Espresso machine with 2 groups, Classic system, M26, La Cimbali

Ergonomic and versatile, the M26 is made of steel and ABS and is equipped with a reliable LaCimbali thermal system.
The new M26 has a new panel with electromechanical buttons, longer steam wands and a service display to ensure up-to-date information.
The M26 is available with 3 types of thermal systems.
THERMODRIVE – System that makes it easy to reach the ideal temperature on the traditional group. It also allows the barista to set different temperatures for each group.
SMART BOILER – It is possible to manage the accumulation of conserved energy to allow a constant maximum supply of steam and water, even when the machine is in intensive use.
CLASSIC – Traditional Cimbali thermal system
There is the possibility of adding options that complement and improve the machine's capabilities.
Turbosteam patented device that allows users to froth milk automatically
Turbomilk allows you to froth hot and cold milk and dispense it directly, simply and quickly into a cup
Interconnection allows data communication and remote monitoring.
THERMODRIVE
The exclusive, patented La Cimbali system, which makes it easy to reach the ideal temperature on the traditional group. It also allows the barista to set different temperatures for each group.
This system mixes cold water with the water in the group, thus regulating the ideal temperature for each drink. If the coffee blend used requires low extraction temperatures, it is possible to reach the ideal temperature without lowering the boiler pressure.
SMART BOILER
It is possible to manage the accumulation of energy stored in the boiler to allow a constant maximum supply of steam and water, even when the machine is in intensive use. This technology means that the barista will never be in a situation where there is not enough steam flow to make the necessary drinks.
TURBOSTREAM
Patented device that allows users to froth milk automatically, at a constant temperature and at an optimal quality level, achieving the standards of a professional barista. The result is a consistent, creamy foam.
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