PHI 5000 02 TECHNICAL SPECIFICATION
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How to measure the milk cream.
e temperature (Trefr or Tamb) of the milk doesn’t aect as much the test result on measuring the milk cream;
by convection is assumed to always use milk at refrigerator temperature Trefr..
Manual systems (CMF)
Pour 100cc. of milk at Trefr. in a beaker of 250 ml of capacity and with a inner diameter of 70 mm; with ma-
chine in steam mode:
1. Place the beaker with the frother dipped in milk, dispensing steam and start the chronometer.
2. Aer about 30 to 60 seconds, stop the steam and check the result on milk.
Semi-automatic systems (AMF)
Pours milk at Trefr. in a container ; with the machine in steam mode:
1. Insert the silicone tube in the milk container, placing a beaker of 250 ml capacity and with an inner diameter
of 70 mm under the cappuccino maker and dispensing steam.
2. Aer having provided 100gr. of product, stop the steam and check the result obtained on milk.
Automatic: Carafe, Cappuccino Pinless wonder
Aer setting the machine to delivery of 100gr. of product:
1. Launch the “hot milk” function.
2. Collect the product in a beaker with a 250ml of capacity and with an inner diameter of 70 mm, and verify
the result obtained on milk. Carry out the test using milk at a Trefr..
In case the machine allows modify of the emulsion through the menu, use the machine with the emulsion set
to the default value.
Related to the above testing procedure derives the following table of acceptability:
Manual, Semi-Automatic and Automatic’s Milk System
Grams of Product Minimun Height of the milk cream
≥ 130 ≥ 30mm
120 ≥ 25mm
110 ≥ 22mm
100 ≥ 20mm
90 ≥ 16mm
80 ≥ 13mm
70 ≥ 11mm
NB: To verify better the height of the cream, a practical example is to add
to dispensed product a small amount of coee. e addition of coee immediately highlights the
the surface of separation between liquid and cream.
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