Philips PICO BARISTO AMF, Service Manual

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PICO BARISTO 02 TECHNICAL SPECIFICATION
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How to measure the milk cream.
The temperature (Trefr or Tamb) of the milk doesn’t affect as much the test result on measuring the
milk cream; by convection is assumed to always use milk at refrigerator temperature
T
refr..
Manual systems (Pannarello)
Pour 100cc. of milk at Trefr. in a beaker of 250 ml of capacity and with a inner diameter of 70 mm;
with machine in steam mode:
1. Open the steam knob to discharger water circuit for 4 sec, then close the knob.
2. Place the beaker with the frother dipped in milk, open the steam knob to maximum and start
the chronometer.
3. After about 30 to 60 seconds, close the knob and check the result on milk.
Semi-automatic systems (cappuccino)
Pours milk at Trefr. in a container ; with the machine in steam mode:
1. Open the steam knob to discharge water circuit for 4 sec. then close the knob.
2. 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 open the steam knob.
3. After having provided 100gr. of product, close the knob and check the result obtained on milk.
Note: The same applies to machines which have a steam key on the user interface and a sole-
noid valve in place of the steam tap.
Automatic: Carafe, Cappuccino Pinless wonder e.g.:(New Royal, Energica Pure, Intelia
EVO Latte), etc..
After 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 T refr..
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 more accurately the height of the cream, a practical expedient dictated by experience
is to add to the product just delivered a small amount of coffee. The addition of coffee immediately
put in evidence the surface of separation between liquid and cream.