Philips EP5331/10 - 2.2. Milk Product Temperature Measurement

PHI 5000 LATTE GO / GO+ 02 TECHNICAL SPECIFICATION
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2.2. Specication for the measurement of the Milk products temperature.
Milk evaluation
To carry out the test, a partially skimmed UHT milk with a percentage of grease between 1.5-1.8% at a refrige-
rator temperature Trefr. between 4 to 10°C (4 to 8° for LatteGo) must be used.
e milk product must be checked on a beaker of 250 ml of capability and with an inner diameter of 70mm,
brewing 100gr of product.
Parameters to be respected:
e parameters to be respected are: milk temperature and height of the cream. Each of these parameters, howe-
ver, must be evaluated depending on the type of system used for the production of hot milk. Actually three
types of devices are present on the appliances:
• Manual system (CMF)
• Semi-Automatic system (AMF)
• Automatic system (Carafe,LatteGo,etc.)
Milk temperature in the beaker:
System with Pinless Wonder: 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. e milk is heated in the rst chamber of the carafe thanks to the steam.
2. en, it is mixed with air and frothed in the middle chamber.
3. Finally, in the outlet chamber, the ‘typhoon eect’ perfects the milk texture by removing
the large bubbles
Height of the milk cream in the beaker:
Manual system (pannarello) ≥ 15mm on 100gr. of brewed product
Semi-automatic system (cappuccinatore) ≥ 20mm on 100gr. of brewed product
Automatic system: carafe, cappuccinatore, Pinless wonder e.g. (New Royal, Energica Pure, Intelia EVO latte) ≥
20mm on 100gr. of brewed product.
LatteGo: Requirement should be ≥15mm on 120gr.
How to measure the temperature of the milk.
1. e measurement is carried out in the beaker, immediately aer the end of milk brew, positioned on a
non-metallic surface, using a thermocouple thermometer (eg. Type K). Stop the preparation of mixed
product: at the end of milk brewing, where “One Touch product” function is present.
2. e temperature is measured by immersing the probe of the thermometer, positioning the probe inside the
beaker at about 10mm from the bottom of the container, then the probe moves in a circular motion for 3-5
turns, stopping at the end, at the center of the beaker. It detects the maximum temperature reached in a
time of relief between 3 to 5 seconds. It is important the mixing of milk before the measurement at 10mm
from the bottom of the beaker. If the mixing is correct, temperature, for a few fractions of a second, during
the measurement should not oscillate.
MILK
MILK FROTH
STEAM
AIR
AIR