attempting to remove the upper burr carrier,
Take care not to lose the four Grind Adjustment Stubs and Springs when cleaning the grinder chamber,
Ensure that the black lock button of the Hopper Support Ring is facing fully forward when rethreading the upper burr carrier back into place. If not, your hopper will sit at an angle to the grinder body.