Victoria Arduino Eagle Tempo 3 Group Digit Espresso Machine – Stone Blue

Victoria Arduino Eagle Tempo 3 Group Digit Espresso Machine – Stone Blue

Three-Group Capacity for High-Pressure Commercial Service

The Victoria Arduino Eagle Tempo 3 Group Digit in Stone Blue is built for coffee programs that need more brewing space, stronger peak-period throughput, and room for several baristas to work at once. Its three raised groups, 17-litre boiler, programmable volumetric dosing, independent shot timers, and automatic workflow functions support demanding cafés, restaurants, bakeries, roasteries, hotels, and hospitality venues.

The wider 41.5-inch format creates three distinct extraction positions across the bar. This allows a team to prepare several espresso-based drinks simultaneously, separate different recipes between groups, or keep production moving when large orders arrive together.

Stone Blue gives this high-capacity commercial espresso machine a more considered visual identity than conventional black or polished-metal equipment. The muted finish pairs naturally with wood, stone, concrete, tile, and neutral cabinetry, making the machine particularly well suited to prominent customer-facing counters.

This is the Eagle Tempo Digit configuration. It uses a single-boiler system with TERS thermal energy recovery. It does not use the independent-boiler NEO platform.

Why Choose the 3 Group Stone Blue Eagle Tempo Digit?

• Three Commercial Groups: Expands brewing capacity and provides more working space for multi-barista service.
• 17-Litre Boiler: Supports sustained steam production, espresso brewing, and hot-water use during busy periods.
• Stone Blue Finish: Gives large customer-facing coffee bars a distinctive yet understated focal point.
• Recommended Output: Suitable for operations preparing up to approximately 300 coffees per day.
• Four Programmable Doses per Group: Provides up to twelve dedicated volumetric selections across the machine.
• Independent Shot Timers: Displays extraction time separately for each of the three groups.
• Automatic Group Purge: Rinses the group after extraction and reduces repetitive barista movements.
• Independent Automatic Backflushing: Simplifies routine group cleaning.
• TERS Technology: Uses recovered heat to preheat incoming water and reduce wasted thermal energy.
• Optional EasyCream: Adds programmable automatic milk texturing on the left side of the machine.

Built for Multi-Barista Workflow

The main advantage of the three-group configuration is not simply the ability to pull one additional shot. Its wider work area gives baristas more room to organize portafilters, cups, scales, milk pitchers, and active orders without crowding the same extraction position.

During busy service, one barista can manage espresso across the centre and right groups while another works from the left steam station. Larger teams can divide the machine into dedicated work zones, reducing interference and making drink assembly easier to coordinate.

• Three simultaneous extraction positions.
• More space between active portafilters and cups.
• Better support for two- or three-barista teams.
• Suitable for concentrated rush periods and large table orders.
• Additional flexibility for separating recipes or coffee offerings.

Independent Programming Across Three Groups

Each group stores four volumetric espresso doses. These can be programmed for commonly used short and long single or double-shot recipes, allowing the barista to start an extraction with one touch and move immediately to another task.

Across three groups, the machine provides up to twelve programmable dose positions. A business can keep the same recipes available at every station for maximum consistency or assign different volumes to specific groups where the menu requires more flexibility.

The machine automatically stops each extraction when the programmed volume has been reached, reducing the need to supervise every shot manually.

Independent Shot Timers for Every Group

Each brew group has its own shot timer shown on the display. Three extractions can therefore be monitored independently, even when they begin at different times.

This makes it easier to identify changes in grind behaviour or puck preparation during high-volume service. A noticeable shift in extraction time may indicate that the grind setting, dose, distribution, tamping, or coffee condition needs attention.

Shot time remains one part of recipe control and should be considered alongside beverage yield and flavour.

Digit Display and Machine Control

The multifunction display centralizes recipe programming, operating information, cleaning functions, and maintenance access. Baristas and managers can review machine status and make routine adjustments without opening the body panels.

• Programmable espresso volumes.
• Independent shot-time information.
• Steam-boiler PID adjustment.
• Automatic startup and shutdown scheduling.
• Independent backflushing for each group.
• Maintenance reminders.
• Self-diagnostic information.
• Maintenance and operating alarms.
• Machine-usage information.

Automatic Group Purge for Faster Turnaround

After extraction, the automatic purge function rinses the group to remove loose coffee residue from the screen. This reduces the need for the barista to trigger a separate flush between every shot.

On a three-group machine, removing that repeated step becomes especially valuable. Each station can be prepared for the next portafilter more quickly while the team continues grinding, dosing, steaming, and assembling drinks.

Programmable Pre-Infusion and SIS

Programmable pre-infusion gives the coffee team control over the initial wetting stage before full extraction pressure begins. This provides flexibility when adjusting recipes for different roast profiles, basket sizes, doses, and coffee styles.

Victoria Arduino’s SIS Soft Infusion System gently introduces water to the coffee puck to encourage more even saturation. It reduces the effect of minor preparation inconsistencies and supports greater repeatability between different baristas.

• Controlled initial puck saturation.
• More even water distribution.
• Reduced sensitivity to minor tamping variation.
• Greater consistency across three working groups.
• Useful flexibility when changing coffee or recipe settings.

17-Litre Boiler for Demanding Beverage Menus

The 17-litre boiler provides the reserve required for repeated milk steaming, espresso extraction, tea, and Americano preparation throughout active service.

Its larger capacity is particularly useful when several groups are operating while the steam wands and hot-water outlet are also in use. Fast heat recovery helps the machine maintain steam pressure during consecutive milk orders, while insulation limits unnecessary heat dispersion.

• Boiler Capacity: 17 litres.
• Simultaneous Brewing and Steaming: Supports several active drink orders at once.
• Fast Heat Recovery: Maintains steam availability during repeated pitcher use.
• Adjustable Hot-Water Temperature: Adds flexibility for tea and Americano preparation.
• Insulated Construction: Reduces energy lost through heat dispersion.

TERS Thermal Energy Recovery System

The Digit configuration incorporates Victoria Arduino’s patented TERS technology. Heat from discharged water is recovered and used to preheat incoming water before it reaches the boiler.

This process reduces wasted thermal energy and lowers the amount of heating required for fresh water. TERS operates automatically in the background and does not change the barista’s normal workflow.

Two Steam Stations for Shared Service

Cool-touch steam wands are positioned on both sides of the machine, giving baristas independent access to milk preparation. This layout is well suited to a three-group bar, where espresso production may be spread across several operators.

One barista can steam on the left while another works from the right without competing for the same station. Commercial steam tips provide the power needed for larger pitchers while retaining the control required for cappuccino, latte, and flat-white microfoam.

Ergonomic Push-Pull Steam Levers

The molded aluminum steam controls use a push-pull action instead of traditional rotary knobs. Lifting the lever provides a quick purge, while pressing it downward locks the valve open for continuous steaming.

This direct movement reduces repetitive wrist rotation and allows baristas to start or stop steam quickly when moving through several pitchers.

• Upward position for quick purging.
• Locking downward position for continuous steaming.
• Faster operation during milk-heavy service.
• Reduced repetitive wrist movement.

Cool-Touch Steam Wands

The cool-touch construction makes the steam wands safer and more comfortable to handle during active service. It also reduces the amount of milk that burns onto the exterior, making the wands easier to wipe between pitchers.

Regular purging and cleaning are still required to maintain hygiene and steam performance.

Optional EasyCream Automatic Steam Wand

The Eagle Tempo Digit can be ordered with one optional left-side EasyCream automatic steam wand at an additional cost.

EasyCream replaces the left manual steam control with an automated system that regulates milk aeration and finishing temperature. An integrated probe monitors the steaming process, while programmable settings determine when air is introduced and when the cycle stops.

Up to nine milk types or recipes can be configured. This allows the business to establish repeatable programs for dairy milk and a range of plant-based alternatives.

• Up to nine programmable milk recipes.
• Adjustable aeration.
• Adjustable finishing temperature.
• Automatic air introduction.
• Automatic steam shutoff.
• More consistent milk texture across staff members.
• Suitable for dairy and plant-based milk.

EasyCream is optional and is not included with the standard machine.

Independent Automatic Backflushing

Each of the three groups can run its own automated backflushing cycle. This simplifies daily detergent cleaning and allows individual groups to be maintained independently.

Automated backflushing supports a more consistent closing routine, particularly in businesses where different teams share responsibility for machine care. Portafilters, baskets, steam wands, drip trays, and exterior surfaces still require manual cleaning.

Heavy Brass Groups for Temperature Stability

Each brew group uses substantial brass construction to retain heat during repeated commercial extraction. The thermal mass helps maintain stable brewing conditions when all three groups are used continuously.

This is especially valuable during rush periods, when several shots may be started and completed in rapid succession across the machine.

Raised Groups and Included Cup Risers

The raised groups provide clearance for takeaway cups up to approximately 16 ounces. Included risers lift smaller espresso and cappuccino cups closer to the portafilter spouts.

This gives the barista flexibility to move between traditional ceramic service and taller takeaway drinks while reducing splashing with smaller cups.

Reverse-Mirror Back Panel

The reflective panel behind the groups allows the barista to observe espresso flow from a normal standing position. Colour, consistency, and changes in the stream can be monitored without repeatedly bending beneath the portafilter.

Across a three-group machine, this improved visibility makes it easier to keep an eye on several extractions at once.

External Pump-Pressure Adjustment

A visible pump-pressure gauge allows the barista to monitor machine performance during brewing. Pump pressure can be accessed externally when adjustment is required, while steam pressure is shown digitally on the display.

Pressure adjustments should be completed by a qualified operator or commercial espresso-machine technician.

Commercial Portafilters

The 3 Group model includes three double-spout portafilters and one single-spout portafilter. Each uses solid chrome-plated brass construction with an ergonomic handle and rubber grip area.

The portafilters are built for repeated commercial use, while the shaped handles reduce strain during locking, removal, and knocking.

• Three double-spout portafilters.
• One single-spout portafilter.
• Solid chrome-plated brass bodies.
• Ergonomic handles.
• Rubber grip sections.

Stone Blue Across a Larger Commercial Chassis

The extended three-group body gives the Stone Blue finish more visual impact than on smaller configurations. Rather than appearing as a small accent, the muted colour becomes a defining part of the counter design.

It works particularly well in larger cafés, hotel bars, bakeries, roasteries, and restaurant interiors where the espresso station is visible from across the room. Stainless steel and formed aluminum panels are mounted to a solid steel frame, combining the distinctive exterior with the structural durability required for long commercial days.

Automatic Operating Schedules

Startup and shutdown times can be programmed through the display. The machine can begin heating before the opening team arrives and switch off according to the business’s normal operating hours.

This supports a smoother opening routine and reduces unnecessary operation after service has ended.

Maintenance Information and Diagnostics

The display provides maintenance reminders, operating alarms, cleaning access, usage information, and self-diagnostic data.

These functions help managers identify routine maintenance requirements and provide technicians with useful operating information when service is needed. They do not replace scheduled preventative maintenance by a qualified commercial technician.

Who It’s For

• High-volume cafés with concentrated peak periods.
• Businesses preparing up to approximately 300 coffees per day.
• Locations operating with two or three baristas.
• Restaurants handling large table and event orders.
• Hotels, conference centres, and premium hospitality venues.
• Busy bakeries and patisseries.
• Roasteries with customer-facing coffee bars.
• Operations that require three simultaneous extraction positions.
• Teams that benefit from programmable dosing and independent shot timing.
• Design-conscious businesses seeking a distinctive alternative to standard commercial finishes.

What’s Included

• Victoria Arduino Eagle Tempo 3 Group Digit Espresso Machine – Stone Blue.
• Three double-spout portafilters.
• One single-spout portafilter.
• Stainless steel tamper.
• Victoria Arduino barista towel.
• Cup risers.

Specifications

• Brand: Victoria Arduino
• Model: Eagle Tempo Digit
• Color: Stone Blue
• Machine Type: Commercial Volumetric Espresso Machine
• Recommended Daily Output: Up to approximately 300 coffees
• Group Configuration: 3 Group
• Boiler Configuration: Single Boiler
• Boiler Capacity: 17 L
• Display: LCD Multifunction Display
• Volumetric Dosing: Four programmable doses per group
• Total Programmable Dose Positions: Up to 12 across three groups
• Independent Shot Timers: Yes
• Programmable Pre-Infusion: Yes
• Soft Infusion System: SIS
• Automatic Group Purge: Yes
• Independent Automatic Backflushing: Yes
• Automatic On/Off Scheduling: Yes
• Maintenance Reminders: Yes
• Self-Diagnostics: Yes
• Usage Information: Available Through the Display
• Thermal Energy Recovery: TERS
• Pump-Pressure Gauge: Yes
• External Pump-Pressure Adjustment: Yes
• Steam-Pressure Display: Digital
• Steam Wands: Two Cool-Touch Commercial Steam Wands
• Steam Controls: Push-Pull Aluminum Levers
• Optional EasyCream: Available on the Left Side
• EasyCream Programs: Up to Nine When Equipped
• Hot-Water Temperature: Adjustable
• Raised Groups: Yes
• Maximum Cup Size: Up to approximately 16 oz
• Cup Risers: Included
• Reverse-Mirror Back Panel: Yes
• Portafilter Material: Chrome-Plated Brass
• Body Material: Stainless Steel and Formed Aluminum
• Frame: Steel
• Width: 41.5 in / 106 cm
• Depth: 26 in / 66 cm
• Height: 17 in / 44 cm
• Product Weight: 174 lb / 79 kg
• Shipping Weight: 225 lb / 102 kg
• Electrical Supply: 220V
• Power: 5400W
• Current: 25A
• Plug: NEMA L6-30
• Water Supply: Direct Cold-Water Connection Required

Installation Requirements

The Eagle Tempo 3 Group Digit requires professional commercial installation. The wider and heavier chassis should be supported by a counter designed for the machine’s operating weight and service requirements.

Electrical supply, water treatment, plumbing, drainage, counter openings, and technician access should be confirmed before delivery.

• Electrical Connection: Dedicated 220V commercial circuit.
• Rated Power: 5400W.
• Rated Current: 25A.
• Plug: NEMA L6-30.
• Water Line: Dedicated 3/8-inch cold-water connection.
• Shut-Off Valve: Required with compression fitting.
• Line Pressure: 2–4 bar.
• Minimum Flow Rate: 1 gallon per minute.
• Counter Width: Must accommodate the 41.5-inch machine body with service clearance.
• Professional Installation: Required.

Water Quality Guidelines

Correct water treatment is essential for protecting the boiler, valves, heating components, and internal water system from scale and corrosion. Filtration should be selected according to a water test completed at the installation site.

• Recommended Hardness: 2–4 grains per gallon or 35–70 ppm.
• Total Dissolved Solids: 50–250 ppm.
• Alkalinity: 10–150 ppm.
• Chlorine: Below 0.50 ppm.
• Recommended pH: 6.5–8.5.
• Filtration: Finer than 1 micron.
• Water Pressure: 2–4 bar.
• Minimum Water Flow: 1 gallon per minute.

Warranty

• Parts: 1 Year Warranty
• Labour: 1 Year Warranty

Why Choose the Stone Blue Eagle Tempo 3 Group Digit?

The Stone Blue Eagle Tempo 3 Group Digit is intended for businesses that have outgrown a tighter two-group workflow and need more room for simultaneous extraction, multiple baristas, and larger orders. Three independently timed groups, twelve programmable dose positions, automatic purging, and a 17-litre boiler give the team the capacity to manage demanding service without making every process manual.

TERS energy recovery, Soft Infusion, automated backflushing, raised groups, ergonomic steam controls, and optional EasyCream automation support consistency across a varied team. The Stone Blue finish gives the expanded commercial chassis a recognizable identity, making this configuration particularly well suited to high-volume coffee bars where production capability and interior presentation carry equal importance.