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Specication for the measurement of the Milk products temperature.
Before measuring the milk froth temperature and milk froth height make sure the following conditions will be
met:
Conditions:
a) Use semi skimmed UHT milk with a fat percentage between 1.5 – 1.8%
b) Milk is cooled between 4 – 8°C (refrigerator temperature).
c) Use a plastic transparent measuring beaker which can hold min 250mL with an inner diameter of 70mm.
d) Use a digital thermometer (see picture 2, page 8) (e.g. type K probe diameter max 2mm (see picture 3,
page 8).
Depending on the frothing system, the applicable specication need to be selected to determine if the
appliance is within specication.
Available systems:
• Manual system pannarello (CMF)
Temperature specication: delta ≥ 45°C
Froth height specication: ≥ 15mm on 100gr. of brewed milk product
• Automatic system (Latte Go)
Temperature specication: delta ≥ 60°C
Froth height specication: ≥ 15mm on 100gr. of brewed milk product
Milk temperature in the beaker:
• System with CMF: With milk at Trefr. (about 4-10 °C): ≥ 45
• System with LatteGo: With milk at Trefr. (about 4-8 °C): ≥ 60
How does it work:
1. The milk is heated in the rst chamber of the carafe thanks to the steam.
2. Then, it is mixed with air and frothed in the middle chamber.
3. Finally, in the outlet chamber, the ‘typhoon eect’ perfects the milk texture by removing the large
bubbles
Technical information
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