Philips EP Series
Specication for the measurement of the coee products temperature
Before measuring the in-cup temperature make sure the following conditions will be met:
Conditions:
a) Water temperature in tank: °C (+/-°C).
b) Use a plastic cup (see picture ).
c) Use a digital thermometer (see picture ) (e.g. type K probe diameter max mm (see picture ).
d) The coee machine is tested without any change of parameters or calibrations, which may aect the
temperature of products, so the measurement of temperature must be done with machine in default factory
setting.
Procedure:
. Place the plastic cup under the dispensing spout. (picture )
. Dispense coee
. Measure the temperature immediately after coee has being dispensed, you need to nish the
measurement within seconds. The temperature in the cup is measured by placing the probe of the
thermometer in the cup near the bottom. Then stir the probe in the cup for to times and read out the
thermometer values during stirring. Hold the probe still in the center of the cup.
. Record the highest value.
Depending on the coee volume selected to measure, you would need to position the probe on several
height levels to measure the correct temperature in the plastic cup.
mm for gr - mm for gr - mm for gr (see Picture ).
Espresso Coee Italy Q.ty gr.
Temperature of st product °C ≤ °C
Temperature of nd product °C ≤ °C
Coee Q.ty gr.
Temperature of st product °C ≤ °C
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 . – .%
b) Milk is cooled between – °C (refrigerator temperature).
c) Use a plastic transparent measuring beaker which can hold min mL with an inner diameter of mm.
d) Use a digital thermometer (see picture , page ) (e.g. type K probe diameter max mm (see picture ,
page ).
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 ≥ °C
Froth height specication: ≥ mm on gr. of brewed milk product
• Automatic system (Latte Go)
Temperature specication: delta ≥ °C
Froth height specication: ≥ mm on gr. of brewed milk product
Milk temperature in the beaker:
• System with CMF: With milk at Trefr. (about - °C):
≥
• System with LatteGo: With milk at Trefr. (about - °C):
≥
How does it work:
. The milk is heated in the rst chamber of the carafe thanks to the steam.
. Then, it is mixed with air and frothed in the middle chamber.
. Finally, in the outlet chamber, the ‘typhoon eect’ perfects the milk texture by removing the large bubbles
Procedure to measure the temperature of the milk.
. Place the beaker under the milk spout.
. Dispense gr of milk froth.
. Measure the temperature immediately after milk froth is dispensed, you need to nish the measurement
within seconds.
. The temperature is measured by placing the probe of the thermometer ± mm above the bottom of the
beaker.
. Then stir the probe for to times and read out the thermometer values during stirring, values should
stabilize.
. Hold the probe still in the center of the beaker and read out the temperature.
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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