PHILIPS 4000 and 3000 02 TECHNICAL SPECIFICATIONS
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2.2.1.Specicationforthemeasurementofthecoffeeproductstemperature.
Thetemperatureisinuencedbytheowfromthedispenserandstraticationoftemperaturesin
the glass. In order to consider these phenomena and to introduce measures that allow comparisons
incontrolledconditions,belowguidelinesmustbefollowed:
Conditions:
a) Water temperature in tank: 23°C (+/-2°C).
b) It must be used a plastic cup (see picture N°1).
c) It must be used a thermocouple thermometer (e.g. type K - see picture N°2).
d)Thecoffeemachineistestedwithoutanychangeofparametersorcalibrations,whichmay
affectthetemperatureofproducts,sothemeasurementoftemperaturemustbedonewith
machine in default factory setting.
Procedure:
1.Thetemperaturemust be measured in the cup, immediately after dispensing. Cup has to be
placed on a non-metal surface using a thermocouple thermometer (Picture 1).
2. The temperature in the cup is measured by immersing the probe of the thermometer up to touch
the bottom.The probe then must be moved in a circular motion for 5/6 rotations. At the of the rota-
tions,stopinthecenterofthecup(Picture2).
3.Thehighesttemperaturemeasuredduringtherotationsisthevaluewearesearchingfor,and
that must be reported;
4. Test measurement: from end of dispensing to the end of rotations must be completed within 12
seconds.
5. the distance of the probe from the bottom of the glass is a function of the quantity of coffee dis-
pensed: 10mm for 35gr - 17mm for 60gr - 35mm for 120gr and superior (Picture 3).
Limits of acceptability
The acceptance limits are divided by features and
products and are the following:
Espresso Coffee Italy Q.ty 25/40 gr.
Temperatureof1stproduct69°C≤85°C
Temperatureof2ndproduct72°C≤85°C
Coffee Q.ty 70/120 gr.
Temperatureof1stproduct69°C≤85°C
Temperatureof2ndproduct72°C≤85°C
Picture 1
Picture 2
10 mm
for 120gr and
superior
Ø max 2mm
17 mmfor 60gr
35 mm
for 35gr
Picture 3
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